Biscuit dough in a water bath. Custard biscuit. Lemon Biscuit: Step by Step Recipe

Do you want to surprise your loved ones and prepare the perfect biscuit for the cake? We will share with you recipes for custard biscuit, which always turns out perfectly.

Custard biscuit - the basic principles of cooking

A classic biscuit is made from eggs, flour and sugar. But to make it perfect, you need some skill. If the dough is not kneaded properly, the biscuit may not rise or sink during baking. In addition, it turns out to be rather dry, which not everyone likes.

Custard biscuit has a light and airy structure, it always turns out tender, fluffy and quite moist. The cake rises evenly during baking. This is achieved by brewing the dough with a mixture of butter and water.

Dry ingredients are combined in a separate bowl. The yolks are separated from the proteins. The latter are whipped at maximum speed into a dense foam, gradually pouring half the indicated amount of sugar. The second half is added to the yolks and beaten separately until the mass becomes creamy and fluffy. Proteins and yolks are combined and gently mixed. Now gradually pour in the dry mixture, gently mixing with a spatula to keep the splendor of the dough.

Combine water with oil and heat in a water bath until boiling. Pour the butter mixture into the biscuit dough along the edge. Stir gently and quickly until smooth. The dough is poured into a mold and baked until done.

Recipe 1. Custard biscuit

Ingredients

one and a half stack. wheat flour;

vanillin - 5 g;

stack cane sugar;

three quarters of a pack of plums. oils;

eight eggs.

Cooking method

Break all the eggs into a deep bowl. Pour sugar into them and stir until it dissolves.

We put the dishes on the minimum fire. Beat the egg mixture continuously with a mixer or whisk. When the mixture turns white, remove the pan from the heat.

Continue beating the egg mixture until it triples in volume.

We combine the flour with vanillin and gradually pour it into the egg mass, kneading the dough, moving from the bottom up, trying to keep the airy structure.

Melt the butter and pour into the dough. Mix gently again.

Lubricate the form with oil and sprinkle the walls with breadcrumbs or flour. Carefully pour the dough into it.

We cover the form with a sheet of foil and tightly bend the edges. We put the biscuit for forty minutes in the oven and bake at 180 degrees. Do not open the oven door during baking and 20 minutes after!

Recipe 2. Custard biscuit with milk in a multicooker

Ingredients

two large eggs;

vanilla sugar;

two thirds stack. Sahara;

a pinch of kitchen salt;

half stack. milk;

one and a half glasses of flour;

60 g plum oil:

5 g baking powder.

Cooking method

Beat the eggs into a deep bowl, add sugar and beat the contents until the mass triples in size.

Combine flour with baking powder and salt in a separate bowl.

Pour the dry mixture in small portions into the beaten eggs with sugar. Gently stir with a spatula in an upward motion.

Pour the milk into a saucepan, put the oil in it and put it on the stove, turning it on to the minimum fire. Hold until boiling.

Pour the hot milk-egg mixture little by little into the bowl of dough. Stir constantly, making sure that it retains its airiness.

Lubricate the walls and bottom of the multicooker container with butter and pour the dough into it. Insert the container with the test into the device. Close the lid and start the baking mode for an hour. At the end of the time, lightly press the biscuit with your finger, if there is no indentation, the pastry is ready.

Recipe 3. Custard biscuit with starch

Ingredients

vanillin and salt - a pinch each;

two large eggs;

baking powder - 4 g;

fine sugar - 80 g;

drinking water - 25 ml;

premium flour - 75 g;

drain oil. - 25 g;

potato starch - 18 g.

Cooking method

Prepare a mixture of dry ingredients. Combine flour with baking powder, vanilla, salt and starch. Mix and sift.

Separate the yolks from the whites. Beat the latter at maximum speed with a mixer until a strong foam is formed. Pour in half the sugar little by little, continuing to beat until the mass becomes shiny and lush.

Pour the remaining sugar into the yolks and beat them in a separate bowl until creamy and fluffy.

