[Music] >> SALLY: Hello! Welcome to Sally's world! Today there is a basic video. I said I would like to record all types of dough, all basic recipes as a basic video. Because then I can answer your questions. Today there is a biscuit in my video. Because I've never really accepted the biscuit as a basic. So we will prepare a biscuit dough or a biscuit mass. I always have to correct myself. Colloquially, dough goes with everything. But in principle, a dough is everything that can be kneaded, and a mass is everything that can be stirred. Therefore sponge cake, but shortcrust pastry, yeast dough, batter, fire batter and so on. It's like this with the biscuit: The biscuit is really popular for cakes. But it is also used for biscuit rolls, for example. And it's just a super fluffy cake that 's really just three ingredients , which are eggs, sugar, and flour. And then you can change the whole thing nicely.
I add a pinch of salt, with cocoa, with lemon zest. And you can really bake this sponge cake in minutes and have just the perfect, super fluffy cake. The sponge cake is like this: You have four parts egg, two parts flour and two parts sugar. This means that even if you don't have a recipe ready, you can simply remember this formula or you can simply say: Two parts egg, one part flour, one part sugar. So just twice as much eggs as sugar and flour. And then you really already have it and can simply prepare the sponge cake at any time. Today we are making a standard sponge cake, i.e. very light, a chocolate sponge cake and then I will show you the alternative with coconut blossom sugar and the alternative with birch sugar. I won't show you the alternative with half the sugar now. Because in the biscuit you simply need the sugar because of the volume, so that the egg mixture can be whipped up nicely. And if you then simply reduce the sugar, you simply lack the volume.
And it's the same with the biscuit: no baking powder is used, because it's simply stirred for a super long time. I've put together the ingredients here. As I said, I'll do the whole thing four times. And you have to know: A size M egg is about 50 grams. That means if you have four eggs, you have 200 grams of egg. And then you calculate half of it for the sugar , i.e. 100 grams, and also 100 grams of flour. With the chocolate biscuit I only do it by replacing about 30 grams of flour with cocoa. And that was basically it. A pinch of salt is always included. And I can then refine it with Tonka Wonka or with Tonka bean abrasion. I can dress it up with vanilla extract , lemon or orange zest , liqueur or whatever. Those are the basic ingredients. And now it starts. Very important, before you start baking and stirring: Firstly, you arrange the ingredients and weigh them beforehand, and secondly, you heat up the oven right now.
Because the biscuit has to be put in the oven immediately after stirring. So preheat the oven! It is now important for the biscuit that the eggs are at room temperature. And that's actually how I do it: When I buy eggs, I store them at room temperature. It always says: "To be cooled from: … To be used up by: …" And that's why I store them at room temperature. And eggs are in constant use with us anyway. That means we always have them fresh.
And leave them really nice and warm so that they simply open up more voluminously. In old recipes you can often see that hot water is added. But you don't really need that. And, as I said, there is no baking powder, because everything is stirred for a super long time. Now here I have the eggs, the sugar, and the salt. And with biscuits, there is either the one-pot or two-pot method. That means two cauldrons would mean I whip the egg whites separately and the yolks separately. But in principle you don't need it. I used to do it too , it's in the book, too, in my old one, in my very first one. But you really don't need it if you stir the egg mixture long enough. And by long I mean really long. That means you can really stir them for about 15 to 20 minutes until the mass is almost as stiff as beaten egg whites. It won't get that firm, but stir for a really long time. That also means, if you have a hand mixer, stir for a very long time.
I'll just add a bit of Tonka Wonka to the standard biscuit here and turn on the machine. I'll be preparing the chocolate biscuit at the same time, simply in a separate machine, and I've already prepared my cake rings here. I'll bake 20 cm right now, but you can also bake a 26 cm from the amount, depending on how high you want the biscuit to be. Or you can also use it to bake a sponge cake plate, which is simply nice and voluminous and also just nice and airy. And now it's just a matter of stirring. [Music] This is how the crowd looks really perfect! Right, really nice! Now you no longer need a food processor or a hand mixer. Because the rest is just made and prepared like that. So. I'll take the flour now.
