Biscuit dough with butter
6 servings
90 minutes
Biscuit dough with butter is a classic of French pastry known for its lightness and tenderness. Its history dates back to the era of royal kitchens where chefs sought the perfect balance of flavor and texture. The main feature of this dough is the fluffiness from whipped eggs and the rich buttery taste from melted butter. Due to its versatility, it is used for making cakes, rolls, and pastries. The aroma of vanilla adds sophistication while baking powder helps the dough rise and become incredibly light. Biscuit pairs wonderfully with fruits, creams, and chocolate, creating amazing desserts. It’s an ideal choice for those who appreciate exquisite pastries and enjoy every delicate crumb.
1
Beat the eggs, gradually add sugar. Whip until light foam forms.
- Chicken egg: 4 pieces
- Sugar: 200 g
2
Sift the flour.
- Wheat flour: 200 g
3
Gradually add flour in portions to the beaten eggs with sugar.
- Wheat flour: 200 g
4
Melt the butter. While it melts, add vanillin and baking powder to the dough, sifting them. Mix thoroughly.
- Butter: 100 g
- Vanillin: 1 g
- Baking powder (raising agent): 1 teaspoon
5
Prepare the mold. Grease it with oil. Pour the remaining oil into the dough and mix.
- Butter: 100 g
6
Prepare the oven. I have an electric oven, so I set the top and bottom heat mode to 200 degrees.
7
Pour the batter into the mold and place it in the preheated oven.
- Wheat flour: 200 g
8
Bake for about 45-50 minutes.
- Wheat flour: 200 g
9
To check the readiness of the sponge cake, poke it with a wooden stick.
- Milk: to taste
