Many housewives, enthusiastically engaged in baking products from different types of dough, are very wary of cooking biscuit semi-finished products, predicting their culinary failure in advance. Well, let's discuss this topic again to dispel all doubts.
Creamy biscuit - basic technological principles
In fact, cooking biscuit semi-finished products is very easy, if you strictly adhere to the recipe and the technology for its preparation. Some deviations from the main recipe, for a variety of tastes, can be allowed only when the main biscuit will be obtained already "with your eyes closed."
Remembering the composition of the ingredients for the main recipe is very easy: flour and sugar, in equal parts, and one medium-sized egg. The weight of a second-category dietary egg without shells should be equal to the weight of bulk ingredients, this is about 50 g. Therefore, the weight of flour and sugar is 25 g each. Dietary middle eggs are labeled d2, which indicates their freshness and weight. The implementation period of dietary eggs is 7 days, after which they go into the category of table eggs. Be sure to use only fresh products to get a good fluffy biscuit.
When starch, cocoa, cinnamon, poppy and other dry ingredients are added to the biscuit dough, combine them with flour, respectively reducing its amount when using cocoa, starch, ground nuts. Dry flavors are also added to flour, and essences, extracts, rum, cognac, liqueurs - to the liquid part.
Recently, new technologies for the preparation of biscuit dough have appeared, with the addition of dairy products, baking powder. Although this dough is more likely to belong to another group, there are still similarities in the preparation of biscuit and other types of bulk dough. The technology for the preparation of semi-finished products from such a test is considered separately in special recipes, but the principle of equal proportions between dry and wet ingredients is preserved. Only when making the recipe, keep in mind that sugar is conditionally related to dry ingredients, because when it is heated, it goes into a liquid state.
If we are already talking about sugar, we note that for whipping it with eggs or sour cream, it is preferable to choose fine crystalline white sugar. Some housewives prefer brown sugar, but the biscuit cake mix with this product is more protracted and not very porous.
When oil or vegetable fat is added, an oil biscuit is obtained having a heavier and at the same time friable texture, similar to muffin dough.
Biscuit butter should have room temperature, like yolks, but whites should be placed in cold before whipping, and in a separate, dry and clean container, without the slightest trace of fat, flour. Foreign impurities make it difficult to whip proteins, and they must be whipped until an increase in volume of 2.5 - 3 times.
Now you need to remember well that the prepared components of the biscuit dough are combined in strict sequence, without the slightest deviation from the rules:
- the butter is whipped white until lush, along with sugar;
- yolks of room temperature, one at a time, are gradually added to the tender creamy mass;
- whip the proteins separately until a stable foam appears
- Further, flour or flour mixture is introduced into the yolk-oil mixture, which is pre-sieved into the dough in small portions, while mixing the dough with a wooden or silicone spatula. Stir the dough and inject whipped proteins very carefully, but quickly so that the small air bubbles "stuck" in the protein "strings" remain in them for as long as possible. They should go out only in the oven when a golden crust appears on the biscuit.
A biscuit is baked, weighing up to one kilogram in a preheated oven at 180 ° C for twenty minutes. In no case should the oven be opened until the dough has a stable texture, otherwise the cake will settle immediately, and after that it can only be used to make biscuit crumbs.
If it is necessary to bake a thin biscuit for roll, then the dough is spread in a thin layer on oiled baking paper and baked at a higher temperature (200-220 ° C) for 7-8 minutes.
After all these steps, you can pause the work until the next day. Semi-finished biscuit can even be prepared a week before the cake is assembled from it, only it needs to be well packed and can be stored in the refrigerator, or frozen. But it is recommended to cut the cake not earlier than after eight hours, when it finally cools down. Therefore, biscuit cakes for cakes and pastries are better prepared in advance.
Impregnation makes the biscuit moist and juicy. Sponge cake can absorb up to one and a half liters of sweet syrup with the addition of dessert wine, coffee, green tea or hibiscus, condensed milk with cognac. Dare and create.
When there is a ready-made creamy biscuit, the preparation of the cake no longer causes any problems. A little imagination, sweet jam, nutella, cream, soufflé - and you're done! For the festive versions of the biscuit cake, of course, it would be nice to stock up on the decor elements in advance, and then any creative ideas can be realized.
1. Creamy biscuit: collect a cake with boiled condensed milk and peanuts
Ingredients:
Semi-finished product, creamy biscuit 1 kg
Meringues (finished) 300 g
Condensed milk, boiled 250
Amaretto (or other liquor) 200 ml
Oil, natural 82.5% 180 g
Roasted peanuts, peeled 150 g
Vanillin 4 g
Cooking:
Cut the prepared matured semi-finished product into three cake layers (diameter 26 cm). Combine 150 g of condensed milk with liqueur and vanilla. Soak the cakes by applying the milky-liquor syrup to the surface evenly.
