Share Link:
Very easy to prepare, simple ingredients. The result is awesome!
Ingredients
✓ 80 grams of flour;
✓ 4 chicken eggs (not very large, category C-1);
✓ 65 milliliters of milk;
✓ 50 grams of vegetable oil;
✓ a pinch of salt;
✓ 60 grams of sugar.
Recipe
First you need to divide the sugar: pour 10 grams into one bowl, and 50 grams into the second.
Next, chicken eggs must be divided into proteins and yolks.
Advice. Try to carefully separate the proteins from the yolks so that there is not a single gram of yolks in the proteins.
In a convenient bowl, start whisking the yolks with a mixer, add a pinch of salt to them.
Then, 10 grams of sugar and beat thoroughly until airy, light mass.
Continuing to beat, gradually add vegetable oil. Vegetable oil is better to use odorless.
Then, little by little, in several steps, pour in the milk and beat well with a mixer.
Next, to a homogeneous mass, add flour, sifted through a sieve. Beat a little with a mixer until a homogeneous, not thick dough.
After that, wash the whisks of the mixer well and dry them so that they do not have excess fat and moisture.
In a convenient bowl, we begin to beat the whites to soft peaks, add a little 50 grams of sugar and beat with a mixer until stable peaks appear.
Next, a homogeneous mass of yolks, gently, in several stages, mix into the protein mass. We move with a shoulder blade from the bottom up, from the edges to the center.
Let's move on to baking the biscuit. Pour the dough onto a baking sheet lined with parchment paper, distributing it evenly.
We put the baking sheet with the dough in the oven preheated to 170-180 degrees and bake for about twenty minutes.
Readiness is checked by lightly pressing your finger: if it does not fall through, then the biscuit is ready.
You can also check the readiness with a wooden stick: if there is no raw dough on it, then the biscuit is ready.
The biscuit should cool down a bit. We cover it on top with parchment paper or a clean towel, turn it over, remove the paper on which the biscuit was baked.
We put the paper with the clean side to the biscuit and carefully fold it into a not tight roll.
The biscuit wrapped in a roll should cool completely.
When the dough has cooled, the roll must be unrolled and the paper removed.
Bon appetit!
Subscribe to our website so you don't miss out on the fun!