The recipe for 4 eggs is the most popular version of its preparation. After all, a biscuit is usually used to create delicious cakes, pastries and, of course, rolls. On the shelves of modern supermarkets you can already find ready-made cakes. But it is much more interesting to cook them yourself. In addition, a biscuit baked at home is much tastier.

It is worth noting that classic recipe can be mastered by every hostess. It's actually not very complicated. The main thing is to choose the right products. So, how to cook for 4 eggs includes three main ingredients. However, the preparation seems only simple. The dough is very tricky. To prepare a biscuit, you should follow some of the subtleties of the process, on which the result depends.

Only quality products

According to the classic recipe, it should be prepared only from quality products. For example, chicken eggs must be fresh. If there is no certainty about how long they have lain on the store shelf, then you can conduct a simple experiment. Pour water into a deep bowl, add salt and dip the eggs into it. If they drown and do not rise from the bottom, then the eggs are fresh. If they surfaced, then they should not be used. It is worth considering that fresh egg whips up much better.

As for flour, it is from wheat premium turns out the best classic biscuit. The recipe for 4 eggs is quite simple. However, products should be chosen carefully. These are not just recommendations. From components High Quality delicious culinary creations.

How many products are required

So, how many products do you need to bake a delicious biscuit. The classic recipe for 4 eggs consists of a simple set of products: flour, granulated sugar and eggs. To get high-quality baking, you need to calculate the exact number of components. To do this, use a kitchen scale.

If there is no such device, then you can replace it with a measuring cup. If necessary, you can use any container, the volume of which is precisely known. Or you can take the following steps:

1. A glass, with a volume of 200-250 milliliters, contains from 130 to 160 grams of flour.
2. In exactly the same container, from 180 to 230 grams of sugar is placed.
3. One tablespoon with a slight slide contains about 25 grams of sugar and 30 grams of flour.

To get fluffy biscuit, you should take granulated sugar and flour in the same amount. By weight, their ratio should be 1 to 1. As for chicken eggs, this is where things get a little more complicated. By weight, the amount of this product is very difficult to calculate. But there is a certain pattern. For every 40 grams of flour, one egg should be taken.

We prepare products

Start cooking a classic biscuit for 4 eggs, step by step recipe which is described below, follows with the preparation of all components. The flour must be carefully sifted before kneading the dough. It is best to do this three times. This will take a little time. However, thanks to being saturated with air and baking will be more magnificent.

It is best to mix products at the same temperature. Therefore, all components of the test must be removed from the refrigerator and left for some time in the room.

classic for 4 eggs

How to cook delicious fluffy biscuit? This is a simplified recipe. In this case, you do not need to separate the yolks and whites. It is enough to connect everything necessary components and put the form with the dough in the oven. For cooking you will need:

1. One glass of flour.
2. An incomplete glass of sugar.
3. 4 eggs. If they are small, then you should take 5 pieces.
4. One teaspoon of baking powder.

Cooking process

1. Eggs need to be driven into a deep container. Add a glass to this as well. granulated sugar. The components should be thoroughly beaten. To do this, you can use a regular whisk or a mixer. As a result, the mass should double and acquire a light shade.

2. Flour must be introduced into the resulting composition. This should be done gradually, gently mixing everything, but not for too long. Yes! Mix the dough for the biscuit should not be in a circular motion, but in the direction from the bottom and up. This will keep the dough airy.

3. The classic biscuit is prepared without adding any additives. But the baking powder in this case will not be superfluous. It is best to combine this component with flour and only then add it to the dough. This will evenly distribute the component throughout the mass.

If there is no baking powder

If there is no baking powder in the house, it can be replaced with ordinary baking soda redeemed by canteens or apple cider vinegar. You can also use lemon juice for this purpose. When the spoon with soda is covered with bubbles, it is necessary to pour its contents into the dough. In this case, one nuance should be taken into account. If the soda is not well mixed, then the finished biscuit may acquire a green tint in some places. In addition, there will be a characteristic aftertaste.

