Biscuit ( French biscuit from Italian. Biscotto - “baked twice” [1] ) - pastry dough and confectionery “bread” made from flour , sugar and eggs . In English-speaking countries, the term "biscuit" is used for other products .
| Biscuit | |
|---|---|
| fr. biscuit from ital. biscotto | |
 Lemon Biscuit Slice | |
| Place of origin | Italy |
| Components | |
| The main | Flour , Sugar , Eggs |
Cooking Method
There are several ways to make biscuit dough. The most convenient way for home cooking: beat eggs with sugar until an increase in volume of 2.5-3 times. Then add flour and mix quickly. The bottom and edges of the mold must be greased with butter or melted margarine or covered with paper. Pour the dough into prepared forms, fill them in 0.75 volume. Fill out the baking dish in the oven. The resulting biscuit is a common base for cakes , pastries and desserts .
To obtain a better quality biscuit (softer and louder), the egg yolks should be separated from the proteins and beat thoroughly with sugar (or icing sugar) until they are at least doubled in volume, then add flour, knead the batter and mix the whipped until foam (sugar free) proteins. There is a “vegan” version of the biscuit, in which the bonding component (egg) is replaced by starch diluted in water, because without starch or eggs the biscuit quickly “falls off”.
Notes
- ↑ Biscuit, a kind of cookie // Brockhaus and Efron Encyclopedic Dictionary : in 86 volumes (82 volumes and 4 additional). - SPb. , 1890-1907.
Literature
- Kengis R.P. Products from biscuit dough with heating (p. 178) and without (p. 193). Butter biscuit (p. 198) // Home-made cakes, pastries, cookies, gingerbread cookies, pies. - M .: Light and food industry, 1982. - 240 p.
- Industry standard. Cakes and pastries. Technical conditions N OST 10-060-95 (approved by the Department of Food and Processing Industry of the Ministry of Agriculture of the Russian Federation of March 30, 1995)