6 Egg Biscuit: Recipe, Ingredients, Cooking Tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The biscuit recipe is quite simple, both professional confectioners and those who decide to try baking for the first time can easily implement it. Further in the material, an example of the classic method of making a biscuit will be given. In addition to this, basic tips and tricks will also be considered.

First, consider the recipe itself.

Cooking a classic 6-egg biscuit

This is the traditional way to make a standard cake biscuit using six eggs. For cooking, you need the following set of products:

• 6 eggs.
• 150 grams of flour. Exactly as much flour as in a 250 ml glass.
• 200 grams of crushed granulated sugar.
• 15 grams of vanilla sugar.

In addition to this, you need to prepare parchment and a baking dish. The standard and best option is dishes with a diameter of 26 centimeters. But20 is also suitable. But still, the proportions of a biscuit for 6 eggs should be observed. Otherwise, the workpiece may be damaged.

Cooking algorithm

Now let's figure out how to make a 6 egg biscuit. All actions are quite simple and understandable. If you are doing this for the first time, then just follow the order of all actions indicated below, and then you will get the perfect biscuit. What needs to be done? Before processing the ingredients for the 6 egg biscuit, you need to prepare the dishes:

• First you need to prepare a baking dish. Unfasten its sides and cover the bottom with parchment. All excess must be cut off. After that, the walls must be returned to their place.
• On it is necessary to lubricate the form with nothing. Otherwise, the biscuit will not rise.
• Now you need to separate the yolks and proteins into separate containers. Please note that they (tanks) must be absolutely dry. Otherwise, you will not be able to get the mass of the desired consistency.
• After separating, the proteins must be put in the refrigerator until their turn comes. They whip better when cold.
• Half of the indicated amount of granulated sugar and all vanilla sugar are poured into the bowl with yolks. The resulting mass must be rubbed until it becomes light and will not increase in volume by about three times.

• 150 grams of flour, exactly the amount of flour in a 250 ml glass, must be passed through a sieve so that it acquiresmore fluffy texture and saturated with oxygen. This will help the future biscuit to be lighter and softer.
• Now we need to get the squirrels out of the fridge. With a mixer, start beating them at the lowest possible speed.
• After the foam appears on the surface, you can gradually increase the speed. The procedure must be continued until the volume of contents in the bowl doubles.
• When the required mark is reached, the remaining half of the sugar is added to the dishes. Then just keep whisking the contents until you get a strong foam. To make sure you reach the correct point, carefully turn the bowl over and check that the foam does not fall out.
• Then you need to re-mix the yolks and carefully add a third of the resulting mass to them. All ingredients must be mixed by moving the spoon from the bottom up.
• Further, flour is passed through a sieve into the dishes. All contents are again carefully kneaded according to the previously indicated scheme.
• After you get a uniform mass, add the rest of the whipped proteins to it and mix everything again.
• Continue processing the contents until you get an airy and homogeneous dough without lumps.
• Set the oven to warm up to 180 degrees.
• The finished base must be carefully poured into the previously prepared form.
• Send the dishes to the oven and bake for thirty minutes.
• To make sure the biscuit is ready, pierce it with a toothpick. It must be dry.
• AfterTo do this, it is necessary to separate the edges with a sharp knife and put the workpiece on a cooling dish. Once it reaches the right temperature, you can start processing it for various pastries.

Now that the basic recipe for a 6-egg biscuit has been considered, you can move on to useful tips and notes on preparing this component.

Additional ingredients

In addition to the standard recipe, some modification is allowed. So, quite often you can find recommendations for adding butter. It must first be melted and cooled.

It is noted that with this change to the standard 6-egg biscuit recipe, the texture of the crumb becomes more delicious and moist. Also, with this approach, the workpiece does not get stale longer.

Important cooking principles and tips

Next, it is worth considering a few important recommendations that will help in the creation of this ingredient. Their list is presented below:

• When preparing a 6-egg biscuit dough recipe, the proportions must be observed. In particular, it is necessary to build on the main ingredient. In the event that you use large eggs, you can safely follow the recipe. If they are smaller than standard, then it is recommended to add one or two.
• Instead of the classic cooking method, you can try to make a preparation using water, milk, sour cream or kefir. However, the most magnificent is the standard version.
• As an impregnation more oftenall it is recommended to use sugar syrup or jam with jam, which are diluted with water. This issue needs to be taken seriously. After all, even if you cooked a biscuit of 6 eggs according to the recipe, improper impregnation can spoil the whole taste of baking.

