What needs to be done so that the biscuit does not sit down. How to bake a tall fluffy biscuit

Creation culinary specialties It's always magic. You send first raw dough into the oven, then to remove from it a ruddy cake or crispy fluffy buns. But, unfortunately, sometimes pastries fall off during the cooking process, or immediately after they are taken out of the oven. Why is this happening? What is it connected with? Let's try to figure it out together.

The main reasons for the fall of baking:

• In the process of cooking, the dough was accidentally shaken, for example, by a sharply slammed door;
• early opening oven(according to the rules, not earlier than in 10-20 minutes);
• the oven is not warm enough;
• the dough was beaten with a mixer for a long time;
• violation of proportions, for example, a lot of liquid or flour;
• after baking, there was a sharp temperature drop. The dish must remain in the oven for at least 10 minutes after turning it off;
• a large number of fillings, under its weight the cake often settles (it should be remembered that for curd baking it is considered normal to partially fall off, so that the dish retains an attractive appearance, put a little more curd in the central part).

How to prevent baking from sinking?

Here are some tips from experienced housewives:

1. Be sure to sift the flour several times before kneading. The dough becomes more airy.
2. The liquid for yeast propagation should be at the optimum temperature (36°C). If it is colder, then this will lead to a slow increase in the volume of the dough, and hot in general can spoil the yeast.
3. If you need to beat the whites separately for the cake, then make sure that the whipping bowl is completely dry. It is very important to carefully separate the whites from the yolks.
4. Strictly follow the instructions for preparation. Sometimes the temperature needs to be adjusted during the baking process.
5. Soda must be quenched already in the dough itself, otherwise part of the gases will escape, and the desired splendor will not be achieved.
6. Before putting the pie in the oven, let it rise for 15-20 minutes, grease it with an egg before baking.
7. pies from shortcrust pastry should be removed from molds chilled.
8. Baked pies are allowed to cool in the same room where they were baked.
9. To keep the cake soft and fluffy - while it is still hot - cover it with a thick cloth.

Why is the cake falling?

The cake can fall a lot:

• From a sharp temperature drop, during a concussion, they abruptly took it out of the oven, slammed the door, especially if it was a little underbaked. Therefore, it is better to leave the baked cake for a while in the oven so that it cools down a bit and take it out of the oven warm.
• If this is a biscuit, then it is better to leave it in the oven until it cools completely. It is better to cut it on the 2nd day - this way it is much tastier, especially if it was prepared with additives (for example, a biscuit with apples).
• The cake cannot be baked at a very high temperature, as it will immediately "grab" (harden) on top - inside it will remain raw. And, of course, it will fall off.
• The ideal temperature that is suitable for baking most biscuit products is 180 ° C, shortbread cakes - 160-180 ° C (for yeast dough- from 170-175°C to 240°C (and even higher) - depending on the size and type of the baked product, in addition, the behavior of the yeast dough is affected by the recipe and cooking mode).

4 Common Baking Mistakes

• Not well beaten eggs. Perhaps this is the most common mistake and the main reason for the sharp settling of the biscuit. Biscuit dough is approximately 50% air. Such a large amount of air can only be retained by protein molecules, which, when whipped, are able to unfold, attach to air bubbles and fold again together with air, holding such a structure for some time. So, if egg whites not well whipped protein molecules are not able to maintain a strong structure for a long time. You will see that when heated, the protein will activate and rise, but its structure will not be strong enough to keep air in when the temperature drops sharply. Therefore, after the biscuit cake on underwhipped whites gets out of the oven to room temperature, it instantly settles.

How to determine the sufficient degree of egg overrun? Well beaten eggs should increase significantly in volume and turn into a white fluffy foam. It takes 5-10 minutes to beat eggs for a biscuit, depending on the power of your mixer. If your mixer is powerful enough, beat at the penultimate speed for 5 minutes, and if it is weaker, then at the highest speed for 10 minutes. Sugar can be added from the very beginning and gradually.

