What you cook biscuits
Biscuits, dry bakery products, in appearance resembling a cookie. They have a layered structure and it is difficult razmeshivatsya in the water. Earlier they were made only from wheat or rye flour with addition of a small amount of water, are crackers considered unleavened and are still used today, as they are stored for a very long time.
Modern biscuits are also on the leaven or the yeast, using not only wheat flour but also rice, buckwheat or corn. In some types of biscuits often add salt, sugar, chemical leavening agents, butter, milk and various food additives.
There are horse biscuits, which are made from water, oats, potato, peas or rye flour and linseed oil.
Shelf life and calorie biscuits
Due to its composition and the special layered structure of fresh biscuits can be stored for 3-5 years. It is for this reason they are often used in the Navy, army or long camping trips. Biscuits, which is composed of sugar, a small amount of butter or margarine, stored at least for a long time – about six months.
Unlike biscuits, biscuits are more resistant to various pests and grain mold.
Calorie biscuits, and all bakery products is quite high – 100 g of product contains about 340 kcal. While most of these carbohydrates, less fat and very little water. The biscuits also contain organic acids, starch, useful, vitamin e, Riboflavin and thiamine. And they saturate the body with various minerals, such as calcium, potassium, sodium, iron and phosphorus.
Recipe classic biscuits
- 6 tablespoons of flour;
- ½ Tsp of baking powder;
- a pinch of salt;
Flour mixed with baking powder and salt. Gradually add warm water, kneading the dough. It should be very elastic. Cover the dough with plastic and let it rest 15 minutes at room temperature and then roll it into a thin layer. Cut the dough into squares of any shape diamonds or cut from it slices, put them on a baking tray lined with parchment paper.
In each biscuit make holes with a fork or toothpick. Place baking sheet in preheated oven and bake for 20-30 minutes at a temperature of 180oC. The finished cakes serve instead of bread to the first meal or to tea rather than dessert.