How to make the cake not a donkey. How to bake a smooth sponge cake. Poorly beaten egg whites

The most important tip for cooking something delicious, not just pastries, is a good mood! Cook with joy, anticipating the pleasant surprise of your family; Imagine how delicious the pie will turn out, how pleasant it will be to drink tea with homemade cookies later, and then everything will work out! If you are doing dough, and in your head there are only gloomy thoughts, or, even worse, you quarrel with someone, then it is unlikely that it will turn out deliciously, it has been tested by many! The dough only loves a good mood, that's how capricious it is.

How to bake properly in the oven: basic principles

In stores, pay attention to the rack with baking products, now a lot of different dressings for pies and cakes, decorations, etc. are sold.

An indispensable thing is a baking powder for baking, you do not need to extinguish baking soda, as is suggested in many recipes.

By the way, slaked soda is soda dripped with vinegar. Take the soda indicated in the recipe, for example, 1 teaspoon, drip a few drops of vinegar directly into the spoon. The baking soda will hiss and rise as a white foam, then settle. This will make slaked soda, pour it into the dough.

In addition, you can pay off soda by putting it in sour cream or kefir, if the recipe involves their use. It is imperative to extinguish the soda, otherwise the dough product will acquire a disgusting taste, and all your efforts will go down the drain because of such a trifle.

We have prepared a lot of tips for you on how to bake properly at home. Tips that we hope will help you please your loved ones.

• Coolly kneaded dough sticks to your hands, but rolls out well with a bottle of cold water.
• To prevent the yeast dough from sticking to your hands, rub them with vegetable oil.
• The cake can be easily removed from the mold if the cake is placed on a rag soaked in cold water and then cooled.
• If you are going to add raisins to the dough. then after you wash it, dry it thoroughly, otherwise, when baking, voids will form around it.
• Flour must be sifted through a sieve, so it is saturated with oxygen. Yeast dough is especially good from such flour.
• You can roll out thin dough with a rolling pin wrapped in a clean rag, but if the dough is too damp, then roll out mono directly through a sheet of parchment.
• Butter will not darken when frying if the pan is first greased with a little vegetable oil.
• Egg yolks can be saved by putting them in a jar of water and placing the jar in the refrigerator.
• If you need protein, you can remove it from the egg by piercing it with a thick needle on both sides. This will leave the yolk in the shell.
• Use a paper funnel to separate the white from the yolk.
• If sunflower or olive oil becomes cloudy and has an unpleasant odor, add a spoonful of table salt per liter. After a few days, the settled oil can be drained.
• In order for the cakes to come out of the mold well and easily, it must be greased with cold oil and sprinkled with flour.
• The crumbly cake is easy to cut if the knife is dipped in boiling water for a minute.
• Bread does not stale for a long time if you put a piece of raw potatoes in a bread basket.
• To prevent the dough from burning, you need to put a frying pan with water or an asbestos sheet under the baking sheet.
• The rolled dough is easy to transfer to a baking sheet if you screw it on a rolling pin and unfold it on a baking sheet.
• Walnuts for cakes and pastries will taste good if they are lightly roasted before cooking.
• So that walnuts do not turn rancid, they must be stored in a dry and cool place.
• To prevent the cake with cottage cheese from settling after baking, you need to carefully remove it from the oven and cut it around the perimeter of the mold 2 cm deep.
• If the cottage cheese turns out to be raw, then it can be dried by wrapping it in gauze and hanging it or putting it under the load.
• It is better to store rye and wheat bread separately, they will not stale longer.
• Plastic bags for bread, you need to occasionally wash with warm water and dry well.
• Puff pastry should be baked at a temperature of 210-231 C. It is more difficult to bake at a low temperature. The protein is whipped well if it is fresh and chilled. It is best to do this in a cool place.

