Butter Biscuit
Composition / ingredients
6
servings:
Step-by-step cooking
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The most important thing in the preparation of any biscuit is to beat the eggs to such a state that they do not pour out of the container. But butter sponge cake requires a slightly different approach: we begin to beat butter with sugar until fluffy. After that, we introduce one yolk at a time and bring it to a homogeneous state. In a separate bowl, we begin to beat the cold proteins, throw a little salt and add a teaspoon of lemon juice. We add half of the resulting protein mass to the yolks. We also mix the sifted flour and starch there. Mix and spread the remaining proteins. We shift the dough into a mold and put it in a well-warmed oven (200 degrees). Bake until ready.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Potato starch - 300 kcal/100g
