Biscuit is the basis for many confectionery products, cakes, pastries and rolls. This is a universal pastry. A real sponge cake is prepared without adding baking powder, but rises in the oven due to the eggs whipped into a foam. At the same time, it turns out lush, airy, porous. In addition to eggs and flour, other ingredients can be added to the dough, such as butter, kefir, milk, cocoa and even carrots. All these recipes are united by a common cooking technology.
In this article we will tell you how to properly bake a sponge cake according to the classic recipe: in what form, for how long and at what temperature. We will definitely consider the main nuances and focus on the main mistakes that are made when baking it.
Classic biscuit in the oven: choosing ingredients
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During the cooking process, it is not enough just to knead the dough and put it in the oven. If you neglect other conditions, then it simply will not rise when heated and the result will not be a fluffy sponge cake, but a flat “sole”. The “right” products play almost the main role in this process.
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To prepare a classic sponge cake in the oven, you need the following ingredients:
- Eggs. Without this product, the biscuit will definitely not work. This is the main ingredient in biscuit dough, so you shouldn’t skimp on eggs. And yes, they should be cold. It is the eggs that make the dough fluffy when kneading and strong when baking. The egg mass should be airy. This is precisely the key to obtaining the perfect biscuit.
- Flour. Biscuit can be baked from almost any flour, preferably with a high starch content. You can take only wheat or partially replace it with corn, rice, or buckwheat. You can even mix regular flour with starch - the sponge cake will turn out crumbly. The only flour that does not contain starch is nut flour. It definitely won't make a biscuit.
- Sugar. For biscuit dough, you need the most ordinary sugar with small crystals, which dissolve quickly enough in the egg mass.
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These are all the ingredients for a classic sponge cake. Now is the time to master the technology of its preparation.
What is the optimal temperature for biscuits?
When making biscuits, every little detail is a determining factor that affects the taste, aroma, and appearance of the finished product. The choice of temperature is one of the important parameters. Firstly, before placing the pan with biscuit dough in the oven, you should always preheat the oven to the required temperature. If you do not fulfill this condition, no one can guarantee you that the biscuit will rise and be fully baked. Depending on the type of biscuit dough, it is customary to set different values:
- for butter biscuits, the baking temperature is set to no higher than +180°C;
- To bake classic cakes, the oven should be heated to +220°C.
Step-by-step dough preparation
The simplest biscuit according to the basic recipe is prepared from the following ingredients:
It is important to accurately measure all foods using a kitchen scale. Some of the flour can be replaced with corn starch (20-30 g).
Kneading the dough is done cold, and the process itself consists of the following steps:
This is a cold method of kneading dough, which is the most common. But there is also a second option for preparing it.
The best biscuit recipes
We offer options for biscuit products that are always successful and easy to prepare. Choose your favorite option and combine the biscuit base with various fillings. Each time the baked goods will play with new flavors.
Quick cake
You will surprise your guests with a tall one with a nut layer, preparing it in just 25 minutes. Moderately sweet, aromatic with nutty and fruity notes, it will be an excellent dessert at the holiday table and will bring the whole family together for breakfast on Sunday morning.
Compound
:
- boiled condensed milk - 300 g;
- butter – 70 g;
- wheat flour – 120 g;
- baking powder – 1 tsp;
- large eggs – 2 pcs.;
- prunes – 150-200 g.
- sour cream 15-20% - 600 g;
- granulated sugar – 100 g;
- vanillin – 1 g.
Preparation
:
In a mixing bowl, combine room temperature butter and condensed milk. Beat the ingredients with a blender at medium speed, beat in 2 eggs.
Mix flour with baking powder and add it through a sieve to the cream of condensed boiled milk. Mix everything manually, getting rid of lumps. The consistency of the dough is soft and viscous.
Soften dried fruits in hot water and chop finely. Stir into the dough.
While the oven is heating to 150-180 degrees, cover the pan with parchment, grease with butter, and pour in the dough. Make sure it is evenly distributed throughout the pan. Bake for 25 minutes. You can check readiness with a toothpick - pierce the pastry; if the stick comes out easily, everything is ready.
