Classic biscuit in the oven

To prepare a simple classic biscuit in the oven, we will need the following ingredients: chicken eggs, granulated sugar, wheat flour and corn starch.

First of all, you need to turn on the oven heat (170 degrees). In addition, it is important to prepare a form in which you will bake a biscuit in advance. For this, a detachable shape or a detachable ring is suitable. I use the ring, so it can be made the necessary diameter — in this case, 20 centimeters. If you do as I do, wrap the ring with food foil (in 2 layers), making the bottom. Additionally, I wrap the walls of the ring with a foil tape outside, so the finished biscuit will bake evenly and the mound will not form. If you bake in a detachable form, cover the bottom with parchment paper. Lubricate the bottom and sides of the shape.

In a separate bowl, mix 130 grams of wheat flour of the highest grade and 30 grams of corn starch. Be sure to sift the mixture through a sieve, preferably twice. Thus, we will not only get rid of probable garbage, but also loosen flour, enrich it with oxygen, which is important for biscuit dough.

In a clean and dry voluminous dishes (I have a deja from a planetary mixer with a volume of 4 liters) we break 5 chicken eggs.

Pour 150 grams of sugar. If desired, you can replace 1 tablespoon of granulated sugar with the same amount of vanilla sugar or just add a pinch of vanillin.

Beat eggs with sugar with a mixer at high speeds. Beating time depends on the power of your electric assistant. My mixer (800 W) copes at the fourth speed in 15 minutes, and you may need less or more ..

Properly beaten eggs with sugar are the key to a high and lush biscuit. If you get them badly, the finished pastries will fall. To check for the quality, raise the corolla and evaluate the consistency of the beaten mass: ideally, it flows with a wide ribbon and leaves behind a trace that does not spread about 10 seconds. If the mass immediately loses its shape and floats, beat further!

Now in parts (for 2-3 doses) we sift the flour mixture into the egg mass. Confident, but accurately with giving movements in a circle, interfere with the flour.

For a long time you can’t knead the biscuit dough, since the longer you act on it, the more air bubbles you release. As soon as the flour lumps do not remain, we stop mixing. The biscuit dough is not liquid, it is voluminous, magnificent and flows from the shoulder blade with a wide ribbon.

We transfer the dough for the biscuit in the prepared shape, level it with a spoon or spatula.

We put the form with the test in the oven preheated to 170 degrees to the average level. I have a gas oven of Hephaestus, lower heating, without convection. In it, a biscuit in such a layout of products and a form with a diameter of 20 centimeters is baked for 70 minutes. You should always focus on your oven and its features. By the way, at the moment (2021) I had an electric shower and in it it is enough for the biscuit to spend only 30 minutes in the upper niz mode (without convection). Returning to the gas: it is very important not to open the door for the first 30-35 minutes, otherwise most likely the dough will fall. In addition, you can check the readiness of the classic white biscuit both visually (the cap is browned) and using a wooden toothpick. We insert it into the center of the biscuit: if the toothpick comes out completely dry and there are no dough lumps on it, most likely baking is ready. Do not get the biscuit right away: turn off the oven and make a small gap. Let the temperature gradually decline — for 5-7 minutes. Then completely open the door — let the biscuit stand for another 5 minutes, then get the shape. Do not be alarmed when, in the process of cooling, the biscuit will sink a little (1-2 centimeters) — this is normal.

Leave the finished biscuit on the table until it cools completely, then remove the foil (if you baked in the ring) or parchment (if you baked in a detailed form). Cut the biscuit with a sharp knife with a thin long blade, working with neat sawing movements working back to the walls of the form. For convenience, put the shape on the side and rotate as the biscuit is cut. To prepare a home cake or cakes, the biscuit must be laid down: after cooling at least 4 more, and preferably 6-8 hours. Then, when impregnating with syrup and layer with cream, he will not get wet and will not turn into porridge.

The classic white biscuit according to this simple recipe is obtained with a diameter of 20 centimeters, about 8 centimeters high and a weight of 510 grams. It is enough to cut it into 3-4 cakes.

Lush, delicate, air and really delicious biscuit according to an affordable and detailed recipe. Prepare for health, friends, and pleasant to you appetite!