Fast biscuits. The easiest biscuit recipe

Few will refuse to treat themselves to a delicious biscuit roll or cake. He gives the confectionery an airiness and tenderness. Many mistresses dream of learning how to cook it so that from their biscuit eaters can not be "torn off the ears." Today, there are many recipes and interpretations of this basis for cakes and rolls. But how to cook a homemade biscuit to make it airy and tasty? Below are the most successful recipes, which are used by cooks in all corners of the earth. But in the beginning you can learn about the history of the appearance of biscuit.

History of the dish

Not everyone knows that a biscuit has existed for several centuries. Unfortunately, nobody managed to track the threads leading to its creator. But still something about the appearance of this masterpiece became known. First of all, it should be noted that some culinary experts disagree about what kind of dish is French or Italian. But in both languages the word "biscuit" is translated as "twice baked".

The earliest mention of this culinary creation occurs in the 15th century. English sailors made notes in the ship's magazines, and they meet this dish. Before going on a long trip, the cook was stocked with dried biscuits. The sailors called them "sea biscuits," or "ship biscuit." In those recipes, there was no butter. Without it, the product could be stored longer without being exposed to mold even in damp conditions. At the same time the dish remained completely edible until the end of the sea voyage. This biscuit had the ability to quickly saturate, while its volume was small. Because, by the way, he was popular with land travelers.

The recipe becomes world famous

The usual biscuit was very tasty. That's why when gourmets accidentally tried this product, they realized that the dish should be found more worthy of use. Very quickly it migrated to the royal kitchens of Queen Victoria and became a noble dish. Now the sponge cake has slightly changed. It was no longer dried, but served in freshly baked form, adding a layer to the layer and spreading them with jam. Gradually, the 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 English were very fond of these sweets, so in the 17th century the recipe swam across the Channel and settled in France. Nowadays this amazing dish can be found in all countries of our Earth and every culinary expert added his idea of biscuit preparation. Here are some recipes that are most beloved by skilful housewives. Among them fast biscuits, with sour cream, from eggs.

Classic Recipe

This option is the basis of all biscuits. It is the most common and is more similar in composition to the original version. It was from him that the cooks made their way, making their interpretation of this sweetness. A typical biscuit consists of eggs, flour (if desired, you can replace half of starch) and sugar. The result is delicious and airy - something that all the hostesses are striving for.

It is important to keep the proportions. The calculation is as follows: 1 egg + 1 tbsp. L. With a slide mixture of flour and starch + 1 tbsp. L. With a glass of sugar. It will be better if you can use pancake flour.

The cooking process according to the classic recipe

Another prerequisite is to whip the squirrels well (so that they do not fall out when the bowl is tilted) and the yolks are separately. In addition, it is important to take a heed of the connection of these two parts. To do this, the proteins are divided into two parts, one of them gradually needs to introduce yolks and flour, then gently add the second part of the proteins. In this case, it is worthwhile to refrain from using a mixer. This process is carried out with a spoon or spatula. The dough is stirred gently, scrolling it from bottom to top. You can see the transfer of Julia Vysotskaya, who in detail and clearly showed how to introduce proteins. Dough for biscuit should get a dense consistency - with the right approach it will be gentle and airy.

Putting the mass on the baking, the oven first time does not need to open, because due to a sharp drop in temperature, the dough does not get airy. Only after 15 minutes biscuit mass is checked for readiness. To do this, you need a match or a wooden skewer, which after piercing should be dry. Now this simple biscuit for a cake is ready to be smeared with any cream, chocolate, jam or jelly.

The recipe for a simple and quick biscuit

Many housewives often do not have enough time to do long in the kitchen. At the same time I want to please my household with various goodies. Therefore, in a written kitchen book must be fast biscuits, which are not only prepared very quickly, but also suitable for lubrication with any cream. In this recipe, only four ingredients. It:

• Egg - 4 pieces;
• Flour - 1 glass;
• Sah. Sand - 1 glass;
• Vanillin - ½ tsp.

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

We prepare the mold (diameter about 20 cm). For this, it is processed with oil and "powdered" with flour. Pour the prepared mass into this container. The oven must already be heated (190 ^° C). These quick biscuits are prepared for about half an hour. But in this case, it is not necessary to open the oven door for the first 20 minutes. Readiness is checked by a slight tap. Biscuit should "spring", and the notch from the finger - recover.

Sponge cake with sour cream

Sour cream recipe is different from other more moisture. 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 biscuit with sour cream is already "wet". To prepare you will need:

• Eggs - 3 pieces;
• Discharge. Oil - 100 g;
• Flour - 200 g;
• Sugar - 300 g;
• Sour cream - 125 ml;
• Soda - pinch.

The process of preparation of sour cream biscuit

In the bowl put a softened butter with sugar. Beat with a mixer, but can be forked to a white, lush consistency. In the prepared mass is added sour cream and eggs. Also put here flour with soda. All ingredients are thoroughly mixed. The dough is poured into a mold (approximately 22 cm in diameter). At the bottom and sides of the tank should be oil, sprinkled with flour. The oven should already be heated up to 190 ⁰ . Hold the dough for about an hour. Sometimes a sponge cake may already be ready a little earlier. For verification, a wooden toothpick is taken.

Egg biscuit

This recipe is very simple to prepare and always works. The main thing is to follow the instructions, and the "finicky" dough will grow into a fluffy biscuit, which you do not need to spend your nerves on. This biscuit from eggs is prepared in the following proportions:

• Sugar - 150 g;
• Flour - 150 g;
• Eggs - 6 pieces;
• Discharge. Oil (for lubricating the mold).

A deep container is required for cooking. It puts eggs with sugar and mix. Then mix the mixture with a mixer. The future dough should increase threefold, therefore it will be necessary to whip long. The flour is poured into the mass a little and mixed with a spatula. In this oven should be heated to 180 ⁰ C, and the form is already smeared and sprinkled with flour. The dough is poured into the container and left for about half an hour in the oven. It is very important to be kept and not to open into the oven during baking. To biscuit cooled, it can be put on a towel. If after a cooling it is wrapped up with a clean cloth, it will stand for several days. You can make a biscuit with any cream or chocolate.