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Chiffon biscuit

  • Nutrition Facts
  • Calories: 402
  • Protein: 9.82
  • Fats: 14.75
  • Carbohydrates: 54.88
    Шифоновый бисквит

    HozOboz offers today to get acquainted with a detailed recipe in order to bake a delicious weightless chiffon biscuit on your own. You should know that the chiffon biscuit, the recipe of which is given below, was created much later than the classic biscuit, which is simpler and heavier.

    About the history of the biscuit

    The first written mention of biscuits can be found, oddly enough, in English ship's logs. Sailors of the Royal Navy took care of their rations by filling their holds before sailing with a variety of non-perishable products, among which was the so-called "biscuit bread". That was the name of the dried biscuit, especially valued by sailors for its ability to retain its properties for a long time in a humid environment without becoming moldy. Such qualities of biscuits were ensured by the absence of animal fats and yeast in their composition. The history of the name remains a mystery to this day. Why was this airy dough called "twice-baked" (this is how this word is translated from Old French: "bis" - twice, again, "cuit" - oven)?

    The word is similar to the Italian biscotti, but the product has nothing to do with the name of the cookie, which is actually baked twice. In Italy itself, biscuits are called "genoese", but these are special biscuits, oily. Based on the French name, France may be the birthplace of the first product made from such a dough, but in England it is customary to use double names for many products, as, for example, a cake is often called not "cake", but "gateaux". Therefore, Foggy Albion could give us such baked goods that are in demand all over the world. At the very least, we owe them the popularization of biscuits.

    Somehow, one courtier wanted to taste food from the diet of the ship's crew during a sea voyage. The biscuit bread particularly impressed the lady, and she decided to suggest its use in the royal kitchen. The confectioners serving then-reigning Queen Victoria were at the height of their creativity, coming up with more and more desserts for five-hour tea parties. Adding layers of jam and cream, nut and chocolate spreads, fondants, glazes and sprinkles to biscuits has made the originally delicious biscuit bread a tempting delicacy for more than one century. Who can resist Boucher cake, Danish biscuit roll, Sacher cake, truffle cake and more? All these confectionery products are made from biscuit dough. Therefore, we can say "bravo" to the one who first thought of mixing eggs, sugar and flour in such a way as to get a biscuit when baking.

    To get a guaranteed result when baking a chiffon biscuit (recipe with photo), you should follow strict instructions. It is especially important to accurately weigh all products as indicated in the recipe. Deviations in grams can lead to a distortion of the intended taste, so get an accurate kitchen scale when you start kneading the chiffon biscuit according to the hozOboz recipe.


    • Wheat flour - 175 g;
    • Baking powder - 0.3 tsp;
    • Chicken eggs - 6 pcs.;
    • Rice oil - 85 ml;
    • Water - 115 ml;
    • Vanilla flavor - 1 tsp;
    • Lemon - 1 piece;
    • Sugar - 215 g;
    • Salt - 2 g.

    Step-by-step instruction:

    1. Prepare all the necessary ingredients for the chiffon biscuit: flour, chilled eggs, baking powder, vanilla flavor, rice oil, water, lemon, salt, sugar.

      First of all, prepare all the necessary products.

    2. In one bowl, mix flour with baking powder and sift them twice.

      In a bowl, mix flour and baking powder, then sift them twice.

    3. Break the eggs and separate the whites and yolks - we need to leave 6 whites and 4 yolks for a better result. Set aside two yolks - they will not be useful to us in this recipe.

      Separate the proteins from the yolks and use 6 proteins and only 4 yolks.

    4. Beat the yolks in a food processor until they form a light, viscous mass.

      Beat the yolks until they turn white

    5. Pour our rice oil into the yolks.

      Add rice oil to the beaten yolks.

    6. Pour water in there, and mix everything until a homogeneous mass is obtained. The water should be warm, but not hot.

      Pour warm water to the yolks and butter and mix everything until smooth.

    7. Pour sugar into another container.

      Pour sugar into a separate bowl.

    8. Grate the zest from a whole lemon.

      We send the zest of a whole lemon to sugar.

    9. Add a teaspoon of vanilla flavor to the yolk mixture and knead everything again to homogeneity.

      In turn, add a little vanilla flavor to the yolk mass and mix the workpiece again.

    10. After that, we pour sugar with lemon zest into the combine bowl and mix everything.

      In the bowl of the combine, beat the yolk billet and sugar with lemon zest.

    11. Now we pour the egg whites into the bowl and beat until a strong foam is obtained. It is important that they, like the yolks, be cold.

      Separately, also with the help of a combine, beat cold proteins into a strong foam.

    12. Pour about 30 grams of sugar into the proteins, and knead the proteins again - about 5 minutes, until the sugar is completely dissolved.

      Add about 30 g of granulated sugar to the proteins, and then beat again, dissolving the sugar.

    13. Sift flour with baking powder into the set aside yolk mixture again.

      Again, sift the previously prepared flour with baking powder to the yolk blank.

    14. Pour in salt and carefully knead the mixture so that there are no lumps left.

      Salt the dough and stir well until the lumps disappear.

    15. After that, we add the whites whipped with sugar and mix our dough - but not too long, otherwise the biscuit will not rise after.

      Now we introduce whipped protein foam and quickly mix everything.

    16. We cover the bottom of the detachable form with parchment, there is no need to grease the walls with oil. We pour out the dough and put our future biscuit in an oven already preheated to 160 degrees and keep it there for 30-40 minutes, depending on the properties of your technique. Readiness should be checked with a toothpick or a cooking stick - if after you pierce the middle of the biscuit there is nothing left on it, then the dessert is already baked and can be taken out of the oven.

      We cover the form with baking paper, pour out the dough and bake for about half an hour at a temperature of 160 degrees. The fact that the biscuit is ready, you can find out by dipping a toothpick into it. No dough residue - can be taken out.

    17. We take out the biscuit, and cool it in an inverted form for at least an hour, and preferably until it cools completely. You can eat the biscuit right there, with tea, or leave it to use later for making other desserts. For example, for cakes, it is best to use biscuits that have already been lying for a day - it is such a base for a cake that is more convenient to soak or cut into separate cakes.

      After removing the dessert, turn the baking sheet over and cool the cake for an hour or more. Now you can eat such a biscuit or use it for making cakes a day later. In any case, you will appreciate its wonderful taste and amazing aroma.

    18. Bon appetit to all!

      Bon appetit to all!

    About the benefits of chiffon biscuit

    When it comes to following a strict diet, it is very difficult to find benefits in eating biscuits. But you can also think about the pleasure of endorphins, especially if you make a chocolate chiffon biscuit with praline from
    macadamia in chocolate velor. Chiffon biscuits are lighter, so you'll get fewer calories than you'd get from a Genoese biscuit or a regular diner muffin. In addition to pleasure, you will get a quick energy boost, thanks to the rapid absorption of carbohydrates. Therefore, spend the received calories with pleasure - go for a walk in the park, swim in the sea or pool, dance! Moreover, after delicious pastries and cakes, there must be an appropriate mood for this!

    hozOboz hopes that you got a perfect result when baking such a biscuit in the oven, and now this technology will become your constant practice when preparing biscuit dough products. But you can try to do the same in a slow cooker (it's very convenient!). Share your results, post your photos with great biscuit cakes, pastries, rolls and desserts using biscuits! Invite your loved ones to gourmet tea parties in Victorian style! Give homemade cakes for special occasions! You now have another great recipe for all of this. Have a great gastronomic experience!

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