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Biscuit dough: perfect for spectacular desserts


Biscuit dough

Biscuit dough is a preparation that is as simple as it is versatile, perfect for making truly spectacular sweet rolls.

Biscuit dough is a basic pastry preparation , often considered too complex in the eyes of less experienced people only because the desserts that use it have a very refined and elegant appearance. In reality, except for small variations, biscuit dough includes 3-4 ingredients, all normally present in our kitchens: flour (but also starch for a gluten-free version), eggs and sugar to which flavorings can be added as desired.

But then where is the secret of preparing biscuit dough for sweet rolls? The first is cooking which must be quick and at high temperatures, while the second is humidity. Rolling it while hot, covered with baking paper and a damp cloth is essential to prevent the biscuit from crumbling. At this point all you have to do is get to work!

Biscuit dough
Biscuit dough

Preparation

How to prepare the biscuit dough recipe

1

Line a 30 x 40 cm baking tray or baking tray with baking paper and set aside.

2

Break the eggs into a bowl (even the one with a stand mixer fitted with a wire whisk) and start whipping them with an electric whisk.

3

When the mixture is semi-whipped, add the sugar and vanilla.

4

Put the electric whisk aside (or turn off the mixer) and add the sifted flour , mixing delicately from bottom to top with a spatula.

5

Pour it into the pan prepared initially and bake at 220°C for 8-10 minutes , until the surface is golden.

6

As soon as it comes out of the oven, turn it upside down onto another sheet of baking paper and gently remove the one at the base and then simply put it back on to cover. Also cover with a cloth and roll up : this way when you go to fill it you will be sure that it does not break.

Here is a short video with all the steps to make this basic pastry recipe. Some people also add oil to the mixture. Since in reality this recipe is nothing more than a sort of sponge cake, we don't use it and the result is still perfect.

    How to fill the biscuit dough?

    Biscuit dough, or biscuit, is the basis of one of the most famous Christmas desserts: the tronchetto . During other periods of the year, however, it is possible to offer it in other delicious variations. The first to come to mind, as well as one of the simplest, is the Nutella roll . For simplicity's sake, the one with jam follows.

    A slightly more elaborate version is the strawberry roll perfect to serve at the end of a meal or as a birthday dessert during spring. An evergreen, however, is thecream roll , simple to enrich with fresh seasonal fruit, or the lemon one which, with its fresh taste, is perfect to conclude particularly substantial meals.

    Conservation

    Biscuit dough has different shelf life depending on use. If you use it as a sponge cake, you can also prepare it one or two days in advance, keeping it well covered with cling film. If, however, you wish to prepare stuffed rolls , then use it as soon as possible to take advantage of the humidity.

    Read also
    Gluten-free biscuit dough

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