Sponge cake in a water bath. Win-win biscuit
1. Take wheat flour and sift it through a sieve along with the starch.
We take chicken eggs and place them in a heat-resistant dish, add sugar and a pinch of salt there. Whisk all ingredients a little with a whisk.
2. Now put the ovenproof bowl with eggs on water bath so that the bottom does not touch the hot liquid. We begin to whisk the mixture intensively with a whisk until it reaches a temperature of 45 degrees. The sugar should be completely dissolved.
And the mixture itself should be hot to the touch, but comfortable. In order not to be mistaken with the temperature at this stage of cooking, you must use a special thermometer. It is very convenient to have such a device in the kitchen.
3. After reaching the required temperature, remove the heat-resistant bowl from the water bath, and our egg mixture beat with a mixer.
After heating, the testicles beat quite quickly, this should be done until they cool completely and a lush white mass is formed. This is important, since only such a consistency will make a soft and airy biscuit.
4. In the next step, we need to sift the wheat flour with starch in parts into the whipped mixture. After that, with gentle movements from bottom to top, mix the ingredients with a spatula. You should not knead too much, because this may cause future baked goods to lose their splendor.
As soon as our dough ingredients come together, stop stirring.
5. The dough should be quite thick and voluminous.
6. We begin the process of baking our delicate biscuit. This can be done in a special baking dish or directly on the parchment.
If you chose the latter option, then simply trace the bottom of the form with a pencil on the parchment sheet, and then distribute the dough over the drawn "mug". If you bake a dessert in a mold, then lightly coat it with butter and pour our dough into it.
7. Now we send the workpiece to the oven preheated to 180 degrees, bake for 20-25 minutes.
The finished biscuit should be ruddy, make sure that it does not burn. You should not overdry this baked goods either, it should be soft and "lively".
8. Cool down our ready biscuit by opening the oven door. We are waiting for it to cool completely, and only then we cut it out to the required shape.
9. Wonderful flaky desserts and cakes will come out of it, although this biscuit can be eaten just like that with tea or coffee. Bon Appetit!
Want to surprise your loved ones and make the perfect cake sponge cake? We will share the recipes with you custard biscuit that always turns out perfect.
Custard biscuit - the basic principles of preparation
The classic biscuit is made from eggs, flour and sugar. But to make it perfect, you need a certain skill. If the dough is mixed incorrectly, the biscuit may not rise or settle during baking. In addition, it turns out to be a little dry, which not everyone likes.
Custard biscuit has a light and airy structure, it always turns out to be tender, fluffy and quite moist. The biscuit rises evenly during baking. This is achieved by brewing the dough with a mixture of butter and water.
Combine dry ingredients in a separate bowl. The yolks are separated from the proteins. The latter are whipped at maximum speed into a dense foam, gradually adding half the specified amount of sugar. The other half is added to the yolks and beat separately until the mass becomes creamy and fluffy. Combine whites and yolks and mix gently. Now gradually pour in the dry mixture, gently stirring with a spatula to maintain the splendor of the dough.
Combine water with oil and heat in a water bath until boiling. Pour the oil mixture along the edge into biscuit dough... Mix gently and quickly until smooth. The dough is poured into a mold and baked until tender.
Recipe 1. Custard biscuit
Ingredients
one and a half stack. wheat flour;
vanillin - 5 g;
stack. cane sugar;
three quarters of a pack of plums. oils;
eight eggs.
Cooking method
We break all the eggs into a deep bowl. Pour sugar to them and mix until it dissolves.
We put the dishes on minimum heat. Beat the egg mixture continuously with a mixer or whisk. When the mixture turns white, remove the dishes from the heat.
We continue to beat the egg mixture until it triples in volume.
Combine flour with vanilla and add a little to the egg mass, kneading the dough, moving from bottom to top, trying to maintain an airy structure.
Melt the butter and pour into the dough. Stir gently again.
Lubricate the mold with oil and sprinkle the walls with breadcrumbs or flour. Gently pour the dough into it.
Cover the form with a sheet of foil and bend the edges tightly. We put the biscuit in the oven for forty minutes and bake at 180 degrees. Do not open the oven door during baking and 20 minutes after!
