At what temperature to bake a biscuit: features of baking biscuits, types of dough, temperature difference, baking time and advice from confectioners

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-18 00:50

Handmade cake will decorate any table. But its taste characteristics depend on the preparation of the base. In this article we will tell you at what temperature to bake a biscuit on different devices, what types it is. We will also consider the main cooking mistakes.

Important rules for baking fluffy biscuit

Indeed, a delicious and tender biscuit is obtained only by a few confectioners. But if you cook it, following all the rules, then the basis for a cake or roll will definitely work out. And don't be upset if it doesn't work the first time. Many mistakenly believe that cakes are tender only if you know at what temperature to bake a biscuit, how long to keep in the oven, and how many ingredients are required. If you know only this, then a delicate base for the cake will not work.

Technology for preparing products for biscuit dough:

1. You need to prepare all the necessary equipment: a bowl, a whisk (a mixer with attachments), a spoon. Everything should be not only clean, but also dry. And preferably cold.
2. Eggs are taken only fresh, washed, not from the refrigerator, their temperature should be at room temperature. When a recipe requires the separation of protein and yolk, it is better to do this in a separate plate, and not in the main dish. If a yolk accidentally hits, this portion of the egg can be set aside and take another.
3. Eggs need to start beating at low speed, when the first bubbles appear (after thirty to forty seconds), the mixer power increases to the maximum. Pay special attention to beating eggs.
4. If the yolk and protein need to be beaten together, then sugar is added here when the egg mass has increased by 30%. You need to pour in gradually, the next portion of sugar is added when the previous one is completely dissolved. Usually an egg with sugar in a beaten form increases five times in volume.
5. If you need to beat the yolk and protein separately, it is better to start with the yolk. It is whipped on high speed with half a serving of sugar. The egg is considered ready when all the sugar has dissolved, the yolk becomes light yellow, and the volume has tripled. The consistency of the yolk should be like a cream.
6. Then the whites are whipped. In this case, sugar is poured gradually. A well-beaten egg white does not drip off the sides of the bowl (somewhat like shaving foam in consistency).
7. Sugar is checked for lumps and debris before use (sometimes debris comes across). Immediately all the sugar in the dough is notpour it in, it will make the basis for it heavier. But if you add it in parts, it will dissolve faster and give the egg a good beat. When powdered sugar is taken for cooking, it does not play a big role, it will not affect the acceleration of egg beating.
8. Flour must be sifted before use, and more than once (maybe 3 times). If you need to add cocoa or starch to the dough, then it is better to mix them together with flour and sift both ingredients together.
9. If the recipe calls for beating egg whites and yolks separately, you can add flour to the yolk with sugar and beat with a mixer. You can also add 1/3 of the whipped egg white.
10. If the yolk is not separated, then the flour should be poured carefully, in small portions into the beaten egg-sugar mass and gently mixed with a spatula. Movements are made in one direction. You need to try to keep the volume from the beaten egg. You can’t mix the dough with a mixer, otherwise all the airiness will subside.
11. When according to the recipe you need to add chocolate to the dough, it is first melted in a water bath and cooled to room temperature. It is poured into the dough at the end of cooking in a thin stream.
12. Butter is also pre-melted. Then beat with a mixer until it turns white and becomes lush. Add to dough at the end.
13. If you need to use juice or other liquid in the recipe, then it is better to beat the yolk separately from the protein. It is in the yolk (with sugar) that it is better to add liquid.
14. Various additives (raisins, nuts, dried apricots, prunes, coconut flakes, and so on) are added only inready dough. They must be washed and dried, otherwise the moisture from them may cause the dough not to rise. You can pour them in when the dough is already laid out in a mold. Do not put juicy berries. They will spoil the whole biscuit, they can only be used in the form of mashed potatoes, which is added when whipping the yolk.
15. For baking, the dough should be used immediately after preparation. Until it sits down. At the bottom of the form (preferably detachable), it is better to put baking paper.

