The word biscuit is originally a preserved dry bread for expeditions or long-distance voyages. Bis (again) and cuit (bake) form the etymology of the biscuit "baked bread twice". Until now, biscuit means biscuits in English, but in French it refers to soft egg sponge cakes. Sponge cake originated in Spain in the fifteenth century and is called bizcocho in Spanish. When it was passed to France, it became a biscuit. In French, biscuit can be used for the collective name of sponge cake, but the batter that the whole egg sends is pâte à gènoise, and the batter that is sent by the egg is pâte à biscuit. The title name comes from the original text in the book. What is commonly called Bissage in baking is probably the name of the Americans, similar to the British Scones. The impression of the Bisji biscuits is similar to the ugly gimmicks of Scoon, but the teacher of Kojima (Otaru) is a Bisjiji who does not use milk and butter and presents powder and egg flavor directly. I think it should be French, which belongs to the egg sponge cake. Putting the cream filling is very good. This approach also preserves the superior taste of the sponge cake itself. It is as light as a big puff, and the caramel crispy skin exudes a thick nostalgic egg, and the heart is soft and cloudy. It is delicious with fruit cream filling or ice cream filling. The decoration is simple, the taste is refreshing, and it is easy and unburdened. It is very suitable for the dessert of the writer feast. [Required tools] oven, electric egg beater, baking tray, kitchen scale, scraper, measuring spoon, baking paper (oil paper or non-stick cloth or tin foil), powder sieve, spatula [number of finished products] 1 diameter about 20cm the amount. 2013.07
Prepare materials.rEggs are refrigerated in the refrigerator beforehand and do not need to be warmed up.rThe low powder is sifted once and the vanilla pods are scraped out of the seed for use.rIf no vanilla pods can be replaced with a few drops of vanilla extract.rCut a piece of 18CM diameter round oil paper for use.
3 eggs, 85 grams of egg white and 45 grams of egg yolk were separated and placed in a large, clean container without water and oil.rSince the egg yolk is easy to dry, the solubility deteriorates and the emulsifying ability also decreases, so it is sent before the protein. At the same time, after adding sugar, the egg yolk becomes hard because it absorbs water, so stir it immediately after adding sugar.
45 grams of egg yolk, add 1/6 vanilla seeds and stir them slightly, then use an electric egg beater to send them at high speed.rDuring the period, 33 grams of fine sugar was divided into two or three times and slowly added along the edge of the bowl.
It can be sent at high speed for about 2-3 minutes. When you send it, you can see obvious signs of whipping. The yolk is very thick, the volume is increased, and the color is lighter into a salad-like milky white.rAt this point, the egg yolk is sent and placed for later use.rr(At this point, the oven can be warmed up to 180 degrees)
Wash and dry the egg head thoroughly, and start to use the electric egg beater to send 85 grams of egg white.rProteins should not contain egg yolks and water, as lipids in egg yolks can affect protein production. The protein has a thick thick protein and a highly fluid aqueous protein, so it is first beaten to a uniform state by an egg beater.
Prepare 33 grams of fine granulated sugar and add egg white (11 grams each) in 3 portions. Do not add all the sugars at once, which will result in a long time not being sent.rThe mixing bowl is slightly tilted to make the air easy to break into rapid foaming. When the fisheye is bubbled, add the first 1/3 sugar.
Continue to the finer vesicles and add a second 1/3 of the sugar when the protein begins to white.
After a little more, the protein is thicker, the surface can appear grainy, but when the egg beater is lifted, the sharp horns can not be pulled out, and the last 1/3 of the sugar is added.
Continue to send until you can feel the obvious lines, lift the egg head to pull out a long 10CM small elbow sharp corner, this time for the protein's wetness.
Continue to play for a while, the grain is more and more clear and three-dimensional, and the neutrality of the protein is raised when there is a significant big bend at the end of the egg.
Then continue to send, until the egg tip appears sharp and straight small pointed angle, this time for the dryness of protein (also known as hard foaming).rrThe protein has been sent to this point, and if it continues to play, it will become cotton-like, which means it has been overdone.
Add 1/3 of the protein that has been sent to the hard to the egg yolk paste that was sent before, and mix well.
Then pour back into the protein and mix it evenly with a spatula. Turn it from the center of the bowl and stir it from the bottom to make the foaming of the protein disappear. (Chopping the mix is like flipping a book or cooking a dish)
Stir slowly while turning the bowl.rThe overall appearance of the marble is sifted into 63 grams of low-gluten flour.
Stir 30-35 times in the same manner as before until dry powder is not visible. Be careful not to over-mix.