Combine the beaten whites with the yolks and mix gently with a spatula. Pour the dry mixture in small portions and continue to mix, trying to keep the airiness of the dough as much as possible.

In a separate plate, combine water with oil and put it in a water bath. Keep until boiling. Now pour the mixture of water and oil around the edge of the bowl into the biscuit dough. Gently mix the dough with a spatula until smooth.

We cover the form with parchment and pour the dough into it. Put in the oven for forty minutes. We bake at 175 C. Then leave it in the oven for another 20 minutes without opening the door so that the biscuit does not fall off.

Recipe 4. Fruit cake from custard biscuit

Ingredients

four large eggs;

5 g baking powder;

150 g flour and sugar.

Impregnation

half stack. syrup from canned peaches in their own juice;

some drinking water;

50 ml brandy.

half a liter of 33% cream;

frozen cherries;

powdered sugar - 150 g;

peaches in their own juice.

100 g dark chocolate;

120 ml cream 15%;

fruits for decoration.

Cooking method

To prepare the custard biscuit, break all the eggs into a deep container and add sugar to them. Send the container to a water bath, and hold, whisking vigorously with a whisk, until the sugar dissolves and the mass turns white.

Remove the bowl of egg mixture from the steam bath and continue to beat at maximum speed for about ten minutes. You should get a dense lush mass.

Combine flour with baking powder and sift twice. Pour a little into the egg mixture and gently fold in with a spatula, keeping the mass light.

Grease the sides of the mold with oil and lightly sprinkle with flour. Cover the bottom with parchment. Put the dough into it and put it in the oven for 20 minutes. Bake at 200 C.

For impregnation, combine peach syrup with cognac and water.

Remove the biscuit from the oven and cool. Cut it in half lengthwise and soak each cake with syrup.

Defrost the cherries and lightly dry in a sieve. Remove the peaches from the syrup and cut into pieces. Whip cream with powdered sugar.

Lay the biscuit on a dish. Spread some of the whipped cream evenly over it and arrange the fruit. Top them with cream, reserving them for the top and sides of the cake. Cover with the other half of the biscuit. Cover the sides and top of the cake with whipped cream. Put in the refrigerator for half an hour.

Melt the chocolate in a water bath, pouring it with cream, until smooth. Cool slightly and cover the cake with icing. Top with frozen, fresh and canned fruit.

Recipe 5. Custard biscuit roll

Ingredients

110 g wheat flour;

250 g fresh berries;

50 g plums. oils;

drinking water;

30 g of powdered sugar;

large egg;

vanilla sugar;

85 g of yolks;

250 ml cream;

125 g egg whites;

400 g of cottage cheese;

60 g sugar;

food coloring.

Cooking method

Sift flour. Send the drain to the saucepan. oil, add about three tablespoons of drinking water. Put it on minimum fire. As soon as the water boils, add flour and mix vigorously. Remove the saucepan from the fire.

Place whites and yolks in separate bowls. Whip the whites into a dense foam. Gradually add 60 g of sugar and continue to beat until a dense mass is obtained. At the end, add food coloring along with sugar at the tip of a knife.

Add yolks and one whole egg to beaten whites. Thoroughly knead with movements from the bottom up.

Line a baking sheet with parchment. Lay out the dough and spread it evenly over the bottom. Put in the oven, preheated to 160 C, for a quarter of an hour. Bake in convection mode. Wrap a cutting board with cling film and lay the biscuit on it. Cool completely and remove parchment.

To prepare the filling, put the cottage cheese in a bowl. Pour the cream into the blender container and beat them into a dense foam. Add most of it to the curd. Send 30 g of powdered sugar and vanilla sugar here. Whisk.

Spread the cream evenly over the entire surface of the biscuit. Arrange the berries randomly and roll into a roll. Garnish with the remaining whipped cream, berries and meringues.