• Too much mixing. After the eggs are well beaten, we need to mix the flour mixture into them. If we stir the dough too actively and inaccurately, the air will instantly “erode”. And the dough will fall off even before it hits the oven. Then in the oven, under the influence of temperature, it will rise a little, but after baking, the biscuit will certainly settle. Proper mixing of the dough is 50% success. Sift flour or flour mixture with starch into beaten eggs and, using a slotted spoon (preferable) or a silicone spatula, gently mix with folding movements from the bottom up and from the edges to the center. It is not necessary to mix for a long time, but it must be done quickly and so that there are no unmixed mixtures. That is, so that the flour completely intervenes in the egg mixture.
• Too high baking temperature. If your oven is too hot, even with proper beating and stirring, your cake will settle after baking. Do not set the temperature to 180º. Let the protein molecules firmly anchor in the air. The biscuit needs to be baked at a temperature of 150º for 35 minutes. But this, of course, is not an absolute indicator. The baking time will directly depend on the size of your biscuit.
• Too long downtime. Another very popular mistake of inexperienced housewives. Even if you leave already beaten eggs to stand idle for a while, then the air formed during whipping will simply “erode” and the biscuit will lose its main property - lightness. Make sure in advance that your oven is preheated by the time of baking, and the desired form is oiled and covered with parchment. Prepare everything necessary tools and weigh all the ingredients before you start beating the eggs. How less dough will be idle, the more air you will save in it.

What to do, if?..

Dough won't rise

If the dough does not rise, there can be only two reasons for this: either it is too cold in the kitchen - the temperature is less than 22 degrees, or you did not heat the milk before mixing it with yeast. The temperature of the liquid mixed with yeast should be approximately equal to body temperature, that is, 36 degrees.

Ready curd cake settles

Ready cottage cheese cakes always decrease in volume, especially in the center. Therefore, you need to put a little more dough in the center than at the edges. When the baking time is up, leave cheese cake in the oven with the door closed until the temperature drops.

Falling bread

Consider the common causes that lead to the fall of the top crust of homemade bread:

1. Excess water in the dough, because of which it becomes sticky, "weak". As a result, a settled (failed) upper crust in ready bread, large pores and unbaked crumb. The next time you knead the dough, reduce the amount of water by 10-20 ml. (During kneading, pay attention to the kolobok - no liquid mass should be pulled behind the spatula.)
2. You have added a lot of yeast. Strictly follow the recipe, because both excess and lack of yeast is bad for the final result.
3. You have used the wrong bread program. For wheat, wheat-rye bread the program "Basic" ("Standard", "Basic") is best suited; for rye-wheat - " Rye bread»; for sweet, rich bread, Easter cake - "Sweet bread" ("Butter", "Dessert"). The programs listed have different kneading, rising and baking times suitable for a specific type of bread.
4. During the rise of the dough or baking, you opened the lid of the bread machine.

But here's the problem! Often, as a result of considerable effort, the appearance of a biscuit resembles a burnt and disgraced pancake. Isn't it a shame that after more than one hour of cooking, you have to throw away a failed dessert or hide it away from the eyes of relatives or friends? Obviously, the cooking process has some features or even secrets. If you familiarize yourself with them, then after baking the biscuit will not lose its shape and will not settle.

Why the cooked biscuit settles: possible reasons

The reasons for the settling of the biscuit lie in the mistakes made in the process of its preparation:

• Egg whites not well beaten. Experts consider this oversight the most common mistake and the main cause of biscuit settling. Everything is explained simply. The dough is almost half air. Protein molecules are able to hold it, because when whipped, they combine with oxygen and fold with it. They can maintain this structure for a long time. If you add an insufficiently whipped ingredient to the dough, then when heated, it will certainly activate and rise. But the structure of the protein is not strong enough to hold air after a sharp drop in temperature. Therefore, a biscuit containing unbeaten proteins inside, when moving from hot oven quickly settles on the kitchen table.
• Too much mixing of ingredients. Whipped proteins and yolks must be very carefully and portionwise mixed with the dry ingredients of the dough (flour, starch, sugar, baking powder). If you do this too vigorously, the air will escape from the dough, and it may fall off even before it is immersed in the oven.
• Wrong temperature setting. Do not load the dough into an overheated oven. Even proper whipping and stirring will not save the biscuit from settling if baked at a temperature exceeding 180 degrees. Such "inferno" will not allow protein molecules to firmly connect with air and hold it when moving the biscuit from the oven.
• The presence of intervals in the cooking process. Do not be distracted by a phone call or watching some piece of the program, while leaving already whipped proteins, prepared dough or a preheated oven in standby mode. Such pauses can spoil the work already done.
• Untimely opening of the oven door. This harmless movement will instantly bring all efforts to naught. The temperature difference will do its bad job, and the biscuit will look more like a pancake than a cake.