Place 18CM diameter round grease paper on the baking tray.r(The picture shows the long Emperor 25B baking sheet with non-stick cloth. Because the non-stick cloth is transparent, the round oil paper can be placed under the non-stick cloth for multiple use. In this case, ordinary clean white paper can also be used instead of oil paper. )
Put the batter on the center of the paper and smash it up (forgive me for not finding a more appropriate adjective). It is to find a center point to accumulate upwards and let it spread naturally, and do not spread the accumulation area. Trim with a spatula so that the batter does not exceed the diameter of the round paper. (Because the baking process will become bigger, the product will be too flat at the beginning to make the finished product too flat.) Use a spatula to trim the circle to make the surface flat.
Spread a small amount of powdered sugar on the surface with a tea sieve, and then sprinkle a layer of low-gluten flour in the same way.
Draw a plaid with a knife.rPlace the baking tray in the middle of the preheated oven and bake at 180 degrees for about 25 minutes.rUntil fully expanded and rendered a light yellowed yellow.
It’s normal to feel a little flat when you bake it. It’s okay to be like a big cake. Don’t be afraid. After adding the filling, it will grow taller.
Remove and place the net for cooling. Remove the baking paper from the bottom and cross-cut it into two pieces.
Fresh mango and kiwi are peeled, and the flesh is cut into pieces that are easy to enter. (Personal attempts to put strawberries or grapefruit slightly acidic need a little creamy sweetness, avocado or banana is easy to change color, peach water is too much, some honeydew melon is hard, apple and pear white is not good, red dragon fruit will be dyed cream Blueberries are too small to lift the lid, and the cherry seeds are inconvenient to swallow.
Animal whipping cream (for example, President Anta Tower Blue Windmill) 250 grams, add 20 grams of powdered sugar. The rate of firing is different. For example, the use of vegetable cream (such as gold diamond) requires a reduction of 150-200 grams.
Use an electric egg beater to send eight points to a clear and non-disappearing texture
Apply half of the whipped cream to the lower half of the cut Bisji, put the fruit, and squeeze the remaining cream. Finally, the upper half of the Bisji is covered.
[Secret] After capping, a few pieces of fruit are inserted into the gap in the side to make it look more plump and smooth. And when the edge of the cake is raised, it will make your big cake high.
It is as light as a big puff, and the caramel crispy skin exudes a thick nostalgic egg, and the heart is soft and cloudy. It is delicious with fruit cream filling or ice cream filling.rThe decoration is simple, the taste is refreshing, and it is easy and unburdened. It is very suitable for the dessert of the writer feast.
[Note] Novices who do not have an electric egg beater are not recommended to try to avoid setbacks. If you have successful experience in making hurricane cakes, you should not fail. 1) Sprinkle low-gluten flour on the batter to keep it from overheating. This will give a soft and moist taste. 2) Once the whipped cream is caught, it must be consumed as soon as possible. If there is only Bisji, then as long as the fresh-keeping bag is wrapped in a long and fluffy bag, and then the mouth of the bag is sealed, it can be placed the next day. 3) Because of the simple relationship, the fruits such as strawberry and banana are very good. Try a combination of different fresh fruits. -----------------------Frequently Asked Questions---Please look here first ------------------ ----------【The batter can't be piled up like water. Please confirm the basic pass! This is a distinct feature of protein delivery not in place. [Can't get the traces of the grid] Please confirm the basic hair and stir! The biggest problem with this problem is that the egg is not in place. Baidu video is recommended to look at the way to send eggs. In addition, take a look at the mixing method when mixing powder, and this problem will occur when the mixing is excessive. [Top off) Please confirm the oven temperature! This party takes Chang 25B as an example. Other small ovens have high temperatures, and most of them need to lower the temperature. The specific time and temperature must be slowly honed by themselves. You can buy an oven thermometer to measure. In addition, if you use the cake mold to make this paragraph need to be placed in the middle and lower layers to avoid the top of the coke, the specific time temperature should also be tested and considered. [Too much cream] Please confirm the materials! Fangzi only provides a reference, and can increase or decrease the amount of fruit according to individual circumstances. It should be noted that the rate of plant cream and animal cream is different. This issue is the reference amount for animal cream. In addition, if the cake does not grow bigger, the cream will appear more. Please refer to the above two for the solution to this problem. -------------------------------------------------- -------------------------------- The shape of the hand can consider the method of Latania classmates, find a small platter, feels very Good: https://www.xiachufang.com/dish/100392939/#last any change in materials, there will be great failures, it is not recommended for novices to challenge their limits. The sugar in the cake is not only to add sweetness, but more importantly to strengthen the structure of the cake and add flavor. The cakes are scattered and not colored, in many cases because of the sugar reduction. In the end, it’s hard to give me a guess as to the reason. . . Consider changing the line as Mr. Demolition.