• Yolks with sugar are easier to grind slightly warmed up.
• You can add ghee to the butter for fried pies (for 1 kg of butter 300 g of ghee), then they turn out to be more aromatic.
• It is better to dilute soda with water before use, or mix thoroughly with flour.
• Baking trays for casseroles should not only be greased, but also sprinkled with breadcrumbs so that it does not stick to them.
• Products made from unleavened dough will be crumbly if you add a spoonful of brandy to the dough.
• The icing for cakes and cookies can be colored red with beet juice and orange with orange juice.
• You can get a good icing by melting chocolates and mint candies, adding a couple of tablespoons of water or milk.
• The apples in the pie will cook faster if you put a pot of hot water in the oven.
• Peeled apples and pears for filling will retain their color if wrapped in a vinegar-soaked napkin before cooking.
• During cooking, the yeast should not come into contact with salt or fats, otherwise it will lose its leavening ability.
• You can grind yolks and whites only in enamel, porcelain, earthenware or earthenware dishes.
• You can beat the egg whites much faster if you keep them in the cold before that.
• The more fat in the dough and less liquid, the more crumbly the product is.
• Shortcrust pastry can be stored in the refrigerator at 10-12 C and taken as needed.
• When preparing shortcrust pastry, flour must be mixed with other products for no longer than 2-3 minutes, otherwise the product from such a dough will become coarse.
• In the room where the dough is prepared, there should be no draft, because of it, a rough crust is obtained on the products.
• Over-salted dough can be corrected by kneading a new batch without salt and then mixing them thoroughly.
• Put salt in the dough carefully; oversalted dough ferments poorly, and products made from it turn out pale.
• An excess of soda in the dough gives the products a darkish color, an unpleasant color and taste, and if there is a shortage, it does not loosen well.
• You can put a little soda in the flour for gingerbread and dough, and add a little vinegar or citric acid to the water for the dough.
• You can determine the readiness of the dough without removing it from the oven by sticking a wooden stick into it. If there is dough on it, then the product is not yet ready.
• If there is little sugar in the dough, then the product turns out to be pale. If there is an excess of sugar, then the dough rises less, and the middle remains unbaked.
• When baking from choux pastry, only lightly grease with fat, otherwise cracks will appear on the underside.
• Dough products are first greased with butter and then sprinkled with sugar, otherwise the sugar will quickly dissolve and be absorbed into the butter.
• For use, cardamom must be peeled from the white shell and then crushed with sugar.
• The dough rolls out better when covered with parchment or oiled paper.
• The dough for baking in the oven will not burn if you pour salt into the mold under the dough.
• Cool kneaded dough, sticks to hands, but rolls out well with a bottle filled with cold water.

• The surface of the table on which the dough is rolled out can be lightly greased with vegetable oil. Then the dough will not stick.
• Salt should not be added to the dough mixed with margarine.
• If the dough mixed with yeast does not suit well, then it must be heated to 30-35 C. If this does not help, then you need to add fresh yeast.
• Before using, cinnamon should be dried a little on the stove and then pounded with sugar.
• Yeast will not lose its properties for several weeks if you mix it with flour, wipe it, dry it and put it in a glass.
• Yeast should be stored at a temperature not exceeding 3-4 C.
• If you add a spoonful of cognac to the unleavened dough, then the products from it will be crumbly and airy.
• If soda needs to be added to the finished dough, then it should be diluted with water and added to the dough.
• Thinly rolled dough can be transferred if sprinkled with flour and screwed onto a rolling pin.
• The yeast dough will not stick to your hands if you rub a little vegetable oil into your hands.
• If the homemade biscuits are a little burnt, let them cool, then rub them with a fine grater several times and sprinkle with sugar on top.
• You need to grease the product from the dough with an egg 5-10 minutes before the end of baking. This should be done carefully so as not to crush the product.
• All products for making yeast dough should be at room temperature.

Delicate, airy, fragrant, fluffy and light - a biscuit ... Not everyone and not always manage to prepare the right biscuit. And even experienced housewives have failures. But only an experienced hostess knows all the nuances of making this dough, as well as how to fix a failed biscuit.