How to bake a fluffy biscuit

There are several secrets (or just rules) for making a biscuit that does not lose splendor after being unloaded from the oven:

• Pay due attention to the preparation of the baking dish. This procedure must be done like this:
  • grease the bottom of the mold with butter;
  • lay parchment on top;
  • also cover the paper with a thin layer of butter;
  • send the form to the refrigerator for 15-20 minutes;
  • pour the prepared dough onto a chilled dish and send it to the oven.
• To keep the lush shape of the dessert in biscuit dough starch is added (a teaspoon per glass of flour). It mixes with all other dry ingredients.
• It is important to bring down the proteins to the desired state - a strong and stable foam. To achieve this, you need:
  • ensure the quality of the eggs and use only fresh ones;
  • choose larger eggs, since they contain more protein;
  • very carefully separate the whites from the yolks;
  • use a completely dry and clean bowl for whipping. The presence of residues of fat or other products on the walls will lead to the fact that labor will be wasted;
  • Be sure to chill egg whites before whipping. Whipping time is 5 to 10 minutes. It depends on the power of the kitchen assistant (mixer).
• It is important to add ready-made proteins to the dough gradually - 3-4 tablespoons each. They are very gently mixed with flour when the mixer is turned off. A wooden or silicone spatula is used.
• It is desirable to mix proteins, yolks and dry ingredients not in a circular motion, but from top to bottom. This technique will keep air bubbles inside the dough and prevent the finished biscuit from settling.
• Bake the sponge cake for the first 15 minutes at 180 degrees, and then reduce to 150.
• In no case should the oven door be opened for 15-20 minutes after loading the form. It is even better not to touch it until the process is complete. But this can be done when all the abilities of the oven are fully studied, and the baking time has been tested in practice.
• So that metamorphosis does not occur with the biscuit at the very last moment, you need to correctly check its readiness. You can not do this with a wooden skewer or toothpick. Through a small hole left by such devices, the air will quickly fly out, and the biscuit will settle instantly. Therefore, you need to take a spatula and lightly press the surface of the biscuit. If it springs, the fragrant product is ready.
• It is advisable to put the form with the finished biscuit on a damp towel for 3-5 minutes - the pastries will easily separate from the walls and will not be damaged.
• There is no time to waste and expect complete cooling. So that the biscuit does not fall off and does not lose its shape, it must be transferred to a dish hot.
• For the preparation of biscuits, only dry flour is used. You can check its status like this:
  • pour a little flour on the palm;
  • clench your fist;
  • open your hand. If the flour remains in a loose state, it is dry. When lumps appeared on the hand, the ingredient for making a biscuit is not suitable.

Also, don't get distracted while cooking. It is necessary to organize your work so that the oven is warmed up in time, and the prepared dough does not lose oxygen while it is lubricated with oil and covered parchment paper form for baking.

One of the indicators of a skilled housewife is excellent pastries. But even the most skilled chefs fail to achieve far from the best complex dishes. So many complain about the fact that desserts do not work out. In particular, they are interested in why the biscuit settles after baking.

The main thing to understand is that baking powder is not the solution to the problem. Even the most expensive one or the one that always "works" in other recipes will not be able to prevent the biscuit from settling. Also, its tripled amount will not help - so you will completely ruin the dessert.

If you also have this problem, then you will be interested in a few suggestions that will help you figure out what to do so that the biscuit does not donkey.

Reason 1. Poorly matched products

By and large, the recipe is the same everywhere. But not every housewife can choose really high-quality products.

What to do?

Carefully select the ingredients for the biscuit, namely:

• eggs must be fresh (in "stale" protein is quite thick);
• granulated sugar choose as small as possible;
• flour is bought only of the first grade and sifted at least three times.

Therefore, do not chase discounts in supermarkets - discounted products are often of dubious quality. At the same time, not only will you not save, but you will also lose significantly when you see that the biscuit you prepared is a donkey.

Reason 2. Poorly beaten eggs

This is one of the most common biscuit settlings. There are many technologies, but only one is correct.

