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Oily biscuit

Oil biscuit is an airy, but at the same time dense cake, which can be served as a separate dish for tea, or used as a basis for other baking. Biscuits with butter are so tender and juicy that they do not even need impregnation.

Oily biscuit - general principles of cooking. Biscuit is compulsorily prepared from three main ingredients - eggs, flour and sugar. To get a sponge cake, add a softened butter to it.

The oil should be removed from the refrigerator in advance and left to soften at room temperature for 2-3 hours. After it must be beaten to a white homogeneous mass with sugar.

To make the dough well up and not get viscous, it is necessary to separate the proteins from the yolks and whisk them separately. Yolks - with butter mixture, and proteins - separately to white thick foam.

After both mixtures, you must gently mix with each other, adding the necessary amount of flour. You need to stir with a spoon or with your hands. Spread the dough immediately, until it has fallen into a greased form. If desired, you can simply form a foil or bakery paper.

You can bake a biscuit in a multivariate or in an oven, which must first be heated to 180-200 ° C

Oily biscuit - classic recipe. Ingredients: • 4 chicken raw eggs; • 170 g of butter; • 1 cup of sugar;• 10 g of baking powder (one sachet); • 1.5 cups of wheat flour of the highest grade.