EntranceAlexander Seleznev how to cook a biscuit. Baking cake "Log" from biscuit dough with chocolate cream
Recipe from the program "Culinary Star" from 07/18/2015
You will need:
Roll biscuit:
Sugar Syrup:
sugar 100 g
water 100 ml.
cognac 2 tbsp. spoons
Cream "Charlotte":
milk 125 ml.
eggs 2 yolks
sugar 185 g.
butter 200 g
cognac 2 tbsp. spoons
vanilla sugar 1/2 teaspoon
Decor:
apricot jam 100 g
cocoa 10 g
fresh berries and fruits
Cake "Fairy Tale" recipe:
For biscuit dough beat the eggs with sugar and salt until the mass has increased in volume by 8 times.
Add warm water, sifted flour and mix. Ready dough pour into a silicone mold.
Bake for 7 minutes at 210 degrees.
Cool the finished biscuit to room temperature.
For milk syrup, mix milk with yolks and sugar and bring to a boil. Boil for 2 minutes and cool to room temperature.
Whisk softened until white butter with the addition of cognac, vanilla sugar and chilled milk syrup.
Divide the resulting cream in half and add cocoa to one part.
Biscuit soak sugar syrup, after adding cognac there.
Then put a layer on top white cream and apricot jam and roll up with silicone mold(roll may crack slightly).
Grease the roll chocolate cream.
Sprinkle with biscuit crumbs.
Baking is a whole science. When baking cakes or pies, it is very important to follow the recipe, otherwise the dough may not rise, and the cream may not thicken. But besides following the recipes exactly, Alexander Seleznev recommends using a few tricks. They will help improve the quality of holiday cakes and make your buns unforgettable. Also, tips from a well-known master will simplify the life of novice confectioners and help facilitate the process of preparing sweet products:
So that the finished biscuit does not fall off, it should not be laid out of the mold within 20-30 minutes after cooking - just remove the dish from the oven and let it cool.
Always keep shortcrust pastry in the refrigerator for an hour before rolling out.
Cookies and pies from shortcrust pastry before baking it is better to grease egg white or milk.
To sand cake with berries or fruits did not become wet, the dough should be smeared with jam or jam before baking, sprinkled with starch and only then lay out fresh fruits.
Puff pastry always shrinks during baking, so try to roll out larger layers.
For tiramisu, biscuit sticks should be dipped in syrup only halfway for 5 seconds, and laid out in a mold with the wetted edge up.
Chocolate should be melted in a water bath. To do this, you need to boil water, put a bowl with broken tiles or coins on it and melt the sweetness, constantly stirring it with a wooden or plastic spoon. And remember: chocolate should not be heated above 50 ° C. It can also be done in the microwave or steamer.
To prepare homemade condensed milk, mix a glass of milk with a glass of sugar, add 1 tbsp. l. starch and cook over low heat, stirring, until thickened.
Custard can not be stored for more than a day. Oil, on the contrary, lasts up to 5 days.
To prevent the dough from sticking to the form, it is better to cover the baking sheet with parchment. The oil can burn and release not-too-pleasant aromas that will soak into your baked goods. Parchment does not smell, the dough does not burn on it, ready-made cakes perfectly depart, and the forms with baking sheets after cooking remain almost clean.
So that pastries with berries and fruits (pies, charlotte) are not too wet, the fruits can be rolled in starch or in a crumb mass - they will take on excess moisture. Sprinkle apple slices lemon juice- thanks to the acid, the filling will not darken.
correct biscuit dough should be fluffy, airy and porous. It rises not due to yeast or soda slaked in vinegar, but thanks to beaten eggs or proteins, which are natural baking powder. In addition to them, biscuit dough also includes flour and sugar. For creating air biscuit the main thing is to observe the proportions of the products and withstand the kneading technology.
Unlike the biscuit shortbread dough butter is put - it is it that makes the dense cake crumbly and tender. Pies, cakes, pastries, cookies are prepared from it. Sometimes flour is replaced with starch, ground nuts, mayonnaise, sour cream, cocoa and other ingredients are added.
Puff pastry is the hardest. It is made from flour, salt, water, butter (or margarine) and must be at least 140 layers apart when baked. This is achieved by a special kneading method: butter is “rolled” in layers into a base of flour and water, rolled out, folded, frozen so that the layers do not stick together, and the operation is repeated 4-5 times.
Cupcake dough differs from all others in that it contains a lot of muffin - fats, sugar and eggs. In addition, the products do not get stale for a long time, and you can add anything to them - raisins, nuts, prunes, candied fruits, cocoa, chocolate.