What to do?

You need to beat the protein as carefully as possible. At what it is necessary to do this not only in a circle, as in a clockwise direction, but also vertically. So you will achieve a lush protein that can "hold" the finished dough.

Reason 3. Incorrect temperature setting in the oven

The temperature regime directly affects the preparation. The reaction of products to too high or low degrees will respond with a completely failed dessert.

What to do?

Know the technology of preparation. When baking a biscuit, the following temperature is set: at the initial stage it is 60 degrees. You keep it like this for about 30 minutes. Then gradually increase to 180 degrees. At the end of the cooking time, turn off the oven and do not open it until the biscuit has cooled completely.

These tips are very simple, but very important. Following them will help you bake your perfect biscuit.

Reason 4. The dough is not baked

If the biscuit dough is not baked, then immediately after baking it sits down and it is no longer possible to correct the situation.

What to do?

Do not open the oven for the first 30 minutes of baking, and then every 5 minutes start checking the cake for readiness. If, after lightly pressing your finger in the middle of the biscuit, the cavity is restored and there are no dents left, then it is ready. And if not, then give another 5 minutes and check again.

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Biscuit is a capricious pastry. But biscuit dough can be "tamed" if you understand the main principles of its preparation:

• beat the eggs and sugar well - this is the time,
• carefully add flour - two,
• set the correct temperature - three.

In this article, we will analyze the main mistakes due to which the biscuit does not turn out lush and beautiful. If you have already encountered any of them, do not despair! Even experienced confectioners have misfires. On the main photo - the most, the recipe is one of the most successful and simple (follow the link to see a step-by-step guide). And if it's more convenient to watch - welcome to my YouTube channel

why does the biscuit settle in the oven

So, you look into the oven through the glass and the soul sings: the biscuit is lush, ruddy, the pleasant smell intoxicates and makes you get the desired pastry as soon as possible. Do not hurry! Start checking the biscuit for doneness after at least 20-25 minutes have passed. If you open the door ahead of time, the dough will settle and will no longer rise.

What happens in the oven? Once air dough gets into the hot air - its walls begin to bake / fix and thus keep the air inside. According to the laws of physics, during heating, air molecules expand. We clearly see this when we look through the glass inside the oven. But if you sharply lower the temperature in the oven, according to the same laws of physics, the air in the dough will “compress”, the dough will settle after it. At the same time, the walls of the dough molecules will break due to sudden air movements, lose their shape, and even after the temperature in the oven is restored, they will not be able to return to their former volumes.

On the picture: . One of the site's popular recipes (a step-by-step cooking guide can be viewed at the link)

The next reason for settling biscuit dough in the oven - the proportions of the products are violated (little flour). To avoid this mistake, weigh everything on a kitchen scale. They are inexpensive, but believe me, they will save a lot of nerves, time and food in your kitchen!

And the last tip: properly prepare the form for the biscuit. I grease with a piece of butter, then dust with flour, shake off the excess: a thin layer of flour is obtained on the entire inner surface. What does it give during the baking process? The dough rises evenly in the oven, "cling" to the walls of the form. If the walls are too slippery, it will slide down. Therefore, I do not recommend lubricating only with oil, be sure to powder the form on top of the oil with flour.

why the biscuit is not baked inside: it turns out sticky, not airy

The main reason for this failure is poorly beaten eggs, so the biscuit dough is of the wrong consistency. Beat the eggs with sugar until fluffy white foam until the mass increases by 2-3 times. A powerful mixer will help you do it right.

Mix flour in small portions using a spatula (not a mixer). Achieve a homogeneous dough so that there are no lumps in the dough. With a mixer, you will spoil the whole thing: the air from the dough will disperse, and the structure of the biscuit will turn out to be incorrect: sticky, overly dense.

Another reason for sticky biscuits is too high an oven temperature. If the top is brown and appetizing, but the inside of the dough is sticky and raw, then you have set the temperature too high.

Bake the dough at 180 C.

Why is the biscuit so thick and rubbery?

The cakes will be too dense if the proportions of the ingredients in the dough are violated (too much flour is added). Strictly follow the recipe!

