Butter biscuit is an airy, but at the same time dense cake, which can be served as a separate dish for tea, or used as the basis for another baking.
Biscuits with butter are so tender and juicy that they don’t even need to be soaked. From butter biscuits, you can make a hearty and mouth-watering cake, airy cakes, sweet cake pops. As well as the usual empty butter biscuit, stuffed with candied fruit, fruit or dried fruit, butter biscuit roll tinted with food coloring or cocoa and many, many other pastries.
Sponge cakes with butter or margarine are much easier to prepare than regular protein. The whole process of making dough consists only of mixing the ingredients. And, it remains only to pour the dough into the form and bake. Such a biscuit is simply impossible to spoil!
Butter biscuit - general principles of preparation
The biscuit is without fail prepared from three main ingredients - these are eggs, flour and sugar. To make the butter biscuit, you need to add softened butter to it.
Butter for biscuit must be purchased fresh, trusted brands. Baking flour should be of the highest grade and preferably 2 times passed through a sieve.
The oil should be removed in advance from the refrigerator and left to soften at room temperature for 2-3 hours. After it you need to beat until a homogeneous white mass with sugar.
In order for the dough to rise well and not turn out to be viscous, it is necessary to separate the proteins from the yolks and beat them separately. Yolks - with an oil mixture, and proteins - separately until a thick white foam.
After both mixtures need to be gently mixed together, adding the necessary amount of flour. You need to stir either with a spoon or with your hands. Spread the dough immediately, until it has dipped, in a greased form. If desired, you can simply cover the form with foil or baking paper.
You can bake a biscuit in a slow cooker or in the oven, which must first be thoroughly heated. So that the butter biscuit does not burn out and does not dry out, you need to cook no longer than the time that is prescribed in the recipe.
Dried fruits, poppy seeds, cocoa, fresh or frozen berries, coconut, chocolate or food colors can be added to the biscuit.
Butter Biscuit - A Classic Recipe
Ingredients:
• 4 raw chicken eggs;
• 170 g butter;
• 1 cup of granulated sugar;
• 10 g of baking powder (one bag);
• 1.5 cups of premium wheat flour.
Cooking process:
1. Put sugar and soft butter in a bowl. Knead with a fork or whisk, the main thing is to achieve a uniform consistency.
2. Wash, chop, and separate the eggs from the yolks. Beat whites in a separate container until lush foam.
3. Add the yolks to the butter with sugar. Beat until smooth.
4. Pour baking powder to flour and sift through a sieve. When preparing biscuit dough, be sure to take premium wheat flour.
5. Transfer whipped proteins to the oil mixture and mix gently.
6. Now pour flour into portions and at the same time knead the dough gently.
7. Cover the baking dish with baking paper or tracing paper, pour the dough on it.
8. In the oven preheated to 180-200 ° C, put the mold on for 35-45 minutes. If in doubt about the readiness of the cake, pierce it with a toothpick or a thin knife, it will be dry.
9. After the biscuit is baked, allow it to cool slightly and remove from the mold.
Butter biscuit with carrots
Ingredients:
• half a glass of powdered sugar (ordinary sand can be);
• 3 raw chicken eggs;
• 2-3 tbsp. l butter;
• 1-2 fresh carrots;
• 2 cups superior quality wheat flour;
• a pinch of salt;
• a pinch of ground cinnamon;
• bag of baking powder for biscuits.
Cooking process:
1. Peel and wash the carrots. Then grate with a medium mesh size. You should get a glass of carrot. It is better to take fresh carrots so that it gives a sufficient amount of juice. If the carrot is dry, the cake will be harsh.
2. Mix eggs with powder, add oil. Mix.
3. Add carrots, cinnamon and salt to the eggs and mix well.
4. Sift the flour with baking powder and, kneading the dough, add to the container to the rest of the ingredients.
5. Put the finished dough into a baking sheet and put to bake at a standard temperature (180-200 ° C) for a little less than an hour.
Butter biscuit with sour cream
Ingredients:
• 90-100 g margarine;
• one glass of granulated sugar;
• 1 cup sour cream of any fat content (or yogurt without additives);
• 2 eggs;
• soda an incomplete spoon;
• 1 cup of premium wheat flour;
• 1 tbsp. l semolina;
• 10 ml of sunflower oil.
