Perfect Biscuit Dough Recipe. A basic preparation very easy to make, generally used for making filled rolls.
The base dough for preparing the “sweet roll” and many other desserts to fill… it is also used for making the “Christmas log” and why not, it can be substituted for the classic “Sponge Cake” for birthday cakes, just fill it and stack it in multiple layers.
The biscuit dough, a basic preparation of Italian and international pastry as versatile as the shortcrust pastry, the brisée pastry, and puff pastry, but characterized by a spongy consistency similar to sponge cake and a flexibility that makes it suitable for being filled (with custard, jams, chocolate ganache or similar) and rolled.
It’s nothing like actual biscuits; rather a starting point to make cakes, snacks, and many other sweet delights.
Challenge yourself, make it and see the satisfaction!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 166.94 (Kcal)
- Carbohydrates 23.79 (g) of which sugars 16.22 (g)
- Proteins 0.70 (g)
- Fat 8.43 (g) of which saturated 1.17 (g)of which unsaturated 6.95 (g)
- Fibers 0.11 (g)
- Sodium 1.21 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Perfect Biscuit Dough Recipe
- 4 eggs (medium at room temperature)
- 3/8 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup potato starch
- 1/4 cup vegetable oil
Tools
- Stand Mixer
- 1 Baking Sheet 15×12
- Parchment Paper
Steps
Perfect Biscuit Dough Recipe
First, prepare the biscuit base.
The first rule is the eggs, which must be at room temperature.
Then separate the yolks from the egg whites.
Whip the egg whites until stiff with the addition of sugar.
When the egg whites are well beaten, you can add the yolks, one at a time, to allow the mixture to incorporate them perfectly.
Add the last yolk and continue working with the beaters until well mounted.
Pour the yolks over the beaten egg whites.
It is time to start adding the powders, namely the all-purpose flour and the potato starch.
Both of these ingredients will need to be sifted to avoid the formation of lumps that would ruin the dessert.
Continue working with the beaters to incorporate them perfectly.Now add the vegetable oil slowly to incorporate it perfectly.
Continue working with the electric beaters, lowering the speed.
Now the mixture is ready, so just pour it on a baking sheet, previously lined with parchment paper.
With a spatula, level it to have a well-homogeneous roll.
Then bake in a preheated static oven at 392°F for about 10 minutes or until golden.
The surface of the dessert should become just golden, and you should never open the oven, which will retain the moisture inside.
Take the biscuit dough out of the oven, remove it immediately from the pan, and place it with all the baking paper on a towel upside down.
Start detaching the biscuit dough from the parchment paper, being careful not to break it.
Place it on clean parchment paper with the golden part facing up.
The Biscuit Dough is ready to be filled.
Tips
The biscuit dough can be stored, wrapped in plastic wrap, for up to 1 day. We recommend preparing it and filling it once cooled.
The biscuit dough can be cut out and used like a sponge cake with pastry rings and used as if it were a layer of sponge cake for a layered cake.
If you want to make cocoa biscuit dough, you can follow the recipe using 35 g of flour and 25 g of cocoa.
If you fear that the egg taste might be too strong, flavor the dough with citrus zest, like lemon, for example, or add cinnamon powder.
For greater aroma and browning, you can pour 10 g of honey into the dough.
You can prepare the biscuit dough with rice flour, making a gluten-free paradise roll.
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