And again, HE is the king of all biscuits, the foundation — the foundations, the beginning — the beginnings!
4 eggs of medium size, room t!
120 g sugar
90 g flour
30 g of starch
1 hour spoon (no slide) baking powder
The main “task” of the biscuit dough is well-beaten eggs with sugar, to which flour is very carefully mixed at the last moment.
Put the eggs in the mixer bowl, lightly beat.
Then add all the sugar and beat the eggs with sugar (gradually increasing the mixer speed) until we have a light, airy mass, and the line from the dough left on the surface will not be visible for several seconds (photo № 1).
*** The whipping time of the egg – sugar mass depends entirely on the power of your mixer. The planetary mixer beats 4 eggs in 4 minutes. A simple mixer in about 10 minutes. So do not focus on whipping time, focus on the correct consistency (“test for tape”).
Mix flour, starch and baking powder.
Sift the flour mixture (in 3 – 4 doses) into the egg-sugar mass: gently, kneading the dough with folding movements from the bottom up.
*** Knead the dough quickly, because the egg mass is unstable! At the same time, you need to make sure that the dough is uniform – without lumps of flour.
Biscuit dough is poured into paper lined with baking paper (I line only the bottom of the mold, I do not lubricate the bead).
If the dough is kneaded correctly, then it preserves the fluffy structure of the beaten eggs well (photo No. 2).
We scroll the shape a couple of times around our axis so that a small funnel forms in the dough (then there will be no cap on the finished biscuit).
Bake the biscuit immediately, in a preheated oven for 40 – 50 minutes before sampling for a dry stick.
** Do not open the oven door for the first 30 minutes, as this may cause the cake to settle.
After baking, cool the biscuit directly in the form on the wire rack (20 minutes), and then remove the form and, if you plan to make the cake, let the biscuit stand for 8 to 10 hours.