Dry biscuit: recipe, composition, calories, description

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

The recipe for dry biscuit came to domestic open spaces from British and French chefs. This unusual confectionery did not receive proper recognition for a very long time. And it is not surprising, because our compatriots prefer rich soft lush pastries. And the traditional, French-made dry biscuit is a sweet or unleavened cake, covered with a crust on the outside and tender inside.

Description

Such pastries are deservedly considered dietary and very often become a component of various diets, and not only for weight loss. So, experts recommend replenishing your diet with this delicacy for those who suffer from gastritis, pancreatitis, hepatitis, cholecystitis or other diseases. This unpretentious treat is part of the popular Diet Table 5, which is prescribed to reduce stress on the liver and pancreas.

Besides, a dry biscuit prepared according to a traditional recipe is considered a universal cake for any dessert, including a cake. Such pastries are perfectly combined with all creams, and its dryness is easily corrected with the help ofimpregnation.

Features

The biscuit itself is rather unpretentious. However, if it is well saturated with sweet cream and supplemented with all sorts of goodies, such as berries and fruits, you get an excellent dessert, which is certainly not inferior to purchased cakes. True, such a treat no longer has anything to do with the diet.

In addition, the simplest and most affordable products are used for its preparation: sugar, eggs and flour.

According to nutritionists, the classic dry biscuit does not harm human he alth at all. This delicacy can be safely included in the diet of children, weight loss menus and diets for various diseases. This treat can be used for a quick snack and as a dessert after a meal. By the way, the calorie content of a dry biscuit is only 240 kcal per 100 grams.

General cooking principles

• Standardly, the dry biscuit recipe uses the following proportions: for 3 eggs, 100 g of flour and 90 g of sugar are taken. All kinds of baking powder are usually not added to such a dough, only products using melted chocolate are considered an exception. Butter is also used extremely rarely and in minimal quantities, only to slightly soften baking.
• In the preparation of a biscuit, even if it is dry, air always remains the main thing, so you should beat the eggs as carefully as possible. Both the protein and yolk mass, with proper processing, should approximately triple. True, you should not be too zealous either - because of this, the biscuit may come out too heavy.
• Flour inthe egg mass must be added very carefully so as not to precipitate it inadvertently. It is introduced, as a rule, in parts and mixed in the direction from the edges of the container to the center from the bottom up.

A few recommendations

• To give a special piquancy, a dry biscuit diet recipe can be supplemented with chopped citrus zest or vanilla. A chocolate tone can be achieved with cocoa powder or melted chocolate.
• The optimum temperature is considered to be 170-180 degrees. If desired, you can replace the oven with a slow cooker - it will perfectly cope with the preparation of a dry biscuit. In order for it to bake well, it should be cooked with the "Baking" function for an hour, and then another 10 minutes with the "Heating" function.
• You can bake the product in both round and square shapes. It is best to prepare it immediately before preparing the dough. The surface of the mold should be greased with vegetable oil and sprinkled with a handful of flour.

Preparing food

To prepare a dry biscuit recipe for diet number 5, you will need:

• 160 g flour;
• glass of sugar;
• a pinch of citric crystalline acid;
• 8 eggs.

This method of baking is considered classic and came to us from France. It is this recipe that is especially in demand among nutritionists, who offer it to their patients both for weight loss and for various diseases, most often gastritis.

The process uses, as you can see, the mostsimple and affordable products that are sure to be in every home. And the preparation itself will take you about an hour. But the result will certainly please both you and the household.

Dietary recipe for dry biscuit for gastritis

Step 1. Arm yourself with two deep bowls - they must be clean and completely dry. Whisk egg whites into one bowl and egg yolks into another. Keep in mind that both masses must be completely pure, without impurities from each other, otherwise the result will not be as high quality.

Step 2. Send the whites to the refrigerator, and carefully grind the yolks with half the prepared sugar. For an unusual aroma and piquancy, you can add a little crushed orange or lemon peel here. You can also send another treat here: chopped almonds, raisins or walnuts.

Step 3. Pass the flour twice through a fine sieve, then add it to the yolks with sugar. Stir the mixture so that there is not a single lump left in it.

Step 4. Prepare the mixer - it should not have a drop of water on it. On minimum power, start whipping the chilled proteins. When the mass becomes homogeneous and foamy, add a pinch of citric acid to it. Increase the power of the mixer and continue beating, adding sugar little by little.

The only important thing is not to rush into the process. Do not add a new portion of sugar until the previous crystals have dissolved. The result should be a lush, stable mass.

Step 5. In portions, transfer the whites to the yolks and mix gently. This should be done very carefully from the bottom up.

Step 6. Transfer the finished dough into a pre-prepared form and send it to a hot oven or slow cooker. At first, the temperature should be about 150 degrees, but then it needs to be brought to 180. The biscuit should be cooked in the oven for about 45-50 minutes. Readiness can be checked with a toothpick.

With gastritis, a dry biscuit recipe can really help out, especially if you like sweets. After all, usually with such a disease, doctors forbid their patients to abuse confectionery. But everyone can afford this delicacy.

Genoese dry biscuit

Another very popular and beloved dessert. Such a delicacy is not used in diets, but it is very in demand among sweet tooth and children. For cooking you will need:

• 190g sugar;
• 130g flour;
• 6 eggs;
• 80g butter.

Genoese dry biscuit recipe with photo

Step 1. Prepare a biscuit mold - grease with vegetable oil and cover with parchment. If you don't have paper, dust the surface with a handful of flour. Remove excess powder by turning the mold upside down.

Step 2. Sift the flour twice and melt the butter.

Step 3. Build a water bath. Place eggs and sugar in it. Start whipping the mixture right on the stove, and when its temperature reachesabout 40 degrees, remove it from the heat and continue processing. As a result, the mass should become lush and increase in volume at least twice.

Step 4. Gently fold in the chilled liquid butter and sifted flour in several batches.

Step 5. Pour the well-kneaded dough into the prepared mold. Bake a biscuit for half an hour at 170 degrees. Let the finished product cool right in the mold, then transfer it to a dish.

That's all, a very tasty, simple and dietary biscuit is ready. You can serve the resulting delicacy to the table as an independent dessert or supplement it with other goodies: honey, nuts, jam, cream, condensed milk, berries, confiture or fruits. In general, there can be an unimaginable amount of variations, just don't be afraid to experiment!