Basic recipe for Viennese biscuit - Wiener Masse
This is how I learned it a long time ago in school when we had cooking lessons… I didn't make it for a long time, because I always used recipes from coolka and forgot about this great way of making… but Ivonab reminded me when she recently put her recipe and video for biscuit.
Preparation steps
- Put sugar and eggs and salt in a bowl, then stir over a hot bath with a whisk for a few minutes until you get a light yellow mass that is about 40 degrees warm.
- Now stir this mass with a mixer for about 15 minutes until you get this foamy-creamy mass
- Add the flour and also mix it lightly with a whisk. Finally, add warm liquid butter and mix everything lightly. Not for too long so that you don't lose weight.
- Place in a paper-lined mold (bottom only) for baking. Shake the mass, do not grease the edges of the mold, so that the biscuit rises evenly. Bake for about 40-45 minutes at 190 degrees.
- Cool the biscuit and cut into three thinner crusts. The easiest way to do this is with a long knife that has teeth. First cut around the entire edge and then through the entire biscuit.
Serving
From these ingredients you can get three thinner cut cake crusts. The biscuit is very soft, fragrant and light, patience is definitely worth it with this procedure :-))
