A biscuit that always turns out / Book of recipes / Bon Appetit
Channel: Recipe Book / Bon Appetit
Date: 09/03/2021

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✅ Biscuit That Always Turns Out 👇

Ingredients:
* Salt - 2 Pinches
* Chicken eggs - 4 Pieces
* Sugar - 1 Glass (150-160 grams)
* Wheat flour - 1 Glass (130 grams)
* Vegetable oil - 15 Milliliters (for lubricating the mold)

Even a schoolboy will succeed in porous baking if he follows all the advice in the recipe and turns the biscuit in the form on its side to cool. Then the baking will not settle, it will remain airy and fluffy. Try to cook it from quality chicken eggs, best of all - farm eggs. The sponge cake will take on a bright color as the yolks in farm eggs are bright orange.

👉 Step by step cooking 👇

1. Prepare the indicated ingredients. Using a wide pan, increase the number of eggs to 5 pieces, as well as the baking time by 5-7 minutes, without changing the rate of sugar and flour, so that the biscuit dough turns out to be larger and the baking itself is more magnificent.

2. Drive the chicken eggs into a food processor or deep, high-sided bowl. Add granulated sugar and beat for about 3-4 minutes on the highest technique speed.

3. Add pre-sieved premium wheat flour. Stir in at low speed or simply use a silicone spatula to prevent air bubbles that cause the baked goods to rise.

4. Preheat the oven to 180 degrees, grease the bottom of the mold and its sides with odorless vegetable oil or melted butter. Pour the dough into a mold and place immediately in the oven.

5. Bake for about 20-25 minutes, keeping an eye on the baking surface. Check the biscuit with a wooden skewer; it should come out dry from the middle of the biscuit. After baking, turn off the heat, and turn the mold on its side and cool it like this, otherwise the biscuit will settle and take on an unattractive look.

6. After that, cool it down and use it as intended - to create cakes and pastries. The most lush and tallest biscuit, which always turns out, can be baked in the form of a small diameter. Remember, the smaller the form, the more magnificent the biscuit pastries will turn out and vice versa! Try it

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