What can be made from biscuit dough at home? TOP 5 recipes with photos of baking and biscuit desserts. Culinary tips and secrets. Video recipes.
The biscuit dough is fluffy, tender, soft … This confection can be the basis for cakes, pastries, rolls and many delicious desserts. Making a biscuit at home is not a difficult process if you know the advice of experienced chefs. In this material, you will learn how to make a biscuit correctly, and recipes for the most delicious dessert products from it.
Cooking tips and subtleties
- The classic biscuit recipe consists of flour, sugar and eggs. Also, cottage cheese, sour cream, kefir are often added to the dough … Biscuit with sour cream and biscuit with kefir are even tastier than the classic one.
- All ingredients used must be at the same temperature. The lower the temperature, the better. The same applies to dishes in which food is mixed.
- To make the baked goods extra fluffy, add the egg yolks and whites separately to the dough. Beat the yolks with sugar until clarified and increase in volume several times. When they are creamy, add flour. Then add well-beaten egg whites. It is they who will add splendor and tenderness to baking.
- Separate the yolks from the whites very carefully, because if the yolk gets in, they will be harder to beat. Use only clean, non-greasy dishes for whipping. Therefore, first degrease it with vinegar or lemon juice and wipe it off with a paper towel. If the whites do not whisk well, refrigerate them. Beat them until a stable white foam is formed.
- For aroma and taste, grated lemon or orange zest, vanilla sugar, chopped nuts, poppy seeds, and raisins are added to the biscuit dough. Sponge cake is combined with various creams, fresh berries, fruits.
- To make a chocolate biscuit, cocoa powder, melted or grated chocolate is added to the recipe.
- Sponge cake can be lean without eggs in vegetable oil and soda solution.
- Bake the sponge cake in the medium oven at 180 ° C. At the same time, do not open the door during baking. Then leave the finished biscuit in the open, switched off oven so that it does not fall off. Also, the biscuit can be baked faster in the microwave.
- Since biscuit dough itself is dry, it is often soaked in chocolate, syrups, and alcohol.
Classic biscuit
The technology for making biscuit dough according to the classic recipe is very simple. But for all its simplicity, the biscuit is rather capricious. It is important to follow the rules, recipes and consistency.
- Caloric content per 100 g - 297 kcal.
- Servings - 1 cake
- Cooking time - 1 hour
Ingredients:
- Eggs - 3 pcs. (total weight without shell should be 150 g)
- Flour - 85 g
- Sugar - 85 g
Making a classic biscuit:
- Beat eggs at room temperature with a mixer. After a light foam appears, add sugar and beat until the mass increases in volume by 2-3 times. The sugar should be completely dissolved.
- Into the whipped mass, add flour sifted through a fine sieve and mix everything with a mixer at medium (not high) speed. Be sure to sift the flour first to rid it of excess impurities and saturate it with oxygen.
- Cover the bottom of a baking dish with baking paper, pour out the dough and smooth the surface. Do not grease the sides of the form with oil, as the dough will stick to the form and will not fall off during the baking process.
- Bake the biscuit in a preheated oven to 180 ° C. If the finished dough is not baked immediately, then you can forget about splendor. Therefore, when the dough is ready, the oven should already be fully preheated.
- The baking time depends on the height of the biscuit, about 25 to 40 minutes. When the biscuit acquires a ruddy shade, check its readiness with a wooden skewer, piercing the cake in the center. There should be no traces of wet dough on the skewer.
- Leave the finished biscuit in the cooling oven with the door ajar for 15 minutes. Then take it out of the oven, remove it from the mold and leave it on the wire rack to cool.
- Leave the completely cooled biscuit to stand for at least 6 hours. If you want it to be dry, leave it at room temperature, covered with a napkin, tender and soft - wrap it in plastic wrap and put it in the refrigerator.
Charlotte with cherry
Charlotte is a quick and delicious sponge cake. Most often, they are accustomed to cooking charlotte with apples, but absolutely any fruits and berries can be added to the dough. For charlotte with cherries, use fresh berries in season, and frozen in the freezer in winter. The slight sourness of cherries in a sweet biscuit will give charlotte a special piquancy.
Ingredients:
- Flour - 65 g
- Starch - 10 g
- Eggs - 2 pcs.
- Sugar - 75 g
- Pitted cherries - 200 g
- Vanillin - 0.5 tsp
- Baking powder - 0.5 tsp
- Salt - a pinch
Cooking charlotte with cherries:
- Place the pitted cherries in a bowl, sprinkle with starch and stir.
- Combine eggs with sugar, salt, vanilla and beat for 5 minutes so that the mixture brightens and increases in volume several times.
- Combine flour with baking powder, sift and add to the egg-sugar mixture.
- Use a spatula to quickly stir in the flour in a circular motion to form an airy dough.
- Cover the bottom of a baking dish with parchment and pour 2/3 of the dough.
