Emma Miller
Biscuit dough is quite capricious. There are many nuances to its preparation. Biscuit is a popular base for cakes, cakes, and pies, as well as a delicious dessert in its own right. The ability to prepare this fluffy dough will come in handy for any home confectioner. However, many cooks cannot “make friends” with biscuit: it often falls off after baking or turns out too battered.
Why does the biscuit fall off: badly beaten eggs
Biscuit dough is very demanding of properly beaten eggs. If the eggs are not beaten well enough, the biscuit will have few air bubbles and will quickly fall over. Beat the eggs for about 8-10 minutes until white, fluffy froth forms. Sugar can be added gradually from the beginning of the beating.
Why biscuits don’t work: improper mixing
Stir the eggs into the biscuit dough very slowly and carefully, otherwise, the air bubbles will burst and the dough will settle. For a good biscuit, add sifted flour to the beaten eggs and mix gently from bottom to top with a silicone spatula.
Why a biscuit settles: Incorrect temperature
Do not bake the biscuit at too high a temperature, or it will settle while still in the oven. The optimal baking temperature is 150º. Don’t forget another golden rule of biscuits: don’t open the oven while baking.
Why biscuits don’t rise: long downtime
Another popular mistake cooks make is letting the dough stand idle for too long. The biscuit should be baked immediately before the air bubbles from the beaten eggs have evaporated. Preheat the oven and cover the baking dish with parchment. Carefully pour the batter into the mold and immediately put it in the oven. Then the biscuit will be puffy and tender.
