It is simple to do sponge cakes, cookies, rolls. One of the main conditions of obtaining tasty sweet – the comfort temperature of baking. If the oven is too heated, then the bottom and top of confectionery can burn, and the middle at the same time will remain crude.
At first it is necessary to make airy dough of the correct consistence, and already then to send it to an oven.
Egg sponge
It requires a few products, only:
- 5 eggs; - 1 glass of flour; - 2/3 glasses of sugar; At first it is necessary to separate the whites from the yolks. It is necessary to do it very carefully. If the drop of yolk weight gets to protein at least, then thick crust won't turn out. If there was such trouble, then by means of a tablespoon get an uninvited drop.
There is a special form representing dredging for a yolk and a cut where protein will flow down. By means of it it is simple to divide egg into two fractions.
Remove a transparent part of protein in the fridge so far, then it will well be shaken up subsequently. At this time pound a yolk with sugar a spoon, by means of a nimbus or the mixer. It is interesting to observe how the mass of solar color gradually grows white and increases in a size. But it is time to be engaged also in protein. That it was perfectly shaken up, weight became dense, it is necessary to pour a little salt into it – on a knife tip. Now add flour to a yolk and work at first as a nimbus, and then a spoon. The turn of protein whip came. At first put 2 spoons of an air product in flour weight, stir. Now it is possible to lay out the remained foam cloud. A spoon all very carefully mix. It is just twisted in a hand, the movement "to themselves". Then weight won't fall down and will remain air.
Baking of a biscuit
Dough is made in due form. Now it is important to know how to bake a biscuit. For this purpose it is necessary to be transferred again mentally to process of creation of the test and to include an oven before beginning to beat whites and to mix them with a flour weight. The oven in 10-15 minutes will just be warmed up to the necessary temperature. It is equal 180 wasps. If to put dough in a cold oven, then so far it will heat up, it will lose a part of the bubbles and won't be magnificent. It can become klekly. Depending on what part of an oven allows well the pro-furnace a biscuit, dough is placed in shape in the top or middle part of an oven. Down don't put because then the top part of a biscuit doesn't propechtsya.
After dough in shape appeared in the furnace, fire is done small. Then each part of a dessert dish propechtsya evenly.
Important during baking of a biscuit not to open an oven door, especially in the beginning. From a stream of cold air it can fall down. To look at its readiness, turn on the light in an oven. If it is absent, then in 20 minutes it is possible to slightly open a door carefully. If the surface well blushed, then the biscuit is ready. Pierce it in the middle a toothpick. It remained dry? Then it is time to take out and cool a gentle basis for cake.