How to bake a biscuit: temperature and cooking time. Biscuit classic in the oven

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

Biscuit is the basis for many confectionery products, cakes, pastries and rolls. This is a versatile bakery. A real biscuit is prepared without the addition of baking powder, but rises in the oven due to beaten eggs. At the same time, it turns out to be lush, airy, porous. In addition to eggs and flour, other ingredients can be added to the dough, such as butter, kefir, milk, cocoa, and even carrots. All these recipes are united by a common cooking technology.

In the article we will tell you how to bake a biscuit according to the classic recipe: in what form, for how long and at what temperature. Be sure to consider the main nuances and dwell on the main mistakes that are made when baking it.

Classic biscuit in the oven: the choice of ingredients

In the cooking process, it is not enough just to knead the dough and send it to the oven. If we neglectother conditions, then it simply will not rise when heated, and the result will not be a fluffy biscuit, but a flat "sole". The "right" products play almost the main role in this process.

To prepare a classic biscuit in the oven, the following ingredients are needed:

1. Eggs. Without this product, the biscuit will definitely not work. This is the main ingredient in biscuit dough, so you should not save on eggs. And yes, they must be cold. It is the eggs that make the dough fluffy when kneading and durable when baking. The egg mass should be airy. This is the key to getting the perfect biscuit at the end.
2. Flour. Biscuit can be baked from almost any flour, preferably with a high starch content. You can take only wheat or partially replace it with corn, rice, buckwheat. You can even mix plain flour with starch - the biscuit will turn out crumbly. The only flour that does not contain starch is nut flour. It definitely won't make a biscuit.
3. Sugar. For biscuit dough, you need the most common sugar with small crystals that dissolve quickly enough in the egg mass.

These are all the ingredients for a classic biscuit. Now is the time to master the technology of its preparation.

Step-by-step dough preparation

The simplest biscuit according to the basic recipe is prepared from the following ingredients:

• eggs - 4 pcs.;
• flour - 120 g;
• sugar - 120g

It is important to accurately measure all products,using a kitchen scale. Part of the flour can be replaced with corn starch (20-30 g).

The dough is kneaded in a cold way, and the process itself consists of the following steps:

1. Sift the flour twice to saturate it with oxygen.
2. Separate eggs into whites and yolks. It is best to keep them well chilled. The proteins should be separated into a deep bowl, dry and fat-free, and the yolks into a medium-sized bowl. It is recommended to put the first container with proteins in the refrigerator for a while.
3. Pour half the sugar into the yolks. Using a mixer, beat the ingredients on high speed until a white and thick mass is obtained. Wash and dry whisks.
4. Beat the chilled proteins on high power of the mixer. When the mass becomes dense, and the beaters leave a characteristic mark, sugar can be introduced. This should be done carefully, on a tablespoon. Continue whisking the whites until the mass becomes shiny.
5. Combine the whipped whites with the yolks by folding, repeating the movements from the bottom up with a spoon. It doesn't take long to stir. Otherwise, the whites will settle and the dough will not rise.
6. Introduce flour into the egg mass. Mix quickly. As soon as the lumps disappear, you need to stop so that the dough does not turn out to be too dense and heavy. Now you can start baking.

This is the most common cold kneading method. But there is also a second option for its preparation.

Hot kneading method

In this case, it is not necessary to separate the proteins from the yolks, which meansThe biscuit can be prepared using fewer utensils. Eggs should not be cold. In addition, this method of preparation will help to save the day when the yolk accidentally got into the protein during the separation of eggs.

How to bake a biscuit for a cake in a hot way, the following instruction will tell:

1. Prepare a water bath so that the top pot is over boiling water. That is, the egg mass will be steamed.
2. Crack 4 eggs into the top bowl. Beat them on high speed mixer. As soon as the temperature of the egg mass reaches 45 ° C, the pan must be removed from the water bath and put on the table.
3. Continue whipping process. After a few minutes, the egg mass should double or triple in size and turn white.
4. Gently add the flour and mix the dough with a spatula. Now you can pour it into a mold and send it to the oven.

How to bake a biscuit in different forms

First of all, it should be clarified that there are three ways to prepare the form for baking a biscuit:

1. "French shirt". With this method, the bottom and walls of the form are smeared with softened butter, and then covered with a thin layer of flour. As a result, after baking, the biscuit very easily moves away from the mold, literally falls out. The only drawback is that when it cools, it settles a little.
2. Do not grease the walls, but cover the bottom with baking paper. After the biscuit has completely cooled in the mold, it should be separated from the walls with a sharp knife.
3. Do not grease orline with paper. The biscuit cools upside down, it turns out even, without a convex cap. That's just to remove the finished cake from the mold, you need skill and accuracy.

Professional confectioners for making biscuits mainly use a metal split ring. It is very easy to line the bottom with baking paper in order to quickly get the finished cake out. At the same time, housewives are often interested in whether it is possible to bake a biscuit in a silicone mold. In fact, it all depends on whether the walls are lubricated with butter. When choosing a "French shirt", you can use a form of any material. But other methods are only for preparation for baking in a split ring.

As for whether it is possible to bake a biscuit in a glass form, this is quite acceptable, but only if it is pre-greased with butter and sprinkled with flour.

Cooking time, oven mode and other nuances

Dough after kneading should be baked immediately. That is why the oven should always be preheated. The fact is that the beaten egg mass consists of many air bubbles inside, which expand when heated and the dough rises. At the same time, the air temperature in the oven should be in the range of 180-200 ° С.