Maestro Alexander Seleznev is sure that the main mistake in the preparation of biscuit dough is unfinished eggs. Bake classic biscuit It's easy, but there are some subtleties. And their mistakes, of which the most common badly beaten eggs. First, the eggs with sugar need to be slightly warmed up in a water bath, and then beat them for at least ten minutes: although it seems to you that everything is perfectly whipped in two minutes, in fact it is not.
Unfinished eggs will lead to the fact that the biscuit in the oven rises beautifully, but once it is removed from there, all beauty will immediately fall off. Properly beaten eggs should have the consistency of good shaving foam.
You can check the degree of readiness of the eggs by running your finger over their surface: if your pattern gradually disappears, beat further, if it remains unchanged, then the eggs with sugar are suitable for further consumption.
Biscuit from Alexander Seleznev
To cook the simplest, but perfect biscuit, we need 4 eggs, 100 g of sugar, 100 g of flour and a mixer.
- Carefully, for 10 minutes, beat with a mixer eggs with sugar, preheated in a water bath.
- Slowly, little by little, in no case thumping all at once, we mix the previously sifted flour into the resulting mousse. Here the mixer can no longer be used, otherwise the splendor will disappear. Mix the flour with a silicone spatula, in slow circular motions and not for too long.
- Carefully transfer the resulting dough into a baking dish, filling it no more than ¾, so that the biscuit has a place to understand. If the form is silicone, it is not necessary to lubricate it. Other baking dishes can be greased with butter or vegetable oil or sprinkle with breadcrumbs.
- We heat the oven to 180 degrees and put our biscuit there for thirty minutes.
As a result of all these manipulations, we will get the simplest biscuit - this is a classic white, the so-called kalabashka. You can eat it just like that, or you can turn it into the basis of a future cake. For this, the calabashka stands for eight hours at room temperature, after which it's time to cut the dough in layers and put between them the filler that you see fit.
Do you want to receive chocolate biscuit Pour a tablespoon of cocoa powder into the dough and mix everything gently. Dissolving cocoa powder with water to make it easier to mix is another common mistake: it turns out watery and not so tasty.
To obtain honey biscuit, instead of sugar we take honey. Separately, beat the yolks, bring the honey to a boil and pour it into the yolks in a thin stream, stirring constantly. Beat the whites separately, mix them with the previously obtained honey-yolk mixture, add flour at the end, and then proceed in the same way as when preparing a classic biscuit.
To do butter biscuit. proceed in the same way as when preparing a regular biscuit dough, only at the very end add 70 g of boiling oil to it. The biscuit will turn out a little fatter and a bit like a cupcake, however, not as heavy as a real cupcake.
Now in France it is very fashionable to bake biscuits without flour at all, instead of it, 50 g of cocoa powder is taken. To be honest, I don’t really like this recipe, of course, it all turns out not so high-calorie, but not so tasty, and the dough is only suitable for a roll.
The preparation of this dough is almost no different from the classic one, only here you need to add 50-70 g to carefully beaten eggs with sugar hot water and mix everything gently. As a result, the dough will turn out to be liquid, it will spread and it can be carefully laid out in a layer of 5-7 mm on a baking sheet lined with parchment and placed in an oven preheated to 210 degrees for 7 minutes. As soon as the dough is baked, it must be immediately removed from the oven and removed from the baking sheet together with parchment, otherwise it will dry out, and put in a cold place for 3-4 hours. Well, then smear it with cream, jam or whatever you want, roll your biscuit roll ready.
And other, and other
To get a Geneva almond biscuit, melted butter and almonds are added to the dough. To prepare a bush biscuit, we beat the whites with sugar separately, the yolks with sugar separately, mix everything and at the end add flour and a little cornstarch and as a result we get cookies Lady fingers or Savoy sticks.
In a word, biscuit dough. depending on the ratio of eggs, sugar, flour and the presence of certain additives, it can turn into anything, you can add coffee to it, chocolate chips, raspberries, pistachios, apple slices, and in any case it will turn out delicious. However, I do not advise you to deviate too much from the recipe; you can even spoil such a simple thing as biscuit dough. And do not be lazy to beat the eggs longer!
Alexander Seleznev's home confectionery:
Alexander Seleznev tells what real French clafoutis is and offers an author's recipe for clafoutis with strawberries. See below.
Maestro Alexander Seleznev talks about why he does not cook croissants at home, and also gives advice to those who still want a Parisian breakfast. See below.
The kitchen is half littered with apples, so you can't get through, the smell is fantastic, mom, maneuvering among the apple mountains, spins around the stove, bakes charlotte. See below.
Biscuit, bis cuit - in French it means twice baked, and why, now it’s not very clear, because we bake today’s biscuit once. However, biscuit dough is not only the simplest, but also the most ancient, and how do you know what they did with it hundreds of years ago? Maybe they really baked twice, because the first written mention of biscuits is more than five hundred years old, and we find them in English ship's logs.