Recipe 2. Custard sponge cake with milk in a mutivator
Ingredients
two large eggs;
vanilla sugar;
two thirds of a stack. Sahara;
a pinch of kitchen salt;
half stack. milk;
one and a half glasses of flour;
60 g oil drain .:
5 g baking powder.
Cooking method
Beat the eggs into a deep bowl, add sugar and beat until the mixture triples.
Combine flour, baking powder and salt in a separate container.
Pour the dry mixture in small portions into the eggs, beaten with sugar. Stir gently with a spatula from bottom to top.
Pour the milk into a saucepan, put butter in it and place on the stove, turning it on over low heat. Keep until boiling.
Pour a little hot milk and egg mixture into the bowl of dough. Stir constantly, making sure it retains its airiness.
Grease the walls and bottom of the multicooker container with butter and pour the dough into it. Place the container with the dough into the appliance. Close the lid and start baking for an hour. At the end of the time, lightly press your finger on the biscuit, if there is no dent, the pastry is ready.
Recipe 3. Custard biscuit with starch
Ingredients
vanillin and salt - pinch at a time;
two large eggs;
baking powder - 4 g;
fine sugar - 80 g;
drinking water - 25 ml;
flour top grade- 75 g;
oil drain. - 25 g;
potato starch - 18 g.
Cooking method
Prepare a mixture of dry ingredients. Combine flour with baking powder, vanilla, salt and starch. Stir and sift.
Separate the yolks from the proteins. Beat the latter at maximum speed with a mixer until a strong foam is formed. Pour in half the sugar little by little, continuing to beat until the mass becomes shiny and fluffy.
Pour the remaining sugar into the yolks and beat them in a separate bowl until creamy and fluffy.
Combine the whipped whites with the yolks and mix gently with a spatula. Pour the dry mixture in small portions and continue stirring, trying to preserve the airiness of the dough as much as possible.
Combine water with oil in a separate plate and put it in a water bath. We keep it until it boils. Now pour the water and oil mixture along the edge of the bowl into the biscuit dough. Gently mix the dough with a spatula until smooth.
Cover the form with parchment and pour the dough into it. We put in the oven for forty minutes. We bake at 175 C. Then we leave in the oven for another 20 minutes, without opening the door, so that the biscuit does not fall off.
Recipe 4. Fruit custard cake
Ingredients
four large eggs;
5 g baking powder;
150 g of flour and sugar.
Impregnation
half stack. canned peach syrup in own juice;
some drinking water;
50 ml of brandy.
half a liter of 33% cream;
frozen cherries;
powdered sugar - 150 g;
peaches in their own juice.
100 g of dark chocolate;
120 ml cream 15%;
fruits for decoration.
Cooking method
To make a custard biscuit, break all the eggs into a deep container and add sugar to them. Send the container to a water bath, and hold, whisking vigorously, until the sugar dissolves and the mass turns white.
Remove the container with the egg mixture from the steam bath and continue whisking at maximum speed for ten minutes. You should get a dense, fluffy mass.
Combine flour with baking powder and sift twice. Pour a little into the egg mixture and gently stir in with a spatula, keeping the mass airy.
Grease the walls of the mold with butter and lightly dust with flour. Cover the bottom with parchment. Put the dough in it and put in the oven for 20 minutes. Bake at 200 C.
To soak, combine peach syrup with cognac and water.
Remove the biscuit from the oven and cool. Cut it in half lengthwise and saturate each crust with syrup.
Defrost the cherries and dry them lightly in a sieve. Remove the peaches from the syrup and cut into slices. Whisk in the cream and icing sugar.
Place the sponge cake on a platter. Spread some of the whipped cream evenly over it and spread the fruit. Cover them with cream, leaving for the top and sides of the cake. Cover with the other half of the biscuit. Cover the sides and top of the cake with whipped cream. Put in the refrigerator for half an hour.
Melt the chocolate in a water bath, pouring cream over it until smooth. Cool slightly and cover with icing. Top with frozen, fresh and canned fruit.
Recipe 5. Choux roll
Ingredients
110 g wheat flour;
250 g fresh berries;
50 g plums. oils;
drinking water;
30 g powdered sugar;
large egg;
85 g of yolks;
250 ml cream;
125 g egg whites;
400 g of cottage cheese;
60 g sugar;
food coloring.
