EntranceAlexander Seleznev biscuit roll cake. Alexander Seleznev's recipe
It always seemed to us that there is nothing easier than baking an elementary biscuit. However, when we tried the biscuit baked by Oleg Ilyin, the pastry chef and host of the super show, we realized that we never knew how to bake the right biscuit dough. Watch an exclusive master class from a professional!
RECIPE FOR THE PERFECT BISCUITS
What do you need:
6 eggs
200 g sugar
250 g flour
3 important rules:
. the mixing bowl must be clean, dry and free of grease
. flour must be sifted
. take eggs well chilled
How to cook perfect biscuit:
1. Break eggs into a mixer bowl, add sugar. Beat at first at a very low mixer speed (1-2 minutes), then increase the speed and beat until fluffy white mass. How to determine that at this stage the dough has reached the condition? Droplets should form a pattern, they should not spread. Only in this case the biscuit will turn out lush and tender.
2. Turn off the mixer and gradually in small portions, introduce flour. Mix the dough very gently with a spatula, from the bottom up. In no case do not use a mixer or even a whisk - the biscuit will fall off and become rubbery. But do not get carried away with mixing, every extra movement makes the biscuit less lush. Once all the lumps have dissolved, stop!
3. Carefully pour the dough into a parchment-lined springform pan. Gently smooth the surface of the biscuit with a spatula, and there is no need to be zealous here!
4. Send the dough to an oven preheated to 180 ° C for 25-30 minutes. In no case do not open the door during these half an hour to check how your biscuit is there!
5. Remove the biscuit from the oven, cool to room temperature, remove from the mold and cut into required amount layers. It is best to cut with a bread knife.
6. The perfect biscuit is ready!
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 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. Chocolate biscuit 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 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. 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. 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 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 it into a tube - your biscuit roll is ready. And so on, and so on ... To get a Geneva almond biscuit, melted are added to the dough butter and almonds. To prepare the “boucher” 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, 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!
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.
The 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.