British sailors took biscuits with them, but only dried ones, and then they called them ship biscuits or sea biscuits. Here they are, probably, really baked twice, that is, first baked, and then dried. They did not get moldy, did not spoil, and were so tasty that, in the end, they were noticed by quite land-based culinary specialists.
Maestro Alexander Seleznev I am sure that the main mistake in the preparation of biscuit dough is unbeaten eggs. Bake classic biscuit It's easy, but there are some subtleties. And their mistakes, of which the most common is poorly beaten eggs. First, the eggs with sugar need to be slightly warmed up in a water bath, and then beat them for at least ten minutes: although it seems to you that everything is perfectly whipped in two minutes, in fact it is not.
« Unfinished"Eggs will cause the biscuit to rise beautifully in the oven, but as soon as you take it out of there, all the beauty will immediately fall off. Properly beaten eggs should have the consistency of good shaving foam.
We check the quality of the whipped mass and continue to whip it further
You can check the degree of readiness of the eggs by running your finger over their surface: if your pattern gradually disappears, beat further, if it remains unchanged, then the eggs with sugar are suitable for further consumption.
Biscuit from Alexander Seleznev
To prepare the simplest but perfect biscuit, we need 4 eggs, 100 g of sugar, 100 g of flour and a mixer.
Product layout for a classic biscuit
Carefully, for 10 minutes, beat with a mixer eggs with sugar, preheated in a water bath.
Beat eggs with sugar in a water bath
Slowly, little by little, in no case thumping all at once, we mix the previously sifted flour into the resulting mousse. Here the mixer can no longer be used, otherwise the splendor will disappear. Mix the flour with a silicone spatula, in slow circular motions and not for too long.
With a silicone spatula, mix the dough, stirring the remaining flour
Carefully transfer the resulting dough into a baking dish, filling it no more than ¾, so that the biscuit has a place to understand. If the form is silicone, it is not necessary to lubricate it. Other baking dishes can be greased with butter or vegetable oil or sprinkled with breadcrumbs.
Preheat the oven to 180 degrees and put our biscuit there for 30 minutes.
We send the form with the biscuit to the preheated oven
As a result of all these manipulations, we get the simplest biscuit- this is a classic white, the so-called "kalabashka". You can eat it just like that, or you can turn it into the basis of a future cake. To do this, the calabash stands at room temperature for eight hours, after which it is time to cut the dough in layers and put between them the filler that you deem necessary.
Finished classic biscuit
chocolate biscuit
If you want to get a chocolate biscuit - pour a tablespoon of cocoa powder into the dough and mix everything gently. Dissolving cocoa powder with water to make it easier to mix is another common mistake: it turns out watery and not so tasty.
chocolate biscuit
honey biscuit
To get a honey biscuit, we take honey instead of sugar. Separately, beat the yolks, bring the honey to a boil and pour it into the yolks in a thin stream, stirring constantly. Beat the whites separately, mix them with the previously obtained honey-yolk mixture, add flour at the end, and then proceed in the same way as when preparing a classic biscuit.
honey biscuit
butter biscuit
To make butter biscuit, proceed in the same way as when preparing a regular biscuit dough, only at the very end add 70 g of boiling oil to it. The biscuit will turn out a little fatter and a bit like a cupcake, however, not as heavy as a real cupcake.
butter biscuit
Biscuit without flour
Now in France it is very fashionable to bake biscuits without flour at all - 50 g of cocoa powder is taken instead. To be honest, I don’t really like this recipe - of course, all this turns out to be not so high-calorie, but not so tasty, and the dough is only suitable for a roll.
Biscuit without flour
Roll biscuit
The preparation of this dough is almost no different from the classic one, only here you need to add 50-70 g of hot water to carefully beaten eggs with sugar and mix everything gently. As a result, the dough will turn out to be liquid, it will spread and it can be carefully laid out in a layer of 5-7 mm on a baking sheet lined with parchment and placed in an oven preheated to 210 degrees for 7 minutes.
Pour the dough onto a baking sheet for making a biscuit roll
As soon as the dough is baked, it must be immediately removed from the oven and removed from the baking sheet together with parchment, otherwise it will dry out, and put in a cold place for 3-4 hours. Well, then smear it with cream, jam or whatever you want, roll it into a tube - your biscuit roll ready.
Rolling the biscuit into a roll
And so on and so forth...
To obtain Geneva almond cake, melted butter and almonds are added to the dough. For cooking biscuit "bushe" we beat separately the proteins with sugar, separately the yolks with sugar, mix everything and at the end add flour and a little cornstarch - and as a result we get cookies " Lady fingers" or " savoy sticks».