Cooking process:
1. Put soda in sour cream and swell for 15 minutes.
2. Pour sour cream with soda into a cup for kneading dough. Add softened margarine and mash with a fork.
3. Add sugar and eggs. Mix and beat with a whisk or a blender. The consistency of the mixture should be free of lumps.
4. Sift and fill in semolina and, having mixed the future dough, leave it for a few minutes to swell the grains.
5. Now fill in the sifted flour and knead the dough well.
6. Grease a baking sheet with oil and pour the dough there.
7. Put in the preheated oven for about half an hour.
8. It is better to leave the finished cake before cutting to cool slightly.
Food color butter sponge cake
Ingredients:
• 180-200 g of fatty butter;
• 200 g of wheat flour;
• 3 eggs of chicken;
• 150 g of granulated sugar;
• on the tip of a knife food color (any color);
• half a bag of vanilla sugar;
• bag of baking powder (10 g).
Cooking process:
1. Soften butter and grind with sugar.
2. Add eggs, vanilla sugar and mix with a whisk.
3. Sift flour together with baking powder.
4. Gradually introduce flour and baking powder into a cup with other products.
5. Knead the dough.
6. Add dye to the tip of the knife. If you want to make a bright biscuit, add a little more. Can be used as a colorant and spice, such as saffron or turmeric.
7. Beat the dough until a uniform color and consistency.
8. Pour the finished dough into a mold and bake (oven heating temperature 180-200 ° C) until cooked (about 40 minutes).
Butter biscuit roll
Ingredients:
• 1.5 cups of premium wheat flour;
• 4 raw chicken eggs;
• almost a whole glass of granulated sugar;
• 10 g of baking powder (sachet);
• 280 g butter;
• 10 ml of sunflower oil;
• 100 ml of condensed milk (or boiled condensed milk).
Cooking process:
1. Mix butter (180 g) with sugar and eggs in a cup. Beat everything with a whisk.
2. Sift the flour through a sieve.
3. Pour flour and baking powder into a cup and knead the dough.
4. Cook a long, low baking dish. Lubricate it with sunflower oil and pour in the dough. Distribute evenly.
5. Put in a preheated oven to bake. It will take about 10-15 minutes.
6. At this time, prepare the cream. Mix the remaining slightly soft butter with condensed milk and beat with a whisk of a blender.
7. When the dough is lightly browned, remove it from the oven and let it cool slightly.
8. Now grease the entire surface of the biscuit with cream, smooth it with a thin layer.
9. Roll up the biscuit roll and let it cool.
10. Cut the roll into portioned slices and serve.
Cocoa butter sponge cake
Ingredients:
• 1 cup of premium wheat flour;
• 30-40 g of butter;
• 8 raw chicken eggs;
• 180 g of powdered sugar or sand;
• 50 g of almonds;
• 1 tsp cocoa (or ground coffee);
• 5 g of vanillin.
Cooking process:
1. Wash and chop eggs, pour into a cup.
2. Melt the butter, but not until boiling.
3. Mix flour with baking powder and sift through a fine sieve.
4. Scald almonds with boiling water and peel off the skin, it has a bitter taste. Dry the peeled nuts and grind them into crumbs. Instead of whole nuts, you can use almond petals, then they only need to be crushed into crumbs.
5. Pour sugar into the eggs and add oil. Beat everything with a whisk.
6. Now add the vanilla, cocoa and almonds. Beat again to mix everything.
7. Pour the flour into a cup with the rest of the ingredients and knead the dough.
8. Cover the baking dish with baking paper and pour the dough there. Level with a spatula.
9. Place the mold in a hot baking oven. The dough will rise and brown, then it will be possible to understand that the cake has been baked. You can pierce it with a toothpick, if it is dry, everything is ready. If the toothpick has a dough, then the cake is raw. Then put it back in the oven for 5-10 minutes.
Butter Biscuit - Tips and Tricks
• To reduce cooking time, you can not separate the proteins from the yolks, but keep in mind that the dough will rise slightly worse.
• To make the whites easier to beat, they must first be cooled.
• After adding flour to the dough, you need to mix it very gently and only until the flour lumps disappear.
• For a more delicate taste, vanillin can be added to the dough.
• For airiness, you can leave a small amount of whipped proteins and mix them in the dough at the very end.
• To increase the size of the biscuit, you can add baking powder and baking soda with ordinary vinegar.
• If you sprinkle the bottom of the baking dish with flour or breadcrumbs, it will be easier to get pastries out of it.
• When baking a biscuit, it is better not to open the oven, otherwise the pastries may deflate.
