Twice baked more delicious: different crisps(liang ci hong kao geng mei wei bu yi yang de yi da li cui bing )

Twice baked more delicious: different crisps

Introduction:

"What we're going to do today is" biscuits, "also known as" Biscotti. ". "Bis" means "twice" in Italian, which means the biscuit needs to be baked twice. After two times of baking, the moisture in the biscuit is basically evaporated, so this kind of biscuit is very suitable for long-term storage, and has strong water absorption ~ ~ in the traditional Italian Biscotti, it does not contain oil, so the taste is very crisp and hard. Because of this, the classic way of eating Biscotti is usually to mix it with coffee, soak it in coffee and eat it together. I still remember when I traveled to Italy, I could see this kind of simple and rough biscuit everywhere. I've done the oil-free version before, but it's not very popular with my family. Because our family teeth are not good, hard to eat up is really hard.. So this time it's a buttered version. The amount of butter is not much, but it makes the biscuit crispy and fragrant. The recipe of this biscuit is very simple. The stuffing can be matched at will. All kinds of nuts and dried fruits can be added. In addition, there are no big restrictions on modeling. Generally speaking, it's an easy snack for beginners to try! Add a lot of dried fruits and nuts, bake a full heart, when visiting relatives and friends, as a hand gift, is also an excellent choice

Production steps:

Step 1: prepare all kinds of raw materials, mix baking powder and low gluten flour in advance and sift 2 ~ 3 times;

Step 2: cut the dried fruits into small pieces with scissors, roast the dried fruits in advance and prepare the eggs;

Step 3: soften the butter at room temperature until you can easily press the fingerprints, add fine sugar and salt, and beat until the sugar is basically melted, showing a smooth state;

Step 4: break up the eggs in advance, then add them into the butter in several times, and stir evenly. Each time, wait until the egg liquid added in the previous time is completely absorbed, and then add the next time;

Step 5: preheat the oven 180 degrees. Sift in powder;

Step 6: mix well with a scraper, do not need to mix completely without dry powder;

Step 7: add the prepared dried fruit chips;

Step 8: add dried fruit;

Step 9: press and mix evenly with a scraper until there is no dry powder;

Step 10: move the dough to the baking oil paper and shape it into a square shape with a scraper;

Step 11: with baking paper, put the dough into the oven, middle layer, heat up and down, bake at 175 ℃ for 25 minutes;

Step 12: after baking, take it out and let it cool slightly, cut it into pieces with serrated knife, the thickness is about 1 ~ 1.5cm;

Step 13: put the cut biscuit in the oven again, 170 ~ 175 degrees, middle layer, up and down the fire, bake until the biscuit surface is golden and colored. Turn off the heat, simmer in the oven for a few minutes, take out, cool on the drying net, and seal.

Materials required:

Low gluten flour: 140g

Dried fruits: 50g

Various nuts: 80g

Eggs: 2 (gross weight about 110g)

Fine granulated sugar: 30g

Salt: a pinch (the amount twisted by thumb and index finger)

Aluminum free baking powder: 2G

Fermented butter: 30g

Note: 1. Don't overdo the butter, otherwise it will expand greatly in the baking process, and there will be a lot of broken slag after slicing; 2. The imported non aluminum baking powder should be selected for baking powder; 3. If the dried fruit is raw, it should be roasted or fried in the oven in advance. 4. The specific baking time should be adjusted according to the actual situation. The main thing to note is that the first baking time is not too long, the outer crust is almost. If it's too dry the first time, it's easy to chip. It's OK to bake the second time. If you feel it's not dry enough, you can bake it again.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Liang Ci Hong Kao Geng Mei Wei Bu Yi Yang De Yi Da Li Cui Bing