Fluffy Biscuit
Baking and Desserts • European
Description
This amount of batter is enough for 2 bakes. That is, for 2 large layers, which you will then cut to get 4 standard ones. It's also worth noting that the biscuit does not like sudden movements and air currents, so the less you open the oven, the better; and you should not slam the oven door. That's all )))
Ingredients
- Baking Powder 1 teaspoon
- Farm fresh eggs 6 pieces
- Sugar 10 oz
- Wheat Flour 10 oz
- Butter 10 oz
- Milk 5 fl oz
- Salt a pinch
- Vanillin 1 teaspoon
Step-by-Step Guide
Step 1
Beat the butter with sugar and salt until fluffy.
Step 2
Separate the eggs into whites and yolks. Put the whites in the refrigerator, add the yolks to the butter mixture, and beat again.
Step 3
Add the milk.
Step 4
Whip the egg whites into a stiff foam and add half of this mixture to the batter, gradually folding it in with a spoon from the bottom up.
Step 5
Mix the flour with the baking powder and vanillin, and add it to the egg-butter mixture, gradually folding it in in parts.
Step 6
Add the second half of the egg foam, also folding it in carefully. You should end up with a light batter that resembles thick sour cream.
Step 7
Line the baking pan with parchment paper and grease the bottom with butter. Pour HALF of the batter into the pan and place it in a preheated oven at 355°F for 25–30 minutes.
Step 8
Remove, let cool, and cut into 2 parts so that you have 2 layers.
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