In some cases, housewives intentionally want to bake dense biscuit cakes; for this, additional starch is added to the flour.

why does biscuit smell like eggs

So, your biscuit was a success: airy, lush ... in a word, chic! But, having taken a sample, you are upset because of the obsessive smell of eggs. Personally, I never feel this taste/smell, but some, especially sensitive individuals, are so upset that they cannot even bite off a piece.

Note: Based on biscuit cakes you can cook (recipe at the link).

Yes, you can’t bake a biscuit without eggs, according to the recipe they require a large amount, so all that remains is to flavor the dough lemon zest or vanilla extract. It usually works ready-made pastries fragrant and without any aftertaste.

In addition, removing the top film on egg yolks also helps. If such jewelry work does not scare you - go for it! Remove the film and knead the biscuit dough!

There is an opinion that eggs from village chickens are much more “fragrant” than store-bought ones. But, I repeat, I often use just such eggs for recipes and I don’t notice any flavors.

The baking soda in the dough can enhance the smell of eggs. So make a substitute for baking powder. Although classic biscuit does not require the addition of either soda or baking powder. If you have prepared the dough correctly, the biscuit will rise in the oven due to well-beaten eggs with sugar.

Why won't biscuits rise in the oven?

Biscuit dough is 50% air. Such an airy structure is achieved due to the powerful beating of eggs and sugar. It doesn’t matter what you beat: with a hand mixer, in a planetary, in a stationary or some other device - achieve an increase in mass by 2-3 times. Eggs with sugar should increase in volume and become lighter. Some recipes call for egg whites and yolks to be beaten separately to help make the process easier. If you have a powerful mixer, it is absolutely not necessary to separate the whites from the yolks.

In the photo you can see how light and airy the mass of eggs and sugar turns out.

So, add air to the dough by whipping. Now you need to carefully add the flour, without losing the accumulated air in the dough. Therefore, mix the flour in small parts, carefully, with a spoon (no mixer). Make "picking" movements from the bottom up, and not clockwise.

If you add flour to the dough with a mixer, the foam mass will settle and the result will disappoint you.

Biscuit dough should not stand for a long time before baking. Otherwise, the air will partially evaporate, and this will affect the result. Therefore, preheat the oven in advance, put the form with the dough in a hot oven immediately after kneading.

When baking: do not slam the door back and forth, sudden changes in temperature will cause the dough to settle.

Why is the biscuit dry?

Some hostesses leave the freshly baked cake inside the oven to cool (while opening the door). This is motivated by the fact that this is how the biscuit is relieved of sudden changes in temperature and it definitely will not settle after baking. In reality, this cannot be done. To protect the cake from a sudden change in temperature, it is enough to hold it in the oven for 10-15 minutes, and then you must definitely pull it out and continue to cool on the wire rack at room temperature.

If the cake is left in the oven to cool completely, it will lose a lot of moisture, become dry and hard.

why is the biscuit hard

The reason is the same as in the previous paragraph (cannot be left to cool completely in the oven).

why does it settle after baking

This happens if the biscuit is underbaked. The dough did not have enough time to harden the walls that hold the air inside. Being still not strong enough, with a sharp drop in temperature, the air in the dough is compressed, and the partitions immediately break. The cake goes from tall and fluffy to flat and ugly.

The photo is baking. Look detailed recipe you can follow the link. The peculiarity of this cake is that it does not require impregnation.

Another reason for the biscuit to drop sharply after baking is a sudden temperature drop. Some recipes suggest holding the cake inside with the door open for several minutes (6-10) after turning off the oven, and only then remove it completely and cool further at room temperature. I don’t use this advice in my recipes, because I’m fine with the fact that the biscuit settles a little after it is removed from the oven (as a rule, if the cake is baked, the settling is negligible).

why does the biscuit turn out to be a slide in the middle

This happens if the temperature in the oven is too high. The top of the cake looks beautiful, but inside the dough is raw: it boils, boils and “asks” to come out. Therefore, it turns out that the crust that has already been baked breaks the dough and sometimes even flows out of the center of the biscuit. The cake looks cracked, with a volcano in the middle. To avoid an error, do not set the temperature above 180 C. In addition, be sure to test your oven to ensure that the actual temperature matches the sensor reading. To do this, it is convenient to use a special oven thermometer. If there are no such devices, empirically choose the appropriate temperature for baking biscuits.

