W the sweets! Today we will see together how to prepare the biscuit dough (also called bisque dough): therefore a pastry recipe awaits us that will be of great help in the preparation of sweet rolls (eg tronchetto)! I have tasted various bases for rolls, but I have noticed that one of the recurring problems is the consistency of the dough: often compact and hard. After various tests, I discovered the ideal method to obtain a soft, light and ultra-soft biscuit enough. Do you want to find out my version? Don't miss the recipe!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 249 KCal Calories per serving
-
Ingrediants
- 240 g (4 medium) of eggs
- 120 g of powdered sugar
- 60 g of white flour of type 00
- 60 g of wheat or corn starch
- 1 vanilla bean
- 1 pinch of salt
Materials Needed
- Electric whips
- Bowl
- Spatula
- Film
- Baking paper
- Baking tray (30 x 40 cm)
- Sieve
- Scale weighs food
Preparation
- In an electric mixer, combine the eggs (yolk and egg white), the icing sugar and a pinch of salt. Cut a vanilla bean, scrape the seeds and flavor the eggs. Work the mixture into foam for at least 15 minutes: the cream must be extremely soft.
Attention
The secret to obtaining a very soft biscuit dough is to work the eggs with the sugar for a long time!- Slowly add the two flours (wheat flour and wheat starch or cornstarch) to the egg and sugar mixture, mixing everything with a wooden spoon or spatula. During this operation, it is advisable to incorporate air into the mixture, to make it as soft as possible. Pour the foam obtained into an oven plate suitably lined with greaseproof paper.
Alternatively
There is another method of making cookie dough, which involves whipping egg whites and yolks separately. In this case, it is necessary to process the yolks with sugar, flavoring and salt. Subsequently, the sifted flour and starch are added, and finally the whipped egg whites. The cooking and the cooling method are the same.- Cook the mixture in a hot oven at 220 ° C (function: static) for 7 minutes.
- In the meantime, distribute 40 g of granulated sugar on the surface of a linen cloth: this operation is important to prevent the biscuit dough from sticking to the cloth.
- Turn the hot sponge cake over onto the sugar-sprinkled tea towel. Gently remove the parchment paper and allow to cool for 15-30 minutes, covering with another cloth or with a sheet of cling film.
The alternative OK
Those who do not like to perceive the sugar on the surface of the sponge cake, can replace the cloth with simple film. In this case, the sponge cake must be turned over directly on the film, without necessarily adding sugar.- The biscuit dough is ready to accommodate the filling and be rolled as desired.
Alice's comment - PersonalCooker
Now that we have understood the tricks to obtain a perfect bisque, we just have to fill it to taste with chocolate cream, Chantilly cream or hazelnut spread!Nutritional values and Health Comment on the recipe
Vanilla Biscuit Paste is a product that falls within the group of pastry bases.
It has a medium to high caloric intake, provided mainly by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are mainly simple (sucrose), peptides of medium-high biological value and unsaturated fatty acids.
Cholesterol is high and fiber is low.
Vanilla Biscuit Paste is a food unsuitable for clinical nutritional regimes, especially against overweight, hyperglycemia, hypertriglyceridemia and hypercholesterolemia. It is not suitable for vegan diets, while it lends itself to vegetarian and intolerant ones. lactose.
It is not possible to establish the average portion of Vanilla Biscuit Paste, as it is part of more complex recipes.
-cos-e-malattia-nelluomo.jpg)
