Sponge dough - the best recipes. How to properly and tasty cook biscuit dough.

Sponge dough - the best recipes. How to properly and tasty cook biscuit dough.

Biscuit dough is the most tender base for cakes.

Light airy sponge cake is used to form a large number of pastries - this is not only a cake, but also cake, pies, rolls. Combining sponge cake with cream, fruit and fresh berries, jelly, nuts, icing, jam, you can get a variety of pastries.

Biscuit dough - general principles and methods of cooking

This dough has long been the most popular among many housewives for ease of preparation, a small investment of time, pomp, tenderness, and most importantly, a wonderful taste.

Biscuit mass is basically composed of eggs, sugar and flour, whipped in a certain way. This explains its airiness. The quality of the products obtained depends on the temperature of the ingredients, the freshness of the eggs, the correct baking mode. Properly baked biscuit has a characteristic crust and homogeneous structure.

Biscuit favorably with other types of baking in that ready-made semi-finished products can be frozen. Freshly made sponge cake is poorly cut, unevenly soaked with syrup, so at first it should be kept for at least 8 hours. In addition to the main ingredients, orange peel, vanilla or vanilla sugar, nuts, raisins, poppy seeds, cocoa and other fillers are added to the dough.

All products should be the same temperature, preferably low (cold method of making sponge dough). The same requirements apply to the dishes - the form must be cold. An exception is the warm method of cooking biscuit - when the eggs are not divided into whites and yolks, but mix completely and heat up.

Recipe 1: Vanilla sponge cake

Sponge dough - the best recipes. How to properly and tasty cook biscuit dough.

This option is used to base most homemade cakes. It turns out sweet and delicate air pastries, smelling delicious vanilla. With the help of a universal recipe with different creams and layers, you can get a completely different taste of the cake.

Ingredients: eggs (4 pieces). flour (200-250 grams), sugar (1 cup), vanilla or vanilla sugar. Method of preparation

Separate the proteins from the yolks very carefully, add to the yolks 2/3 of all sugar and grated lemon zest. Beat the resulting mass of the beaters - until a homogeneous consistency of light yellow foam is obtained. In a separate bowl, beat the whites with the remaining sugar for a few minutes. It is believed that the protein is properly whipped if the mixture does not spill when tilting the bowl. Mix the yolks with 1/3 of the proteins and gradually pour the flour. At the end add the remaining proteins so that the dough is more lush. Lubricate the prepared form with butter and sprinkle with breadcrumbs (flour or decoy can be), spread the dough.

Recipe 2: Sponge Cake with Butter

Sponge dough - the best recipes. How to properly and tasty cook biscuit dough.

The butter biscuit can be made without baking powder, whipping the whites well, separately from the yolks. Butter increases calorie baking, improves taste and protects from staleness. Products turn out more friable.

Ingredients: eggs (4 pcs.), Sugar (100 grams), flour (100 grams), softened butter (4 tablespoons), vanillin or vanilla sugar, lemon zest).

Method of preparation

Squirrels are also carefully separated from the yolks, whip them into a dense foam, gradually add sugar. Next, add in parts flour, alternately enter the yolks. Pre-mix them with 1/3 of sugar, not beating well. If the dough is thick, you can add a little water by mixing it with the yolk. In the finished dough add softened butter. Mix well. It is necessary to bake immediately, shifting the dough into the form, pre-greased (with margarine, butter or vegetable oil).

Recipe 3: Sponge cake dough with potato starch

Sponge dough - the best recipes. How to properly and tasty cook biscuit dough.

If part of the flour is replaced with potato starch, the baking is even more tender and more magnificent.

Ingredients: eggs (5 pcs.), Sugar (200 grams), flour (60 grams), potato starch (75 grams), grated lemon peel (1/2 pcs.), Baking powder (1 tea spoon).

Method of preparation

Mix eggs in a bowl completely, beat, grind with sugar. We will place the bowl in hot water, and, continuously beating, heat the mass to about 40-45 degrees. Then put the bowl on the table and add the lemon zest. We continue to beat until the foam cools, it should harden. Gradually add portions of flour, stir. Such a sponge cake when baking practically does not fall off. This method is good if the eggs are badly separated from the yolks.

Recipe 4: Cocoa Biscuit Dough

Sponge dough - the best recipes. How to properly and tasty cook biscuit dough.

Cocoa dough is used to make delicious chocolate cake cakes and rolls.

Ingredients: flour (50 grams), potato starch (125 grams), eggs (5 pcs.), Cocoa (2-3 spoons), baking powder (1 teaspoon), vanillin.

Method of preparation

Sift flour and mix with cocoa. Eggs beat in a bowl, add 2 tablespoons of sugar for each egg. Beat the dot until the foam turns white and thickens. Add flour and starch to the dough in small portions. Mix until a homogeneous dough, in this case it is better to use a mixer, manual continuous beating may take 20-25 minutes. Bake it in a greased form on medium heat. Sandwich it with syrup, fillings, sprinkle with chocolate and treat your loved ones with a delicious cake.

Sponge dough - tips from experienced chefs

- For whipping proteins, you need to choose completely clean and dry dishes, without traces of fat and other products. When a stable froth is obtained, beating is stopped, as excess bubbles may form, which precipitate the dough during baking.

- The yolk is also whipped until the grains of sugar disappear and foam forms. Ideally, whites and whites should be whipped at the same time, quickly mix these masses and add flour, gently stirring, lifting the dough in layers. So it remains a sufficient amount of air bubbles.

- If the proteins become watery or badly whipped, you can add a pinch of salt, a few drops of vinegar or citric acid - they will be whipped much better. The warm method involves mixing the eggs completely. It turns out the biscuit is more dense structure, but when baking, it does not fall off.

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