taste of the home-cooked biscuits all of our lives

 Today we're making a spongy, tall, juicy, and, really delicious.

it has an incredibly tender inner and that taste of the home-cooked biscuits all of our lives, the ones that grandma used to make. 

This recipe I saw it long ago to Jose de Aisha Kadisha, and since the first time I did it we loved it at home, I don't know how many times we've prepared it already! It's one of our favorited biscuits, 

there's a very- very- very spongy biscuit left, and it's very simple to do prepares without regret ingredients. 

I encourage you to prepare it, too, write a prescription

! What ingredients do we need to make this biscuit? 4 eggs size L (large) Two glasses of sugar 1 glass of milk 3 glasses of flour 1 glass of sunflower oil One spoonful of yeast Two little spoons of vanilla scent pinch of salt glass sugar 

 The glass we use to measure is a glass of water 

 VIDEORECE of convent biscuit: 

Convent , the biscuit plus ESPONJOSO and easy without weighing ingredients.

 I invite you to visit my YouTube channel, there you can comment or ask me your doubts, subscribe or watch more video recipes on the channel. 

As the cake is made: step by step of the preparation. 

1. White eggs: In a broad bowl we lay eggs, a pinch of salt and sugar. 

We batted with the rod blender, at strong speed, until the mixture takes a bleached colour, is very creamy and has significantly increased its volume We have to be patient, it'll take about ten minutes to beat, but this step is important for us to have a spongy,

 juicy cupcake left 2 Add liquid ingredients: 

And while we're going to beat, slowly, in the shape of thread and now beating at low speed, we're adding the liquid ingredients: oil, milk and vanilla flavour 3 flour and yeast: When the liquids are integrated, we also add flour and sieved yeast, and we mix, now by hand, making smooth and envelope movements, until we have a homogeneous mass without lumps. 

4 Mold and baking: 

We grease a mould or we stretch it with baking paper, and we pour it into it. For this biscuit, it's ideal to use a circular mould of about 22 cm diameter, preferably dismantling to facilitate the un shaveling. 

Let's put the oven in, previously warmed up, and bake at 170° C until the cake is cooked. Time depends a lot on the oven, but for you to have guidance, in my case it was about 55 minutes. 

To know if it's cooked prick with a toothpick in the middle of the biscuit when it's clean, it's ready. Serve We pulled out of the oven, let it cool over a grill and, once it's cold, we'll un mop and sprinkle the cake with glass sugar. spongy convent cake My advice and other options: 

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Try to have the ingredients ready for a while before you start with the recipe, it's advisable to be at room temperature. Insert the cake on the grid at half-height, bake in heat up and down and, very important, don't open the oven door until you think it's already baked because,

 if you open too soon, your biscuit could sink down the center. If you like home cookies, you have a lot of easy recipes and a lot of options to prepare them. Among my favorites are this chocolate biscuit, the classic lemon cupcake and the cream biscuit, I invite you to try them!! And here I leave you the image of the first convent cake I made at home, a while ago. This one I did in a 24-inch mold, 

it was super tender and fluffy: Biscuit recipe.