Ladies wands
In a word, biscuit dough, depending on the ratio of eggs, sugar, flour and the presence of certain additives, it can turn into anything - you can add coffee, chocolate chips, raspberries, pistachios, apple slices to it, and in any case it will turn out delicious. However, I do not advise you to deviate too much from the recipe; you can even spoil such a simple thing as biscuit dough. And do not be lazy to beat the eggs longer!
A whole collection of biscuits from Alexander Seleznev
Alexander Seleznev's home confectionery:
See more...
Biscuit, bis cuit - in French it means "twice baked." Now it’s not very clear why, because we bake today’s biscuit once. However, biscuit dough is not only the simplest, but also the most ancient, and how do you know what they did with it hundreds of years ago? Maybe they really baked twice, because the first written mention of biscuits is more than five hundred years old, and we find them in English ship's logs.
British sailors took biscuits with them on a voyage, but only dried ones, and then they called them “ship biscuits” or “sea biscuits”. Here they are, probably, really baked twice - that is, they were first baked, and then dried. They did not get moldy, did not spoil, and were so tasty that, in the end, they were noticed by quite land-based culinary specialists.
Biscuit from Alexander Seleznev To prepare the simplest but perfect biscuit, we need 4 eggs, 100 g of sugar, 100 g of flour and a mixer. Carefully, for 10 minutes, beat with a mixer eggs with sugar, preheated in a water bath. Slowly, little by little, in no case thumping all at once, we mix the previously sifted flour into the resulting mousse. Here the mixer can no longer be used, otherwise the splendor will disappear. Mix the flour with a silicone spatula, in slow circular motions and not for too long. Carefully transfer the resulting dough into a baking dish, filling it no more than ¾, so that the biscuit has a place to understand. If the form is silicone, it is not necessary to lubricate it. Other baking dishes can be greased with butter or vegetable oil or sprinkled with breadcrumbs. We heat the oven to 180 degrees and put our biscuit there for thirty minutes. As a result of all these manipulations, we will get the simplest biscuit - this is a classic white, the so-called "kalabashka". You can eat it just like that, or you can turn it into the basis of a future cake. To do this, the calabash stands at room temperature for eight hours, after which it is time to cut the dough in layers and put between them the filler that you deem necessary. Chocolate biscuit If you want to get a chocolate biscuit, pour a tablespoon of cocoa powder into the dough and mix everything gently. Dissolving cocoa powder with water to make it easier to mix is another common mistake: it turns out thin and not so tasty. Honey biscuit To get a honey biscuit, we take honey instead of sugar. Separately, beat the yolks, bring the honey to a boil and pour it into the yolks in a thin stream, stirring constantly. Beat the whites separately, mix them with the previously obtained honey-yolk mixture, add flour at the end, and then proceed in the same way as when preparing a classic biscuit. Butter biscuit To make a butter biscuit, proceed in the same way as when preparing a regular biscuit dough, only at the very end add 70 g of boiling oil to it. The biscuit will turn out a little fatter and a bit like a cupcake, however, not as heavy as a real cupcake. Biscuit without flour Now in France it is very fashionable to bake biscuits without flour at all - instead of it, 50 g of cocoa powder is taken. To be honest, I don’t really like this recipe - of course, all this turns out to be not so high-calorie, but not so tasty, and the dough is only suitable for a roll. Roll biscuit The preparation of this dough is almost no different from the classic one, only here you need to add 50-70 g of hot water to carefully beaten eggs with sugar and mix everything gently. As a result, the dough will turn out to be liquid, it will spread and it can be carefully laid out in a layer of 5-7 mm on a baking sheet lined with parchment and placed in an oven preheated to 210 degrees for 7 minutes. As soon as the dough is baked, it must be immediately removed from the oven and removed from the baking sheet together with parchment, otherwise it will dry out, and put in a cold place for 3-4 hours. Well, then smear it with cream, jam or whatever you want, roll it into a tube - your biscuit roll is ready. And so on and so forth ... To get the Genevan almond biscuit, melted butter and almonds are added to the dough. To prepare the “boucher” biscuit, we beat separately the proteins with sugar, separately the yolks with sugar, mix everything and add flour and a little cornstarch at the end - and as a result we get “lady fingers” or “savoy sticks” cookies. In a word, biscuit dough, depending on the ratio of eggs, sugar, flour and the presence of certain additives, can turn into anything - you can add coffee, chocolate chips, raspberries, pistachios, apple pieces to it, and in any case it will turn out delicious. However, I do not advise you to deviate too much from the recipe; you can even spoil such a simple thing as biscuit dough. And do not be lazy to beat the eggs longer!