Oatmeal biscuit

For the preparation of oatmeal biscuit, take medium-sized chicken eggs (45-50 grams each), oatmeal and granulated sugar. These are three main and mandatory ingredients. You can also flavor a biscuit dough with a pinch of vanillin (easily replaced with a teaspoon of vanilla sugar) or a teaspoon of ground cinnamon, if you like it.

First, I wash the chicken eggs and wipe them with a towel or napkins dry. Then we separate the proteins from the yolks — it is most convenient to carefully divide the eggs into the container.

Then get the yolks with your hand — in this way you will receive proteins to the maximum. Just break the eggs on a flat surface, and not about the edge of the bowl — so you will not damage the yolks.

We leave egg whites in the container.

And put the yolks in another dish and add 100 grams of granulated sugar (vanillin, cinnamon).

Beat everything actively with a whisk or mixer at high speed, until the mass increases much in volume, and the sugar crystals will practically dissolve. In consistency and texture, egg yolks beaten with sugar resemble condensed milk.

Now it's time to do egg proteins. We will whip them in a separate bowl, which should be completely clean and dry. We begin to whip the proteins with a mixer at low speed, and when large bubbles appear (it means we have already broken the structure of the protein), we gradually increase the speed to the middle one. When the proteins turn into a fine -grained muddy foam, we begin to gradually pour 80 grams of sugar, make maximum turns and beat to a dense snow -white mass. Well -beaten egg whites should keep the shape well and not move. This degree of whipping proteins is called «solid peaks.»

We sift oatmeal to the sweet yellow mass in order to additionally saturate it with oxygen. We add about a quarter of whipped proteins there. By the way, a few words about how you can do a biscuit dough (besides how I showed in this recipe). The first option: chicken eggs are beaten with sugar, after which flour is administered. Second: the yolks are beaten with part of sugar, proteins — with the remaining sugar. Whipped yolks are connected to whipped proteins, after which flour is added. And another option: everything, as in the second, only flour is found in the yolks, after which whipped proteins are added. All of them have the right to be, and in all cases, the biscuits are remarkable. You can knead the dough as it is more convenient for you: the main thing is to maximize the airiness of the dough before baking.

Add the next portion of proteins when the previous one completely intervenes in the dough. The movements should be clear, neat, but quite fast, since the biscuit dough does not like to wait long.

Here is such an air and fluffy dough for oatmeal biscuit. In no case, never connect the proteins with the base using a mixer — only with a spoon, spatula or, finally, with your hand.

Since we will prepare an oatmeal in a slow cooker, lubricate the bowl with any refined vegetable or butter (this time I used the butter). We lay out a biscuit dough into it and turn on the baking mode. Time — 60 minutes. Depending on the power and volume of your assistant, the baking time may differ from the specified! In the oven, a biscuit with oatmeal in a preheated oven at 180-190 degrees about 35-40 minutes (time depends on the diameter of the shape and features of the oven).

The readiness of the biscuit is checked either visually or using a wooden skewer (toothpick). If it comes out of the dough, then the pastries are ready — this technique is called «check for dry beam.»

Let the ready biscuit for 5-7 minutes stand in the bowl — during this time it will move away from the walls and slightly settle.

Using an insert for preparing food, we take out the finished oatmeal biscuit and let it cool completely. If you plan to cook a cake, let the biscuit stand for at least 4-8 hours so that it cuts better and does not crumble. In a fully cooled form, the biscuit weighs 550 grams.

I love biscuits for their airiness, tenderness and lightness. Oatmeal is no exception: it turns out to be very fluffy, almost weightless. It can easily be cut into several cakes and lay down with your favorite confectionery cream — the homemade cake is ready. We love the biscuits just like that — with tea, coffee or milk. Take a treat, friends!