Biscuit dough recipes


Biscuit from the flour of durum wheat
3.1k - 50м 8
Because I care about their figure and health, they prefer not to use flour. Flour from durum wheat, a good replacement! Try it and you! You will not regret.
Biscuit "La Gioconda"
1.8k - 45м -
This cake contains quite a few sugar, almonds, a teeny bit of flour and oil. So it turns out very tender and soft. In most cases it is used for rolls, as prepared it is very soft and elastic. Also, this cake is a perfect base for desserts! Biscuit "La Gioconda" is different from all other types of biscuits because it is not whipped eggs with sugar, and with almond-sugar powder 1 :1. "Mona Lisa" traditionally baked in a very thin sheet and a very short time. The result is a flexible porous sponge. This cake has two remarkable properties: it is easily rolled into a roll without cracks and breaks (especially if you added butter), and it absorbs much of the syrup, taking it taste, it does not crumble, do not soak, not crushed under the weight of the cream. This cake stays fresh a long time.
Gluten-free mint cake
1.5k - - -
The recipe was born spontaneously. Imagine: December 31, 5 p.m., and the husband asks for something sweet tea for new year's table. I have it on a gluten-free diet, I had to quickly rectify the situation to please.
Rice chiffon cake without gluten
1.3k - 45м -
Recipe found on the Internet. Corrected. Observed and made conclusions. Very important: protein fluff is correct; the yolk should increase in volume by 2.5-3 times; - cakes bake not thick, it is better to bake two; centre slightly to release from the dough, more dough to move to the edges. The middle is baked longer and does not have time to rise, though baked through. I got a very lush, vkusnyuschy cake. Tenderness is incredible. Loose. Height 5 cm. I think that even healthy people gluten, like very much. And for people not carrying it-a godsend. Recommend!
Biscuit "La Gioconda"
1.3k - 40м 14
Almond biscuit "La Gioconda" is most often used for making cakes, rolls, and desserts.
Biscuit "Mustard"
1.2k 3 - -
Biscuits on the website a great many, but this is not found, if not, sorry... Very easy to make, and the color - the sun, immediately uplifting.
Chocolate cake without eggs
1.2k - - -
...and a cake from him))
Lenten chocolate cake
1.1k - 30м -
Lenten chocolate cake without eggs and dairy products. Lush, velvety, tender, and moist.
Delicious cake
1k 4 40м -
When he was very young (10 -12 years), decided to make mom a gift for her arrival from work. To bake a cake. With the cakes. I did not succeed (as it turned out later, much little flour added). Mom came home from work and saved the cake. I gently slipped the recipe, which I use to this day.
Cake of boiled condensed milk
1k - 30м 4
Offer a recipe of biscuit of boiled condensed milk. The recipe is very simple. Suitable as a base for the cake. It turns out it is soft and lush. Last year I worked in a pastry shop and I liked this recipe, so I of course took it in his piggy Bank. Try it, maybe you'll like it!
Poppy seed sponge cake
1k - - -
Hello! Today I propose to prepare the air poppy seed cake. Among all tested me earlier recipes poppy-seed biscuit, THIS appears to be the most airy and delicate! All the others turned out heavy. So here's all the details about my favorite poppy! My form with a diameter of 21 cm.
Mango chiffon cake
1k - 75м 12
Continue to share with you his "Biscuit collection". So, I introduced you to the classic and chocolate chiffon cake (give links below). In the arena of Fruit chiffon cake! Fragrant, airy, Sunny, tasty... not the whole list of such epithets, which he deserves! Mango puree can be replaced by peach, nectarine, apricot or Apple, in General, a large space for imagination.
Cake "Proletarians of all countries, unite!"
1k - 70м 6
A very quick cake to may 1. A little, lean.
Coconut chiffon cake
1k - - -
If you have one coconut in an hour you'll have to drink tea with a cake.)) And yet, this cake, like all chiffon, it turns out a little moist, not completely dry and you can eat just like that, without the cream and impregnation.
Oil cake
1k - 50м 8
Oil cake Flo Braker pound cake. Based on the sponge cake, invented by pastry chef Flo Braker, author of the books the creation of American and European baking, named in honor of the hostess. Was recognized as one of the most delicious cupcakes oil in America. Really, the cake is worthy of the highest praise: not too oily, air-soft, beautifully porous, fragrant, it is ideal for simple cakes and biscuit cookies, and a complex multi-layered cakes. For hedging in this recipe was taken from the baking powder (always do), but you can try without it. In the photo he missed cream, soaked in a syrup (about cream from two sides is particularly noticeable, the humidity) and slightly decorated. Who cream a little, and can be cut into 3 parts.
Orange sponge cake
0.9k - 60м 15
Economical recipe quite low in calories, easy to prepare and excellent result. You can bake in a muffin or cake.
Gluten-free Christmas coffee cake
0.9k - - -
My experiments with gluten free baking continues. Wanted to surprise my husband with a new recipe for Christmas. A little bit about it already written in the diary, but at the request of Lena (Denilena) publish this recipe.
Biscuit in hot milk
0.9k - - -
Reading the ingredients, you might think boring, no flavor biscuit. The name, however, already anticipates what sets it apart from any other cake, making it truly unique not so much in taste sensations, but also with its distinctive softness and ease in cooking. Tomorrow is a holiday "international children's day," bake a cake, RUB your favorite cream and delicious gift is ready! (although it is self-sufficient without the cream)
Lean lemon sponge cake
0.9k - - -
Lemon sponge cake without eggs and dairy products. Delicious, fragrant, lush, humid.
Biscuit with chocolate and cranberries
0.9k - 60м 40
Biscuit for tea with delicious toppings!
Biscuit "Madera"
0.9k - 60м 10
I want to share the recipe of sponge cake, which is very useful if you are preparing a shaped cake. In my case I was preparing a cake in the form of figure 2.