Why does the biscuit settle when it cools. Why does the biscuit settle and what to do about it? Spoiled biscuit: problems and solutions

09.10.2021

If you are wondering how to prevent the biscuit from settling, try using tips - a recipe that can easily avoid this problem.

Making a fluffy biscuit

A minimum set of products is required, which can be supplemented if you plan to make a dessert with additives (raisins, candied fruits):

5 eggs;
6 tbsp flour;
6 tbsp. l. Sahara;
1 tbsp starch;
a pinch of salt

In a clean, low-fat deep bowl, beat the eggs into a foam at high mixer power so that the volume of the beaten mass increases by about 5 times.
Next, gradually add sugar and continue to beat the mass until it is completely dissolved.
After that, add flour with starch in small portions and continue to beat at a lower mixer speed.
It is also important that the biscuit does not settle, pour the finished whipped mass into a chilled baking dish, having previously greased it with oil, or putting parchment paper on the bottom.
It is baked immediately in an oven preheated to 200 ° for 10-30 minutes (depending on the type of baking dish), while gradually the baking temperature should be reduced by 30-40 °, and the oven should never be opened ahead of time.

How to determine the readiness of the biscuit? It is enough just to pierce it from above and make sure that the puncture site remains dry, and the top layer itself is well browned. After that, you should leave the biscuit in the oven for about 10 minutes, and then put the form on a wet towel and carefully remove it from there.

Tip: add various additives to the whipped mass very carefully so that it does not settle.

Now you know how to prevent the cake from settling. When you get your hands on a lush and delicate culinary creation, it's time to get creative with decorating it. You can soak it in aromatic alcoholic liqueur, berry jam, hot or cocoa powder, sugar syrup, etc. with the help of special simple devices.

The biscuit settles after baking in the oven - a problem that many housewives face. Why is this happening and what to do to keep him from being a donkey? 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

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 technology. For example, a damaged seal in the oven allows cold air to penetrate, and the mixer will not be able to beat eggs thoroughly 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. Reasons - from poorly beaten egg whites to the wrong time when the oven door is open 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 beating 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 hot air tends as high as possible, even poorly beaten dough will be fluffy in the oven.

Attention!

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

Mixing ingredients too vigorously

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

Incorrect temperature conditions

Failure to comply with the temperature regime in the oven will weaken the oxygen and protein bond. If you exceed the temperature threshold, even the dough that is correctly beaten at 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.

Work breaks

Biscuit dough does not tolerate delay. With every minute of downtime, it loses precious oxygen molecules. Prepare the oven in advance, do not be distracted by TV and telephone conversations. Extraneous matters contribute to inattention. Forgetting to perform a simple operation, you can irrevocably ruin the dish.

Oven door not open on time

Finally, all the subtleties have been taken into account, the dough turned out to be voluminous and fragrant, the oven is preheated, it's time to bake. A light crust appears. A rare hostess will resist not to open the door and check "how things are going." It is in this second that you will make the most irreparable mistake. Food, wasted time, all efforts will go to waste. It will be a shame to lose your work.

Attention!

Do not open the oven under any circumstances.

Wet dishes

During the kneading process, exclude any ingress of water on the dishes. This also affects the oxygen content of foods. Wipe everything thoroughly, and cover the baking dish with parchment. After the cake has cooled down, 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 mistakes. Some of them can be corrected and the properties returned to the test:

the protein does not whip well - even a small amount of yolk can be the cause. Use the beaten eggs for the omelet and start over. If you add sugar early so that the baked goods do not fall off, stir in a water bath;
the biscuit does not rise - this indicates that you are stirring 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;
baking stuck to the form - the proportions of sugar are violated, the bottom of the form is uneven, they forgot to sprinkle flour with butter, which was used to grease the walls of the baking sheet with flour;
the product has lost volume in the middle after baking - it may not have baked thoroughly;
the cake is crumbling - too much starch has been added or the knife is not sharp enough.

How to properly cool a biscuit so as not to a donkey? After the baking time has elapsed, slightly open the oven door and wait 15-20 minutes. Take out the baking sheet. Someone advises leaving the baked goods in the oven until they cool completely, but then the product may become too dry. The sponge cake for the roll must be pulled out 10 minutes after the stove is turned off.

Attention!

Roll the roll dough until it's cold, otherwise it will break.

Best biscuit recipes

We offer biscuits that are always obtained and easy to prepare. Choose from them the option you like and combine the biscuit base with various fillings. Each time, baking will play with new flavors.

Quick cake

Surprise your guests with a tall, nutty layer by cooking it in just 25 minutes. Moderately sweet, aromatic with nutty-fruity notes, it will be an excellent dessert at the festive table and will bring the whole family together for breakfast on Sunday morning.

Composition:

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

Preparation:

Combine room temperature butter and condensed milk in a mixing bowl. Beat the ingredients with a blender on medium speed, beat in 2 eggs.

Stir the flour with baking powder and add it through a sieve to the cream of condensed boiled milk. Stir everything manually to get rid of any lumps. The consistency of the dough is soft, viscous.

Soften dried fruits in hot water, chop finely. Stir in the dough.

While the oven heats up to 150-180 degrees, cover the mold with parchment, grease with butter, pour in the dough. Make sure that it is evenly distributed in shape. Bake for 25 minutes. You can check the readiness with a toothpick - pierce the pastries, if the stick can be removed easily - everything is ready.

While the base for the cake is baking, chop the nuts into medium crumbs, make sour cream. Toss it with sugar and vanilla.

Attention!

This should be done with a fork or whisk.

Take out the semi-finished product, turn it over onto the wire rack, cool slightly. Cut into small pieces.