Recipe 6. Chocolate custard biscuit roll

Ingredients

85 g egg yolk;

10 g cocoa powder;

125 g egg white;

45 g of chicken eggs;

60 g of granulated sugar;

45 ml of milk;

50 g plums. oils.

70 g of powdered milk;

30 g cocoa powder;

30 g of granulated sugar;

100 ml of drinking water;

120 g fat-free cottage cheese.

Cooking method

Weigh all products first. Pour the milk into a saucepan, add the butter and put it on a small fire. Wait for the butter to melt. Mix with a whisk and sift flour into it. While stirring with a whisk, brew the dough until it begins to lag behind the walls and gather into a lump. Remove the saucepan from the stove.

Enter the yolks and egg into the dough. Mix thoroughly until smooth.

Sift cocoa into the dough and mix again.

Add a pinch of salt to the egg whites and beat with a mixer at maximum speed. Add sugar in two steps without stopping the beating process.

Slowly fold the beaten egg whites into the batter, mixing from bottom to top with a spatula.

Preheat the oven to 170 C. Pour the dough into an oiled baking sheet and spread it evenly over the bottom. Bake for a quarter of an hour.

Combine cottage cheese with cocoa, sugar and milk powder. Pour in drinking water and beat with a blender until smooth.

Put the finished cake on a cutting board and wrap it with cling film. Cool down.

Remove the film, trim the edges to make an even rectangle. Spread the filling over the entire surface and roll into a roll. Wrap again with foil and leave for half an hour in the refrigerator.

At the end of baking, do not open the oven door for another 20 minutes so that the biscuit does not settle.

If you are preparing a biscuit for a roll, cool it by wrapping it with cling film so that it does not crumble when rolling.

Fresh sponge cake crumbles a lot when cut, so it is better to keep it for eight hours.

The biscuit will turn out juicy if soaked in syrup.

For a biscuit with a diameter of 20 cm, we need:

4 eggs
125 g powdered sugar or very fine sugar
125 g sifted flour

1. Place the eggs and sugar in a fireproof bowl, mix the ingredients lightly and place in a water bath. Beat for 5-8 minutes. The mass should lighten and increase in volume:

It is important not to overheat the mass, after removing from the water bath, continue to beat until it cools down.

2. Carefully, using a spatula, mix in the sifted flour (in 2-3 approaches), moving from the bottom of the container upwards:

3. Pour the dough into a greased and floured form:

4. Bake in an oven preheated to 180 degrees for about 25 minutes. The biscuit should brown and become elastic:

5. To divide the biscuit into two cakes, make an incision along the perimeter in the center in the cooled biscuit with a sharp knife:

6. Place the fishing line in the cut and pull the edges. The fishing line will pass through the thickness of the biscuit:

7. We will get an even, beautiful cut:

8. It is convenient to soak the cakes with syrup with a brush:

Cake "Napoleon" with delicious cream Ingredients: For cake layers: 80 g butter, room temperature; 100 g of sugar; 2 eggs, room temperature; 300-350 ml. milk; ½ tsp baking powder; about 800-900 g of flour. For cream: 400 g of boiled condensed milk; 600 ml. fat cream (from 30%); 500 ml. milk; 4 tbsp starch; 2 eggs; 0.5 st. powdered sugar Preparation: Put butter and sugar in a bowl And beat with a mixer Add eggs Beat with a mixer Add milk Mix with a whisk Measure about 150 g of flour, add soda Mix Sift into a mixture of milk and eggs. We mix. Gradually add the rest of the flour (better sift, then there will be no lumps) When the dough is thick enough ... put it on the table ... and knead with your hands. The dough should be elastic and not sticky to your hands. Let's leave it on the table for 30 minutes And we'll deal with the cream ourselves: Mix the eggs and starch well with a whisk so that there are no lumps Heat the milk a little and pour it into the yolk mixture a little Stir And pour everything into the warmed milk Cook over medium heat in a non-stick bowl until thick, constantly stirring. If there is no non-stick cookware. then in a water bath. If you have lumps in the cream, beat it with an immersed blender. This is how it should turn out. Now we leave the cream to cool to room temperature, and we ourselves will take care of the dough. Divide the dough into 4 parts. Then, each part into another 5 parts. You should get 20 pieces. We take a piece, roll it well in flour, roll it out thinly (the dough is elastic, obedient, does not tear) We prick with a fork We wind it on a rolling pin We transfer it to a baking sheet (it is not necessary to cover the baking sheet with paper, because the cakes do not stick) Bake at 180 -200 From minute 4. I took them out when ruddy islands appeared. The edges should be cut off immediately (I have a lid with a diameter of 21 cm) The trimmings are useful for sprinkling. Bake all the cakes in this way. Between baking the cakes, you can continue to prepare the cream. If you do not have ready-made boiled condensed milk, then cook it in advance. She must be cold. Add a jar of boiled condensed milk to the cooled custard. Stir Then add the cream to the cream and mix everything well. The cream, of course, there are no words - very tasty. With him, a chic honey cake would have turned out. Tastes like melted ice cream. Assembly: Lubricate the cooled cakes with cream. Approximately 3 tbsp. on the cake Distribute over the entire surface. And thus lubricate all the cakes. The cream was just enough. Pour the rest on top. Spread the cream well on the sides. Sprinkle with crumbs and refrigerate overnight. The cake is quite tall. But after a night in the refrigerator, it will settle. The cake is quite elastic when cutting. The cakes are poorly saturated, harsh ... Therefore, he disappointed me a little ... Only a delicious cream saved him ... Although my husband liked it ... And the children ... And the guest ... But when I tried the cake the next day, when he was already well soaked, I changed my mind about him. Still delicious! And although I don’t like Napoleons, even I liked him ... Well, fans of Napoleons should definitely like it ... Just let him soak for a day.

If you are a beginner in baking, and even more so in cake making, this universal basis is for you. It almost never settles, it is perfectly cut into cakes and it turns out airy inside. This happens, firstly, due to the small amount of baking powder added to the dough (and there is no baking powder in the classic biscuit recipe, it has no choice but to keep only on well-beaten eggs); and secondly, due to heating the eggs in a water bath before beating. Then the eggs beat better, and the egg foam becomes silky and stable. By the same principle, they make a stable protein cream for decoration - Swiss meringue.

Ingredients

4 eggs
150 g flour
150 g sugar
1 tsp dough baking powder.

Cooking time: 40 minutes
Servings: 6-8
Cuisine: author's

Cooking

1. To prepare a biscuit, we need

2. Break eggs into a large cup and add sugar.

3. Place the cup in a water bath over a pot of water. Turn on slow fire. Stirring with a fork or whisk, heat until warm, almost hot. Sugar should be completely dissolved. But be careful not to curdle the eggs!

4. Remove from the water bath and start beating with a mixer at high speed. Beat for about eight minutes. You can’t expect “peaks”, neither “hard” nor “soft” - squirrels together with yolks will not whip like that. And in order to check with this method of preparing a biscuit whether the eggs are beaten enough, you need to run your finger over the whipped mass: if a groove remains and it does not disappear, then the eggs are beaten properly.

And - my personal observation: if you beat and beat eggs, but they don’t want to turn into any foam, leave them to rest for five minutes, and rest yourself. After that, for some reason, I always manage to “finish off” these eggs. If a similar incident happened with proteins, try to cool them and add a few drops of lemon juice or vinegar there, and then beat again. This method has also been tested - it helps. True, I tried to reanimate only proteins in this way, whole eggs were beaten after a water bath without such tricks.

5. Add baking powder to flour, mix well.

6. Pour flour with baking powder into beaten eggs, mix gently. You need to mix with a spoon or a silicone spatula (spatulla) from the bottom up.

You can not stir too intensively - you can "break" the porous structure of beaten eggs. Such a "biscuit" will then fit only as a means of self-defense in a dark alley - to brush aside hooligans.