While the cake base is baking, chop the nuts into medium crumbs and make the sour cream. Mix it with sugar and vanilla.
Attention!
This must be done using a fork or whisk.
Remove the semi-finished product, turn it over onto a wire rack, and cool slightly. Cut into small pieces.
Grease the bottom of a plate or springform pan with sour cream, add a layer of base and coat generously with cream. Sprinkle everything with nuts and add layers. Finish the decoration with cream and nuts on top. Remove the form. The product can be left to soak overnight, or served straight to the table.
A biscuit that doesn't fall or settle
The proposed biscuit recipe is one of the most successful. The pastries will be delicious with any creams, fruits, berries; serve them as an independent dessert for tea. If you carefully follow all the recommendations, the dough according to our recipe will always keep its shape.
Compound
:
- chicken eggs - 4 pcs.;
- sugar - 1 tbsp;
- flour (premium grade) - 1 tbsp;
- vanilla sugar - 10 g;
- baking powder - 5 g;
- butter - 10 g.
Preparation
:
Beat cold eggs with sugar in a mixer or blender. As a result, the sugar should completely dissolve and the mass should increase in volume.
Sift the flour and add half to the egg mixture. Mix the dough with a whisk. Add baking powder to the rest of the flour and add to the dough. Mix everything carefully.
Prepare a baking pan, line it with parchment and grease it with butter. Carefully pour in the dough, smooth it out and twist it so that excess air comes out and the dough takes up the entire area of the pan.
Preheat the oven to 180 degrees, bake the dough for half an hour. Remove the finished product from the mold. If the pan is detachable, remove it; if not, let the cake cool and use a spatula.
Recipe for biscuit dough with sour cream
We offer a universal recipe. Combine cakes with any creams, fruits, nuts and get unique tastes every time. The baked goods will be fluffy, dense and juicy.
Compound:
- eggs – 4 pcs.;
- sugar – 200 g;
- vanilla – 2 tbsp;
- baking powder – 1 tsp;
- sour cream – 100 g;
- flour – 250-270 g.
Preparation:
Warm eggs and sour cream to room temperature. Pour sugar, vanillin, eggs into a deep bowl. To increase the volume of the mass and completely dissolve the sugar, whisk everything thoroughly with a whisk.
Continuing to stir, add sour cream. It is better to use a high-fat fermented milk product.
Using a sieve, sift the flour into the liquid mixture in small portions. Stir gently until smooth.
Attention!
Sifting through a sieve, the flour is enriched with oxygen, which has a good effect on the quality of the finished product.
Grease the mold with butter and line with baking paper. Distribute the dough evenly and bake for about 4 minutes at 180 degrees.
10 minutes after cooking, as soon as the baked goods begin to cool, carefully turn the pan over, or remove the cake with a spatula. Leave it on a wire rack until it cools completely.
Sponge roll with cherries
This tender, aromatic roll is easy to prepare and will take its rightful place at the holiday table. The combination of condensed milk with cherries, framed by an airy sponge cake, will conquer anyone. The guests will be delighted.
- flour – 150 gr.;
- large eggs – 5 pcs.;
- butter – 180 gr.;
- condensed milk – 300 gr.;
- cherry – 300 gr.;
- corn starch is better - 2 tbsp.
- sugar – 150 gr. + 3 tbsp.
- cocoa – 2 tbsp.
Cool the eggs and warm the butter to room temperature. Separate the whites from the yolks, beat everything in separate bowls. The whites should form stiff peaks and the yolks should turn white.
Sift the flour, mix it with sugar (150g). Pour the whites and yolks into the flour, mix everything quickly by hand. The result was biscuit dough. Pour it into the prepared pan.
Preheat the oven to 180 degrees and bake. Grease the finished hot cake with cream, roll it into a roll, and cool.
Now prepare the cream. Combine softened butter with condensed milk and beat in a blender. Place approximately 7 tablespoons of the resulting mass in a separate plate.
