http___meriscookingtime.com.hr_2021_04_06_biskvit-za-niske-torte-tamni__1.xml
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I have always had problems with how to cut a biscuit base three times to get four nice and equal pieces of biscuit for the cake. I would get three pieces and the fourth one used to be too thin or too thick here and there. I would like to share these two biscuits with you, which are perfect for those who need four biscuit pieces for their cake. Preparation for these two biscuits is completely the same, but the proportion of the ingredients is changed because cocoa is heavy and the biscuit cannot rise as it should. INGREDIENTS FOR THE YELLOW BISCUIT: 7 eggs ( M ) 200 g of sugar A pinch of salt 300 g of strong flour 2 spoons of warm water 2 spoons of oil ½ baking powder INGREDIENTS FOR THE DARK BISCUIT : 9 eggs ( M ) 250 g of sugar A pinch of salt 300 g of strong flour 50 g of Cocoa ( black for cakes ) 3 spoons of warm water 3 spoons of oil ½ baking powder PREPARATION : cover the bottom of the baking tin (26cm) with parchment paper and coat the edges with butter… separate the egg whites and yolks… put the egg whites and salt into a bowl and mix shortly till the egg whites get foamy … add the sugar gradually and beat everything into firm snow… while mixing add one by one yolk and beat everything… pour water and oil lightly while mixing constantly … ( IF YOU ARE MAKING A DARK BISCUIT, YOU HAVE TO SIFT THE COCOA ) mix all the dry ingredients, reduce the mixing speed to the lowest and add the dry ingredients slowly with a spoon … mix the ingredients shortly and then stir with light circular movements using a spatula, so that the mixture does not settle … pour the biscuit into the prepared tin, even it and put it into the oven preheated to 180 degrees for ca. 40 – 45 minutes … put the baked biscuit out of the oven and leave in the tin for ca. 10 minutes … take the biscuit out of the tin in and let it cool down completely … NOTES AND ADVICE : You can add vanilla sugar, lemon or orange peel, rum sugar, walnuts, roasted hazelnuts, etc. … It is obligatory to use the size of the egg M, if you use bigger eggs like L, then you have to put one egg fewer. If you bake your biscuit in a ring and not in a tin, make sure that the tin is suitable for baking, otherwise, the middle will go down. It is always better to bake your biscuit a day earlier, cool it down, wrap it into transparent foil and put it in the fridge overnight and cut it the following day and make the cake. You can sprinkle the biscuit with juice, chocolate milk, coconut milk, almond milk, warm water where you have added a squeeze of half lemon and two spoons of jam, etc … Everything in the recipe has their reasons, why the egg whites should be whisked well, why water and oil are added softly and why dry ingredients are lightly stirred into the mixture. So, follow the stated instructions, otherwise, the biscuit could be lower than expected. If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
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Vrlo jednostavan osnovni recept za niske torte , koji možete odlično prilagoditi vašem ukusu . SASTOJCI ZA BISKVIT : 3 jaja ( M ) 3 žlice tople vode 160 g šećera 1 vanilije šećer 80 g brašna 80 g gustina 20 g kakao ( za kolače ) 1 prašak za pecivo 60 ml mlijeka PRIPREMA BISKVITA : 1 . obložiti dno kalupa s pak papirom , te rubove namazati s malo ulja … 2 . zagrijati pećnicu na 180 stupnjeva … 3 . prosijati brašno, gustin i prašak za pecivo , te sve izmiješati kako bi se sastojci sjedinili … 4 . u mikser staviti jaja , šećer , vanilije šećer i toplu vodu , te sve miksati 10 minuta na najjačoj brzini… 5 . mikser smanjiti na najmanju brzinu , te dodavati mlijeko i suhe sastojke koje ste prosijali … 6 . sastojke samo kratko sjediniti … 7 . smjesu izliti u kalup promjera 26 cm , te mu poravnati površinu … 8 . biskvit staviti u prethodno zagrijanu pećnicu na cca . 25 – 30 minuta … 9 . pečeni biskvit ostaviti 10 minuta u kalupu , te ga zatim osloboditi iz kalupa i ostaviti da se u potpunosti ohladiti … 10 . biskvit prerezati na pola te puniti vašu željenu tortu … BISKVIT JE UVIJEK NAJBOLJE ISPEĆI DAN PRIJE NAPOMENA I SAVJETI : • u ovom biskvitu možete izmijeniti mlijeko npr . stavite čokoladno mlijeko , liker od čokolade , liker baileys , kavu , itd … • u biskvit možete dodati rum šećer , koricu od naranče , cimet , bourbon vaniliju , naribanu tonku itd … • kad se biskvit ohladi najbolje ga umotajte u prozirnu foliju te ga stavite u hladnjak preko noći kako bi vam se savršeno rezao … • svaki biskvit nakon pečenja trebao bi odstojati bar 6 sati , te ga onda rezati i koristiti … Ako vam se sviđaju recepti sa mog bloga možete se besplatno preplatiti na moj YouTube kanal … hvala na povjerenju vaša Meri