How many biscuits I baked.. But, this biscuit is my most favorite. Tender, flavorful and very delicious! And since I will use this particular biscuit in many dessert recipes, I decided to share it with you.
Without ceasing to whisk, in three steps, enter the sugar and whisk until it completely dissolves. Caution do not peritrate, the meringue should be smooth and shiny.
Add the yolks to the meringue...
... and whisk for another 5 minutes.
Add the flour in one step and mix with a spatula from the bottom up and around the circle.
Mix the butter and milk at room temperature. Add three tbsp of dough to the milk-oil mixture and mix until smooth.
PS. a Few words about flour. Usually, in the preparation of biscuits, flour is used for cakes. In my region, the flour is heavier, if you can say so, and I bake with regular flour. If you doubt the quality of flour, then in this recipe, replace 20 g of flour with 20 g of corn starch.70 flour + 20 corn starch=90 g
Pour the oil mass into the dough and mix well.
The dough flows down from the blade with a tape.
The bottom and walls of the form are 15 cm in diameter, pre-cover with parchment. Put the dough in it. Hit the form a couple of times on the table, and then spin it a couple of times clockwise.
Place the handle of a wooden spatula in the center of the dough and all the way to the bottom of the mold.
And draw a spiral from the center to the edge. I saw this feature on a Japanese website. I think this is so that the dough is more evenly distributed in the form, there were no voids and did not grow a dome on top of the biscuit.
Bake in a preheated 170"C oven for 30 minutes. Focus on your oven!
The finished biscuit is released from the mold and turned to cool on the grill. The height of the biscuit is 5.5 cm.
Look at the photo you can see the spiral that I drew.