To make a biscuit, you need only 3 products: eggs, sugar and flour. Sometimes citric acid can be added if the eggs do not beat well.

We will not dwell on the preparation of biscuit dough in detail, since there are a dime a dozen recipes. Let's consider just some of the nuances that are worth paying attention to, since without them a lush biscuit will not work. So, if the sponge cake is raw inside, donkey in the oven or not completely baked - what to do and how to fix it?

1. The quality of the whipped biscuit depends, first of all, on the quality of the eggs: freshness, size (the larger the better), the neat separation of the whites from the yolks.
2. The dishes and all utensils used in cooking must be absolutely dry and clean. Therefore, before whipping the mass, it is necessary to wash the dishes themselves, whisks, spoons and nozzles for the mixer with warm water and wipe dry.
3. When adding flour, the mixer can settle all the whipped foam, therefore, stir the mass while adding flour with a spoon. You need to mix whipped whites and flour gently, but quickly, not in a circular motion, but from top to bottom, so that air bubbles remain inside the dough, which will not allow it to settle.
4. If the recipe also contains bulk ingredients, in addition to the three indicated (for example, starch, vanillin or cocoa), then these components must first be mixed with flour, and then added to the whipped proteins with it. But the zest, candied fruit or poppy seeds should be added to the dough after adding flour.
5. After preparing the dough, it must be immediately poured into a mold, otherwise there can be no talk of any splendor.
6. The baking dish also needs to be greased properly. If the layer of biscuit is planned to be made thin, for example, for rolls, then the bottom and walls of about 1 cm in height are greased with soft butter. If the dough is planned without a crust, then the form must first be covered with baking paper, and then grease the bottom with oil. If the biscuit dough contains baking powder, then you need to lubricate the whole form - both the bottom and the walls to the top, and then sprinkle with flour.
7. You need to put the form in the middle of the height of the oven. If the top of the dough burns, then it is worth covering the form with paper dipped in ode. The crust on top can prevent moisture from evaporating and the crust will remain uncooked, moist in the middle.
8. The correct temperature is a guarantee of a good biscuit. There are recipes with different temperatures, however, the cake is best baked at 180 ° C, and if it contains cocoa or chocolate, then at 170 ° C. Some housewives advise, after the formation of a crust and an increase in the volume of the biscuit, reduce the temperature to 160'C and bake until tender.
9. It is better not to open the oven during the baking process, otherwise the cake may settle (at least the first 15 minutes for sure). If, nevertheless, it is necessary to open it, then it must be done very carefully and not for long. At the same time, biscuit dough does not like shaking, knocking and screaming.
10. To get a light biscuit, it must be dried on a wire rack for at least 4 hours, and before soaking - all 8. Therefore, the cake can be baked in the evening, and you can make masterpieces from it, soak and prepare cakes in the morning.
11. It is better to cut the biscuit cake with a fishing line or a very sharp knife.
12. The biscuit mold must not be removed from the oven for inspection during baking. The finished biscuit is only then cooled and removed from the mold.
13. To make the biscuit easy to remove from the mold, the bottom and sides can be lined with parchment.
14. The sponge cake must be removed from the mold when it cools down, and after baking, the yeast dough pies are immediately laid out and cooled without a mold.
15. The biscuit is ready when it becomes soft and well behind the wooden skewer.
16. The biscuit will not fall off if, after baking, turn it over on the kitchen wire rack and allow it to cool without removing it from the mold.
17. If you add starch to the biscuit dough, then it becomes more crumbly.

How to fix a broken biscuit?

Problems and solutions in the cooking process

Problem # 1 - Whites do not whip well.