Warm the cherries, add sugar and starch, stirring constantly, until the consistency is uniform. The berry mixture will thicken during cooking. You can cool it quickly in cold water
Add cocoa to the rest of the cream to create a second type of cream. The filling is applied in parts. First - berries, then - white cream and chocolate. Leave a little chocolate for decoration.
Place the cooled product in the refrigerator to soak overnight.
Many housewives refuse to bake biscuits or cakes due to the specificity of the dough. It happens that you take a tall pastry out of the oven, and after a few minutes it turns into a flattened cake. The situation is familiar to many. Therefore, let’s dwell on how to bake a sponge cake to maintain its fluffiness.
Hot method of kneading dough
In this case, there is no need to separate the whites from the yolks, which means the sponge cake can be prepared using fewer utensils. Eggs should not be cold. In addition, this cooking method will help save the situation when, when separating eggs, the yolk accidentally gets into the white.
The following instructions will tell you how to bake a sponge cake for a cake using a hot method:
What to do?
It is worth saying that sometimes preventing the mistakes described above does not help. And women clutch their heads, not knowing how to impress guests, family and friends with their cooking. Fortunately, all the secrets are freely available and are presented just below:
- Don't forget to sift the flour before adding it to the dough. It's a simple thing, but very useful. Airiness is guaranteed;
- optimality - in everything! Including the temperature of the water for breeding yeast in it. It should be exactly like that of a person bursting with health - thirty-six. Too cold a liquid will make you wait a long time until the dough deigns to “rise”, and a hot one will not only ruin the whole miracle of “rising”, but can even lead to spoilage of the product;
- Dishes - dry only! This is especially true for the one in which the whites will be beaten. One more note about this painstaking process: it is important to accurately separate the yolks from the whites. There are several ways to do this, including separating by hand, using a paper funnel, or using a knife or needles;
- intuition is intuition, and clear instructions are drawn up for a reason. If the recipe specifies an exact baking time, time it! Fortunately, stopwatches are not uncommon now. Otherwise, don’t ask why the cake sag after baking, but “enjoy” what has fallen. By the way, this also applies to temperature regulation: sometimes it is necessary during the baking process. Well, setting the required value at the beginning of cooking is a sacred task for servants of the culinary art;
- follow the sequence of actions. Remember how in Harry Potter? In order for the potion to turn out correctly, it is necessary not only to add all the ingredients, but in the correct order, and also to stir the exact number of times in a strictly indicated direction. Likewise, baking has its own secrets. For example, that soda cannot be extinguished separately from the dough, and especially not in advance. This is done directly together with the other ingredients, and is explained by the fact that the fluffiness should be achieved through gases, and if the product is not quenched in the dough, some of them (most of them) will simply evaporate.
How to bake sponge cakes in different forms
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To begin with, it should be clarified that there are three ways to prepare a mold for baking a biscuit:
Professional confectioners mainly use a metal split ring to prepare biscuits. It is very easy to line the bottom with baking paper, so that you can quickly remove the finished cake. At the same time, housewives often wonder whether it is possible to bake sponge cakes in a silicone mold. In fact, it all depends on whether the walls will be lubricated with butter. When choosing a “French shirt”, you can use a uniform made of any material. But other methods are intended only for preparing for baking in a split ring.
As for whether it is possible to bake a sponge cake in a glass form, this is quite acceptable, but only if you first grease it with butter and sprinkle it with flour.
Spoiled biscuit: problems and their solutions
It’s not always possible to do everything according to the recipe the first time, without mistakes. Some of them can be corrected and the necessary properties returned to the test:
- The whites are not whipped well - even a small amount of yolk can be the cause. Use the scrambled eggs and start again. If you add sugar early, so that the baked goods do not fall off, stir in a water bath;
- the biscuit does not rise - this indicates that you have been mixing the ingredients for a long time, overheating the oven, or vice versa, the temperature in it is too low, you do not maintain the amount of flour, it is not baked;
- the baked goods stuck to the pan - the proportions of sugar were wrong, the bottom of the pan was uneven, they forgot to sprinkle flour on the butter that was used to grease the walls of the pan with flour;
- the product has lost volume in the middle after baking - it may not have been baked thoroughly;
- the cake crumbles - too much starch has been added, or the knife is not sharp enough.
