Sponge cake - a universal basis. It is combined with all types of cream, chocolate, jam, soufflé. By changing the impregnation and interlayers, you can make a variety of cakes. The biscuit tolerates freezing perfectly, it is well stored in the refrigerator, you can make shortcakes for the future. Only they do not always work. Why it happens?
The eggs are badly beaten
The splendor of the classic biscuit is achieved by beating eggs. They should increase in volume at least three times, and sugar completely dissolve. If the eggs are not beaten, then nothing good will come of it. It is wiser to use an electric mixer for cooking. You can take a blender with a special nozzle. Manual whisk to achieve magnificent mass does not work.
Why eggs do not beat:
- They are not fresh. For biscuit, you need to use high-quality eggs at room temperature.
- Fat has gotten into the bowl or mixer. Even a small drop of oil will not allow to achieve a magnificent and airy consistency. Dishes should be washed thoroughly, wiped dry with paper or cotton napkins, only then break the eggs.
- Squirrels whipped with yolks. This can be done if the eggs are of high quality, and the mixer with good power. But it is more reasonable to beat separately the yolks with a piece of sugar, and then the whites with the remaining sand.
- Sugar is not dissolved. Carefully lift all the sand from the bottom; there should be no grains in the biscuit.
- Sugar added early. Sand is introduced into proteins only after they increase and thicken. If you turn the bowl over, the mass should not spill out. Sugar is added in small portions, you can’t pour everything at once.
It is believed that in a plastic bowl, eggs beat up worse, it is more reasonable to choose metal bowls.
We break the eggs immediately into large containers, since even from 4-5 pieces we get quite a lot of magnificent and airy test.
Flour by all the rules!
If the eggs are beaten to a lush and airy foam, then this is already 70% success. A biscuit from such a mass will surely turn out if it is not spoiled with flour. Very often a mistake is its quantity. In many recipes it is indicated by glasses, but at the same time they all have different volumes. If there is a lot of flour, the biscuit turns tough, dense, it quickly becomes stale.
Important rule! There shouldn’t be a lot of flour, 40 grams goes for one egg. This amount is reduced if cocoa powder, starch is added to the dough. But it does not decrease if pieces of chocolate and dried fruits are introduced. When adding moist and juicy components (berries, fruits), the amount of flour is increased.
Other flour related errors:
- The product is not sifted. And here it is not a matter of garbage. To flour quickly and easily combined with eggs, you need to add friability. Sometimes flour is sifted directly into eggs, you can do so.
- Mixer stirring. As a result, the egg mass loses splendor. Stir the flour with your hand or a spatula and do not do it for a long time. It is allowed to use a mixer, but at minimum speed. Not all models have such a low speed.
- Adding flour to proteins. If the eggs were separated for whipping, then the flour is certainly introduced to the yolks, and then, with stirring, a lush protein mass is added.
Very often, baking powder is introduced into biscuits, although this is not quite according to the rules. If they are still added, then you need to combine and sift together with flour, only then send to the general dough. If this is not done, then the cultivator can not be distributed in a lush mass, in addition, lumps are often in powder.
Biscuit Baking Mistakes
It often happens that a biscuit falls in the oven. Initially, the lush mass settles, falls, the output is hard and small cakes. Why it happens? Most often, the reason is shaking. The form must be placed in the oven gently, smoothly, in no case do not slam the door.
Basic rules of baking:
- The temperature in the oven is 170-190 degrees. At high settings, only thin biscuits for rolls are baked.
- If the biscuit does not bake inside, then you can lower the temperature to 150 degrees.
- The readiness of the cake is usually checked with a stick. But you can also touch the top with your finger. If the pit is restored, the cake is springy, then the baking is ready not only outside but also inside.
- If the biscuit rose well and then fell in the middle, then he just did not bake inside, he did not have enough time.
So that the biscuit does not settle, does not become wrinkled after baking, it does not need to be sharply cooled. First, turn off the oven, slightly open the door, let it grow stronger, then take it out of the oven. Again let stand. Only then take out of the form. It is desirable to cool the cake on a wire rack.
Why the biscuit is stratified, cracked
It happens that the proteins rise, a crispy meringue forms on top, a dense cake remains below. This happens if you knead the dough in advance or do not heat the oven. It must be turned on before beating eggs. By the time of laying the flour, the oven should already be ready. Otherwise, the proteins will surely settle, and then the biscuit will crack.
Why the biscuit in the oven does not rise
If the dough is very lush and airy, put in a preheated oven, but does not rise well, then the reason may be in shape. No need to grease the sides with grease. The test has nothing to cling to, it does not rise. To prevent this from happening, after lubrication, the surface is sprinkled with flour. Or they just use silicone molds, sometimes they make a ring of parchment paper.
Why can't I get a chiffon biscuit?
In addition to the classic biscuit, there is also chiffon, it is with the addition of fats. Usually it is melted butter, margarine or refined vegetable oil. These ingredients add tenderness, softness, do not allow the cake to dry quickly, but sometimes they spoil everything.
Errors in the preparation of chiffon biscuit:
- Fats are added early. Oil must be introduced at the very end, it is possible even after flour, then it will not affect the splendor of the dough.
- The fats have not cooled. If margarine or butter is melted, they need to be cooled to room temperature.
Sometimes sour cream, kefir and other dairy products are added to biscuits. In this case, soda or baking powder must be present in the recipe. It is difficult to hold and pick up additional ingredients with one beaten egg, it will not work out for a magnificent cake.