Why:
1. Perhaps the yolk got into them (you will have to start over)
2. Or you added sugar too early (beat in a water bath)

Problem # 2 - The biscuit is dense, the dough does not rise well in the oven

Why:
1. Ingredients may not be well whipped.
2. The finished dough was stirred for too long
3. The dough was placed in a cold oven
4. Before baking, the dough stood for a long time.
5. Too much flour in the dough, flour was poured over the eye

Problem # 3 - The biscuit is not baked

Why:
1. The baking temperature is too high (with a crispy crust, but damp inside)
2. The baking temperature is too low (the cake is low and light)

Problem 4 - The biscuit is difficult to remove from the mold

Why:
1. The form was not sprinkled with flour, but only greased with oil
2. The mold has an uneven surface, very old
3. There is too much sugar in the dough

Problem 5 - Biscuit donkey after baking

Why:
1. The sponge cake is not baked

Problem 6 - Biscuit donkey in the oven

Why:
1. The baking temperature is too high

Problem 7 - The biscuit crumbles heavily when slicing

Why:
1. There is a lot of starch in the dough
2. The knife is dull

Flour for biscuit is always used of the highest grade, while it must be sieved so that excess inclusions that can be found in any flour will not get into the dough. In addition, sifting flour enriches it with oxygen and makes the dough thicker.

But that's bad luck! Often, as a result of considerable effort, the appearance of the biscuit resembles a burnt and seared pancake. Isn't it a shame that after more than one hour of cooking you have to throw away a failed dessert or hide it away from the eyes of loved ones or friends? Obviously, the cooking process has some peculiarities or even secrets. If you familiarize yourself with them, then after baking the biscuit will not lose its shape and will not settle.

Why the cooked biscuit settles: possible reasons

The reasons for the subsidence of the biscuit lie in the mistakes made in the process of its preparation:

• Egg whites are not beaten well enough... Experts consider this oversight to be the most common mistake and the main reason for biscuit settling. Everything is explained simply. The dough is almost half air. Protein molecules are able to hold it, because when whipped, they combine with oxygen and curl up with it. They can maintain such a structure for a long time. If you add an insufficiently whipped ingredient to the dough, then when heated, it will certainly activate and rise. But the structure of the protein is not strong enough to hold the air after a sharp drop in temperature. Therefore, a biscuit, inside which contains under-whipped proteins, quickly settles when moved from a hot oven to a kitchen table.
• Mixing ingredients too vigorously... Whipped whites and yolks must be mixed very carefully and in portions with the dry ingredients of the dough (flour, starch, sugar, baking powder). If you do this too vigorously, the air from the dough will evaporate, and it can fall off even before immersion in the oven.
• Incorrectly selected temperature regime... Do not load the dough into an overheated oven. Even the correct whipping and stirring will not save the biscuit from settling if you bake it at a temperature exceeding 180 degrees. Such "heat" will not allow the protein molecules to firmly bind to the air and keep it when moving the biscuit out of the oven.
• Intervals in the cooking process... You should not be distracted by a phone call or watching a piece of a program, while leaving the already beaten egg whites, prepared dough or a preheated oven in standby mode. Such pauses can ruin the work already done.
• Untimely opening of the oven door... This harmless movement will instantly nullify all efforts. The temperature difference will do its bad thing, and the biscuit will look more like a pancake, and not like a cake.

How to bake a fluffy biscuit

There are several secrets (or just rules) for making a biscuit that does not lose its splendor after unloading from the oven:

