Vanilla biscuit: recipe with description, ingredients, cooking features

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

In the rich confectionery world, there are dozens of different biscuits. They are used to make cakes, rolls, pastries and a wide variety of desserts. But for many confectioners, vanilla biscuit is one of their favorites: light, airy, chiffon, almost weightless. Perhaps its main feature is that it is wet, so it does not require additional impregnation. Well, except for giving the cakes some special taste. Our article presents a step-by-step recipe with a photo of vanilla biscuit. In practice, several methods of its preparation are used.

Vanilla Chiffon Biscuit: Ingredients

Wet, heavy, but at the same time an unusually fluffy biscuit is obtained by preparing it according to the following recipe. It is inexpensive, quite simple, but surprisingly tasty. The biscuit smells goodvanilla, and with the help of impregnation it can be given a special taste.

The Vanilla Chiffon Biscuit recipe (pictured) uses the following ingredients:

• flour - 130 g;
• sugar - 105 g;
• egg - 4 pcs;
• vanilla sugar - 10 g;
• vegetable oil - 55g;
• milk - 85g;
• baking powder - 1.5 tsp;
• s alt - 0.25 tsp.

For cooking, a detachable metal mold with a diameter of 18 cm is ideal.

Preparation of biscuit dough

You can cook a truly delicious biscuit only if you follow the following recipe exactly step by step:

1. For the vanilla biscuit, separate the whites from the yolks. It is important that the dishes are dry and clean, without a drop of water or grease. In total, for the biscuit dough you will need 4 egg whites and 2 yolks.
2. In a separate bowl, sift flour, baking powder, s alt, vanilla sugar and 80 g of regular sugar. Mix the dry mass with a whisk.
3. Pour vegetable oil and warm milk into a bowl with yolks. Mix all ingredients at low speed mixer.
4. Gradually fold the dry mixture into the egg mass. Mix with a spatula until smooth.
5. Beat the whites with a mixer until foamy. Add 25 g of sugar and continue to work at high speed of the mixer until the protein mass is dense and fluffy. Once it is firmly held inside the bowl, the mixer can be turned off.
6. In 4 additions, fold the whipped egg whites intobasic dough. Mix gently with a spatula. The dough should be homogeneous and moderately thick.

Biscuit baking

This cooking step consists of the following required steps:

1. Preheat the oven to 160°C. Vanilla sponge cake is baked at a low temperature. Then it turns out beautiful and even, without cracks and slides in the middle.
2. Line the bottom of a metal detachable form with baking paper. It is not recommended to additionally lubricate the sides. This will make the dough rise better along the sides of the mold.
3. Pour the batter into the prepared pan and smooth it out if possible with a spatula.
4. Bake the biscuit for at least 50 minutes. The time spent in the oven may vary depending on the model of the appliance and other characteristics.
5. Cook the biscuit until a dry wooden stick is stuck in the center of the fluffy cake. The splinter should come out dry, with no traces of dough.

How to cool down a biscuit?

To make the cake not only tasty, but also beautiful, it is not enough just to bake a biscuit. You still need to be able to properly cool it. Experienced confectioners recommend adhering to the following rules:

1. Check the readiness of the biscuit with a wooden skewer. If it's dry, take it out of the oven and leave it on the counter for a couple of minutes. During this time, the cake will fall behind the walls and it will be easier to remove it from the mold.
2. According to the above recipe, the vanilla sponge cake for the cake (pictured) turns out to be lush, tall, slightly convex in the center. But this slide is very easy to get rid of. To do this, turn the biscuit upside down on a wire rack. Then you need to remove the split form and remove the baking parchment.
3. After 5 minutes, turn the biscuit over to the other side again. Cool completely.
4. Wrap the biscuit in plastic wrap and refrigerate for at least 2 hours. During this time, the moisture will be evenly distributed inside the cake, and it will become juicier. A biscuit that has lain overnight in the refrigerator will be much tastier than the one that was immediately used to decorate the cake.
5. The biscuit cake wrapped in cling film can be frozen. In this form, it is stored in the freezer for up to 1 month.