"Warm" biscuit: a classic recipe

How to cook a tasty cake or a cake? For this, a biscuit mixed in a water bath is ideal. This is another way to make a fluffy biscuit that takes a little time. However, the process is a little more complicated than the one described above. To prepare such a biscuit, the separation of yolks and proteins is not required. Required condition - water bath. So, we are preparing a biscuit of 4 eggs!

Recipe

How to make dessert for the whole family special efforts? To begin with, it is worth grinding the eggs with granulated sugar. In this case, the container with the mixture must be placed over a water bath. Of course, you can have a bowl or saucepan right in the water. But it should not boil much, it is enough to heat the water to a temperature of 80 ° C.

The egg-sugar mixture must be beaten and heated at the same time. The temperature of the mass should not exceed 45 °C. After that, the composition should be removed from the water bath. Beat the mass until it cools down.

V ready mix you need to add flour. This should be done gradually and in a very thin stream. You can also add spices to the dough, such as cinnamon or vanilla. The composition should be thoroughly kneaded. The biscuit in this case is crumbly.

Preparing for baking

How to bake a biscuit? Even a beginner will master the classic recipe for 4 eggs, but not everyone knows that the dough should be sent to the oven immediately after cooking. It's another one important rule. To begin with, everything should be carefully prepared. The form in which our dessert will be baked must be greased with butter, and then sprinkled breadcrumbs, flour or semolina.

You can also put special baking paper on the bottom of the container. The walls in this case are lubricated with oil. That's all. It remains to fill out the form ready dough. It should take up only ¾ of the volume of the container. This will prevent the biscuit from flowing over the edges of the mold during cooking.

How to bake in the oven

So, the dough is ready for baking, soon it will be possible to try the most delicious classic biscuit! The recipe for 4 eggs described above is ideal for making rolls and cakes at home. However, kneading the dough is only half the battle. Biscuit must be baked correctly. The form with the dough should be placed already in a well-heated oven. Otherwise, the cakes will not turn out too lush.

A biscuit is usually baked at a temperature of 180-200 ° C. This takes 30 to 45 minutes. It all depends on the size of the mold, as well as on the thickness of the layer. very capricious. The first 20 minutes you can not open the oven. When checking the cakes for readiness, do not slam the doors. After all, such a dough does not tolerate shakes. This will only knock out the air bubbles that make it fluffy.

Ready biscuit

You can check the readiness of the cakes with a match or a toothpick. You can also use spaghetti. It is enough to stick something in the middle of the cake and take it out. If the dough does not stick, then the biscuit is ready.

You can check without piercing the cake with anything. To do this, press on the top of the product with your finger. Well-baked restores shape. When the cakes are ready, do not rush to take them out of the oven. Just turn it off and open the door. After all, temperature changes affect the splendor of the biscuit. It is necessary to withstand the cakes in the oven for 1-8 hours. After that, you can get a biscuit. The classic recipe for 4 eggs allows you to save a lot of time and cook delicious dessert. The main thing is to follow all the rules.

Today we offer a classic recipe for a magnificent biscuit, which is suitable for making various cakes and other desserts. There is no soda or baking powder here - the dough rises well due to proteins whipped into an “airy”, strong mass.

Such a biscuit can be divided into 2 or 3 cakes and smeared with any sweet cream, or cut into cubes and used in the formation of cakes like "". The biscuit is very soft, tender and tasty. However, there are some nuances in the cooking process, which we will discuss below.

Ingredients:

• eggs - 6 pcs.;
• sugar - 200 g;
• flour - 160 g;
• vanilla sugar - 1 sachet (10-12 g);
• butter (for greasing the mold) - 5-10 g.

Classic biscuit recipe with step by step photos

How to make biscuit dough

1. Carefully separate the whites from the yolks and place in a clean and dry bowl. Beat at the minimum speed of the mixer until a light white foam is obtained. It is important that not a drop of yolk gets into the protein mass, otherwise it will not work to beat the proteins to the desired consistency. Also pay attention to the cleanliness of the bowl used so that there are no traces of grease or any specks on it. For insurance, you can pre-wipe the bowl paper towel lightly moistened with lemon juice.
   
