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Cakes are made from different doughs, but biscuit dough is the most popular and delicious one. With the simplest ingredients, it takes very little time to cook. But making a good dough that retains its shape and doesn't droop after baking requires some skill and knowledge. Today the Vanilla Blog will introduce some of them․
1. To prepare the dough for baking, you need to separate the protein and yolk of the eggs. Separately beat them together with sugar until they become very fluffy. The yolks should open and double in volume, becoming creamy. And the proteins should become very dense, stable and shiny mass, they should remain in place after turning the bowl.
2. Be sure to sift the flour, thereby getting rid of excess dirt, filling it with air, due to which the layers will be porous and airy.
3. An important point in preparing the dough is the sequence of steps. Beating the eggs separately, gradually add the protein to the yolk, mix gently, and at the end add the flour through a sieve.
4. Perhaps the most important process that affects the quality of your dough is mixing. Knead the dough not with a metal, but with a wooden spoon. In the case of biscuit dough, it is not necessary to thoroughly knead it, the fewer movements we make, the better the result will be. Flour should not be poured at one point at once, but scattered over the entire surface of the dough and mixed well.
5. Put the dough in a preheated oven. The sides of the form should not be covered with oil so that the dough sticks to them and does not droop during baking. Bake until golden brown. It will rise well at first, but will only be ready when it droops a little and turns brown. Turn off the oven, leave the dough inside until it cools down.
Well, that's all for today. We hope the secrets will be useful to you and you will share them with your loved ones. Follow the Vanilla Cakes articles and as a bonus, read our "How to Cook an Anthill" blog.