Baking is the last step

And at what temperature to bake a biscuit? The oven should be warmed up, the dough should be placed carefully and the cabinet door should also be closed smoothly, without a sharp slam. Biscuit oven at a temperature of 175-185 degrees. During baking, do not open the door, otherwise the dough will settle. Be sure to place the mold in the center of the oven to evenly distribute the temperature.

When the time is up, the biscuit is checked with a match or a dry knife for readiness. If the match is dry, then the cake is ready. What mode to bake biscuits? In different devices, your own is selected. For example, in the multicooker, the “Baking” mode is selected. It is also worth considering the cooking time, which depends on the consistency of the dough and the height of the cake.

Methods for making biscuits. Two known methods

Depending on the constituent ingredients, there are an unlimited number of recipes. And also there are two well-known methods of preparing dough:

1. Cold way. It is more suitable formaking roll dough. The finished biscuit should be light and not crumbly.
2. Hot cooking method. The biscuit has a denser structure and does not settle during baking.

Features of the cold method. What is done and in what order?

Most often, recipes use a cold method of preparing dough. Features of this method:

• For the test, you need to separate the yolk from the protein. The yolk is beaten with half the sugar until the dough has tripled in volume.
• The protein is whipped separately according to all the rules (pour sugar a little bit, the mass increase should be up to five times).
• Add 1/3 of the protein to the yolk and gradually add the flour. Stir gently, without sudden movements, until all the flour is in the dough.
• Then the rest of the protein is added and everything is mixed with smooth movements from the bottom up.

Features of the hot method. Sequence of actions

Features of the hot cooking method:

• the egg (without separating) is beaten in a water bath, brought to a temperature of 45 degrees;
• without removing the mixer from the bowl, put the dishes on the table and gradually add sugar, mix until the volume increases up to three times;
• flour is gradually added.

It does not depend on how the dough is prepared, at how many degrees the biscuit is baked. So choose the method that suits you best. If baked in the oven, then an average temperature of 180 degrees is selected.

Viewsbiscuit and description

Usually, the method of preparation (hot or cold) is indicated in the recipe. The taste and shape of the biscuit (crumbly, stretchy, crispy, and so on) depend on the composition of the dough. Next, several common types of biscuit will be considered:

• Standard biscuit. To prepare the dough, you need to adhere to the proportions. One tbsp is taken per egg. l. sugar and flour. The egg is beaten whole (do not separate into protein and yolk). The dough is prepared according to the standard scheme. At what temperature to bake a biscuit in the oven and how long - depends on the amount of dough. The cakes come out dry (this will fix the cream, which is easily absorbed), but quite dense.
• Chiffon biscuit. Commonly used to make cakes. To prepare it, the yolk is beaten separately from the protein. Vegetable oil and baking powder are added to the standard recipe in the dough to give splendor.
• Gioconda. This type of dough can be used not only for baking cake layers, but also for rolls and cakes. Almond flour is added to the flour for the dough. From this, the color of the cakes is darker. In addition to a beaten whole egg, a separately beaten protein is added to the dough (minus the recipe - unused yolks remain). Also butter is added. The biscuit is tender, airy and with a nutty flavor.

• Pan de wives. A mixture of almond flour, egg white and powdered sugar is added to the standard biscuit dough base. It tastes like a Gioconda biscuit,only thicker and drier. The cakes are suitable for creating a mousse cake.
• Genoise. Butter is added to the standard recipe. In terms of taste and texture, it turns out something in between a standard biscuit and chiffon. Excellent base for sponge cake.
• Daquoise. For cooking, only whipped protein is taken. Also, nut flour or coconut flakes are added to the standard recipe. The biscuit is quite dense, sweet, but not dry.

How to bake a biscuit in an oven or other electrical device? This, again, will depend on the volume of the dough, what ingredients are included and how hard the dough is. The exact proportions and sequence of kneading must be observed according to the recipe.

How many degrees to bake a biscuit on different devices

Correctly set temperature on a particular device is a 70% guarantee of making a quality biscuit. But when cooking cakes in the oven, one temperature regime is set, and when cooking in a slow cooker, it is completely different.

Let's consider at what degree to bake a biscuit (taking into account the average thickness and consistency of the dough).

