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Old 30.05.2004, 14:50   #1
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Default Бисквитное тесто

6 yaic, 1 st sakharnogo peska, 1 st. muki (ili 12 yaic 2 st. peska, 2 st. muki nu i t.d.)

Otdelit' zheltki ot belkov (ili naoborot)
Vzbit' pol-stakana sakhara s zheltkami (vzbivat' okolo poluchasa do polnogo rastvoreniya sakhara); v otdel'noj posude vzbit' belki s ostavsheisya polovinoj sakhara;
Smeshat' pol-stakana muki s zheltkami, dobavit' belki i medlenno pomeshivaya postepenno dobavlyat' ostavshuyusya muku (muka dolzhna bit' tscatel'no proseyana);

Process vipechki:

Berem kastryul'ku diametrom okolo 30 sm i visotoi okolo 10 (v sluchaye 12 yaic kastrulya dolzhna bit' bol'she!!). Virezaem iz kal'ki (ili obiknovennoj bumagi ) krug sootvetstvuyuschego razmera i vistelaem im dno kastryul'ki. Slegka eye nagrevaem i smazivaem vsyu vnutrennyuyu chast' slivochnim maslom, obsipaem mukoi. Vilivaem gotovoye testo v kastryulyu.
Podbiraem krishku podxodyaschego razmera i oborachivaem eye kuxonnim polotencem (polotence, chtobi ne spolzalo, zakrepit' sverxu shpil'kami), zakrivaem eyu kastrulyu i proveryaem eye vnimatel'no na nalichiye zazorov - ikh ne dolzhno bit'!

glavnoe!: vipekat' mozhno i na poverkhnosti - na gazu ili na kerosinke, no obyazatel'niye attributi - rassekatel' i krishka. V sluchae zhe duxovki - oni ne nuzhni.

Vkyuchaem gaz i ustanavlivaem plamya na samij minimum, kladem rassekatel', kladem kastryul'ku s testom.
Vipekaetsya gde-to 40 minut. Ne rekomenduetsya v eto vremya xodit', begat', prigat' v radiuse 2-x metrov, ibo biskvitnoye testo ochen' kapriznoye - ono mozhet ne podnyat'sya ot maleishei vibracii
Cherez 40 min otkrivaem krishku i spichkoi ili zubochistkoi protikaem testo v neskol'kikh mestakh - esli na spichke ne ostaetsya testa, znachit biskvit gotov!
Snimaem kastrulyu s gaza , daem ei ostit' minut 10. Nozhom ostorozhno otdelyaem kraya biskvita ot kastruli. Perevorachivaem eye na stol ili podnos (kak ugodno) - biskvit dolzhen legko otdelit'sya. Snimaem kal'ku i perevorachivaem ego obratno.
Uf, ustala
Vse vrode.
Bon Appetit!
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Old 31.05.2004, 11:35   #2
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thanks, I'll try it out
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