• Pay due attention to the preparation of the baking dish. This procedure should be done like this:
  • grease the bottom of the mold with butter;
  • lay parchment on top;
  • cover the paper with a thin layer of butter;
  • send the form to the refrigerator for 15–20 minutes;
  • pour the prepared dough onto chilled dishes and send it to the oven.
• To preserve the lush shape of the dessert, starch is added to the biscuit dough (a teaspoon per glass of flour). It mixes with all other dry ingredients.
• It is important to knock the proteins down to the desired state - a strong and stable foam. To achieve this, you must:
  • make sure the quality of the eggs and use only fresh ones;
  • choose larger eggs, since they contain more protein;
  • very carefully separate the whites from the yolks;
  • use completely dry and clean whipping utensils. The presence of residues of fat or other products on the walls will lead to the fact that labor will be wasted;
  • be sure to cool the whites before whipping. The whipping time is 5 to 10 minutes. It depends on the power of the kitchen assistant (mixer).
• It is important to add ready-made proteins to the dough gradually - 3-4 tablespoons each. They mix very neatly with the flour when the mixer is turned off. A wooden or silicone spatula is used.
• It is advisable to mix whites, yolks and dry ingredients not in a circular motion, but from top to bottom. This technique will allow you to keep air bubbles inside the dough and prevent the finished biscuit from settling.
• Bake the biscuit for the first 15 minutes at 180 degrees, and then reduce to 150.
• Under no circumstances should you open the oven door for 15–20 minutes after loading the mold. It is even better not to touch it until the process is complete. But this can be done when all the capabilities of the oven are fully studied, and the baking time has been tested in practice.
• To prevent metamorphosis with the biscuit at the very last moment, you need to correctly check its readiness. You cannot do this with a wooden skewer or toothpick. Through a small hole left by such devices, the air will quickly fly out, and the biscuit will settle instantly. Therefore, you need to take a spatula and lightly press the surface of the biscuit. If it is springy, the fragrant product is ready.
• It is advisable to put the form with the finished biscuit on a damp towel for 3-5 minutes - the baked goods will easily separate from the walls and will not be damaged.
• There is no time to waste and expect complete cooling. So that the biscuit does not fall off and does not lose its shape, it must be transferred to the dish while hot.
• Only dry flour is used to prepare the biscuit. You can check its condition like this:
  • pour a little flour on your palm;
  • clench a fist;
  • open your palm. If the flour remains free-flowing, it is dry. When lumps appeared on the hand, the ingredient for making the biscuit is not suitable.

And you shouldn't be distracted during the cooking process. It is necessary to organize your work so that the oven is warmed up on time, and the prepared dough does not lose oxygen while it is oiled and covered with parchment paper in the baking dish.

Secrets of making biscuits

Baking your own airy, light biscuit is not an easy task. Here you need skill, experience, and most importantly, you need to learn to feel the dough. The more often you practice making a biscuit, the better you will get it. Well, of course, you need to know some general recipes and rules.
1. Of course, the food must be fresh and of the highest quality, and the dishes (whisk, plates or mixer) must be clean and free from traces of liquid and fat.
2. Biscuit baking dish - best of all, split - must be prepared in advance: cover it with special paper or smear it with soft butter and sprinkle with a little flour.
3. The order in which all ingredients are mixed is very important. First, eggs are beaten (they should be at room temperature!), Then granulated sugar is added, and at the very last moment flour (best of all, wheat).
4. To get more fluffiness of the biscuit, the flour should be sifted through a sieve and mixed with starch.
5. It is best to beat eggs to make a biscuit with a mixer. If there is no mixer, then a whisk, but be patient, because it will take a very long time to shoot down. The egg mass should increase in volume as much as three times, turn white and resemble well-whipped cream in texture.
6. Granulated sugar is pre-mixed with vanilla sugar and gradually added to the egg mixture. A mixture of eggs and sugar is knocked down for at least ten minutes.
7. The flour is also added gradually, reducing the mixer speed to the very minimum. It is necessary to knead the dough no more than fifteen to twenty seconds so that the biscuit does not turn out to be very dense. Skillful pastry chefs recommend stirring flour with your hands, but this requires skill, otherwise the dough will lose its airiness and lightness.
8. If in the process of making a biscuit you want to use the zest, then it is better to do this after the flour has already been stirred. Already finished dough should never stand. It should be immediately poured into a baking dish and carefully placed in the oven. It should be remembered that the biscuit is very afraid of shaking and can "settle" even from a sharp slam of the door in the oven. For this reason, be very careful: no unnecessary movements!
9. For the first thirty minutes when baking, do not go to the oven at all and under no circumstances open the door. Otherwise, instead of a biscuit, you will get a regular omelet. The biscuit oven is best in convection mode. The first half hour - at one hundred and eighty degrees, then reduce the temperature to one hundred and sixty degrees.
10. If the dough starts to rise in a "hump", it means that your oven heats up unevenly. Next time, place a spare baking sheet on the top shelf. If the biscuit burns at the bottom, place a small heat-resistant container with liquid down.
11. Already finished biscuit must be left in the oven for another ten to fifteen minutes. Then take it out and carefully remove it from the mold. It is necessary to cut the biscuit into cakes using a special string.
12. If you are preparing a sponge cake for a roll, then before adding flour, you need to put butter chilled and melted to room temperature in the dough. The biscuit dough to create a roll is baked on a baking sheet lined with parchment. Ten minutes after the end of baking, the biscuit must be removed from the oven, removed from the baking sheet, while leaving it on the parchment. Without cooling, smear with jam or jam and roll into a roll, carefully peeling off the paper.
13. If you want to make a chocolate sponge cake, mix the flour with cocoa powder beforehand. The readiness of a biscuit is very easy to determine: it becomes ruddy on top, dents are left on it with a slight pressure with a finger, and a wooden stick, when pierced, will remain completely dry.
14. For biscuit dough, you will need: two hundred and fifty grams of granulated sugar, ten eggs, two teaspoons of vanilla sugar, two hundred and fifty grams of flour and one tablespoon of starch. For a roll - about five hundred grams of butter.