Some soda biscuits always have a raised surface (e.g. "Chocolate One-Two-Three"), regardless of temperature regime. Therefore, the housewives cut off this top with a knife.

Don't be discouraged if the biscuit didn't turn out the first time! The dough requires certain skills that will definitely form with experience. Wish you luck!

If you have any questions, be sure to ask, I'm glad to get feedback!

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A biscuit settles after baking in the oven - a problem that many housewives face. Why is this happening and what to do so that he does not settle down? In the process of kneading dough, baking and cooling, you need to observe many nuances that are insignificant at first glance.

Why does the biscuit fall off

The preparation of a biscuit requires special attention - this is the sequence, the intensity of mixing the components, the temperature regime, the use of high-quality equipment. For example, a broken seal in the oven will allow cold air to enter, and the mixer will not be able to thoroughly beat the eggs if it has a low power, as a result, the cake will settle after baking.

Loss of species can occur at different stages of preparation. Causes range from poorly beaten egg whites to an inopportunely open oven door during baking.

Poorly beaten egg whites

This is the main mistake of novice cooks. It's all about chemistry and physics. - air. The retention of volumes occurs with the help of protein molecules. When whipping, they are saturated with air, mixed with it. A special structure is created that can retain bubbles for a long time. Insufficient whipping will not allow you to create a strong bond between oxygen and protein, the molecules will not hold their shape when the temperature changes. Since the hot air tends to rise as high as possible, even poorly beaten dough will be fluffy in the oven.

Attention!

When cooling, the air gravitates downward and weak protein bonds will not hold it.

Too much mixing of ingredients

This secret is also based on the preservation of the air mass inside the ingredients. It consists in a careful combination of wet and dry ingredients. Too fast, abrupt movements contribute to the displacement of air molecules. The mass will lose volume even before it is sent to bake.

Wrong temperature setting

Failure to comply with the temperature regime in the oven will weaken the bond between oxygen and protein. If the temperature threshold is exceeded, even the dough that was correctly beaten in the previous stages will lose its splendor. It is best to bake for about 60 minutes at 150-180 degrees. It all depends on the volume of the cake.

Breaks at work

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 and telephone conversations. Extraneous affairs contribute to inattention. Forgetting to perform a simple operation can permanently spoil the dish.

Oven door not open at the right time

Finally, all the subtleties are taken into account, the dough turned out to be voluminous and fragrant, the oven is preheated, it's time to bake. Here comes the light bar. A rare hostess will resist not to open the door and not to check "how things are going." It is at this moment that you will make the most irreparable mistake. Products, time spent, all efforts will go to waste. It will be a shame to lose your work.

Attention!

Under no circumstances open the oven.

Wet dishes

In the process of kneading, exclude any ingress of water on the dishes. This also affects the oxygen content of the products. Wipe everything thoroughly, and cover the baking dish with parchment. After the cake has cooled, it will not be difficult to remove it from the mold.

Spoiled biscuit: problems and solutions

It is not always possible to do everything according to the recipe the first time, without errors. Some of them can be corrected and the necessary properties returned to the test:

• the protein is poorly whipped - even a small amount of yolk can be the cause. Use the beaten eggs for the omelet and start again. If you add sugar early so that the pastries do not fall off, stir in a water bath;
• the biscuit does not rise - this indicates that you are mixing the ingredients for a long time, overheating the oven, or vice versa, the temperature in it is too low, you do not observe the amount of flour, it is not baked;
• pastries stuck to the form - the proportions of sugar are violated, the bottom of the form is uneven, they forgot to sprinkle with flour butter, which smeared the walls of the baking sheet with flour;
• the product lost volume in the middle after baking - perhaps it was not baked thoroughly;
• the cake crumbles - too much starch is added, or the knife is not sharp enough.

How to properly cool a biscuit so that it does not settle? After the baking time has elapsed, open the oven door and wait 15-20 minutes. Take out the pan. Someone advises leaving the pastry in the oven until it cools completely, but then the product may become too dry. The biscuit for the roll must be pulled out 10 minutes after the stove is turned off.

Attention!

Twist the dough for rolls until it is cold, otherwise it will break.

The best biscuit recipes

We offer options for biscuit products that are always obtained and easy to prepare. Choose from them the option you like and connect the biscuit base with various fillings. Each time baking will play with new tastes.

