The biscuit dough seems easy to prepare, but even experienced housewives may encounter problems. Often the biscuit turns out to be too dense, does not rise or remains raw inside. The main reason for this is typical errors that can be easily avoided. It is important to properly prepare the ingredients, observe the technology of kneading the dough and not violate the temperature regime during baking.

The editors of Foodoboz shares the reasons for the unsuccessful biscuit. There are several ways to eliminate errors.

The main errors due to which the biscuit does not rise cold ingredients one of the most common mistakes-the use of eggs and milk directly from the refrigerator. Cold eggs are poorly lost, and the dough is heavy and does not gain the required volume. All products should be at room temperature, so pre -take them out of the refrigerator.

Excessive whipping the dough often during the preparation of the dough I want to bring it to a perfectly smooth consistency, but this can only harm. Intensive mixing develops gluten in flour, which is why the biscuit becomes dense and rubber. It is better to mix the ingredients with a spatula with smooth movements until the dough becomes homogeneous.

The improper temperature of the oven baking biscuit at a too low or high temperature can lead to its precipitation or uneven rise. The optimal mode is 170–180 ° C. Also, do not open the oven earlier than 30 minutes after the start of baking, otherwise the biscuit can fall due to a sharp change in temperature.

Unprepared form if baking is not prepared correctly, the biscuit can stick or get bad. The best option is to cover the bottom of the shape of the parchment, and leave the sides with dry. So the biscuit will rise evenly, without losing the structure.

A sharp cooling of many immediately after baking extract a biscuit from the uniform, but this can lead to its precipitate. The optimal way is to leave it in the form for 10-15 minutes, then carefully turn it over to the lattice for final cooling.

How to make a biscuit air and tender.