Quick biscuits. The easiest biscuit recipe

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

Few people refuse to treat themselves to a delicious biscuit roll or cake. It gives the confectionery lightness and tenderness. Many housewives dream of learning how to cook it in such a way that it is impossible to “tear off the ears” from their biscuit. Today, there are many recipes and interpretations of this base for cakes and rolls. But how to cook a homemade biscuit so that it turns out airy and tasty? Below are the most successful recipes used by chefs in all corners of the earth. But in the beginning, you can learn about the history of the biscuit.

History of the dish

Not everyone knows that the biscuit has existed for several centuries. Unfortunately, no one managed to trace the threads leading to its creator. But still, something about the appearance of this masterpiece became known. To begin with, it is worth noting that some culinary specialists disagree on whether this dish is French or Italian. But in both languages, the word "biscuit" is translated as "twice baked".

The earliest mention of this culinary creation dates back to the 15th century. English sailors took notes in shipsmagazines, and this dish is found in them. Before going on a long journey, the cook stocked up on dried biscuits. Sailors called them "sea crackers", or "ship biscuit". There was no butter in those recipes. Without it, the product could be stored longer without being affected by mold even in damp conditions. At the same time, the dish remained quite edible until the very end of the sea voyage. Such a biscuit had the ability to quickly saturate, while its volume was small. Therefore, by the way, it was also popular with land travelers.

Recipe becomes world famous

The regular biscuit was delicious. That is why, when gourmets accidentally tasted this product, they realized that the dish needed to be put to better use. Very quickly, it migrated to the royal kitchens of Queen Victoria and became a noble dish. Now the biscuit has changed a little. It was no longer dried, but served freshly baked, layer by layer and smeared with jam. Gradually, biscuit dough began to be prepared not only in the royal palace. The recipe became available to the people, after which the dish became world famous. The British were very fond of these sweets, so in the 17th century the recipe crossed the English Channel with them and took root in France. Nowadays, this amazing dish can be found in all countries of our Earth, and each culinary specialist has added his own idea for making a biscuit. Here are some recipes that skillful housewives love the most. Among them are quick biscuits, withsour cream, eggs.

Classic recipe

This option is the basis of all biscuits. It is the most common and, in terms of composition, is closer to the original version than others. It was from him that the culinary specialists repelled, making their own interpretation of this sweetness. An ordinary biscuit consists of eggs, flour (if desired, you can replace half with starch) and sugar. The result is tasty and airy - what all hostesses strive for.

It's important to keep the proportions. The calculation is done as follows: 1 egg + 1 tbsp. l. with a slide of a mixture of flour and starch + 1 tbsp. l. with a pile of sugar. It would be better if it is possible to use pancake flour.

Classic cooking process

Another necessary condition is to beat the whites well (so that they do not fall out when the bowl is tilted) and separately the yolks. In addition, it is important to be sensitive to the connection of these two parts. To do this, the proteins are divided into two parts, into one of them you need to gradually introduce the yolks and flour, then carefully add the second part of the proteins. In this case, you should refrain from using a mixer. This process is done with a spoon or spatula. The dough is kneaded calmly, scrolling it from the bottom up. You can watch the program of Yulia Vysotskaya, which showed in detail and clearly how to introduce proteins. The dough for the biscuit should acquire a thick consistency - with the right approach, it will be tender and airy.

Having put the mass on baking, the oven does not need to be opened for the first time,because due to a sharp decrease in temperature, the dough will not turn out airy. Only after 15 minutes is the biscuit mass checked for readiness. To do this, you need a match or a wooden skewer, which must be dry after piercing. Now this simple sponge cake is ready to be smeared with any cream, chocolate, jam or jelly.

Easy and quick biscuit recipe

Many hostesses often do not have enough time to spend long hours in the kitchen. At the same time, I want to please my household with various goodies. Therefore, in the kitchen notebook, there must be quick biscuits, which are not only prepared very quickly, but are also suitable for lubrication with any cream. This recipe has only four ingredients. This is:

• egg - 4 pcs;
• flour - 1 cup;
• sah. sand - 1 cup;
• vanillin - ½ tsp.

As in the classic recipe, the yolks and proteins are carefully separated. Since these are quick biscuits, the proteins are mixed with a mixer at minimum speed. Sugar and vanilla are poured here in a trickle, slowly. The mixer continues to run. After the white mass stops falling out of the bowl when it is tilted, the yolks are added to the dough with a spoon. As soon as the components are connected, turn off the mixer, add flour to the container, immediately mixing it with a spoon (from bottom to top). It is not recommended to mix the dough for a long time, as all the bubbles will disappear and the biscuit will not be airy.

Preparing a mold (approximately 20 cm in diameter). For this sheprocessed with oil and "dusted" with flour. Pour the finished mass into this container. The oven should already be preheated (190 0C). These quick biscuits take about half an hour to cook. But at the same time, the first 20 minutes should not open the oven door. Readiness is checked by light pressing. The biscuit should "spring" and the notch from the finger should recover.

Biscuit with sour cream

Sour cream recipe differs from others in greater moisture content. For many, this option is suitable. The classic recipe is dry, and if a cake is made from it, it needs additional impregnation, and the sponge cake with sour cream is already “wet”. For cooking you will need:

• eggs - 3 pcs;
• drain. butter - 100 g;
• flour - 200 g;
• sugar - 300 g;
• sour cream - 125 ml;
• soda - pinch.

The process of making sour cream biscuit

The softened butter with sugar is placed in a bowl. Beat with a mixer, but you can use a fork until a white, fluffy consistency. Sour cream and eggs are added to the prepared mass. Also put flour with soda here. All ingredients are well mixed. The dough is poured into a mold (approximately 22 cm in diameter). At the bottom and sides of the container there should be oil sprinkled with flour. The oven should already be preheated to 1900. Keep the dough for about an hour. Sometimes the biscuit may be ready a little earlier. To check, a wooden toothpick is taken.

Egg biscuit

This recipe is very easy to prepare andalways works out. The main thing is to follow the instructions, and the "finicky" dough will grow into a fluffy biscuit, which will not require you to spend your nerves. This egg biscuit is prepared in the following proportions:

• sugar - 150 g;
• flour - 150 g;
• eggs - 6 pcs;
• drain. butter (for greasing the mold).

Requires a deep bowl for cooking. Eggs are placed in it with sugar and stirred. Next, the mixture is whipped with a mixer. The future dough should triple in size, so it will take a long time to beat. Flour is poured into the mass a little bit and mixed with a spatula. At the same time, the oven must be heated to 1800C, and the form has already been greased and sprinkled with flour. The dough is poured into a container and left for about half an hour in the oven. It is very important to hold on and do not open into the oven during baking. To cool the biscuit, you can put it on a towel. If it is wrapped with a clean cloth after cooling, it will last for several days. You can decorate a biscuit with any cream or chocolate.