There are many recipes for biscuit dough, but three main ingredients remain constant: eggs, sugar and flour. Products made from such dough are used to create cakes, rolls and cakes, delicious airy cookies are baked from it and other desserts are prepared.
Classic Biscuit Dough Recipe
Biscuit dough is not difficult to prepare, but you should carefully approach the choice of ingredients, their preliminary preparation and exact following the steps described in the recipe. If everything is done correctly, the biscuit will eventually turn out to be tall, lush, with a delicate structure.
The classic recipe assumes the following proportions: for every 2 eggs, 50 grams of flour and 50 grams of sugar are taken. First of all, the whites and yolks must be separated from each other, after which the first ones are mixed with sugar and beaten well. Then flour is added to them and everything is whipped again.
The protein is whipped in a separate container. After both masses are combined, carefully mixing the air proteins. You need to do this manually - using a wooden spatula.
The five most commonly used ingredients in Biscuit Dough Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Flour | 325 | 12 | 1 | 67 |
| Chicken eggs | 80 | 12.7 | 10.9 | 0.3 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Lemon juice | 16 | 0.9 | 0 | 3 |
Which products should I choose?
For the biscuit dough, you need to prepare premium wheat flour with a high gluten content. Granulated sugar is best used with a small crystal size so that it has time to dissolve during whipping with yolks. Eggs must be chosen fresh.
Cream, butter, juices or fruit puree are not added to the classic biscuit dough. But at the stage of mixing proteins into the dough, it is allowed to add melted and cooled chocolate to room temperature. Alternatively, you can use cocoa powder in the dough, which should be mixed with flour at the sieving stage. Various spices, such as cinnamon, will not be superfluous in the dough, which will make the taste of the finished biscuit more vivid and interesting. It is necessary to add spices literally at the tip of the knife.
The Five Fastest Biscuit Dough Recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Fluffy sponge dough | 20 min | 263 | +36 |
| Sponge Cake Batter | 25 min | 251 | +20 |
| Sponge cake dough with cocoa | 25 min | 211 | +27 |
| Sponge roll dough | 27 min | 222 | +29 |
| Roll dough with jam | 30 min | 188 | +27 |
Secrets of splendor. What can and cannot be done?
The recommendations for creating the perfect sponge cake are simple:
- the yolks are best used at room temperature, and the whites, on the contrary, need to be cooled well before whipping,
- there is no need to add salt or powdered sugar to the protein,
- in no case should lemon juice or any other acid be poured into the protein,
- after the eggs are beaten, you no longer need to use the mixer, otherwise the biscuit will not be airy,
- the flour for the biscuit dough needs to be saturated with oxygen, for which it is sifted through a sieve 2-3 times.
What other biscuit dough is there?
There are many options for making biscuit dough using nut flour (for example, almond flour) or marzipan. In addition, there are recipes for vegetarians when starch is added to the dough instead of eggs.