A step-by-step recipe for a biscuit without separating eggs, a technology for preparing a popular type of dough. Video recipes for baking.
Sponge cake without separating eggs is a popular type of pastry dough. It is very often used for cakes, pastries and cookies. It has a delicate crumb and a pleasant aroma. If you prepare the dough correctly, you get a fluffy and soft crust - an excellent basis for desserts.
A biscuit is made from three ingredients - flour, sugar and eggs. At the same time, in order to form the correct crumb structure, it is necessary to maintain a special proportion. The classic formula of the dough provides for the use of 1 part sugar and flour and 1, 7 parts of eggs. For convenience, you can use a kitchen scale, on which we measure the weight of eggs without shell, divide it by 1, 7 and get the required weight of the remaining ingredients. On average, 4 eggs of category C1 go to 1 glass of flour and sugar.
The classic recipe provides for the preliminary separation of eggs into yolks and whites and beating them separately, which makes the crumb more fluffy. However, you can achieve a good result at home even by whipping the whole product. The technology for cooking biscuit in the oven without separating the eggs is simpler, while it cannot be said that the quality of the biscuit will turn out to be worse.
We suggest that you familiarize yourself with the biscuit recipe without separating the eggs with a photo of the step-by-step process.
See also how to make a flip-flop biscuit pie with apples and oatmeal.
- Caloric content per 100 g - 297 kcal.
- Servings - 1
- Cooking time - 50 minutes
Ingredients:
- Eggs - 4 pcs.
- Sugar - 1 tbsp.
- Flour - 1 tbsp.
- Butter - 20 g
Cooking biscuit step by step without separating eggs in the oven
1. Before making a biscuit, you must turn on the oven and heat it up to 175 degrees. This temperature is sufficient for even and quick baking of the biscuit dough. Next, break the eggs into the scales and calculate the required amount of flour and sugar using the formula.
2. Pour in sugar, mix.
3. Using a mixer, beat the sugar and egg mixture. In the process, the mass will be enriched with air and will increase. The quality of the whipping should be checked periodically. To do this, turn off the mixer, let the mass drain from the beaters and see how many seconds a trace remains on the surface. If at least 10 seconds, then the workpiece is ready. The result is clearly visible in this sponge cake photo.
4. After that we sift the flour to get rid of all the lumps and enrich it with oxygen. This is a very important point, because flour becomes more crumbly and more easily interferes with the dough, without unduly compacting it unnecessarily.
5. According to the biscuit recipe without separating the eggs in the oven, add flour to the egg-sugar mixture and gently stir with a spoon or whisk. At this stage, there is no need to bring to homogeneity. It is important to stir in the flour a little so that it does not rise into the air when the mixer is running.
6. Next, turn on the mixer at medium power and beat for about 15 seconds. This will be enough to get a homogeneous mass and not disturb the foamy consistency of the egg-sugar mass. If you beat it longer, the mass will settle and after baking you will get a denser and harder crust.
7. We select a container for baking a biscuit without separating eggs in the oven. It can be round, oval, rectangular. It is important that the volume of the dough is no more than 0.75 of the volume of the mold, because the dough rises well during baking. We lay paper on the bottom and grease it with oil. The walls also need to be processed - grease with butter or margarine and sprinkle with flour. This will allow you to get the finished cake without damaging it.
8. Pour the prepared dough into a mold, level it with a spatula and send it to the preheated oven. The baking process usually takes about 35-40 minutes at 175 degrees. At this time, it is not advisable to open the oven door and stir the mold so that the biscuit does not fall off. It is enough to look through the window and first determine the degree of readiness.
9. When the dough rises by 30-40%, and a golden crust forms on top, you can open the oven and use a wooden stick to check the readiness. Pierce the cake, remove the stick. If there is no wet dough at its end, then the biscuit is ready. In order not to disturb the splendor of the crust, prepare a soft pillow, cover it with a tea towel and fold the crust over it. Then turn it over onto a platter. Cool it down.
10. Fragrant and very fluffy sponge cake without separating eggs in the oven is ready! After complete cooling, the cake must be wrapped in plastic wrap and left for a day to mature. After that, you can cut it into layers and start making dessert.
See also video recipes:
1. Sponge cake according to the formula
2. Sponge dough without separating eggs