• To make the basis for the future cake more delicious, you can add nuts, honey, berries or zest to it. It is often recommended to add fresh or dried fruit.
• Sometimes it is allowed to use powdered sugar instead of sugar. When preparing dough, it will help to reduce the time of whipping proteins.

First way to prepare the form

Since the recipe began with the preparation of dishes for baking, you should pay attention to how this can be done. Here is one way:

The recipe said not to grease the sides, as this will prevent the biscuit from rising. But in this case, another scheme works:

• Brush the sides of the dish with softened butter.
• Pour a spoonful of flour inside and, shaking the mold, distribute it first along the walls, and then along the bottom.
• After that, knock on the dishes properly. This will help get rid of excess flour.

This method of processing the mold allows the workpiece not to stick to the walls due to the appearance of a small gap. But this also results in a small slide in the center.

The main disadvantage of this method of preparation is that the shape of the biscuit will decrease slightly after itcool down.

Second way

This option has already been described in the 6 egg biscuit recipe itself. Just line the bottom with baking parchment, while not greasing or sprinkling the sides of the dish. This method also leads to the appearance of a slide in the center (this is due to the dough sticking to the walls). But as soon as you take the content out of the mold and it cools down, the slide will go away.

Please note that the paper only separates after the biscuit leaves the mold.

This method has one important drawback, which concerns manual dexterity. It is necessary to separate the dough adhering to the walls carefully so as not to damage either it or the dishes. Also, molds made of silicone should not be used in this situation.

Third way to prepare dishes

In this case, it is recommended not only to refuse to process the form, but also not to put parchment on the bottom for baking. This option should be followed if you plan to cook the most light and tender biscuit, which will settle when cooling under its own weight.

The main disadvantage is the difficulty of the subsequent separation of the finished biscuit from the form. Silicone cookware is also not recommended.

Features of biscuit baking

After the base has been prepared and the dough itself has been prepared, care must be taken to ensure that the biscuit does not burn or deteriorate during baking. To do this, the following tips are given:

• Before placing the workpiece in the ovencloset, it must always be heated to a temperature of 180 to 200 degrees.
• For baking a biscuit, it is recommended to set the medium level of power. Convection is also allowed.
• Unless there is a good reason, do not open the oven door during the first 15 minutes of baking. This will cool the air inside.
• The first check for readiness can only be made after 25 or 30 minutes after the workpiece has been placed inside.
• Readiness can be checked not only with a toothpick. You can also focus on the slide in the center of the biscuit. When done, it will be even and golden brown.
• You can also check readiness by pressing with your palm. If it feels springy and firm under pressure, you can stop baking.

So that the biscuit does not get wet during soaking and retains its shape and texture, it is recommended to leave it for several hours. Preferably for one night. But it's important to make sure it doesn't dry out

How to cut baked goods

After preparing a biscuit of 6 eggs according to the recipe, it must be prepared for the planned baking. Most often it is cut into cakes. To obtain uniform thickness layers, the following is recommended:

• The bottom side of the biscuit should be on top, thanks to this the cake itself will be even.
• It is better to use a plate as a substrate so that you caneasy to flip the cake.
• Cut the cakes with a very sharp blade, the diameter of which is larger than the biscuit.
• Before cutting, it is recommended to mark the approximate points of the cut with a knife.
• When cutting, the knife must be pressed against the lower cake, and the biscuit itself must be carefully turned. Make sure that the knife moves along the intended line.

What could be the problem?

Next, consider some of the most common difficulties in making a biscuit. Among them:

• The dough is too thin after poorly whipped proteins or yolks, as well as when mixing the dough for too long.
• If the biscuit does not rise well, then the ingredients were most likely poorly whipped, and the air in the oven was cold.
• Strong settling occurs due to poor baking of the dough or a small amount of flour for a sponge cake for 6 eggs. How much exactly is needed is indicated above.
• If it settled in the oven, the temperature was too high.