2. Continuing to work with a mixer, gradually add half the sugar norm. We increase the speed of revolutions and be sure to beat the mass until “stable peaks” form. That is, if you tilt the bowl, the proteins remain motionless. This step in the cooking process is extremely important: if the whites are not beaten thoroughly enough, the biscuit will not turn out fluffy.
   
3. Mix the yolks with the rest of the granulated sugar and vanilla sugar. Stir vigorously until smooth. You can work with a whisk, a regular fork or a mixer, but in any case, you need to get a mass of a light shade that has significantly increased in volume.
   
4. We spread about 1/3 of the proteins to the yolk mass and gently mix with movements from the bottom up. Be sure to sift the flour, and then add to egg mixture. We continue to knead the mass from the bottom up until a homogeneous composition is obtained without flour lumps.
   
5. Next, lay out the remaining proteins and mix with the same movements from the bottom up until the components are combined into a smooth, fluffy mass (mix in a circle biscuit dough should not, from this it can settle).
   

   How to bake a biscuit so that it turns out magnificent and does not fall off

6. We take a small detachable form for baking, with a diameter of not more than 22 cm (if you use a larger form, the biscuit will turn out thin). We cover the bottom with oiled parchment, and grease the walls of the form from the inside with a small piece butter. We fill the form with the prepared dough. During the baking process, the biscuit will noticeably “grow up”, so the form should be filled with dough no more than 2/3.
   
7. We send the form to the oven preheated to 180 degrees. Bake for about 30-40 minutes (depending on your oven). In order for the biscuit to turn out lush and not to settle, during the baking process we try not to slam the oven door, and for the first 20 minutes it is better not to open it at all. When the dough rises and is slightly browned, we lower the temperature a little so that our biscuit does not burn and is well baked inside. We check the readiness with a toothpick, immersing it in the center of the biscuit. If the stick remains dry, then the biscuit is completely ready. Do not forget that the biscuit can fall off from a sharp temperature drop, so leave it in the oven turned off with the door ajar until it cools completely.
   
8. Carefully remove the detachable board from the cooled biscuit. We first pass the knife blade along the edge of the form. We cover the biscuit with a napkin and leave it at room temperature for 8-10 hours before forming the cake (the “rested” biscuit will not soak much from impregnation and crumble when cut into cakes).
   

In our recipe, we tried to describe in detail all the subtleties and nuances in the manufacture of a classic magnificent biscuit, but if it suddenly fell out of your favor - do not worry! Under a layer of cream, it will be almost imperceptible, and as a workout, just practice baking a biscuit more often. This process requires skill and culinary experience, and much also depends on the characteristics of a particular oven. Here everything is known only through trial and error! Good luck!

What do you know about tasty biscuits? Tenderness combined with airiness, lightness mixed with weightlessness - few people can resist such a temptation. delicious biscuit recipes mass, as well as variations on a given theme - how a beginner does not get lost in a sea of ​​​​instructions and figure out which way to move in order to get perfect result? Let's figure it out together. To make delicious biscuits at home, experience is needed - alas, in the first place it is he. Of course, there is a category of lucky ones who can immediately master the technology with pitfalls, however, alas, there are so many of them, so it’s worth understanding at least the basic basics of cooking delicious biscuits to feel where to strive and which way to go there.

- You know, I always dreamed of having a cake smeared on my face for my birthday!
- Not a problem, friend! What do you want - biscuit or waffle?

So, delicious biscuit recipe is simple and accessible, and I will definitely give it below, but we will start with tips and interesting ideas.

5 tips from Zyuminka on how to make a delicious biscuit at home:

1. Eggs- the basis of any biscuit, and therefore they must be best quality. Optimal - of course, homemade (farm), with bright yellow delicious yolks. Necessarily - room temperature. The bowl in which you will beat them is dry and clean, otherwise the eggs will not get desired consistency. How hard and thoroughly you can beat the eggs will affect whether you get a real, tall, fluffy biscuit. For reliability, beat the whites first - until the most stable mass, then gradually add sugar (until completely dissolved), then continue to beat the mass together with the yolks. You should get a lush, thick, voluminous egg mass, quite stable and strong.

