Light, low-fat and crunchy biscuit biscuits are very easy to bake at home using the available ingredients. Baking secrets, classic and other popular recipes.
Recipe content:
- Making biscuits - the secrets of experienced chefs
- Galette cookies: a classic recipe
- Galette Cookies: Diet Recipe
- Galette biscuits "Napoleon"
- Galette cookies "Maria"
- Video recipes
Biscuits are dry crispy biscuits. Its origin story is rooted in Brittany, but the exact time of its appearance is unknown. Initially, they were replaced by bread on long expeditions and during the war. The cakes had the qualities of bakery products, did not spoil and perfectly retained their properties for a long time. Today, this cookie is the first one that can be given to young children. It is used for diets and a desire to lose weight. Although it goes great with milk, hot tea or coffee. They can have a snack for dessert with jam, jam or condensed milk.
Making biscuits - the secrets of experienced chefs
- Galette cookies are of two types. The first is simple, dry and non-greasy. The second is fatty with margarine or butter.
- Modern biscuits are prepared with corn, buckwheat and rice flour.
- Some types add yeast or sourdough, use milk, sugar, eggs, whey.
- When making cookies for toddlers, eliminate the egg and baking powder.
- The starch, which is part of the composition, gives the liver lightness and airiness, because it does not weigh down products like flour.
- The starch can be potato or corn starch.
- Not high-calorie and not fatty - simple lean biscuits. The more fat and eggs, the more high-calorie the dish is.
- In biscuit baked goods, you will benefit more by using premium flour and whole grain flour in equal proportions.
- Dry cookies are stored for up to 2 years, fatty ones - up to 6 months.
- The use of biscuits in large quantities will lead to malfunctions of the digestive system: gas formation and bloating are formed.
- Baking benefits people with impaired functioning of the nervous and cardiovascular systems. It is important for the strength of bone tissue and normal hematopoiesis.
- For flaky cookies, roll out the dough, fold, and roll out again. Repeat this procedure several times.
- You can bake products in a hot oven for a short time or dry for a long time at medium temperature.
- It is better to prick the products with a fork before baking so that they do not bubble.
- More sophisticated thin dough baked goods.
- To make the product crunchy, soak the dough in the refrigerator before baking.
- You can flavor the dough with spices: cardamom, cinnamon, zest.
Galette cookies: a classic recipe
To comply with the classic technology of making this confectionery, biscuit cookies should be baked in water with the addition of starch. We will learn how to make this easy and healthy dessert.
- Caloric content per 100 g - 320 kcal.
- Servings - 250 g
- Cooking time - 45 minutes
Ingredients:
- Flour - 130 g
- Corn starch - 20 g
- Water - 60 ml
- Soda - 0.5 tsp
- Vegetable oil - 10 ml
- Sugar - 30 g
- Salt - a pinch
Step by step preparation of biscuit biscuits, a classic recipe with a photo:
- Heat the water to 36 degrees and dissolve the salt and sugar.
- Pour in oil and stir.
- Stir in flour, baking powder, and baking soda.
- Add the dry mass to the liquid base.
- Knead a tough dough that does not stick to your hands. Leave it to sit for 15 minutes.
- Roll it out 2-3 mm thick, fold it in several layers and roll it out again.
- Cut free-form biscuits from the dough and place on a baking sheet.
- Prick with a fork and send to dry in the oven at 130-140 ° C for 30-40 minutes.
- The biscuits will be dry, crispy and slightly ruddy.
Galette Cookies: Diet Recipe
Baking biscuit biscuits at home is very simple, fast, tasty, and at the same time dietary. Therefore, this product is one of those delicacies that are recommended for people who practice weight loss diets.
Ingredients:
- Quail egg - 1 pc.
- Sugar - 1, 5 tablespoons
- Vegetable oil - 1 tablespoon
- Water - 1 tablespoon
- Flour - 250 g
- Soda - 0.25 tsp
Step by step preparation of biscuit biscuits, diet recipe with photo:
- Mix baking soda with flour.
- Combine the egg with sugar, pour in vegetable oil with water and stir everything until smooth without using a mixer. Work with a regular whisk.
- Pour flour into the liquid base.
- Knead a stiff, non-sticky dough.
- Roll it out 2 mm thick and cut out the cookies with a special mold.
- Place them on a baking sheet and prick with a fork.
- Bake in an oven preheated to 200 ° C for 7 minutes until golden brown.
Galette biscuits "Napoleon"
Homemade biscuit biscuits "Napoleon" are absolutely harmless and easy to prepare. The baked goods are tender, crispy and with a light vanilla aroma.
Ingredients:
- Oil - 120 g
- Soda - 1/3 tsp
- Wheat flour - 500 g
- Powdered sugar - 80 g
- Freshly squeezed lemon juice - 0.5 tsp
- Milk - 150 ml.
- Potato starch - 300 g
Step-by-step preparation of Napoleon biscuits:
- Place the butter in the freezer for 15 minutes before cooking. Then grate.
- Mix the butter mixture with dry ingredients: flour sifted through a sieve, soda, starch and sugar.
- Grind all products into crumbs.
- Pour in cold milk and lemon juice.
- Knead the dough until elastic, so that it does not stick to the table and hands.
- Leave it on for 15 minutes to rest.
- After that, roll out the dough in one round layer 1 cm thick. To make the baking crispy, roll it out thinner.
- Roll the rolled product and roll it out again. Do this manipulation three times.
- Squeeze the cookies out of the dough using a cookie cutter, cup or glass and transfer to a baking sheet.
- Send them to an oven preheated to 200 degrees for 15 minutes.
Galette cookies "Maria"
The most common biscuit biscuit is "Maria", so I suggest you find out the recipe for making it at home.
Ingredients:
- Flour - 1 tbsp.
- Soda - 0.25 tsp
- Milk - 1 tablespoon
- Vegetable oil - 1 tablespoon
- Sugar - 1, 5 tablespoons
- Eggs - 1 pc.
Step-by-step preparation of Maria biscuits:
- Toss baking soda with flour and sugar.
- Combine the egg with sugar, vegetable oil and milk. Stir until smooth.
- Combine liquid and dry ingredients.
- Knead a tough, non-sticky dough.
- Roll it out thinly, about 1 mm and cut out the molds.
- Place them on a baking sheet and prick with a fork.
- Bake in an oven preheated to 220 ° C for 5 minutes until light brown.
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