Biscotti, my favorite crispy Italian, the same as Starbucks(wo zui ai de yi da li cui bing xing ba ke tong kuan o )

Biscotti, my favorite crispy Italian, the same as Starbucks

Introduction:

"Biscotti, also known as Italian coffee biscuit, has a strong taste because it needs to be baked twice. It's usually served with coffee, tea or milk. Different from the general biscuit method, first shape the dough into long strips and bake it for the first time, then cut it into oblique slices and bake it for the second time to make crisp and hard biscuits. Biscotti's ingredients range from the most traditional anise and almond flavors to improved chocolate, cherry or vanilla flavors. I prefer traditional taste. The traditional Biscotti is based on cream, sugar, eggs and vanilla flour. I have made some improvements on the original basis, replacing butter with olive oil and removing vanilla essence, which is more healthy. After I improved the crispy Italian, every time my girl and fruit can be sought after. Whether it's breakfast, afternoon tea, or friends gathering, it's a good snack with tea or coffee. Especially suitable for OL as a snack. Don't worry about the high heat! [Biscotti] ingredients: 200g low gluten flour, 70g eggs, 100g sugar, 80g almonds, 4G salt, 5g baking powder, 20g olive oil (it's only when you put the materials together that you want to take a picture, so there's only one big picture) surface brush: appropriate amount of egg liquid, first baking: middle layer, 160 degrees, 40 minutes, second baking: middle layer, 135 degrees, 30 minutes. I stitched the details together and couldn't upload them. I deleted the leaflet. There are no detailed drawings

Production steps:

Step 1: mix all the ingredients except eggs, and the almonds need to be chopped up in advance

Step 2: add the egg mixture and stir well to make a dough (the dough will be sticky at the beginning). Put the dough on the chopping board and make it into a long strip. Put in the baking tray, brush a layer of egg liquid on the surface, and bake in the oven. Middle layer, 160 degrees, bake about 40 minutes, until the surface is slightly golden

Step 3: take out the long dough after baking, cool slightly, and cut into 1cm thick slices

Step 4: arrange the slices on the baking plate and bake at 135 ℃ for about 30 minutes until the moisture in the biscuit is dried

Step 5: a cup of tea, two pieces of crispy Italian dry, in the afternoon so relaxed to send!

Materials required:

Ingredient: low gluten flour: 200g

Eggs: 70g

Almonds: 80g

Olive oil: 10 g

Seasoning: sugar: 100g

Salt: 4 g

Baking powder: 5g

Notes: Tips: 1. Biscotti needs to be baked twice. The first time is for shaping and the second time is for drying the moisture in biscuits. 2. After the first baking, the dough needs to be cooled slightly before slicing, otherwise it will break up when slicing. 3. At the beginning of the dough, the dough is very sticky. At this time, you can use a tool (such as the end of a rolling pin) to stir slightly until the dough just doesn't stick. Do not over knead the dough. 4. Biscotti is a very hard biscuit, suitable for dipping in liqueur or espresso. The color difference between the top and bottom of the biscuit in the picture is not a quality problem, it is due to the limited shooting conditions, it is due to the light. Shooting is my hard injury!!

Production difficulty: simple

Process: others

Production time: one hour

Taste: other

Chinese PinYin : Wo Zui Ai De Yi Da Li Cui Bing Xing Ba Ke Tong Kuan O