How to cook a biscuit on sour cream?

Biscuit is a lush fragrant batch, based on which often cook a variety of cakes and pastries. Correctly cooked sponge cake is very delicate and airy, but, despite the fact that the recipe for cooking this test, it would seem uncomplicated, for some reason biscuits are not successful for everyone. Often the chefs are upset when they see that their biscuit cake has risen only on one side or, in general, it has turned into a flat flat cake. Why is this happening? Apparently, because inexperienced confectioners do not take into account some of the nuances of preparing this delicate test.

Classic biscuit is prepared using only three types of products - eggs, flour and sugar. Dough for biscuit can be prepared in cold or hot way. In the first case, the biscuit will be more light and gentle. With a hot way of cooking, baking will be more dense, but this biscuit almost never settles.

With a cold method of preparing the dough, the eggs are separated and beaten separately with yolks with sugar and proteins. At the end, the whipped mass is combined with flour. With a hot way of cooking, the eggs are whipped, without dividing, in a water bath.

It is extremely important when preparing a biscuit, so that by the end of the dough preparation the oven has been heated to 180 degrees, so that it can be immediately transferred to a mold and baked.

In addition to the classic recipe for cooking dough, there are many more options. For example, many culinary people like to replace part of the flour with potato starch, then the cake will turn out to be more porous. Often used and such an option as biscuit on sour cream.

It should be noted that the recipe for biscuit on sour cream differs from the classic only in that one more ingredient is added to the dough. To prepare this test, you need to take 6 eggs and divide them, placing in one bowl of squirrels, and in the other - yolks.

In a bowl of yolks, you need to pour a glass of sugar and beat the mass with a mixer until the foam appears and the whole grain of sugar is dissolved. Then add a glass of sour cream to this mass and mix everything.

Whisk the squirrels in a separate bowl . To make the foam more stable, you need to add a little lemon juice to the protein mass during whipping. Then combine the proteins with yolks, add a glass of flour and gently mix. To biscuit on sour cream turned out lush, you must sift flour. This simple operation sates the flour with oxygen, and as a result, the baking turns out to be successful. In addition, for a biscuit test is suitable only flour of the highest grade, it is better not to use cheaper.

When adding to the whipped mass of flour, do not use a mixer. So that the dough does not sag, flour with egg foam is best mixed with a wooden spoon. You can also use a spatula made of silicone.

The form for baking should be oiled, and if you want the biscuit to turn out to be without crust (for example, if it is supposed to be used for making a cake), then it is worth using paper for baking.

Do not bake a biscuit on sour cream at too high temperatures. The optimum value is 180 degrees, and after it has risen and a golden crust appeared on top, it is necessary to lower the temperature to 160 degrees.

It is extremely important not to open the oven door during baking, at least at the beginning of the process. In general, a biscuit on sour cream, and any other biscuit dough is very whimsical. It can settle not only from opening the lid of the oven, but also from any shaking.

After the biscuit is extracted, it should be placed on the grate until completely cooled, in this case the lower crust does not damp.

And how will we serve our biscuit sour cream? There are many options. Biscuit can simply sprinkle with powdered sugar or pour glaze and serve on the table. And you can make a real cake out of it. To do this, it needs to be dried a little. For example, bake a biscuit in the evening, and start assembling the cake in the morning or the next evening. The long-standing biscuit shrinks less and does not lose shape even after soaking the cake with syrup.

Cut the sponge cake most easily with a fishing line or thread. The prepared cakes are impregnated with syrup and lubricated with any suitable cream. The cake is collected, and the upper cake is decorated to your liking.