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The biscuit that always comes out

1187

Kitchen European

Calorie content 163.6 kcal

Portions 8 port.

Cooking time 90 minutes

Proteins * 7.8 g

Fats * 8.1 gr.

Carbohydrates* 36.2 g

Content

It happens that the classic biscuit on eggs cannot be cooked due to poorly beaten egg whites or, on the contrary, beaten. Therefore, I recommend you a biscuit recipe that always turns out. Unlike a biscuit on eggs, the structure of this cake is denser, but this does not make it less tasty.

Ingredients

Wheat flour 2 tbsp. Kefir 1 tbsp. Baking powder 1 tsp Egg 2 pcs. Salt 1 pinch Granulated sugar 1 tbsp. Vegetable oil for lubrication

Cooking process

Break the chicken eggs into a deep bowl, add granulated sugar and beat until fluffy with a mixer. Begin whisking at low speed, gradually increasing the speed.

Continuing to beat, pour in the kefir little by little. In a separate container, combine premium wheat flour and baking powder, mix well and sieve with a sieve several times. Gradually add the flour mixture to the liquid ingredients while continuing to stir with a mixer. Tighten the finished dough with cling film and leave to rest for 10 minutes.

In the meantime, turn on the oven to warm up. Grease the prepared form thoroughly with a small amount of vegetable oil. Move the rested dough gently. Roll the baking dish to distribute the dough evenly over the entire surface. Place the dish in the oven and bake for 40 minutes at 180 degrees.

Check the readiness of the biscuit with a wooden skewer. Remove the finished biscuit from the oven and let it cool slightly. Run a sharp knife along the walls of the form and carefully remove the cake, put it on the wire rack until it cools completely. After cooling down, you can serve the biscuit on the table.