- Put the cherries on top of the dough, after draining the juice formed, and pour the remaining dough over them so that they are completely covered.
- Bake charlotte with cherries in a preheated oven to 180 ° C for 25 minutes.
- Cool the finished pie, transfer to a serving dish and sprinkle with powdered sugar.
Dessert with biscuit pieces and cream in bowls
Luxurious portioned dessert in transparent glasses made from the most delicate biscuit, aromatic cream and fresh strawberries. If desired, you can add Baileys to the cream, or any liqueur to taste, and instead of strawberries, use seasonal berries or sliced fruits.
Ingredients:
- Eggs - 2 pcs.
- Sugar - 60 g per dough, 80 g per cream
- Flour - 60 g
- Cottage cheese - 200 g
- Black chocolate - 50 g
- Strawberry - 150 g
- Mint leaves - for decoration
Cooking dessert with biscuit pieces and cream in bowls:
- Beat the eggs with sugar in an airy clarified foam.
- Sift the flour, add to the eggs and beat with a mixer at low speed until smooth and smooth.
- Line a baking sheet with baking paper and pour out the biscuit dough. Smooth it out evenly.
- Send the biscuit to bake in a preheated oven up to 180 ° С for 10 minutes, because the cake is very thin, then it bakes quickly. Be careful not to dry out.
- Take the finished biscuit out of the oven, remove the parchment and place on a cool surface. Cut the cooled cake into small 1x1 cm cubes.
- For cream, combine cottage cheese with sugar and beat with a blender until smooth, so that there are no grains.
- Melt the chocolate in a steam bath or microwave, add to the curd mass and stir well.
- Wash the strawberries, dry with a paper towel, remove the tail and cut into 4 pieces.
- When all the products are prepared, collect the dessert itself. Place a handful of biscuit cubes on the bottom of beautiful glass bowls or glasses. Pour a little cream over them and make a biscuit layer again, which is covered with cream. Decorate the top with strawberry slices and decorate with fresh mint leaves.
Sponge roll with filling
Fast and tasty homemade biscuit roll prepared according to GOST with filling. Dessert is perfect both in taste and in appearance. It is tender, tasty and just “melting” in your mouth. For the interlayer, you can use any jam or jam that is available. Any cream is also suitable for the filling.
Ingredients:
- Eggs - 5 pcs.
- Sugar - 200 g
- Flour - 200 g
- Vanilla sugar - 1 sachet
- Sour cream - 150 g
- Thick jam - 100 g
Cooking a biscuit roll with a filling:
- Carefully separate the whites from the yolks.
- Add half of the sugar to the yolks and beat them with a mixer until smooth.
- Add the remaining sugar, vanilla sugar to the whites and beat with a mixer until thick, fluffy and firm peaks.
- Combine the yolk and protein mixture and gently stir with a spatula from bottom to top so that the protein does not settle.
- Then add the sifted flour in small portions and mix gently until smooth.
- Line a baking sheet with parchment paper and pour out the biscuit dough.
- Send it to a preheated oven to 180 ° C on the middle shelf and bake for 15 minutes without opening the door.
- For the filling, beat the sour cream with a mixer until fluffy and mix with the jam.
- Remove the finished biscuit from the oven, remove the parchment and roll it into a roll while it is hot. Wrap it in a clean towel and let it cool at room temperature.
- Then unfold the biscuit, quickly grease with the filling and roll again.
- Wrap it in parchment paper and place it seam side down in the refrigerator for 1 to 2 hours.
- Decorate the roll with powdered sugar and cut into portions.
Cake Potato
Cakes Potatoes are most often made from rusks and biscuits, but according to GOST and the classic recipe, they are made from ready-made biscuit. The first and main secret is that inside the Potato must be light, which fully justifies the name of the dessert.
Ingredients:
- Eggs - 6 pcs.
- Flour - 150 g
- Sugar - 150 g
- Vanilla sugar - 10 g
- Baking powder - 5 g
- Salt - a pinch
- Butter - 125 g
- Condensed milk - 125 g
- Cocoa powder - 100 g
- Powdered sugar - 100 g
Cooking Potato Cake:
- For a biscuit, combine eggs at room temperature with salt, vanilla sugar, sugar and beat until white and fluffy.
- Mix flour with baking powder, sift and add to the egg mass in two steps.
- Place the biscuit dough in a parchment-lined baking dish and flatten.
- Send the biscuit to bake in a preheated oven to 180 ° C for 45 minutes.
- Cool the finished biscuit for 15 minutes. Then place on a wire rack, remove the paper and leave for 5-6 hours.
- Grind the completely cooled sponge cake with a blender or twist through a meat grinder.
- Combine soft butter with powdered sugar and beat until smooth. Gradually add the condensed milk and stir the cream until smooth.
- Add pieces of biscuit to the resulting cream, mix and form the Potato cakes.
- Combine cocoa with powdered sugar and roll over the cakes on all sides in this mass.
- Refrigerate dessert for 30 minutes.