Cooking method
Sift the flour. Send the plum to the saucepan. oil, add about three tablespoons of drinking water. Put it on low heat. As soon as the water boils, add flour and stir vigorously. Remove the saucepan from heat.
Place whites and yolks in separate bowls. Whisk the whites until stiff. Add 60 g of sugar little by little and continue whisking until firm. At the end, add along with sugar on the tip of a knife food coloring.
Add yolks and one whole egg to the beaten whites. Stir thoroughly from bottom to top.
Line a baking sheet with parchment. Lay out the dough and spread it evenly over the bottom. Put in the oven, preheated to 160 C, for a quarter of an hour. Bake on convection mode. Wrap the cutting board with cling film and place the biscuit on it. Cool completely and remove the parchment.
To prepare the filling, place the cottage cheese in a bowl. Pour the cream into a blender bowl and whip until firm. Add most of it to the curd. Send 30 g of icing sugar and vanilla sugar here. Whisk.
Spread the cream evenly over the entire surface of the biscuit. Arrange the berries in random order and roll into a roll. Garnish with the remaining whipped cream, berries and meringue.
Recipe 6. Chocolate choux roll
Ingredients
85 g egg yolk;
10 g cocoa powder;
125 g egg white;
45 g chicken eggs;
60 g granulated sugar;
45 ml of milk;
50 g plums. oils.
70 g milk powder;
30 g cocoa powder;
30 g granulated sugar;
100 ml of drinking water;
120 g fat-free cottage cheese.
Cooking method
Weigh all products beforehand. Pour milk into a saucepan, add butter and put it on low heat. Wait for the butter to melt. Stir with a whisk and sift flour into it. Stir with a whisk and simmer the dough until it begins to lag behind the walls and gather into a lump. Remove the saucepan from the stove.
Insert the yolks and egg into the dough. Mix thoroughly until smooth.
Sift cocoa into the dough and stir again.
Add a pinch of salt to the egg whites and beat with a mixer at maximum speed. Add sugar in two steps without stopping the whipping process.
Add the whipped egg whites gradually into the dough, stirring from bottom to top with a spatula.
Preheat oven to 170 ° C. Pour the dough into a greased baking sheet and spread it evenly over the bottom. Bake for a quarter of an hour.
Combine cottage cheese with cocoa, sugar and milk powder. Pour in drinking water and beat with a blender until smooth.
Place the finished crust on a cutting board and wrap with cling film. Cool it down.
Peel off the film, cut off the edges to make an even rectangle. Spread the filling over the entire surface and roll into a roll. Wrap again with plastic wrap and leave in the refrigerator for half an hour.
At the end of baking, do not open the oven door for another 20 minutes so that the biscuit does not settle.
If you are making a sponge cake for a roll, cool it by wrapping it in cling film so that it does not crumble when rolling.
Fresh biscuit crumbles strongly when cutting, so it is better to stand it for eight hours.
The biscuit will turn out juicy if soaked in syrup.
The recipe for 4 eggs is the most popular recipe for making it. After all, a biscuit is usually used to create delicious cakes, pastries and, of course, rolls. On the counters of modern supermarkets, you can already find ready-made cakes... But it's much more fun to cook them yourself. In addition, a home-baked biscuit is much tastier.
It is worth noting that every housewife can master the classic recipe. In fact, it is not very difficult. The main thing is to choose the right products. So, how to cook for 4 eggs includes three main ingredients. However, the preparation seems only simple. The dough is very moody. To prepare a biscuit, you should observe some of the subtleties of the process, on which the result depends.
Only high quality products
By classic recipe should only be prepared with quality ingredients. For example, chicken eggs must be fresh. If you are not sure how long they have lain on the store shelf, then you can conduct a simple experiment. Pour water into a deep bowl, add salt and dip the eggs into it. If they drown and do not rise from the bottom, then the eggs are fresh. If they surfaced, then they should not be used. It is worth considering that fresh egg whips much better.
As for flour, the best wheat is obtained from the highest grade. classic biscuit... The recipe for 4 eggs is quite simple. However, you should choose your products carefully. These are not just recommendations. Delicious culinary creations are made from high quality ingredients.