Whip the butter, adding vanilla and boiled milk. Add large pieces of peanuts to the cream, mix. Put cream and meringues on the surface of each cake. Stack cakes on top of each other. Cover the surface of the cream with cream and meringues, and sprinkle the sides with chopped nuts. Let the cake stand for a couple of hours in the refrigerator before slicing.
2. Creamy sponge cake with berry jam
Ingredients:
Raspberry jam 350 g
Confectionery cream 100 ml
For butter biscuit:
Eggs (melange) 400 g
Flour 210 g
Starch 50 g
Sugar 240 g
Oil 100 g
Cooking:
This is one of the options for making creamy sponge from melange - an egg mixture. Melange is used for making biscuits in production. With this method of making biscuit dough, beat the melange with sugar. The temperature of the egg mixture is 20-25 ° C. Proteins and yolks at home and small pastry shops are separated to speed up beating. Therefore, melange requires a longer whipping. At home, it is difficult to determine the exact temperature of the eggs, which determines the duration of the beat, so focus on increasing the volume of egg mass by 2.5-3 times. Sugar should be completely dissolved. Beat the butter at the same time until creamy. Add it to the egg mixture. Combine flour and starch, mix and sift into a liquid mass. Stir the dough quickly and gently. After adding the flour mixture to the biscuit dough, do not use the mixer. Work with a spatula.
Pour the dough onto a baking sheet sent by parchment paper. Pre-grease the paper with vegetable oil. Smooth the surface and bake at high temperature until golden brown. Transfer the finished thin biscuit to a silicone napkin (30x40 cm), wait until it cools slightly. Carefully peel off the paper and grease the cake mix with jam. Roll into a roll, transfer to a dish, seam down. Garnish the surface of the product with whipped cream, berries, sprinkle with powdered sugar through a sieve.
3. Creamy sponge cake with chocolate and butter cream
Products:
Dark chocolate 100 g
Drinking cream 150 ml
Sweet cream butter 60 g + 180 g (for cream)
Sugar 125 g (for dough) + 150 g (for syrup) + 100 g for chocolate cream
Brandy (cognac) 75 ml and 50 ml
Fresh orange 120 ml and zest of one fruit
Vanillin (crystalline powder) 4 g
Flour 80 g
Cocoa Powder 45 g
Eggs (D-2) 5 pcs.
Almond flakes 70 g
Cooking:
Turn on the oven immediately and preheat to 200 ° C. Prepare a large baking sheet with a low side by placing oiled baking paper on it.
Beat the chilled proteins, and in a separate bowl, whisk the soft butter and sugar in parallel, adding one at a time the room temperature yolks to the butter.
Combine the egg-oil mixture with lush proteins. Mix flour and cocoa, add vanilla powder, and sift the dry mixture into a liquid mass, stirring the dough with a whisk. Pour the dough onto a baking sheet immediately and place in the oven. Bake a thin biscuit, as described in the previous recipe, but do not roll it into a roll. Just divide the cake mix after cooling into four identical rectangles.
Remove the fresh zest from the orange and squeeze the juice. Leave the zest temporarily aside, and from juice and 150 g of sugar, boil the syrup until thin on a sample. Add brandy syrup (75 ml) and zest to the finished syrup when it cools to 40 ° C.
Soak cakes. Combine the cream with sugar, bring to a boil, add chocolate and boil the mass in a water bath until the consistency of thick sour cream. Pour chocolate cream into whipped butter while continuing to whisk.
Spread the cakes with the resulting cream, laying them tightly on top of each other. Sprinkle almond flakes on the cake or decorate to your liking.
4. Creamy sponge cake for "Bird's milk" cake in accordance with GOST
Nostalgia's taste of a beloved cake was probably tried by many cake lovers in their kitchen, but not everyone knows that the basis of this cake is butter biscuit. Of course, nothing bad will happen if you bake an ordinary biscuit cake mix without adding oil, but a delicate creamy texture is just what you need, and it is for this taste that Bird Milk is remembered and loved by the sweet tooth of the older generation. True, the butter - biscuit base of this cake slightly resembles the technology for making shortcrust pastry: although the dough consists of the components necessary for the biscuit, it has a denser texture, not like bulk dough for the classic biscuit.
Ingredients Composition:
Softened butter 200 g
Flour 280 g
Eggs (d-1): 2 pcs. + 2 yolks
Sugar 200 g
Vanilla powder
Cream Souffle:
Agar 40 g
Sugar 600 g
Water 260 ml
Butter 400 g
Condensed milk 8.5% 200 g
Citric acid 4 g
Glaze:
Chocolate 200 g
Vegetable oil 20 g
Essence 5 mg
Rum 25 ml
Cooking Technology:
Beat butter with sugar and add 2 eggs and 2 yolks. Sift flour into a large container, add crystalline vanillin, an egg-oil mixture. Knead the soft dough and divide it into two parts. Roll and cut out two circles, 26 cm in diameter. Transfer the cakes to a baking sheet lined with smeared paper. Bake in a preheated oven (200 ° C).