7. Put the dough into a mold greased with butter and bake in an oven preheated to 180 degrees for 30-35 minutes (without blowing!)

8. In some sources, it is advised never to pierce a biscuit with a stick, but to determine readiness by pressing a finger - the finished biscuit should spring back, and if the dent does not even out, then it is not ready yet. Once I decided to take this advice, and my biscuit almost burned out, because the dent remained and remained, although, as it turned out, it had been ready for a long time. But with a wooden stick I check perfectly. As a result, the biscuit completely suits me - I don’t need a lush convex “cap” on top, because even cakes are needed for the cake. And inside it still remains very airy and porous. But you check in the way you are used to.

9. The baked biscuit must be allowed to cool in the form, then gently walk with a knife or a thin spatula, separating it from the walls of the form, and only then turn it over onto a flat dish or a special cake stand. As you can see, it turns out to be quite high.

10. Cutting into cakes. If you have time, it is best to wrap the biscuit properly so that it does not dry out in cling film and leave it to “ripen” for about twelve hours. Then the cut of the cakes will be just perfect. I didn’t have time, the cream was already ready, so I cut it as soon as it cooled down. But it also seemed to work out pretty well. And when he was already in, but soaked in cream ... mmm ...

Enjoy your meal!

Lush and appetizing, light and fragrant - biscuits. Biscuits that you can eat, barely waiting for the end of baking, or make cakes, rolls, pastries with them ... In a word, biscuits that we all love so much. And which is not for everyone. Or they simply did not try to bake them, being afraid of difficulties.
That is why we have collected the main rules, subtleties and little tricks - so that you and I always turn out wonderful.

Biscuit has only three main ingredients: eggs, sugar and flour, and that there are two main ways to make biscuit dough: cold and hot.

The cold method is better to use if we are going to make a roll, because the biscuit is ethereal and light, but less crumbly.

The hot (in a water bath) method is used to get a denser and more crumbly biscuit, which practically does not settle during baking. Although it is worth noting that most baking lovers usually use the cold method of preparing dough for any product.

By following these simple rules, you will bake a wonderful biscuit.

Beat egg whites to stiff peaks with half the sugar.
Grind the egg yolks with the remaining half of the sugar until white. You can add grated lemon (orange) zest or ground nuts. When preparing dough with additives, introduce them (sour cream, butter, cottage cheese, pumpkin) into the yolk mass.
Mix with flour (and if necessary - with starch) and carefully introduce 1/3 of the protein foam. After that, the mass will become more liquid and it is already easier to mix the remaining proteins into it - you need to mix it not in circular motions, but lifting it from the bottom up. Transfer to form.
Preheat the oven to t = 150 °C, put the mold with the biscuit and add the temperature to +180…+220 °C.

Warm biscuit recipe

Grind the yolks with sugar and, if the recipe requires, melted butter. Heat in a water bath with constant stirring until the sugar dissolves.
Cool to room temperature by placing in cold water and whisking constantly. In this case, the mass will become thick, lush, yellow. Add flour or flour with starch. Then introduce the proteins in the same way as with the cold method.

Biscuit dry

Biscuit dry

Ingredients:

1 st. flour;
8 eggs;
1 st. Sahara.

Sour cream biscuit №1

2 tbsp. flour; Ingredients:

0.5-1 st. sour cream;
6 eggs;
1 st. Sahara.

Sour cream biscuit No. 2

Sour cream biscuit

Ingredients:

1 st. flour;
2 tbsp. l. sour cream;
5 eggs;
1 st. Sahara.

Biscuit with starch

Ingredients:

0.5 st. flour;
0.5 st. starch;
8 eggs;
1 st. Sahara.

Butter biscuit No. 1

1 st. with a hill of flour; Ingredients:

150 g butter;
3/4 st. Sahara;
4 eggs;
2 tsp baking powder.

Butter biscuit No. 2

1 st. flour; Ingredients:

8 eggs;
1 st. Sahara.