How to cool a biscuit properly so that it doesn’t settle? After the baking time has expired, open the oven door slightly and wait 15-20 minutes. Remove the pan. Some people advise leaving the baked goods in the oven until they cool completely, but then the product may become too dry. The sponge cake for the roll must be removed 10 minutes after turning off the stove.
Attention!
Roll the roll dough while it is still hot, otherwise it will break.
Cooking time, oven mode and other nuances
After kneading, the dough should be baked immediately. This is why the oven should always be preheated in advance. The fact is that the beaten egg mass consists of many air bubbles inside, which expand when heated and the dough rises. In this case, the air temperature in the oven should be within 180-200 °C.
The preparation time for a sponge cake is on average 30-40 minutes. In this case, it is strictly forbidden to open the door for the first 15 minutes, and you should test the cake for doneness no earlier than 25 minutes from the start of cooking. To do this, you can use a wooden toothpick, which should come out dry from the biscuit.
In addition, it is equally important to consider at what oven setting to bake the biscuit. So, the level should be medium so that cooking occurs evenly. The oven mode must be selected “top-bottom”. In this case, the dough will be baked perfectly on all sides.
It is not always possible to bake biscuits in a gas oven. As in the electric oven, it must be cooked at a medium level, and to prevent the crust from burning on top, it is recommended to cover the pan with foil. If the biscuit burns from the bottom in a gas oven, then place a baking tray with water on the lower level. Then the cake will turn out golden brown and moist.
Why does the biscuit fall off?
Preparing a sponge cake requires special attention - this is the sequence, intensity of mixing components, temperature conditions, and the use of high-quality equipment. For example, a damaged seal in the oven allows cold air to penetrate, and the mixer will not be able to thoroughly beat the eggs if it has low power, as a result, the cake will sag after baking.
Loss of appearance can occur at different stages of preparation. The reasons range from poorly beaten egg whites to the oven door not being opened at the right time during baking.
Poorly beaten egg whites
This is the main mistake of novice cooks. It's all about chemistry and physics. - airy. Volume retention occurs with the help of protein molecules. When whipping, they are saturated with air and mixed with it. A special structure is created that can preserve bubbles for a long time. Insufficient beating will not allow you to create a strong bond between oxygen and protein; the molecules will not hold their shape under temperature changes. Since hot air tends as high as possible, even poorly beaten dough will be fluffy in the oven.
Attention!
When air cools, it gravitates downward and weak protein bonds will not hold it.
Mixing ingredients too intensively
This secret is also based on preserving the air mass inside the ingredients. It consists of carefully combining wet and dry components. Too fast, sudden movements help displace air molecules. The mass will lose volume even before it is baked.
Incorrect temperature
Failure to maintain the temperature in the oven will weaken the bond between oxygen and protein. If you exceed the temperature threshold, even the dough that was properly beaten in the previous stages will lose its fluffiness. It is best to bake for approximately 60 minutes at 150-180 degrees. It all depends on the volume of the cake.
Work breaks
Biscuit dough does not tolerate delay. With every minute of inactivity, it loses precious oxygen molecules. Prepare the oven in advance, do not be distracted by TV or telephone conversations. Extraneous matters contribute to inattention. Forgetting to perform a simple operation can irreversibly ruin the dish.
Oven door opened at the wrong time
Finally, all the subtleties have been taken into account, the dough has turned out voluminous and fragrant, the oven is warmed up, it’s time to bake. A light crust appears. It’s a rare housewife who can resist opening the door a crack and checking “how things are going.” It is at this second that you will make the most irreparable mistake. Products, wasted time, all efforts will go to waste. It would be a shame to lose your work.
Attention!
Do not, under any circumstances, open the oven.
Wet dishes
During the kneading process, ensure that no water comes into contact with the dishes. This also affects the oxygen content in products. Wipe everything thoroughly and line the baking pan with parchment. Once the cake has cooled, removing it from the mold is not difficult.
