Chiffon biscuit

To prepare a chiffon biscuit, we will need the following ingredients: chicken eggs (large — 55-60 grams each), wheat flour, sugar and vanilla sugar, refined sunflower oil, milk of any fat (I took 2.5%), a baking powder of dough and a little salt. All products should be at room temperature.

While cooking products for the biscuit, I thought that it would be worth showing how to work with a detachable baking dish. For so many ingredients used, a detachable round shape with a diameter of 18-22 centimeters is suitable. In my case, with a diameter of exactly 20 centimeters. For a chiffon biscuit recipe, it is not necessary to lubricate the form: it is enough to lay the bottom of the parchment paper. We take a small piece of paper and put it on the bottom of the shape. Put the ring on top and close it.

We turn the shape and carefully with our hands make paper folds. Thus, nothing needs to be cut, and an additional guarantee is created from burning the bottom of the biscuit.

We have prepared a baking dish. Now we turn on to warm up the oven. A chiffon biscuit requires a delicate attitude for itself, so we expose 160 degrees. I have a gas stove Hephaestus, lower heating, there is no convection.

The next step is important to prepare a dry mixture for biscuit dough. In a suitable container of decent (2-3 liters) volume we pour 130 grams of sifted wheat flour of the highest grade, add 80 grams of sugar (20 grams will be needed later), 1.5 teaspoons of the baking powder and a pinch of fine salt. How to make a home looser of dough for the future, read here.

Mix everything thoroughly with a spoon, fork or whisk, so that dry ingredients are evenly distributed according to the mixture.

Wash and carefully dry chicken eggs (3 pieces). Then carefully separate the proteins from the yolks and put them in different dishes. Personally, it is most convenient for me to do it with my hands: I break the eggs, pour it into my palm and pass the protein through my fingers. Pure yolk remains in the palm of your hand — I transfer it into a separate bowl.

We transfer the egg yolks to a bowl, add 80 milliliters of milk and 50 milliliters of vegetable (in my case of sunflower) oil without smell.

Beat everything with a mixer or manual whisk so that the liquid mass becomes homogeneous. With the help of a mixer, it will be fast — literally 30 seconds.

We pour the liquid base to the dry flour mixture.

Mix everything to smoothness and homogeneity. You can do this with a mixer, but everything turns out easily and quickly even with the help of a regular fork. The workpiece for the future chiffon biscuit is ready, it's time to move to egg proteins.

For whipping proteins, always take clean, low -fat and dry dishes. Verels should also be prepared in a similar way. Beat the proteins with a mixer to a light foam, after which we gradually pour 20 grams of sugar (remember, it remained in step 5) and 1 teaspoon of vanilla sugar.

Beat at high speeds until a rather dense and snow -white mass is formed. If you turn the bowl, the squirrels will not budge. One of the guarantors of a high and lush biscuit is high -quality whipped egg proteins!

We shift the whipped proteins to the yellow-mock blank.

With a spatula, gently, but quickly decorating (folding) movements in a circle, intervene proteins in the basis. Our task is to saturate the dough with magic air bubbles that are in whipped proteins, while trying to maintain the volume as much as possible.

We transfer the biscuit dough to a pre -prepared baking form. With proper preparation, biscuit dough flows with lazy wide ribbon. I advise you several times very carefully and easily tap on the table on the table (be sure to put a soft towel on the surface) to release large bubbles from the dough.

We put the form with a biscuit dough in a preheated oven to an average level and prepare at 160 degrees about 50 minutes to dry beam. Once again, I remind you: I have a gas oven, lower heating, without convection. At the end of the baking, the biscuit will rise very well (I had a beautiful hat above the side of about 1 centimeter), but then it will settle slightly — this is normal. Let the finished biscuit stand in the shut-off oven with an ajar with the door for 5-7 minutes, after which we take out the shape and cool the pastries.

Cool the chiffon biscuit I advise in an inverted form. To do this, take 3-4 cups or mugs (be sure to the same height) and place the shape in an inverted form on them, trying not to melt the biscuit.

When the chiffon biscuit cools completely, cut it out of the mold with a thin long knife (along the wall). Then carefully remove the parchment paper from the bottom of the biscuit. For lovers of valuable culinary information: the weight of the finished biscuit is 450 grams, the height is 5 centimeters, the diameter is 20 centimeters.

The chiffon biscuit is very tender, fluffy, soft and completely not dry. It can be cut without problems into 3 or even 4 cakes, and then make a home cake. By the way, I have already done a cake and will soon share with you a recipe. Lenochka, thank you very much for this wonderful order. Prepare for health, friends, and pleasant to you appetite!