How many products are required
So, how many products do you need to bake delicious biscuit... The classic recipe for 4 eggs consists of a simple set of products: flour, granulated sugar and eggs. To get quality baked goods, you need to calculate the exact number of ingredients. To do this, use a kitchen scale.
If there is no such device, then you can replace it with a measuring glass. If necessary, you can use any container, the volume of which is accurately known. Or you can resort to the following measures:
- A glass with a volume of 200-250 milliliters holds from 130 to 160 grams of flour.
- The exact same container holds from 180 to 230 grams of sugar.
- One tablespoon with a small slice holds about 25 grams of sugar and 30 grams of flour.
To make a lush biscuit, you should take granulated sugar and flour in the same amount. By weight, their ratio should be 1 to 1. As for chicken eggs, everything is a little more complicated. By weight, the amount of this product is very difficult to calculate. But there is a certain pattern. One egg should be taken for every 40 grams of flour.
We prepare products
Start cooking a classic biscuit for 4 eggs, step by step recipe which is described below follows with the preparation of all components. Sift the flour thoroughly before kneading the dough. It is best to do this three times. It will take a little time. However, due to the saturation of air, the baked goods will be more fluffy.
It is best to mix foods of the same temperature. Therefore, all components of the dough must be removed from the refrigerator and left indoors for a while.
classic for 4 eggs
How to make a delicious and fluffy sponge cake? This is a simplified recipe. In this case, it is not necessary to separate the yolks and whites. It is enough to combine all the necessary components and put the form with the dough in the oven. For cooking you will need:
- One glass of flour.
- Incomplete glass of sugar.
- 4 eggs. If they are small, then it is worth taking 5 pieces.
- One teaspoon baking powder.
Cooking process
1. Drive eggs into a deep container. A glass of granulated sugar must also be added here. Beat the ingredients thoroughly. To do this, you can use a regular whisk or a mixer. As a result, the mass should double and acquire a light shade.
2. In the resulting composition, you need to add flour. This should be done gradually, gently mixing everything, but not too long. Yes! Stir the biscuit dough not in a circular motion, but in the direction of the bottom and up. This will keep the dough airy.
3. The classic biscuit is prepared without adding any additives. But the baking powder in this case will not be superfluous. It is best to combine this component with flour and only then add it to the dough. This will distribute the component evenly throughout the mass.
If there is no baking powder
If there is no baking powder in the house, it can be replaced with regular baking soda, quenched with a canteen or apple cider vinegar... You can also use lemon juice for these purposes. When the spoon with baking soda is covered with bubbles, you need to pour its contents into the dough. In this case, one nuance should be taken into account. If the soda does not mix well, then the finished biscuit may acquire a green tint in some places. In addition, there will be a characteristic aftertaste.
"Warm" biscuit: a classic recipe
How to cook the tasty cake or a cake? A biscuit mixed in a water bath is ideal for this. This is another time-consuming way of making a fluffy sponge cake. However, the process is a little more complicated than the one described above. To prepare such a biscuit, separation of yolks and whites is not required. A prerequisite is a water bath. So, we are preparing a biscuit from 4 eggs!
Recipe
How to make a dessert for the whole family effortlessly? To begin with, it is worth grinding eggs with granulated sugar. In this case, the container with the mixture must be placed over a water bath. Of course, you can have the bowl or saucepan sit right in the water. But it should not boil too much, it is enough to heat the water to a temperature of 80 ° C.
The egg-sugar mixture must be whipped and heated at the same time. The temperature of the mass should be no more than 45 ° C. After that, the composition should be removed from the water bath. Beat the mass until it cools down.
Flour must be added to the finished mixture. This should be done gradually and in a very thin stream. You can also add spices to the dough, such as cinnamon or vanilla. The composition should be kneaded thoroughly. In this case, the biscuit is crumbly.
Preparation for baking
How to bake a biscuit? Even a beginner will master the classic recipe for 4 eggs, but not everyone knows that the dough should be sent to the oven immediately after cooking. This is another important rule... To begin with, everything should be carefully prepared. The form in which our dessert will be baked must be greased butter and then sprinkle bread crumbs, flour or semolina.