Quick Cake

You will surprise your guests with a tall nut layer, preparing it in just 25 minutes. Moderately sweet, fragrant with nutty-fruity notes, it will be an excellent dessert for festive table and 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.

Cooking:

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 through a sieve add it to the cream of boiled condensed milk. Mix everything manually, getting rid of lumps. The consistency of the dough is soft, viscous.

Soften dry fruits hot water, chop finely. Mix with dough.

While the oven is heated to 150-180 degrees, cover the form with parchment, grease with butter, pour in the dough. Make sure it is evenly distributed over the shape. Bake 25 minutes. Readiness can be checked with a toothpick - pierce the pastry, if the stick comes out easily - you're done.

While the base for the cake is baking, chop the nuts into medium crumbs, take care of sour cream. Mix it with sugar and vanilla.

Attention!

This should be done with a fork or whisk.

Remove the semi-finished product, turn it over on a wire rack, cool slightly. Cut into small pieces.

Lubricate the bottom of the plate, or a detachable form, with sour cream, put a layer of the base and generously coat with cream. Sprinkle everything with nuts, lay layers. Finish with cream and nuts on top. Remove the form. The product can be left to soak overnight, or it can be served immediately to the table.

A biscuit that doesn't fall or settle

The proposed biscuit recipe is one of the most successful. Baking will be delicious with any creams, fruits, berries, serve it 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 ( top grade) - 1 st;

• vanilla sugar - 10 g;
• baking powder - 5 gr.;
• butter - 10 g.

Cooking:

Beat cold eggs with sugar with 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. Knead the dough with a whisk. Add the baking powder to the rest of the flour and fold into the dough. Mix everything carefully.

Prepare a baking dish, line it with parchment paper and grease it with butter. Carefully pour out the dough, flatten it and twist it, so excess air will come out, and the dough will take up the entire area of ​​​​the baking sheet.

Preheat the oven to 180 degrees, send the dough to bake for half an hour. Ready product take it out of the form. If the form is detachable, remove it; if not, let the cake cool and use a spatula.

Recipe for biscuit dough with sour cream

We offer universal recipe. Combine cakes with any creams, fruits, nuts and get unique tastes every time. Baking will be lush, dense, juicy.

Compound:

• eggs - 4 pcs.;
• sugar - 200 g;
• vanilla - 2 tablespoons;

• baking powder - 1 tsp;
• sour cream - 100 g;
• flour - 250-270 g.

Cooking:

Warm eggs and sour cream to room temperature. Pour sugar, vanilla, eggs into a deep bowl. To increase the volume of the mass and completely dissolve the sugar, beat everything thoroughly with a whisk.

Continuing to stir, add sour cream. Better to use fermented milk product increased fat content.

With the help of a sieve, sow the flour in small portions into the liquid mass. 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 form with butter and cover with baking paper. Spread the batter evenly and bake for about 4 minutes at 180 degrees.

After 10 minutes of cooking, as soon as the cake begins to cool, carefully turn the mold over, or remove the cake with a spatula. Leave it on a wire rack to cool completely.

Biscuit roll with cherries

Delicate, fragrant roll is easy to prepare and will take its rightful place at the festive table. The combination of condensed milk with cherries, framed air biscuit conquer anyone. The guests will be amazed.

• 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, warm the oil to room temperature. Separate the whites from the yolks, beat everything in separate bowls. Proteins should take the form of strong peaks, and the yolks will turn white.

Sift the flour, mix it with sugar (150g). Pour the whites and yolks into the flour, quickly, mix everything by hand. It turned out to be a biscuit dough. Pour it into the prepared mold.

Preheat the oven to 180 degrees, bake. Lubricate the finished hot cake with cream, roll up, cool.

Now prepare the cream. Combine softened butter with condensed milk, beat in a blender. Set aside about 7 tablespoons of the resulting mass in a separate plate.

Warm the cherry, add sugar and starch to it, stirring constantly, wait for a homogeneous consistency. During the cooking process, the berry mixture will thicken. You can quickly cool it in cold water

Pour cocoa into the rest of the cream - you get the second type of cream. The filling is applied in parts. First - berries, then - white cream and chocolate. Leave some chocolate for garnish.

Remove the cooled product to soak in the refrigerator overnight.