Soak the agar in cold water for half an hour. You can use gelatin, but its amount must be increased by five times. Dissolve sugar with the remaining water, boil the syrup for 10 minutes. To prevent the syrup from crystallizing during cooking, add citric acid. Immediately begin whipping the chilled proteins. Pour boiling syrup into a thin stream of whipped protein mass. Beat butter with condensed milk and pour into the protein mass. Add dissolved agar.
Put the cooled cakes into a shape of a larger diameter. Putting between them cooked souffle. The cream should be evenly distributed on the sides of the cake, filling the empty space. Be sure to put part of the cream on the top cake and smooth the surface. Place the cake in the refrigerator until the soufflé hardens.
Melt the chocolate in a water bath, add oil, essence, brandy and beat the glaze to a shine.
Put the frozen cake on a plate mounted on a dish (or stand). Pour the cake with warm melted chocolate. Transfer to the refrigerator again to freeze the icing. After that, using a cornet or a syringe with a thin nozzle, apply a drawing in the form of a firebird made of melted chocolate.
5. Royal creamy biscuit
In the recipe for this biscuit, you can notice the discrepancy with the standard recipe. This is at first glance. If you look closely, all the proportions are met, and the addition of a baking powder to the test allows you to get a biscuit cake mix with an incredibly lush texture.
Ingredients:
Sugar 250 g
Premium Oil 170 g
Eggs (d-1) 4 pcs.
Flour 260 g
Lemon 1 pc.
Baking powder 8 g
Vanilla Extract 20 ml
Cream, confectionery 300 ml
Berry jam 150 g
Cream cheese 0.55 kg
Powder 200 g
Berries for decoration
Cooking Technology:
Butter biscuit is prepared in the classical way: butter with sugar is whipped, eggs are added to it one at a time, then lemon zest, vanilla extract; flour is added to the whipped mass, combined with a baking powder. Ready dough is immediately poured into a prepared detachable form and put in a preheated oven.
Divide the cooled and aged biscuit into two cakes. Lubricate each cake generously with berry jam. Jam can be chosen according to your taste: all berries are combined with a delicate biscuit and curd cream. Combine the cream-soaked cakes. Rub the cream cheese through a sieve, add cream and powder. Beat with a mixer.
Decorate the surface of the cake with berries and powder.
6. Creamy biscuit - a versatile “frying pan” for desserts
Genoese biscuit - this is not the name of the dessert, but rather a special technology for the preparation of semi-finished products. One of the differences of this method is the amount of ingredients, because more eggs are used for making “у аза аза", ”than for classic cold-cooked biscuit. The second difference is the hot method of making dough.
This is a detailed description of the classic technology of Genoese biscuit, which in Italy and France is prepared only with the use of butter. Of course, it can also be chocolate, with cinnamon or poppy seeds, inverted with peaches, and so on, until the fantasy runs out. But it’s better to practice a simple recipe in order to master such a technique and then fantasize like the French.
Ingredients:
Sugar 200 g
Eggs 10 pcs. (500g)
Flour 160 g
Starch (preferably corn) 40 g
Vanilla 25 ml
Salt
Oil 80 g
Operating procedure:
For this biscuit preparation technique, it is not necessary to separate the proteins from the yolks and cool them. Break the eggs into the bowl of the mixer (combine). It is convenient in this case to work with both a manual and a stationary mixer.
Add all the sugar to the eggs at once, mix the mass slightly and heat the mixture in a water bath to 40 ° C. Beat eggs at low speed at the same time and monitor the heating temperature. Try the mixture with your finger if there is no thermometer: the desired temperature is approximately equal to body temperature, only slightly warmer. After warming the eggs, continue to beat, but at high speed, until the standard increase in the volume of the test.
Turn off the mixer and grab the spatula. Add vanilla essence. Shuffle. Rotate the blade continuously clockwise, from the edge of the bowl to the center, do not lift it.It is necessary to maintain the airiness of the mass, so work quickly and carefully. Shaking the bowl with biscuit dough and knocking on it is also impossible.
Separate a small portion of the dough, quickly mix with melted butter and pour the mixture back into the total mass. Pour in smoothly along the edge of the bowl while continuing to work with the spatula.
Combine flour with starch and salt, sift into the egg-oil portion. Stir again and pour into a split mold (24-26 cm), greased.
Bake by heating the oven to 180 ° C. Place the hot semi-finished product on the wire rack before cooling. After that, you can cut the biscuit into cakes or store in the refrigerator.
Creamy Biscuit - Useful Tips
Adding salt to the sweet pastries enhances the contrast and the confectionery seems sweeter. Use this culinary trick when baking a biscuit. If you add a pinch of extra salt to the yolks when rubbing them, the yolks are easier to beat. You can add salt while whipping butter, or mix it with flour.
