How to cook biscuit dough

Biscuit dough because of its elegance and airiness is perfect for making a variety of desserts. Sponge cake is best to bake the day before, yesterday's cakes cut easier, and to keep them fresh, if wrapped in aluminum foil.

You will need

• • 6 eggs
  • 170 g of sugar
  • 8 g of vanilla sugar
  • 5 tbsp hot water
  • 100 g of flour
  • 15 g of starch
  • salt

Instruction

1. Since biscuit dough can quickly settle, the oven you need to include before you start to cook the dough, so that she had a good warm up.
2. You will need two perfectly clean Cup without a single drop of fat on the inner walls. Separate the yolks from the whites, distributing them in different cups.
3. To the yolks add 120 g of sugar, vanillin, a pinch of salt, hot water. With mixing technology attachments, whisk the egg yolks until completely dissolved sugar grains. Weight should be very light and creamy.
4. Switch attachments on the mixer, or well wash and dry the same, next whisk in the bowl of whites to a solid foam. At the end of the whisking in small portions add to proteins remaining sugar.
5. Mix the egg yolks with proteins, add sifted together the flour with starch. Try to prevent very carefully so the batter remains airy and is not lost in the volume.
6. The finished biscuit dough should immediately send in the oven in a baking dish lined with parchment for baking.