John Myers
Baking: Quick Orange Biscuit As Basis for Desserts or Small Tarts
The perfect baking: quick orange biscuit as basis for desserts or small tarts recipe with a picture and simple step-by-step instructions.
- 120 g Flour type 550
- 120 g Sugar
- 2 tablespoon Lukewarm water
- 3 piece Chicken Eggs
- 1 pinch Salt
- 1 Msp Baking powder
- 4 drops Orange oil
- Beat the egg separators and the egg yolks together with the sugar and water until an almost whitish cream is formed.
- Beat the egg whites into very stiff snow and use a whisk to fold this into the egg cream along with the flour, salt and baking powder and orange oil.
- Line a baking sheet with parchment paper and distribute the dough evenly on it.
- Bake at 160 degrees fan speed until the dough is light brown.
- Sprinkle a clean kitchen towel with sugar and turn the cake plate out onto it. Wipe the baking paper with a damp cloth and then peel it off immediately.
- Cut out small circles with a dessert ring (approx. 18 pieces). Do not throw away the remaining dough, you can still use it for anything, e.g. quick tiramisu or another dessert, dried as crumbs for the cake pan, etc.
- Now process these into a dessert or particles or freeze them.
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