I'm doing now – no, wait. I take the flour. I'll make the light dough first. This must now be sieved in any case, so that there are no lumps. [Music] And now it's best to fold it in very carefully from the outside in with the whisk. [Music] And now it's super important not to stir, but to fold in very, very carefully and only for as long as is necessary so that no flour particles can be seen. And don't knock on the edge of the bowl! Because you have really laboriously suppressed, stirred in the air. And now when you tap the edge of the bowl, you just tap the air out again. That would be a shame. And now, as I said, simply bake in the baking ring. And I just really like baking in baking rings, because on the one hand the dough doesn't have to bake that long, so you really save 20% of the time. This means that if you make my recipes in general and have a springform pan, for example, you really have to calculate a longer baking time.
And on the other hand, the dough bakes more evenly and does not tear at the top. That means that this dome in the middle, which can then tear at the top, doesn't even form in the first place . Pass by nicely. And as I said, I've already stirred the second one. Then I can bake both at the same time. I always find that really good with 20 cm diameters. And you will see, the cake will be super fluffy without any baking powder. Here I am now making the chocolate version. [Music] You know, Biskuit, these are just such satisfying moments that you just can't describe in words – not in words. It's easy… You have to prepare it. Pass and then – very important! – Bake in a preheated oven. So don't leave the biscuit here now, it has to go straight into the hot oven. Otherwise – great, did I spill it now? Otherwise it loses all the air that you snuck in. I think that's one of the mistakes that many people make that they ignore.
No, you have to preheat the oven first and then bake it straight away. And here it is like this : I'm going to bake it at 180°C top/bottom heat. When I bake a sponge cake plate, I bake it very hot at 210°C top/bottom heat and very quickly so that it simply doesn't dry out. But here I don't want the surface to burn. Therefore really 180°C. [Music] Now I come to the two alternatives, because people keep asking, "Can I replace the sugar? Can I swap it out? Can I reduce it?" That's why the biscuit is now also available with coconut blossom sugar and, as I said, with birch sugar. Personally, I have to say that cake is a candy.
And I think that if everything is in moderation and not in bulk, then it's okay to simply sin and eat something sweet , especially if you eat a balanced and healthy diet. And when I eat a dessert, I eat it as a candy and then I also know that it contains sugar. That's why I'm not really a big fan of sugar reduction or sugar substitutes, because I often have the feeling that people think that there is no sugar in it or no white sugar, but a substitute sugar, or there is less sugar in it , you can eat more. And, I think that's just the wrong message. And with coconut blossom sugar, for example, it's often said to be a great, healthy alternative to white sugar.
But you also have to know that coconut blossom sugar has almost as many calories as white sugar. It is also simply the case that coconut blossom sugar – it is said that the sugar and blood sugar level does not rise as quickly and does not fall as quickly either, but you have to know that there are still calories, it is still sugar and above all coconut blossom sugar is simply an imported product. So it doesn't grow with us, it just comes from further away. And then you have to know that it also simply puts a strain on the environment.
And there are healthier and more regional alternatives with sugar beet syrup or with date syrup – no, dates are not from here either. So it's really always like this: You just always have to weigh up what you want. And I simply believe that you should consider all aspects and not say that coconut blossom sugar is now super healthy. Because I think the environmental aspects are important too. The problem with birch sugar for me is that it's not a natural product and it has fewer calories and they also say it's supposed to be good for your teeth. But let's be honest, I don't exactly care for my teeth with a biscuit. There are probably healthier alternatives out there. And that's why, if you do something like that, enjoy doing it and try it out.
