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Custard biscuit on boiling water

0
786
Kitchen European
Calorie content 207.6 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 6.9 gr.
Fats * 5.1 gr.
Carbohydrates* 51.2 g
* per 100 gr. product
Custard biscuit on boiling water
Content

This type of biscuit is ideal for cakes. The crumb texture is porous, delicate, soft. Cakes made from such a dough take any kind of impregnation and cream well; they are perfectly moist as part of the cake. However, a piece of custard biscuit is good on its own, without any additives.

Ingredients

Cooking process

step 1 out of 10
We prepare products for making biscuits: we take the eggs out of the refrigerator in advance so that they have time to reach room temperature.
step 2 out of 10
Break eggs into a large bowl, pour sugar and begin to beat with a mixer, starting at a slow speed and gradually increasing the speed.
step 3 out of 10
Beat the egg-sugar mass until a fluffy, soft, almost white foam is obtained. The better the mass is whipped, the more magnificent the finished biscuit will turn out.
step 4 out of 10
Pour vegetable oil into the egg-sugar foam. It is important that the oil is odorless. Beat on medium speed until blended.
step 5 out of 10
Sift the flour before adding it to the dough. Pour half the flour into a bowl of dough and beat on medium speed.
step 6 out of 10
Pour boiling water into the dough, continue to beat at medium speed
step 7 out of 10
Finish the dough by adding the remaining flour and baking powder. Beat on medium speed until smooth.
step 8 out of 10
Grease the baking dish with oil or cover with oiled parchment. If the mold is silicone, oiling is not necessary.
step 9 out of 10
Put the dough into the prepared form using a silicone spatula, gently level the surface. We put an oven preheated to 180 degrees on the middle level and bake for forty to fifty minutes. The sponge cake will double in size and will be covered with a golden crust. To check the readiness, we immerse a wooden toothpick in the center of the biscuit: if it comes out dry, then the biscuit is ready. If there is wet dough stuck to the toothpick, continue baking and repeat the doneness test later.
step 10 out of 10
We take the finished biscuit out of the oven, remove it from the mold and let it cool completely on the wire rack. Then we use it as intended.

Bon Appetit!

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