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Cooking biscuit dough
Cooking biscuit dough

Difficulty Medium Publication author Yulia Zhidovich YUZH

What comes to mind when you need to quickly prepare something delicious for tea? Of course, this is a biscuit, since there is no simpler option. It is not for nothing that the recipe for biscuit dough is the first to be mastered by novice housewives and young girls who want to surprise their lover. Such a delicacy is pleasant and fun to make with children, turning the cooking process into an exciting game.


Despite the minimal set of ingredients, the ready-made and well-baked biscuit pleases with a delicate, airy and sweet taste worthy of kings. However, this result can be achieved by knowing and using all the subtleties of cooking this dish. We will talk about them in this article.

What should not be forgotten?

Everything that is written below will allow you to be guaranteed to take out a fluffy sponge cake from the oven, which will not turn into a hard sole in literally five minutes.

So what to take into account:

  • Do not fill the baking dish completely, as a properly prepared biscuit dough rises very much. It is recommended to fill no more than ¾ of the height;
  • In no case open the oven door for the first 20-30 minutes after the pan with the future cake has been placed in it. The result of your curiosity will be a fallen and unbaked biscuit;
  • To determine the degree of doneness, stock up on a long toothpick or dry wooden canapé stick. Pierce the biscuit with it in the very middle. If wet traces or pieces of raw dough remain on the stick, the cake must be allowed to bake further;
  • Freshly baked sponge cake absorbs syrup or cream very poorly. It should be left alone for at least 8 hours, or better for a day;
  • A plump and crumbly biscuit can be obtained by replacing some of the flour with regular starch. By the way, most of the successful baking of a biscuit depends on the intensity and duration of beating, the freshness of the eggs and, rightly, the selected baking temperature;
  • Do you want to add delicate aroma and exquisite taste to the dough? Add mashed lemon or orange zest, a little cinnamon or vanilla, crushed nuts or cocoa powder to the flour;
  • An iron sheet or mold must be greased with chilled butter, or sprinkled with ground breadcrumbs (flour);
  • If you grease the sides of the mold, then the biscuit dough will rise only in the middle;
  • The ready-made mass for the future biscuit should not be stored in the refrigerator, and even more so in the freezer. Done - immediately bake at a temperature of 160-210 degrees;
  • Do not try to touch the finished cake for the first ten minutes after removing it from the oven. Ignoring this rule is fraught with the fact that the biscuit will lose its airiness and turn into an ordinary gingerbread;
  • If the cake is burnt, do not be discouraged, just gently peel off the black layer with a regular grater;
  • You need to remove the biscuit from the mold as follows: circle the edges of the future cake with a knife, turn the baking sheet onto a plate or dish, tap a little. If the baked goods are stuck, try placing the dish on a towel dipped in hot water;
  • The baking temperature should be raised gradually over the first 10 minutes;
  • Try to use split baking tins made of special metal;
  • Beat much faster and more efficiently with a mixer. But if there is none, arm yourself with a whisk and patience, since the process will be long;
  • A mixture of granulated sugar and eggs is beaten for at least 10 minutes;
  • In order not to get too dense dough, mix the flour with a mixer set at the minimum speed, and do this for no longer than 15-20 seconds;
  • You can cut a high cake using a thread or a specific string;
  • Biscuit dough can rise up in the middle, this does not mean that the recipe was not followed. Chances are, your oven is not able to heat evenly.

Classic biscuit ingredients


Many years of experience in the preparation of such pastries contributed to the fact that housewives all over the world began to experiment with products, inventing more and more unusual biscuit recipes. We suggest that you familiarize yourself with the standard set of ingredients, the list of which has not changed over the years.


For a standard test case:

  • a glass of flour;
  • a glass of granulated sugar;
  • 8 eggs.

For the potato flour dough:

  • four teaspoons of starch itself;
  • a glass of granulated sugar;
  • 8 eggs.

Option "starch" biscuit:

  • half a glass of flour;
  • a similar amount of starch;
  • a glass of granulated sugar;
  • 7 eggs.

Butter Pie Dough:

  • glasses of flour;
  • 2/3 cup granulated sugar;
  • 6 tablespoons of high quality butter;
  • 6 eggs.

Cold version of preparing mass for biscuit

Biscuit cake dough is made using only very well chilled eggs. First, they need to be divided into yolks and whites, and very carefully. With a mixer set at the highest speed, beat the proteins until their initial volume increases a couple of times. And only then can you begin to gradually add sugar, achieving complete dissolution of each portion.

Cooking method:

  1. Before you start whipping the yolks, you need to add a pinch of salt and 2-3 tablespoons of plain water to them.
  2. The mixture is mixed with the same mixer set at the highest speed. This is done until the mass is completely thickened, into which vanilla and regular sugar should then be added.
  3. Both masses are mixed very carefully and delicately, and whites should be added to the yolks, but not vice versa.
  4. Stir to one side only and preferably clockwise. Do not knock with a spoon on the walls of the vessel, as the mass is quite capable of "revenge" and settling.
  5. Now you can safely add pre-sifted flour without adding baking powder. The latter may well provoke the subsidence of the biscuit after baking.

Custard version of biscuit dough

Cooking method:

  1. Image
  2. In a bowl, beat the required amount of granulated sugar and eggs, after which the mixture is sent to a pre-prepared water bath.
  3. While stirring, wait until it becomes fluffy.
  4. We remove from the bath and begin to whisk vigorously, achieving a twofold increase in the initial volume.
  5. After that, pour in the well sifted flour, gently and delicately knead the mass and put it on a baking sheet.
  6. We level the surface well and send the future cake to the oven.

Delicious pastries and sweet pies for you!

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