You can also put special baking paper on the bottom of the container. In this case, the walls are lubricated with oil. That's all. It remains to fill out the form ready dough... It should only take up ¾ of the volume of the container. This will prevent the sponge cake from flowing over the edges of the mold during cooking.
How to bake in the oven
So, the dough is ready for baking, and soon you will be able to taste the delicious classic biscuit! The recipe for 4 eggs described above is ideal for making rolls and cakes at home. However, kneading the dough is only half the battle. The biscuit must be baked properly. The dough mold should be placed in a well-preheated oven. Otherwise, the cakes will not turn out too fluffy.
Biscuit is usually baked at a temperature of 180-200 ° C. This takes 30 to 45 minutes. It all depends on the size of the mold, as well as on the thickness of the layer. very moody. The oven must not be opened for the first 20 minutes. When checking the cakes for readiness, do not slam the doors. After all, such a dough does not tolerate shaking. This will only knock out the air bubbles that make it lush.
Ready biscuit
You can check the readiness of the cakes with a match or a toothpick. You can also use spaghetti. It is enough to stick something in the middle of the cake and take it out. If the dough is not sticky, then the biscuit is ready.
You can check without piercing the cake. To do this, press on top of the product with your finger. Well baked restores its shape. When the cakes are ready, do not rush to remove them from the oven. Just turn it off and open the door. After all, temperature drops affect the splendor of the biscuit. It is necessary to keep the cakes in the oven for 1-8 hours. After that, you can get the biscuit. The classic recipe for 4 eggs saves a lot of time and cooks delicious dessert... The main thing is to follow all the rules.
For a biscuit with a diameter of 20 cm, we need:
4 eggs
125 g icing sugar or very fine sugar
125 g sifted flour
1. Place the eggs and sugar in a fireproof bowl, stir the ingredients lightly and place in a water bath. Beat for 5-8 minutes. The mass should brighten and increase in volume: 
It is important not to overheat the mass; after removing it from the water bath, we continue to beat until it cools down.
2. Carefully, using a spatula, stir in the sifted flour (in 2-3 approaches), with movements from the bottom of the container upward: 
3. Pour the dough into a greased and floured form: 
4. Bake in an oven preheated to 180 degrees for about 25 minutes. The biscuit should brown and become elastic: 
5. To divide the biscuit into two cakes, make an incision in the cooled biscuit with a sharp knife along the perimeter in the center: 
6. Place the fishing line in the cut and pull the edges. The line will go through the thickness of the biscuit: 
7. We will get a smooth, beautiful cut: 
8. It is convenient to soak the cakes with syrup using a brush: 
Cooking a tender biscuit
Sponge cake is great for making a wide variety of cakes, rolls, pastries. Besides, biscuit cakes can be used as an independent product for tea. Today we will cook a biscuit in a water bath - porous and elastic.
: Delicious dialogue with Elena Bazhenova © 2012 All rights reserved.
Products: 130 g wheat flour, 140 g fructose / powdered sugar, 50 g potato starch, 5 eggs, a slice of butter and bread crumbs.
Cooking method: break the eggs into a Zepter combi bowl, pour in the fructose and place in a water bath (a Zepter pan with a small amount of water heated to 70-80 C). Using the "disc beater" attachment of the Mixi mixer (mixSy) from Zepter, beat the contents of the combi-bowl at high speed until the mass increases in volume (approximately twice) and heats up to a temperature of 40-50 C. Heat over medium heat.
Then put the combi bowl in the Zepter grill with cold water and cool its contents, continuing to beat with a mixer for 5-7 minutes. After that, gradually sift flour and starch through a sieve into a combi bowl, gently kneading the dough with a whisk.
Grease the bottom of the Zepter baking dish with butter, sprinkle with breadcrumbs and pour the prepared dough into the mold (fill the mold no more than 3/4 of the height). We put the biscuit to bake in an oven preheated to 200 C for 25-30 minutes. The oven must not be opened during cooking. Once formed golden brown, check the readiness with a wooden stick. Leave the baked biscuit to cool in the form, and then lay it out on a soft surface.
Be careful: freshly baked biscuit wrinkles when cutting!
In the shooting of this scene, Zepter products were used: a saucepan, a combi bowl, a Mixi mixer, a grill and a baking dish.