How to properly cool a biscuit
Very often, when baking, a mound forms on top. But to prepare a cake, all the cake layers must be even, approximately the same height. To get rid of the slide, the top of the sponge cake can be cut off with a sharp knife with a wide blade. But most often, if the hill is small, it is enough to turn the biscuit upside down when cooling and place it on a wire rack. After a few hours it will become more even, so that it can be easily cut into the required number of cakes.
Experienced confectioners recommend baking the sponge cake in advance, and not on the eve of the celebration for which the cake is being prepared, so that it can rest properly. To do this, after cooling, wrap it in cling film and place it in the refrigerator for at least 6 hours. The biscuit will be moister, denser and easier to work with.
Why is starch added to biscuit dough?
Looking through many recipe descriptions, we often see potato starch among the recommended products. For many, this raises a fair question: why should it be added to the biscuit? It is known that this product has absorbent properties, thanks to which it is possible to get rid of excess moisture in individual biscuits and give them additional airiness and fluffiness. Most often, starch is used when making sponge cake with apples or other too juicy fruits.
There are certain rules for working with potato starch:
- This powder must be dissolved in milk or fermented milk products.
- Potato starch reduces the taste of confectionery products; to mitigate the negative impact, vanillin or another flavoring must be added to the dough recipe.
Subtleties of working with biscuit dough
The following secrets from experienced confectionery masters will tell you how to bake sponge cakes correctly:
Reasons why the pie failed. Why might something like this happen?
Often, following all the rules, a person is faced with the fact that the biscuit was not a success. The reason for this may be:
- improper mixing of the dough;
- poorly mixed ingredients;
- incorrectly set baking temperature;
- the time is incorrect, so it is important to know how long to bake the biscuit at a temperature of 180;
- the pan is placed too low in the oven or is not centered;
- a loosely closed oven;
- draft in the kitchen itself;
- The dough stood on the table for a long time and settled.
Making sponge cake at home is a procedure that requires a lot of effort and attention. Any, even the slightest deviation from the recipe or when kneading the dough, baking (for example, the temperature or cooking time of the pie was not observed) and so on will ruin the final result.
And when the biscuits begin to turn out, only then can you start experimenting, coming up with new recipes to pamper your family and friends. At the same time, the consistency of the dough should not differ much from a classic sponge cake.
Mistakes when baking biscuits
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Before you begin the cooking process, you must take into account all the nuances of how to properly bake a biscuit. Otherwise, the following problems may occur with baking:
What processes take place during baking a biscuit?
During baking, cake batter undergoes a complex process of chemical and physical reactions that transform it from gooey to light, fluffy deliciousness.
Each of these actions takes place when the batter reaches a certain temperature. And the speed at which they happen depends on how hot the oven is. Here are the steps that turn the batter into a sponge cake, and the order in which they occur:
- Fats melt
- Gases expand and form
- Sugar dissolves
- Proteins coagulate
- Starches gelatinize
- Gases evaporate
- Caramelization occurs
How to cut a fluffy sponge cake into cake layers
There are many devices for obtaining even and fairly thin cakes. These include the so-called “string”, which is often used by professional confectioners.
But it’s easier and even faster to cut the biscuit into cakes using regular thread. To do this, use a sharp knife to make a cut in a circle, then insert a thread into it and connect its ends on the opposite side. To make the cake more even, it is recommended to mark it with toothpicks first.
Let's conduct an experiment and bake 5 biscuits at different temperatures
If the sponge is baked at a relatively low temperature, these steps occur more slowly and evenly throughout the sponge, with less duplication of processes.
Gently raising the temperature of the dough allows the outer crust of the sponge cake to react to processes in the same way as the inner part of the sponge cake.
Conversely, a batter placed in a high temperature oven will have a number of processes occurring in rapid succession and in an uneven distribution. In this scenario, the crust of the cake will go through all the stages faster than the inside of the cake.