But always keep in mind, you are eating a cake or a piece of cake. And I don't think you should pay attention to health aspects. Except… Except – and I have to say that. Unless you have to be healthy. For example, if you're diabetic, I think it's important to know how to swap out and replace sugar. But for me, as a normally healthy person, I'll say it now, who eats consciously, I just bake with sugar. And it comes from the region and then nothing has to be imported. And sometimes I use coconut blossom sugar because it just tastes nice and malty and tastes like caramel. But I never actually use birch sugar . Then I just eat an apple. Yes. OK. I'll show you anyway, so we can have that too. And I had also made an almond sponge before and there were these sugar alternatives, sugar reduction and so on. You are welcome to take a look and I always offer it for you. But I thought it was important to address the aspects. [Music] Hi Aylin! >>AYLIN: Hi! >> SALLY: If you walk through the picture, you have to wave! So now please do it again.
>> SALLY & AYLIN: Hi! >> SALLY: We're going to use a very old-school hair sieve. And now fold. So this is the mass with birch sugar. Visually you can see no difference. [Music] What I'm going to do here now – mh, I made one dough with tonka and one with vanilla. I'm doing it now with lemon zest. It's also very tasty! A little. Ui! Wow, wow, wow, wow! And then in here too! Wow, that looks so pretty! By the way, I had to adjust the baking time again. I had 20 minutes. Of course it was far too little. But I didn't want to overdo it at first.
And it was a total of 30 minutes. Of course it depends. Once in the oven. Then it depends on the baking form. Then it depends on how big the diameter is. But now with the 20cm molds it was really 30 minutes at 180°C top/bottom heat in the middle shelf. And it is also important not to open the oven door too early. Because otherwise it will sink again, the biscuit.
There is also a golden rule of thumb. The golden rule of thumb says: only open the oven door after at least two-thirds of the baking time! Well, if the recipe says – I don't know – 30 minutes, then really only open it after 20 minutes at the earliest. So really let two thirds of the baking time pass before you open it so that the cake doesn't collapse. And it's best not to open it at all, but rather have a look visually. Most of the time you can see it. This is now the mass with coconut blossom sugar. You can tell by the color and the scent. I don't add any vanilla extract or anything like that because it would get lost a bit. Murat! Come in! Murat! Murat! Murat! Have you pissed off Sturmi now? >> MURAT: No.
>> SALLY: No? >> MURAT: I'm going to Mannheim now. >> SALLY: Really? >> MURAT: Yes. >> SALLY: Are you going to save the world? >> MURAT: Yes. I'm going to the store in Mannheim now. >> SALLY: Murat is making his regulars' table in Mannheim again. >> MURAT: Yes. So… >> SALLY: "In the store" means in our shop. >> MURAT: Exactly, I'm going to our shop in Mannheim now. Because I think the audience is already waiting for me. >> SALLY: Of course, they wait! >> MURAT: Yes. >> SALLY: They came all the way for you.
>> MURAT: We can have a nice coffee there. >> SALLY: Yes. >> MURAT: Okay. So have fun you! >> SALLY: Yes, Murat is always in Mannheim and I'm always here. I'll hold the fort here. >> MURAT: Bye! I'm back about… >> SALLY: I'm making a basic recipe right now, biscuit. >> MURAT: Ah okay. I'll be back at 6 p.m. >> SALLY: Okay. You don't do that in front of the camera! Oh, oh, oh! [Music] As I said, portion one is already baked. And after 25 minutes I did a chopstick test, that is, I simply stuck a toothpick into the middle of the highest point, and there were still a few crumbs on it, and then I let it bake for another five minutes. Now I got him out. He's been standing here for about five minutes now. And now I'm going to lift the cake straight out so that it just gets a nice, smooth surface.
OK? So very carefully, so that the edge is nice, loosen along the edge with a baking pan knife. [Music] And I'll just let it cool down completely. I just cover it with a cloth so it doesn't dry out or fall on it. And then I'll show you the perfect – hopefully perfect sponge cake. [Music] So I took out the biscuit bases after baking and then let them cool down in the ring. Now I have removed the ring and the baking foil underneath. And now they are done. And in principle, you can prepare biscuit bases really well. You can freeze them. And I find it really practical, because you really only need the three ingredients: eggs, sugar and flour. And you only have 100 grams of sugar in such a cake. And that's really not much. It is baked quickly. However, I also love other types of dough, such as almond sponge oil dough, because they are simply super moist. But this one is super quick to make. And then you can slap some cream on it and you have a brilliant cake.