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

A biscuit that does not fall or settle

The proposed biscuit recipe is one of the most successful. The pastry will be delicious with any creams, fruits, berries, serve it as an independent dessert for tea. If you follow all the recommendations, the dough according to our recipe will always keep its shape.

Composition:

chicken eggs - 4 pcs.;
sugar - 1 tbsp.;
flour (premium grade) - 1 tbsp;

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

Preparation:

Beat cold eggs with sugar in 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 baking powder to the rest of the flour and pour into the dough. Mix everything carefully.

Prepare a baking dish, line it with parchment and brush it with butter. Pour the dough carefully, level and twist, so excess air will come out, and the dough will take up the entire area of the baking sheet.

Heat the oven to 180 degrees, send the dough to bake for half an hour. Remove the finished product from the mold. If the form is detachable, remove it, if not, let the cake cool down and use a spatula.

Sour cream biscuit dough recipe

We offer a universal recipe. Combine cakes with any creams, fruits, nuts and get unique tastes every time. The pastries will turn out to be fluffy, dense, juicy.

Composition:

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

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

Preparation:

Warm eggs and sour cream to room temperature. Pour sugar, vanillin, 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. It is better to use a high-fat fermented milk product.

Using a sieve, add flour in small portions into a 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 a mold with butter and cover with baking paper. Spread the dough evenly and bake for about 4 minutes at 180 degrees.

10 minutes after cooking, as soon as the baked goods begin to cool, gently turn the pan over, or remove the crust with a spatula. Leave it on a wire rack until it cools 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 by an airy sponge cake, will captivate anyone. The guests will be delighted.

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 tablespoons

Refrigerate eggs, warm oil at room temperature. Separate the whites from the yolks, whisk everything in separate bowls. The whites should take the form of strong peaks and the yolks should turn white.

Sift flour, mix it with sugar (150g). Pour the whites and yolks into the flour, quickly, manually mix everything. 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 it 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.

Heat the cherries, 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.

Biscuit in translation from Italian means "baked twice". The classic biscuit is made from flour, sugar and eggs. The recipe for a delicious biscuit can also contain cottage cheese, sour cream, kefir, chocolate, etc. Cooking a biscuit, as a rule, does not take much time. It is for the speed of preparation and excellent results that many housewives love to cook biscuit dough. Products made from it are lush and delicate. Biscuit baking can be very diverse. Distinguish between a biscuit for a cake, roll, pastries, etc.

How to make a biscuit? A simple biscuit recipe, however, has some cooking characteristics. Well-beaten egg whites and yolks with sugar and flour give the baked goods splendor. The quality of the biscuit largely depends on the freshness of the eggs, as well as on the temperature of all the ingredients included in the composition. The duration of the whipping and the baking regime play an equally important role. Our recipes will tell you how to make a biscuit. Making a biscuit at home will not be difficult if you adhere to all the rules of preparation. To obtain the most lush and delicate biscuit, it is recommended to carefully separate the yolks from the whites so that they do not mix. Whites are harder to beat if yolk or fat gets into them.

There are many biscuit recipes. A dough recipe can include grated lemon or orange zest, vanilla sugar, cocoa powder, chopped nuts, poppy seeds, raisins, and other toppings. They must first be mixed with flour. In a classic biscuit, the recipe for which consists of eggs, sugar and flour, you can add sour cream and kefir. Sponge cake with sour cream and biscuit with kefir are even more delicious and fluffy than the classic one. The sour cream biscuit recipe will not cause you any difficulties. Chocolate sponge cake, the recipe for which includes cocoa powder, is especially popular with children who require regular chocolate sponge cake preparation. We advise you to definitely prepare a very popular biscuit with apples - charlotte. You can even try making a biscuit without eggs - in vegetable oil and soda solution.

Biscuit dough is used to bake cakes for cakes. A biscuit cake recipe can be found on our website. The combination of a biscuit with various creams, fresh berries, fruits and nuts allows you to get a variety of delicious pastries. An important ingredient for such sweet products is biscuit cream. A biscuit cream recipe can include cottage cheese or chocolate. Curd biscuit can contain curd both as a filling and as a component of the dough.

How to make a biscuit? There are two ways to prepare this treat - cold and hot. Beat whites only in completely clean dishes, without traces of fat. If the whites do not whip well, then they need to be cooled. Beat the whites until a stable foam is formed. Overly whipped proteins with small bubbles, when baking, lead to the fact that the dough shrinks. The yolk should be rubbed white with sugar and beat until foamy. You need to mix whites and yolks immediately, while adding flour.

Warm preparation of the biscuit speeds up the process. How to make a hot sponge cake? In a water bath at a temperature of 40-50 degrees. Beat eggs with sugar right away. Such a biscuit turns out to be denser and more crumbly than a cold-cooked biscuit. It is best to beat the resulting mass in an electric mixer, but you can also manually. The finished dough must be immediately poured into special molds and baked immediately.

How to bake a biscuit? A delicate structure and a thin crust are obtained only if the biscuit is baked correctly. You need to bake the biscuit over even medium heat. Do not open the oven while baking. But the finished biscuit must be left for a while in an open oven. This is done so that he does not fall out. Freshly baked biscuit is poorly cut, so after baking it is advisable to keep it for about a day.

How to bake a biscuit quickly? You can also microwave the biscuit. This method is simpler than the previous one. The dough itself is rather dry, so impregnation is needed for the biscuit. As an impregnation, you can use chocolate, various syrups or alcohol.

Make a biscuit! Recipes with photos on our website will tell you how to do it right.

Often, housewives are faced with such a nuisance as the settling of a biscuit after baking. Why this happens can be found in the article. Let's look at common causes of subsidence and how to bake a fluffy sponge cake.

Possible causes of subsidence

To get a magnificent dessert, you need to know not only the tricks of its preparation, but also possible mistakes in the process of cooking a biscuit.