I baked 5 biscuits at temperatures ranging from 150°C to 200°C to give a practical example of how changes in oven temperature can change the end results.
Conclusions on how baking temperature affects sponge cakes:
- A sponge cake baked at 150°C is lighter and fluffier than a cake baked at 200°C.
- A sponge cake baked at 150°C also has a pale, smooth outer crust that remains gummy due to reduced evaporation at the surface of the cake.
- The 200°C sponge cake has a dark, raised outer crust with a drier surface. The evaporation of water on the surface of the biscuit allows the caramelization processes to occur.
- Caramelization can add flavor, but if taken too far it can result in a burning, acrid taste.
- Another noticeable difference in the biscuits at different temperatures was the consistency of the crumb.
- The sponge cake baked at 150°C had a very soft, smooth crumb, while the sponge baked at 200°C had a slightly rougher mouthfeel. This is likely due to the speed at which the proteins coagulated.
Source: thecakeblog.com/2015/04/baking-temperature-comparison.html
If you still don’t fully understand when to add baking soda to a biscuit and when to add baking powder, take a look at this experiment.
To put theory into practice, I recommend that you conduct a similar simple experiment in your ovens
I’ve already done this with classic biscuits, with shortcrust pastry (with eclairs too), and now I’ll show you with an olive sponge cake.
This test perfectly shows that the baking temperature of the sponge cake affects the result. And most importantly, after this experiment you will be able to easily understand your oven.
Test it on any simple cupcake and you’ll see for yourself.
My conclusions:
- for biscuits in cakes, I choose a baking temperature of 170 ° C so that it is not only as even as possible, but also rises well. (“The volcano” in the middle of biscuits depends not only on temperature, but I also take this factor into account and don’t forget about it).
- I bake cupcakes at 185°C.
- But I bake a large cake at 160°C, otherwise the walls dry out. At 160°C the cake is perfectly baked in depth.
Source: @nastya_shtapenko
And don't forget to sift the flour when making the sponge cake! Why this is important was written here.
I hope you enjoyed this experiment, and you received a comprehensive answer to the question at what temperature to bake a sponge cake .
In conclusion, let's watch a video of making a sponge cake:
Chocolate sponge cake in boiling water
A simple recipe for a classic chocolate sponge cake consists of the following steps:
Why does the biscuit settle?
Biscuit is a delicate baked product that requires a special approach. Sometimes you make it according to a recipe, maintain the baking parameters, and still the sponge cake settles, loses its volume, and loses its porous structure.
Therefore, it is important to know how to prepare a biscuit so that it does not turn into a pancake. Before getting acquainted with the technology, ask what factors are negatively reflected in the height of such a dessert.
Here are some errors that affect the quality of biscuit preparation:
- The whites are poorly beaten
. This is one of the most common mistakes. The airiness of the biscuit is provided by the air molecules that hold it. If you don’t beat the whites well enough, the dough will rise when heated, but during the cooling process it will quickly settle because the air will escape. By the way, it’s bad if the squirrels are killed. Then the sugar will have an astringent effect and the dough will be rubbery.
- Mix the ingredients vigorously.
The biscuit dough is very delicate. Therefore, usually the yolks are mixed with flour, bringing them until smooth, and then the whites are added. Knead everything carefully and slowly with a spatula. The reason is still the same - the desire to preserve the airiness of the dough. - Using lemon for proteins.
Here and there on the forums you can find a recommendation to grease the bowl where you will beat the egg whites with lemon. It seems that they will fluff up better this way. Don't do this, otherwise you will waste time-consuming work. Those who know biology well are aware: proteins have the ability to coagulate when in contact with an acidic environment. An elementary example is when milk is poured into coffee with lemon to soften the taste. The same thing will happen with the biscuit.
- Pauses in dough preparation.
If you have already started making a sponge cake, then, while beating the whites, yolks, mixing them with flour, do not be distracted from the task. If the process slows down for a long time (more than 15–20 minutes), then you know: the biscuit will be unsuccessful. The thing is that intensive beating allows you to maintain fluffiness. - Using flour that is low in gluten
. This is no longer the fault of the housewife, but rather of the flour suppliers. There is such a thing as “floating flour.” Due to the small percentage of gluten, the dough spreads but does not rise. So before using cake flour, test it on other baked goods.