I'm cutting one up now. Wait. Which was which now? This is the chocolate cake. This is the normal one. Then there is the one with coconut blossom sugar and the one with birch sugar. So. And then you can cut them nicely after baking and cooling . It is best to leave it for a day, but cover it so that it is easier to cut through. Then it won't crumble like that. And then – look there – you have the perfect biscuit. Do you hear the? Oh! >> JOSH: Cool! >> SALLY: And it's with Tonka Wonka. I smell that. Wow, is it airy and fluffy! Yes, that's actually it. Incidentally, many also take starch with them into the biscuit. But you don't have to. This will make it a bit more fine-pored, but it will also dry faster. And now I would like to tell you very much – I want to tell you where I got all the basic knowledge from, this high art of confectionery.
Because there is one person in my life from whom I learned everything and from whom I simply copy everything. And I look up at him and… Freddie, please come! Please, please show yourself! I just want everyone to know that I learned how to bake from you. [Applause] Please just come now! [Applause] Don't always be so humble! [Applause] Now just get in front of the camera! [Applause] He's always hiding behind the camera [Applause] and he's had his baking talent for years >> FREDERIC: Yes, yes.
That's a long time ago. >> SALLY: just hidden. And I just wanted you guys to know in this basic biscuit recipe video that he's the man who creates all the recipes. >> FREDERIC: Yes, where would you be today without me? >> SALLY: Yes. Thanks! [Music] >> FREDERIC: Hello! Welcome to Sally's World! >> SALLY: Hey, yo, what's up? >> FREDERIC: It tastes good. Just like I did right here when I met you. >> SALLY: Ah, perfect! Yes! [Music] >> FREDERIC: May I listen too? >> SALLY: Yes. >> FREDERIC: Whoa! >> SALLY: Oh! >> FREDERIC: Whoa! >> SALLY: Shall we bake a cake? >> FREDERIC: No! Yes! >> SALLY: Shall we bake a cake? >> FREDERIC: You know I taught you the art of cake back then. >> SALLY: Yes! >> FREDERIC: I was in Japan for years.
>> SALLY: I know. >> FREDERIC: I climbed a lot of stairs and baked a lot of cakes. >> SALLY: Yes. We're going to bake a cake. So that was the basic video, the basic recipe. And I got the 1-1-2 method or the 2-2-4 method from him. And from this you can now create all cakes. But you can just stop by Freddie for that. Because he has everything on his channel. >> FREDERIC: And also your baking book. >> SALLY: Yes. >> FREDERIC: Detailed, detailed with scales of difficulty that you added to me. >> SALLY: Yes. So, if you want to see more basic videos, just write it down and I'll be happy to work through all the other doughs for you. Maybe you can write what I should do next.
The recipe is available from Freddie, but also on sallys-blog.de or in my app. >> FREDERIC: That only applies to you. >> SALLY: Oh, I just wanted to browse you. >> FREDERIC: I only make wedding cakes. >> SALLY: Yes, just wedding cakes. >> FREDERIC: Yeah, I'm just doing… >> SALLY: Always call Freddie for inquiries about wedding cakes. >> FREDERIC: Yes, let's just say I need about two hours of lead time.
>> SALLY: Yeah? >> FREDERIC: I'll have something ready afterwards. >> SALLY: And then with figure? >> FREDERIC: Yes, figure… Is it called a figure? I would say it's wax. >> SALLY: I have the next video idea for you! You bake a wedding cake. And a Harry Potter cake. >> FREDERIC: Wait a minute. >> SALLY: And a Harry Potter cake. >> FREDERIC: I have to go back. >> SALLY: Okay. >> FREDERIC: I have to go back to Cologne. >> SALLY: Bye! Oh! >> FREDERIC: A Harry Potter cake and video? [Music].