2. sifting flour in this case, it is more a necessity than a whim: this simple action enriches the flour with oxygen, due to which the biscuits are airy, light porous and very tasty. Mixing flour with egg mass occurs by folding: with a spatula (in no case with a mixer!) Mix flour with eggs as if folding a newspaper - in half, then twice again, then again in half and so on.

3. Contrary to popular belief, form for cooking biscuit should not be lubricated. If you are used to doing just that, of course, you can continue to “play” with butter and flour, however, you can try another option - you need to lay a circle of baking paper on the bottom of the mold, do not grease the sides with anything. After the biscuit is ready and completely cooled (at least 4 hours), the biscuit is carefully separated from the walls of the mold with a knife, and then, turning over, remove the parchment paper.

4. As soon as you have prepared the dough, it must be poured into a mold and placed in a preheated oven: any delay is fraught with the biscuit settling. All manipulations should be quick, clear, confident, but very careful, because the biscuit can fall off even if you slammed the oven door hard. For the same reason, it is not recommended to open the oven in the first 20-25 minutes. baking- the dough is very delicate and, until it has seized, it is worth handling it carefully and carefully. Check the readiness of the biscuit with a wooden stick - it should come out dry and without sticky pieces of dough.

5. Cool down the finished biscuit should be upside down in the form - you need to put the form in which it was baked upside down on a wire rack or a suitable surface. Before proceeding with further manipulations, remember that proper biscuit should "ripen" - stand in the form of 4-7 hours. Of course, there are exceptions - for example, biscuit rolls or just fresh warm biscuits for breakfast.

5 ideas from Izyuminka on how to make a delicious biscuit original and unusual:

1. Of course, the best biscuit decoration- cream and fresh fruits. You can experiment with both the first and the second - butter cream, custard, sour cream, protein, whipped cream, fruit - canned peaches, caramelized apples, fresh berries, . Tons of options!

2. By the way, biscuit maybe unsweetened- such pastries can be served with cream cheese, fragrant oil with herbs or lightly salted fish, pates, vegetables, mushrooms. Original and not hackneyed, a wonderful snack, an elegant snack on the festive table.

3. Divide the biscuit dough into two parts, add cocoa powder, matcha or any food coloring, then put the dough into the form in parts, alternating two colors - you will get a beautiful marble biscuit.

4. To receive more interesting option biscuit, try at the bottom of the mold pour a handful of crushed nuts - roasted, they will give the baking a very pleasant aftertaste. An option is an apple or peach, cut into pieces. You can add coke shavings, poppy seeds, cinnamon to the dough.

5. delicious biscuit - it's not troublesome: you can afford this pastry for breakfast on Saturday or Sunday. Kneading the dough will take no more than 10 minutes, and while the biscuit is in the oven, you can always take a shower and cook flavored coffee. Quite a bit of effort - and an awesome breakfast is ready, it remains to wake up the family.

And finally, the promised classic biscuit recipe.

Ingredients:

1 cup of sugar;

1 glass of flour;

a pinch of salt.

Separate the whites from the yolks, beat, gradually add sugar, then yolks one at a time. Beat everything together until the volume increases and stable foam.

Add flour by folding method.

We spread the dough in a baking dish, put in an oven preheated to 180 degrees for 25-35 minutes. Bake until golden.

Brief description of diet number 5

Diet table number 5 was designed for those who need to reduce the load on the liver. Such a need arises in chronic hepatitis and cholecystitis without exacerbation, as well as during the recovery period after acute forms these diseases. Cirrhosis of the liver may be an indication for the appointment of diet No. 5, when the functions of the organ are impaired, but there are no manifestations of insufficiency yet.