Cooking features and recommendations

Experienced confectioners make any biscuit perfect. But it is quite possible to bake it at home, if you follow the following recommendations during the cooking process:

1. When preparing a baking dish, its bottom is covered with parchment paper. The walls can not be closed or lubricated with anything, since the fat in this case will prevent the dough from rising. Only now, not every form of biscuit is easily removed. That is why professional confectioners use the “French shirt” method when preparing the form. Its essence is to grease the sides on the inside with cold butter, and then dust it with flour on top. Shake off excess. As a result, a thin, barely noticeable layer of flour forms on the walls of the mold, and the finished cake will easily pop out of the mold after baking.
2. Allproducts must be weighed or carefully measured. This approach saves a lot of time and effort. If you need to bake several cakes from one portion of the dough, then thanks to weighing they will turn out to be the same thickness.
3. Never put the dough in a cold oven.
4. If the biscuit starts to burn, and the skewer stuck in the center is still wet, you need to cover the cake with foil with the mirror side on top. It will reflect heat, protecting the biscuit from burning.

Vanilla biscuit with starch

The most delicate texture, pleasant taste and divine aroma of vanilla - this is exactly what the dessert will turn out to be if the cakes for it are prepared according to the following recipe.

Vanilla biscuit for the cake is recommended to be prepared in the following sequence:

1. Remove all food from the refrigerator in advance so that they warm up to room temperature.
2. Select eggs (4 pcs.) of the highest category, divided into whites and yolks.
3. Melt butter (30 g) and cool to room temperature.
4. Beat the yolks with sugar (55 g) and vanilla (5 g) until the mass turns white. Add flour (110 g) sifted with cornstarch (25 g) to it. Add 45 g of milk and melted butter here.
5. Beat egg whites first with a pinch of s alt and then with sugar (another 55 g).
6. Knead the dough with a spatula and shift its shape.
7. Bake a biscuit in an oven preheated to 170 ° C for 40 minutes.
8. It is recommended to cool the cake upside down. For this you need a formturn over and place at a height of 5-10 cm above a horizontal surface, for example, on jars. Remove the mold after 5 minutes and place the biscuit on a wire rack to cool completely. The bottom of the cake should be at the bottom.

Delicate chiffon biscuit with squirrels

You can cook this "air miracle" according to the following recipe:

1. Preheat the oven to 160 degrees.
2. Wheat flour (130 g) sift with sugar (180 g) and vanilla (3 g).
3. Beat the whites of 8 eggs at high speed of the mixer together with citric acid on the tip of a knife and a pinch of s alt. When foam appears on the surface of the mass, gently introduce powdered sugar (80 g). After 5-7 minutes, the proteins will become lush, dense, airy.
4. Introduce the dry mixture into the bowl with the protein mass. Mix with a hand whisk.
5. Put the dough into a cupcake baking dish (with a recess inside). Smooth it out with a spoon.
6. According to the recipe, the vanilla biscuit should be baked for 40 minutes. After checking it for readiness, turn off the oven and turn the form over. Leave the cake like this for 10 minutes. Then cool it on a wire rack.

Boiled Vanilla Biscuit Recipe

The following biscuit is perfect for a cake with lots of berries or fruits. It can be baked in a mold with a diameter of 24 cm. The cake will turn out tall, fluffy and delicious.

The recipe for boiled vanilla biscuit is very simple:

1. Eggs (4 pcs.) beat with a mixer until foamy. Add a package of vanillin and 180 g of sugar. Continue to work with the mixer for another 5 minutes.
2. Sift 170 g of flour and 6 g of baking powder into the egg mass.
3. Pour in 3 tablespoons of boiling water and vegetable oil.
4. Knead the dough with a spatula. Pour it into a mold and send it to the oven preheated to 180 ° C for 40 minutes.

Vanilla biscuit recipe for slow cooker

According to the following recipe, the biscuit is high and porous. It can be served with tea, warm milk or used to make a cake.

A step-by-step vanilla biscuit recipe consists of the following steps:

1. Egg whites (4 pcs.) Beat with a glass of sugar and 20 g of vanilla sugar. When the mass becomes dense, add 4 yolks one at a time, each time kneading with a mixer until smooth.
2. Introduce the sifted flour (1 tbsp) into the egg mass. Stir with a spoon or spatula.
3. Grease the multicooker mold with butter. Pour batter into it.
4. Set cooking mode "Baking". Exactly 50 minutes later the biscuit will be ready.