Kitchen appliances and utensils
- deep cup;
- sieve;
- kitchen scales;
- whisk;
- measured capacity;
- tablespoon;
- mixer;
- ring form Ø18 cm;
- foil film or dense food foil;
- oven;
- wooden skewer.
Ingredients
- Wheat flour - 170 g
- Chicken egg - 3-4 pcs.
- Sugar - 170 g
- Refined vegetable oil - 3 tbsp. l
- Boiling water - 3 tbsp. l
- Baking powder - 1 tsp.
- Fine salt - a pinch
Step cooking
- Wrap the ring form (without bottom) with foil, shiny side inwards.
- It is good to fix the film around the perimeter and further strengthen the bottom. You can use the bottom of another form, a larger diameter. Turn on the oven for heating by setting the temperature to 180 ° C.
- Sift 170 g of wheat flour and 1 tsp into a deep roomy bowl. baking powder.
- With a whisk, mix the flour with baking powder well.
- Drive 3-4 chicken eggs into the mixer bowl. If eggs of category C0, three are enough, but category C1 will need four eggs.
- Add a pinch of fine salt and 170 g of granulated sugar to the eggs.
- Beat eggs with salt and sugar with a mixer, first setting low revolutions, gradually increasing the speed of the mixer to a maximum, until the egg mass becomes lush and pale yellow and increases in volume by two to two and a half times. In a stationary mixer, this operation takes at least 13 minutes.
- In two (preferably three) stages, introduce the sifted flour with baking powder into the egg mixture, gently kneading the mass with a spatula with movements from the bottom up.
- In a well-mixed biscuit dough pour 3 tbsp. l boiling water and as much refined vegetable oil.
- Again, quickly, but gently mix the contents of the bowl until smooth.
- Transfer the biscuit dough into the prepared form.
- Bake a biscuit in a well-heated oven for 30-40 minutes. Check the readiness of the biscuit with a wooden skewer, and then remove the baked goods from the oven.
- Set the baked biscuit mold on the wire rack, turning it upside down, and leave it to cool completely.
- When the biscuit has completely cooled, remove the foil from the mold and remove the baked goods from the ring. In height, a biscuit in the shape of Ø18 cm should be at least 8.0-8.5 cm.
- To preserve moisture in juicy pastries, you should wrap the biscuit with cling film until it turns into a cake or any other sweet dessert.
A biscuit baked in this way goes well with almost all types of creams and fillings, and is also suitable for making all kinds of cakes.
Video recipe
The video offered for viewing demonstrates a step-by-step master class in the manufacture of magnificent biscuit with the addition of boiling water. The plot also provides useful tips for baking the basics for a sweet dessert.
Thank you for taking the time to familiarize yourself with the recipe for biscuit dough in boiling water. Comment on the recipe, be sure to note how useful the suggested tips have become to you. Did you like this biscuit baking option? How useful has the proposed information been for you? And how do you cook a biscuit dough so that the baking is magnificent? Share your best practices.It is possible that your experience will be useful to users of the site, and tasty finds to everyone on our culinary portal.
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