The purpose of dietary table number 5 is to normalize the functions of the liver with its maximum sparing, as well as to improve the processes of separation and excretion of bile. To achieve these goals, fractional five meals a day are organized with the amount of free fluid of at least 2 liters per day. Chemical composition 5th diet is balanced. It provides enough proteins and carbohydrates (70 and 400 g, respectively). The fat content is slightly reduced - no more than 70 g (one third of them are vegetable). The total energy value of the daily diet should be approximately 2400 kcal, but it can be adjusted by a doctor.

V daily menu table number 5 should be as small as possible refractory (saturated) fats that impede the work of the liver. Baking without adding fat is allowed. A popular dietary product for those who eat in accordance with the requirements of table number 5 is a dry biscuit.

Features of dry biscuit

The mention of dry biscuits can be found in many works of English and French literature, where characters eat them dipped in tea, milk or coffee, and sometimes even in wine. main feature this confectionery in the fact that when baking it, they use a lot of beaten eggs, little flour and sugar. The quality of the biscuit depends on the freshness of the eggs, the duration of their beating, and the observance of the baking rules. The classic well-baked dry biscuit is tender and soft, porous inside, and covered with a thin smooth crust on top.

The proportions for making a dry biscuit are approximately as follows: 3 eggs should account for 90 g of powdered sugar and 100 g wheat flour. The energy value such baking is approximately 300 kcal / 100 g.

When preparing a dry biscuit, you need to very carefully separate the whites from the yolks, since the slightest admixture of the yolk will not allow them to beat well. Next, the proteins are placed in the refrigerator, and the yolks are thoroughly ground with half the sugar. Then the flour is sifted twice through a fine sieve and thoroughly mixed into the yolk-sugar mass. Beat the whites, gradually increasing the speed and adding the second part of the sugar in a spoon. Protein mass should increase by about three times. Whipped proteins are very carefully introduced into the yolk mass, adding 2 tablespoons and stirring from the bottom up and from the sides to the center of the cup.

The baking dish is lined baking paper. Spread the biscuit in a layer or deposit in the form of cookies. Sprinkle lightly with powdered sugar and leave to stand for 10 minutes. They heat the oven to 150 degrees Celsius, put a biscuit, increase the temperature to 180 degrees Celsius and bake for about 45 minutes - if it is a cake, 10 minutes - if it is a cookie. When the biscuit is ready, the oven is turned off and the cake is allowed to cool in the mold.

Nutritionist advice. The traditional dry biscuit does not harm human health: it can be included in the diet of children, diet tables at various diseases. The product is ideal as a snack and as a dessert after the main meal. But including a classic dry biscuit in the diet, you need to consider some factors. It is not recommended for use with diabetes, in the presence of excess weight(product saturated fast carbohydrates), in case of problems with gastrointestinal tract(GIT) (may cause flatulence and bloating), with caution - for nursing mothers and pregnant women, people with allergies to chicken eggs.

Recipes for making dry biscuits

The recipe for the preparation of dry biscuits may vary slightly, but the basic rule remains the same - this is the absence of fat.

English dry biscuit: 5 eggs, 225 g sugar, 140 ml water, 225 g flour. Put sugar in water, bring to a boil. After the sugar is completely dissolved, turn off the syrup and cool. Beat the eggs until tripled in mass, gradually pour the syrup into the egg mass in a spoonful, continuing to beat. Then add the sifted flour and knead the dough. Share in silicone mold. Bake for 45 minutes at 180 degrees Celsius.

Savoy biscuit: 12 eggs, 500 g sugar, 100 g potato starch, 500 g flour, a bag of vanillin. Carefully separate the yolks from the proteins, grind with sugar so that the mass turns white and increases in volume. Mix flour with starch and vanilla, sift, mix with yolks and knead the dough well. Whip egg whites into strong foam, gently fold into the batter. Lay out the baking dish parchment paper and sprinkle with powdered sugar. Preheat oven. Pour the batter into the pan and bake for about an hour. Readiness can be checked by piercing the biscuit with a wooden stick and making sure it is dry. Cool the pastry without removing it from the oven. Then extract and cut. Powdered sugar when baking, it gives the biscuit a yellowish color and gives a glossy crust.

For more information on how to make a classic dry biscuit, see the video below.