Cooking time for a biscuit is on average 30-40 minutes. At the same time, it is strictly forbidden to open the door for the first 15 minutes, and you should try the cake for readiness no earlier than 25 minutes from the startcooking. To do this, you can use a wooden toothpick, which should come out of the biscuit dry.

In addition, it is equally important to consider in which oven mode to bake a biscuit. So, the level should be medium so that cooking occurs evenly. The oven mode must be selected "top-bottom". In this case, the dough will bake perfectly on all sides.

It is not always possible to bake a biscuit in a gas oven. As in the electric one, it must be cooked at an average level, and so that the cake does not burn on top, it is recommended to tighten the form with foil. If in a gas oven the biscuit burns from below, then a baking sheet with water should be placed on the lower level. Then the cake will turn out ruddy and moist.

How to properly cool a biscuit

Very often, when baking, a slide forms on top. But for the preparation of the cake, all the cakes must be even, approximately the same height. To get rid of the slide, the top of the biscuit can be cut off with a sharp knife with a wide blade. But most often, if the elevation is small, it is enough to turn the biscuit upside down when cooling and place it on a wire rack. After a few hours, it will become more even so that it can be easily cut into the desired number of cakes.

Experienced confectioners recommend baking a biscuit in advance, and not on the eve of the celebration for which the cake is being prepared, so that it can properly “lie down”. To do this, after cooling, it must be wrapped in cling film and sent for at least 6 hours in the refrigerator. The biscuit will turn out moremoist, dense and easier to work with.

Subtleties of working with biscuit dough

The following secrets from experienced confectioners will tell you how to bake a biscuit correctly:

1. Only fresh eggs should be used to prepare the dough, as well as dry, fat-free dishes and a powerful mixer.
2. Dry ingredients are first mixed and sifted with flour before being added to the dough.
3. After kneading, the dough is immediately poured into a pre-prepared form and sent to a preheated oven. It's not worth delaying. The dough will settle and you can forget about the splendor of the biscuit.
4. It is strictly forbidden to open the oven for the first 15 minutes of cooking.
5. The readiness of the biscuit can be checked with a dry toothpick no earlier than 25 minutes from the start of cooking. The average baking time is 35 minutes.
6. The biscuit baking temperature is 180-200°C.
7. Before cutting into cakes, the biscuit must be refrigerated for 6-8 hours.

Mistakes when baking a biscuit

Before starting the cooking process, it is necessary to take into account all the nuances of how to properly bake a biscuit. Otherwise, the following problems may occur with baking:

1. The dough does not rise well in the oven. This means that by the beginning of baking, the egg whites whipped by the mixer have settled. They may have been beaten too long, causing the air bubbles inside to disappear.
2. The dough turned out too liquid. This error happens if the whites and yolks are not beaten enough.good.
3. Biscuit donkey immediately after being removed from the oven. This can happen if the mold is taken out of the oven too early.
4. The donkey biscuit sagged while baking in the oven. Reasons for the error: the oven was opened too early; slammed the door shut when opening; cold air entered the oven.
5. The top of the biscuit was burnt. This problem can be encountered if the oven temperature was set too high. Also next time you can try to put the form 1 level lower.

What if the problem is in the oven?

If the heat is uneven, the dough will rise in a heap. To prevent this from happening, the form should be tightly tightened on top with foil. If the biscuit systematically burns due to uneven heating, it is recommended to put a baking sheet with water from below. All these manipulations must be done before putting the form with the dough in the oven.

How to cut a fluffy biscuit into cakes

There are many devices for obtaining even and fairly thin cakes. These include the so-called "string", which is often used by professional confectioners.

But it is easier and even faster to cut the biscuit into cakes using a regular thread. To do this, with a sharp knife, make an incision in a circle, then insert a thread into it and connect its ends on the opposite side. To make the cake more even, it is first recommended to mark with toothpicks.

Chocolate biscuit on boiling water

Easy recipeclassic chocolate biscuit is to do the following:

1. Preheat the oven to 180 degrees.
2. Combine together all the dry ingredients for the dough: flour (3 tbsp.), Sugar (2 tbsp.), Cocoa (½ tbsp.), Soda (2 tsp).
3. In a separate deep container, beat 2 eggs with a mixer until a fluffy snow-white mass is obtained. Pour ½ cup of refined oil into it. Beat well again.
4. Pour 200 ml (1 tbsp) of milk into the vegetable-egg mixture.
5. For 3 times, thoroughly whisking each time, add the dry mixture.
6. Knead the dough. Pour it immediately into the prepared pan and bake a chocolate classic biscuit.
7. According to the recipe, you need to cook it for 50 minutes or until the toothpick is dry.

Delicate kefir biscuit

The dough in the oven rises not only due to beaten eggs, as in the classic recipe, but also due to the addition of soda or baking powder to it. It is on this that the technology for preparing the next chocolate biscuit on kefir is based. The dough for it includes only 5 ingredients: flour, sugar, cocoa, soda and kefir. That is, this biscuit is baked without eggs. But this makes it no less lush and tasty. It should be prepared like this:

1. Add sugar (1 tbsp) to warm kefir (1 tbsp.). Mix well with a hand whisk or beat with a mixer.
2. Sift 1 cup of flour, 2 tablespoons of cocoa and ½ teaspoon of soda into the sweet kefir mass.
3. Stir. Pour the batter into the prepared pan andsend it to the oven preheated to 200 ° C for 30 minutes.
4. Cool first in the pan and then upside down on a wire rack.