The biscuit that never falls
Cooking description:
For making a biscuit, you should use fresh chicken eggs. The dishes in which the products will be whipped must be dry. When separating proteins from yolks, this procedure should be done very carefully, if even a drop of yolk gets to the proteins, they will not beat into the desired mass and the biscuit will be unsuccessful. The mixer must have a power of at least 450 watts.
Prepare your ingredients.
Separate the whites from the yolks. Add one tablespoon of sugar to the yolks.
Whisk the whites to form a fluffy mass.
Add sugar.
Now beat them until they have tripled in volume.
Beat the yolks into a fluffy mass too.
Combine the whites with the yolks. Stir the mass.
Add flour. Stir the dough.
Pour the dough into a baking dish. If it is silicone, then you do not need to lubricate it with anything. If it is metal, then grease it with oil and sprinkle with semolina.
Send the form into an oven preheated to 190 degrees for 25-30 minutes. Check the readiness of the biscuit with a wooden skewer. The pastry must remain dry when pierced.
Let the finished biscuit cool, and then carefully remove from the mold.
A fluffy biscuit is ready! Bon Appetit!
Categories: Diet recipes