- Incorrect temperature
. Squirrels do not like too high temperatures. They will simply stick together because the air will evaporate very quickly. Therefore, the temperature in the oven should not exceed 180 degrees. - "Peeping" on a biscuit.
This is what most housewives are guilty of. The desire to make sure that the cake is not burnt forces you to open the oven door ahead of time. Due to the temperature difference it will settle.
Study these nuances. If at least one of them occurred, then it affected the sponginess and height of the sponge cake. Knowing this, you will avoid problems with baking such a dessert in the future.
Delicate biscuit with kefir
The dough rises in the oven not only due to beaten eggs, as in the classic recipe, but also due to the addition of soda or baking powder. This is precisely what the technology for preparing the next chocolate biscuit with kefir is based on. The dough for it includes only 5 ingredients: flour, sugar, cocoa, soda and kefir. That is, this biscuit is baked without eggs. But this makes it no less fluffy and tasty. It should be prepared like this:
Source
What to make from dried biscuit: option two and three
Biscuit crumbs are also well used as an aid in the preparation of other sweets. It can be used as a pillow in apple or cherry strudel. Place a 2 cm thick layer of crumbs on the dough and place the filling on top. This base will absorb all the excess juice that will be released from the fruit during baking, will prevent the dough from becoming soggy and will enrich the taste of the finished dessert. In chocolate strudel, biscuit crumbs are mixed with the filling, making the texture more interesting and the taste more multifaceted.
If the sponge cake has not risen, but is not hard either, you can make a cake out of it using the “Curly Pinscher” principle: dip small pieces of the sponge cake into the cream and pile them up mixed with nuts or canned fruit. Sprinkle grated chocolate, almond flakes or coconut on top.
So, to summarize. From a failed biscuit you can make:
- cake with condensed milk
- strudel
- curly pinscher
Why do baked goods sag after baking? This question is always relevant for housewives. Those few who have all kinds of biscuit cupcakes remain safe and sound and delight with both taste and appearance, in the culinary world most people associate with magicians - since sometimes even the most “secret ingredients” and “tricks” do not help.
Despite everything, the situation is not as hopeless as it may seem. This is not the time to despair! And the question of why baked goods settle after baking also has its own answer. In this article we will look at why this can happen and how to avoid it.
Baking temperature and time
Since the temperature and baking time of the biscuit are very important, serious attention must be paid to this point. When the dough is placed in the oven, its temperature should be 180 degrees. At this temperature, the cake is baked for 30 minutes, during which it is not recommended to even approach the oven, let alone open it or look into it. After half an hour of baking, the temperature is reduced to 160 degrees and baking continues.
The importance of the baking temperature of the sponge cake in the oven in the process of baking a quality crust is illustrated by the fact that the dough can puff up and become a “hump” during baking. This problem occurs when the oven heats unevenly. To avoid this next time, you need to place an additional baking sheet on the upper level. If the bottom of the cake burns, place water in a heat-resistant container in the lower part of the oven. After the biscuit is completely baked, you need to keep it in the oven for another 10-15 minutes, then remove it and carefully release the mold.
The biscuit is cut with a special string, so the cakes come out smooth and neat. To bake the biscuit you will need 10 chicken eggs, 250 grams of granulated sugar and flour, 2 teaspoons of vanilla sugar, 1 tablespoon of starch.
Baking in an electric oven
If the housewife has an electric oven, then the temperature for baking biscuits in an electric oven can remain identical to that set for a gas oven. That is, we mean 175-185 degrees. But ovens with electric heating are equipped with a convection function, which promotes uniform distribution of temperature throughout the oven space, which ensures good baking of the dough. It should be understood that when using convection, which provides good airflow in the oven, the baking temperature of the biscuit increases significantly. Therefore, if this mode is activated, then the oven should be heated only to 160 degrees.
