Vanilla biscuit with boiling water and vegetable oil - a basic white biscuit recipe

Airy, tender and fluffy biscuit is the key to a delicious cake. It is enough to add fruits, nuts or chocolate to it, add cream or your favorite cream - and it is ready to win the hearts of the most sophisticated gourmets. Making the right biscuit at home is easier than you might think. I will share all the intricacies of baking a quality custard biscuit without soda and baking powder. The enticing aroma of fresh pastries and a delicious cake will be a reward for your efforts. Just use my tried and tested recipe with step by step photos and tall vanilla biscuit in boiling water and vegetable oil, the so-called chiffon biscuit, will quickly appear in your kitchen. 🙂

Ingredients:

• chicken eggs - 4 pcs;
• sugar - 120g;
• flour - 120g;
• vanillin - 0.5 g;
• boiling water - 2 tablespoons;
• refined vegetable oil - 2 tbsp.

How to cook a biscuit in boiling water and vegetable oil

First of all, it is worth boiling the kettle and weighing all the bulk ingredients. Vanillin I take a quarter of a bag, and it is sold in bags of 2 grams.

The basis of a magnificent biscuit is properly beaten eggs. There is no need to rush and be lazy. It is the air bubbles that the eggs are saturated with during beating that act as a baking powder and make the biscuit “grow” in the oven.

We put the oven to warm up to 180 degrees. And we begin to beat the eggs with sugar and vanilla. I draw your attention to another plus of this recipe - we do not separate the yolks from the proteins. And it saves time and dishes.

The mass begins to thicken and brighten. Many novice cooks make a common mistake and assume that the eggs are already beaten, when they are not.

Beat the egg mass further. Its initial volume should increase at least 3 times, and the total whipping time should be 7-8 minutes. At this stage, the consistency of the mass resembles a thick mousse.

Now, without stopping beating, pour boiling water in a stream. The egg mass will immediately become more liquid, large bubbles will appear. Beat for a couple more minutes.

Continuing to beat, pour the vegetable oil in a thin stream directly onto the beaters. Now the egg mass begins to thicken. Beat for another three minutes. The difference in the initial and final state is obvious.

Now, carefully sift a third of the flour onto the beaten eggs. Mix only with a spatula, in extreme cases - with a spoon. If you want a luxurious tall biscuit - forget about the mixer at this stage forever!

We mix the flour with careful scooping movements from the bottom to the top, with a spatula we interfere from the edges to the center. No sudden circular movements.

In two more doses, we introduce all the flour into the dough. It turns out to be quite thick, flows down from the shoulder blade with a ribbon, as in the photo.

I do not grease the baking dish with anything, I line the bottom with parchment. For this amount of dough, a shape with a diameter of 22 cm is optimal. The finished biscuit can be cut into three thin cakes. I recommend using a springform pan as it is easier to remove the baked cake. biscuit cakes in it .

We put the form with the dough in a hot oven and bake for 20-25 minutes. The exact time depends on each particular oven. Do not open it during baking so that the biscuit does not fall off.

The readiness of the cake can be checked with a toothpick. Another way is that when you press the middle, a properly baked biscuit slightly springy and returns to its original state. Turn it upside down and let it cool completely. So we play it safe so that it does not settle after baking. This step is optional, but if there is time, I do just that.

It's time to release our handsome man from the form. Carefully draw a knife along the sides and open the ring.

You can appreciate the structure of our custard biscuit. Even in the photo you can see that it turned out to be porous and airy.

As you can see, it’s not at all difficult to cook a beautiful and tall chiffon biscuit in boiling water and vegetable oil at home. Tasty ideas and their embodiments!