Milk biscuit with vegetable oil - airy and tender
Today I will tell you how to bake a tender milk biscuit with vegetable oil . It is also called chiffon biscuit. To make the cake airy and lush, you need to properly prepare and beat all the ingredients. This is the most important part in making dough. Only if you accurately repeat all the cooking steps, decorated with step-by-step photos, you will get a tall and tender, so-called wet biscuit , which does not require additional impregnation. I describe a recipe for making one biscuit, which is divided into two cakes.
For two biscuit cakes we need:
- 4 proteins from large chicken eggs (D-0 or D-B);
- 2 yolks from large chicken eggs (D-0 or D-B);
- 140 grams of wheat flour extra or premium;
- 80 grams of white sugar (in yolks);
- 25 grams of powdered sugar (in proteins);
- 1.5 grams of vanilla;
- 1.5 teaspoons of baking powder;
- 1/8 teaspoon fine salt;
- 90 grams of warm milk 4% -6%;
- 65 grams of vegetable oil (no smell and added flavors).
If you use eggs of D-1 or C-1 caliber, then take flour in the amount of 130 grams.
How to cook a milk biscuit with vegetable oil
And so, in order to make a magnificent biscuit, prepared according to the technology of yolks separately from proteins, we place the proteins in a separate bowl and begin to beat them at a slow speed until bubbles appear on the surface. After that, add salt and switch the mixer to high speed. Continue beating and add half a teaspoon of powdered sugar. As soon as the protein has a stable peak, turn off the mixer.
In another bowl, beat the sugar, vanilla and yolks until the whole mass brightens and the sugar is completely dissolved.
Then, pour in the oil and beat for about a minute. Then you can add milk. Mix everything at low speed mixer.
Sift the flour together with the baking powder immediately into the bowl with the dough.
At low speeds, mix the entire mixture in a bowl.
In two batches, fold the egg whites into the batter. We do this with a silicone spatula by folding the dough.
The photo shows that it turns out a very light and airy dough.
We shift it into a form with a diameter of 20-24 cm. If you take a form with a large volume, the cake will not be very high. We put the form on the middle level in the pre-heated oven with a heat regime of 160 ° C for 40 minutes.
We check the finished cake for a dry stick and immediately remove it from the mold onto a wire rack until it cools completely.
When the biscuit cake has completely cooled, wrap it in a film and put it in the cold for 8 hours to ripen. You can skip this step if you need to use the biscuit right away. But after aging, the milk biscuit with vegetable oil is the most juicy and easy to work with.
After 8 hours, cut the biscuit into two cakes.
Concluding my recipe for a chiffon biscuit prepared with the separation of proteins from yolks, I want to reveal to you a little secret and reveal my oversight. I baked my biscuit in the form of d = 24 cm. When the dough was already in the oven, I remembered that I forgot to add the baking powder. To my delight, my vegetable oil milk biscuit rose beautifully! This happened only due to correctly whipped and correctly intervened proteins in the basis of the test. So the baking powder, as I was convinced, is not the main component for a tender and fluffy biscuit.