Viennese butter biscuit

(prepared in a warm way; proteins and yolks do not separate)

1 st. flour; Ingredients:

1 st. l. starch;
100 g butter;
2/3 st. Sahara;
5 eggs;
2 yolks.

Biscuit Budapest butter

Ingredients:

2/3 st. flour;
2 tbsp. l. melted butter;
8 eggs;
6 art. l. powdered sugar;
100 g ground almonds.

Prague butter biscuit

(prepared warmly)

Prague butter biscuit

Ingredients:

0.5 st. flour;
3 eggs;
2 yolks;
1 st. powdered sugar;
2 tbsp. l. melted butter.

Butter curd biscuit

3 art. l. flour; Ingredients:

100 g of softened butter;
200 g of cottage cheese;
4 eggs, 1 tbsp. Sahara;
1/4 tsp soda.

Air biscuit

Air biscuit

Ingredients:

2 tbsp. l. flour;
2 tbsp. l. Sahara;
5 eggs.

Biscuit with cornmeal

0.5 st. flour; Ingredients:

0.5 st. corn flour;
6 eggs;
6 art. l. Sahara.

Biscuit with pumpkin

2 tbsp. flour; Ingredients:

1 st. Sahara;
8 eggs;
2 tbsp. raw pumpkin puree;
a pinch of salt.

Quick biscuit

1 st. flour; Ingredients:

1 st. Sahara;
5 eggs;
1/2 tsp soda (quench with vinegar) or 1 tsp. baking powder.

Quick biscuit with water

3/4 st. flour; Ingredients:

100 g of sugar;
2 eggs;
4 tbsp. l. hot water.

Biscuit in a hurry

Ingredients:

flour - 1 tbsp. (100 g);
eggs - 4-5 pieces;
sugar - 1 tbsp. (180 g).

Biscuit in a hurry: a step by step recipe

Beat the eggs with a mixer until fluffy.
Then, gradually adding sugar, beat until a thick foam forms.
Gradually add the flour sifted through a sieve and gently mix the dough with a spoon, lifting layer by layer, until it absorbs the flour.
Carefully place the dough in a greased and dusted with flour or breadcrumbs form.
Bake a biscuit for 25-40 minutes. in an oven heated to +180…+200 °C.

lemon biscuit

4 eggs; Ingredients:

1 st. Sahara;
zest and juice of half a lemon;
3 art. l. flour + 1 tbsp. l. potato starch (all with a slide) - together you get 1 tbsp.

Lemon Biscuit: Step by Step Recipe

Grate the lemon zest on a fine grater.
Divide the eggs into whites and yolks.
Stir the yolks with a spoonful of sugar and lemon juice.
Whisk the egg whites with sugar into a strong foam, then, without stopping beating, add the lemon zest and pour in the yolks with lemon juice in a thin stream.
In the beaten egg mass, carefully, stirring with a spoon from top to bottom, add flour and starch.
Immediately pour the biscuit dough into a greased or lined with baking paper form (preferably split) measuring 20x30 cm.
Put the future biscuit in an oven preheated to 180 ° C and bake for about 25 minutes. Willingness to determine a wooden stick.

Lemon biscuit turns out to be very airy and has a delicate, slightly audible lemon flavor. It can be served with tea as a separate dish or used as a base for a cake.

chocolate biscuit

Source

Separate the whites of 6 eggs from the yolks. Beat the whites into a strong foam (10 minutes with a mixer).
Continuing to beat, in small portions add 2 tbsp. Sahara. Add egg yolks (one at a time).
4 tbsp. l. Sift cocoa through a sieve so that there are no lumps, pour into the dough and gently mix the dough from top to bottom.
Then, in several steps, add 2 cups of flour and a third of a teaspoon of soda, quenched in half a tablespoon of lemon juice.
Grease the form with oil, cover with paper. Pour out the batter and place in the oven. Bake at 180 degrees until done. If the surface is already baked, but the middle is not, cover the top of the base with parchment or foil. The cake is baked for about an hour.