Very airy, sweet and soft, quick to cook, not stale for a long time. This very magnificent biscuit recipe deserves such epithets, in the preparation of which we will use the most common products.
So, let’s start, we begin to master an easy recipe for an air biscuit.
Biscuit flour should be enriched with oxygen. To do this, it is sifted through a sieve several times.
If you want a chocolate sponge cake, add three to four tablespoons of cocoa powder to the flour.
You can bake a biscuit in any form. If you need a biscuit for a cake, it is best to take a split tin round shape.
The bottom of the mold is greased with oil and slightly sprinkled with flour or semolina. You can line the bottom with baking parchment paper.
No matter how much you want to look at your biscuit during the baking process, it is strictly forbidden to open the oven. Otherwise, from the flow of cold air, the tender biscuit will simply fall off, and the output will be a thin sweet pancake, not a biscuit.