One of the indicators of a skilled housewife is excellent pastries. But even the most skilled chefs fail to produce far from the most complicated dishes. So many people complain that desserts do not work out. In particular, they are interested in why the biscuit settles after baking.

The main thing to understand is that baking powder is not the solution to the problem. Even the most expensive one, or the one that always "works" in other recipes, will not be able to prevent the biscuit from settling. Also, its threefold increase will not help - this way you will completely ruin the dessert.

If you also have this problem, then you will be interested in a few assumptions that will help you understand what to do so that the biscuit is not a donkey.

Reason 1. Poorly selected products

By and large, the recipe is the same everywhere. But not every housewife can choose really high-quality products.

What to do?

Carefully select the ingredients for the biscuit, namely:

• eggs must be fresh (in the "stale" protein is quite thick);
• choose granulated sugar as small as possible;
• flour is bought only of the first grade and sieved at least three times.

Therefore, do not chase discounts in supermarkets - often discounted products are of dubious quality. At the same time, you will not only not save, but also significantly lose when you see that the biscuit you have prepared is a donkey.

Reason 2. Poorly beaten eggs

This is one of the most common sagging biscuits. There are many technologies, but only one is correct.

What to do?

Beat the protein as thoroughly as possible. Moreover, this should be done not only in a circle, like clockwise, but also vertically. This will give you a fluffy protein that can hold the finished dough.

Reason 3. Incorrectly set temperature in the oven

The temperature setting directly affects cooking. The reaction of foods to too high or low degrees will respond with a completely failed dessert.

What to do?

Know the cooking technology. When baking a biscuit, the following temperature is set: at the initial stage, it is 60 degrees. You keep it like this for about 30 minutes. Then gradually increase to 180 degrees. At the end of the cooking time, turn off the oven and do not open it until the biscuit has completely cooled down.

These tips are simple, but very important. Observing them will help you bake your perfect sponge cake.

Reason 4. The dough is not baked

If the biscuit dough is not baked, then immediately after baking it sits down and it is no longer possible to correct the situation.

What to do?

Do not open the oven for the first 30 minutes of baking, and then every 5 minutes start checking the cake for readiness. If, after lightly pressing with your finger in the middle of the biscuit, the cavity is restored and no dents remain, then it is ready. If not, then give another 5 minutes and check again.

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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 enter, and the mixer will not be able to beat the 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 mold - the proportions of sugar are violated, the bottom of the mold is uneven, they forgot to sprinkle flour on the 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 biscuit 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, baked goods 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 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, flatten 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.