Biscuit is one of the most popular foundations for cakes and desserts, but the preparation of this baking can be a real test. Often, instead of magnificent and air dough, the housewives come across low, cracked or unhulted cakes. The main reason is the mistakes that can be avoided if you know the key rules. A successful biscuit depends on the proper preparation of ingredients, temperature and whipping technique.

The editors of Foodoboz tells what mistakes should not be allowed to ensure that your biscuit always turns out to be perfect. Only a few important nuances completely change the texture and taste of dessert.

The wrong amount of eggs is a common opinion that a larger number of eggs will make a biscuit better, erroneous. The optimal ratio for lush dough is 4 eggs per 100 g of sugar and 100 g of flour. An increase in the number of eggs can make the biscuit heavy and too dense.

Incorrect whipping technique of whipping eggs and yolks separately not only complicates the process, but can also make the texture of the biscuit rubber. Beat the eggs more efficiently: use a powerful mixer to achieve the desired consistency in 7-15 minutes, depending on the power of the device.

Ignoring the temperature regime for the biscuit the perfect baking temperature is 185 ° C. It is important that the oven is well warmed up before baking, and the temperature accuracy is provided by a kitchen thermometer. Household ovens often give inaccurate indicators, which can affect the result.

Insufficient or excessive mixing of the dough, mix the ingredients carefully to maintain air bubbles formed when whipping eggs. Excessive mixing can destroy them, and insufficient - leave lumps of flour.

The sudden opening of the oven during pastries is a sharp change in temperature due to opening the oven door can cause a biscuit settlement. Therefore, the first 25 minutes of baking should not open the oven at all.

How to avoid mistakes.