It always seemed to us that there was nothing easier than baking a simple sponge cake. However, when we tried the biscuit baked by Oleg Ilyin, the pastry chef and host of the super show, we realized: we have never been able to bake the right thing. biscuit dough. Watch an exclusive master class from a professional!
RECIPE FOR THE PERFECT BISCUIT
What you need:
6 eggs
200 g sugar
250 g flour
3 important rules:
. The mixer bowl must be clean, dry and free of grease
. flour must be sifted
. take eggs well chilled
How to make the perfect biscuit:
1. Break the eggs into a mixer bowl, add sugar. Beat first at a very low mixer speed (1-2 minutes), then increase the speed and beat until fluffy white mass. How to determine that at this stage the dough has reached its standard? The droplets should form a pattern and should not spread. Only in this case the sponge cake will turn out fluffy and tender.
2. Turn off the mixer and gradually, in small portions, add flour. Mix the dough very carefully using a spatula, from bottom to top. Never use a mixer or even a whisk - the sponge cake will fall off and become rubbery. But don’t get carried away with stirring; every extra movement makes the sponge cake less fluffy. Once all the lumps have dissolved, stop!
3. Carefully pour the dough into a springform pan lined with parchment. Gently smooth the surface of the biscuit with a spatula, and there is no need to be zealous here!
4. Place the dough in an oven preheated to 180°C for 25-30 minutes. Under no circumstances open the door during this half hour to check how your biscuit is doing!
5. Remove the biscuit from the oven, cool to room temperature, remove from the mold and cut into the required number of layers. It is best to cut with a bread knife.
6. The perfect sponge cake is ready!
Baking is a whole science. When baking cakes or pies, it is very important to follow the recipe, otherwise the dough may not rise and the cream may not thicken. But besides following the recipes exactly, Alexander Seleznev recommends using small tricks. They will help improve quality holiday pies and will make your buns unforgettable. Also, advice from a famous master will make life easier for novice confectioners and help ease the process of preparing sweet products:
To prevent the finished biscuit from falling off, you should not remove it from the mold within 20-30 minutes after cooking - just remove the dish from the oven and let it cool.
Always keep shortcrust pastry in the refrigerator for an hour before rolling out.
Cookies and pies from shortcrust pastry It is better to grease before baking egg white or milk.
To sand cake with berries or fruits does not become wet; before baking, the dough should be greased with jam or jam, sprinkled with starch and only then lay out fresh fruits.
Puff pastry always shrinks during baking, so try to roll out larger layers.
For tiramisu, dip the biscuit sticks only halfway into the syrup for 5 seconds, and place them in the pan with the wet edge facing up.
Chocolate must be melted in a water bath. To do this, you need to boil water, place a bowl with broken tiles or coins on it and melt the sweetness, constantly stirring it with a wooden or plastic spoon. And remember: chocolate cannot be heated above 50˚C. This can also be done in a microwave or double boiler.
To make homemade condensed milk, mix a glass of milk with a glass of sugar, add 1 tbsp. l. starch and cook over low heat, stirring, until thickened.
Custard cannot be stored for more than a day. Oily, on the contrary, lasts up to 5 days.
To prevent the dough from sticking to the pan, it is better to cover the baking sheet with parchment. The oil can burn and release unpleasant aromas that will permeate your baked goods. Parchment does not smell, the dough does not burn on it, ready-made cakes They come off perfectly, and the molds with baking sheets remain almost clean after cooking.
To ensure that baked goods with berries and fruits (pies, charlotte) are not too wet, the fruits can be rolled in starch or breadcrumbs - they will absorb excess moisture. Drizzle apple slices lemon juice— thanks to the acid, the filling will not darken.
The correct biscuit dough should be fluffy, airy and porous. It rises not due to yeast or soda slaked in vinegar, but thanks to beaten eggs or whites, which are natural raising agents. In addition to them, the biscuit dough also includes flour and sugar. To create airy sponge cake The main thing is to maintain the proportions of the products and maintain the mixing technology.
Unlike the biscuit shortbread dough is placed butter— it is this that makes the dense cake crumbly and tender. Pies, cakes, pastries, and cookies are made from it. Sometimes flour is replaced with starch, ground nuts, mayonnaise, sour cream, cocoa and other ingredients are added.
Puff pastry is the most labor intensive. It is made from flour, salt, water, butter (or margarine) and should spread into at least 140 layers when baked. This is achieved by a special method of kneading: butter is “rolled” in layers into a base of flour and water, rolled out, folded, frozen so that the layers do not stick together, and the operation is repeated 4-5 times.
Cake dough differs from all others in that it contains a lot of baked goods - fats, sugar and eggs. In addition, the products do not go stale for quite a long time, and you can add anything you like to them - raisins, nuts, prunes, candied fruits, cocoa, chocolate.
Recipe from the program "Culinary Star" from 07/18/2015
You will need:
Rolled sponge cake:
Sugar syrup:
sugar 100 g.
water 100 ml.
cognac 2 tbsp. spoons
Cream "Charlotte":
milk 125 ml.
eggs 2 yolks
sugar 185 g.
butter 200 g.
cognac 2 tbsp. spoons
vanilla sugar 1/2 teaspoon
Decor:
apricot jam 100 g.
cocoa 10 g.
fresh berries and fruits
Cake "Fairy Tale" recipe:
For biscuit dough beat eggs with sugar and salt until the mass increases in volume 8 times.
Add warm water, sifted flour and mix. Ready dough pour into silicone mold.
Bake for 7 minutes at 210 degrees.
Cool the finished biscuit to room temperature.
For milk syrup, mix milk with yolks and sugar and bring to a boil. Boil for 2 minutes and cool to room temperature.
Beat softened butter until white with the addition of cognac, vanilla sugar and chilled milk syrup.
Divide the resulting cream in half and add cocoa to one part.
Soak the biscuit sugar syrup, after adding cognac there.
Then place a layer on top white cream and apricot jam and roll up using silicone mold(the roll may crack slightly).
Grease the roll with chocolate cream.
Sprinkle with biscuit crumbs.