Device name	Minimum temperature (degrees)	Max temperature (degrees)	Baking time (min.)	Notes
Oven (gas)	175	185	40	You can bake at 200 degrees for no more than 30 minutes. (thin cakes)
Oven (electric)	170	180	45	Be sure to preheat the oven to 160 degrees
Slow cooker	160	160	60	After cooking, take out after 10 minutes.
Microwave	700 W	850W	6, 5 - 5, 5	Get out 7 minutes after cooking
Water bath	100	100	40	The most tender and airy cakes are obtained
Steamer	110	120

If we bake a biscuit in the oven, then there is not much difference in whether it is electric or gas. But this is according to the temperature regime and baking time. But there is a difference in taste.

But if you need to find out at what temperature to bake a biscuit in a roll oven, then you should remember that here the time is many times less. Usually baked at 200 degrees for 10 to 15 minutes.

Many people love to cook with electronic equipment. And if not specified in the recipe, at what temperature to bakea biscuit in a combi oven, then the temperature is usually taken at 180 degrees and the time is forty minutes.

Recommendations from confectioners regarding the preparation of pastries such as biscuits

In order for the time spent on making a biscuit not to go in vain, it is important to follow certain rules and not make mistakes. So, how to bake a biscuit in the oven? Stick to the following rules:

• So that the finished biscuit does not look like a mound, after the dough is already in shape, you need to twist it clockwise.
• Be sure to observe all proportions of the ingredients.
• Make sure that there are no bubbles on the dough (when it is already in shape).
• The dough should take no more than 2/3 of the baking sheet (as it will rise a lot during baking).
• Do not open the oven during baking for at least the first 15 minutes, otherwise the dough will settle and no longer rise.
• After cooking, the biscuit should rest for at least 4 hours. For better impregnation with creams, it is recommended to let the biscuit stand for 12 hours.
• Cut the cake into pieces. For example, one must be cut into two full-fledged cakes, best of all with a fishing line or strong thread. So there will be no creases.
• Be sure to follow the recipe and temperature regime (at what temperature to bake a biscuit is always indicated).
• When making biscuit dough, it is better to choose large eggs (they contain more protein).

• It is better to cool the dishes and utensils used for cooking in the freezer in advance.
• S alt,citric acid or juice can work well when beating the protein (if the egg is not whipped in any way). Therefore, it is advisable to keep them nearby during the cooking process.
• Be sure to sift the flour first. Do not consider this an unnecessary action.
• The mixer is only used for beating eggs. Then everything is mixed with a spatula.
• If you need a crust on a biscuit, the mold should be lubricated with butter. If not needed, it is better to line with baking paper.
• The dough is poured into the mold immediately and placed in the oven, otherwise the biscuit will not rise.
• When the dough is baking, do not run and jump near the device where the biscuit is being prepared. Children often like to spend time next to their mother and at the same time they are big fidgets. Because of their jumping, the dough may not rise at all.
• If there are problems with the oven (the bottom burns, the heat is unevenly distributed), then a couple of bricks (clean) or a bowl of water can be placed on the bottom of the oven.

The reasons why the pie failed. Why might this happen?

Often, following all the rules, a person is faced with the fact that the biscuit failed. The reason for this may be:

• wrong dough mixing;
• poorly mixed ingredients;
• incorrectly set baking temperature;
• wrong time, so it's important to know how long to bake a biscuit at 180;
• shape set too low in oven or off center;
• loosely closed oven;
• draft in the kitchen itself;
• dough longstood on the table and sat down.

Cooking a biscuit at home is a procedure that requires a lot of effort and attention. Any, even the slightest deviation from the recipe or when kneading dough, baking (for example, the temperature or time of cooking the pie was not observed), and so on, will spoil the final result.

And when the biscuits already start to turn out, only then you can start and experiment, come up with new recipes to pamper your family and friends. At the same time, the consistency of the dough should not differ much from the classic biscuit.

Small conclusion

Now you know how long to bake a biscuit in the oven at 180 and how to do it right. Fresh and properly selected products, prepared inventory, adherence to time and temperature is 80% of success in preparing a delicious, tender, and most importantly, baked and fluffy cake.