Biscotti
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Different from ordinary biscuits, the original text of this Italian shortbread is Biscatti, which means that it must go through two baking processes to completely dry the water and blow it to show the characteristics of being hard and crisp. What's more special is that there are all kinds of fragrant nuts staggered among them. Simply eating it in your mouth is enough. For example, if you dip it in its good partner Espresso, you can better appreciate the multi-layered taste of biscuits, nuts and coffee. "
Although Ms. Meng said, "Pistachios and macadamia beans can be replaced with any nuts," he still wanted to be as close to the original as possible. Because the nuts are different, the taste will naturally be very different. "All kinds of nuts in the dough do not need to be roasted before making them." That's raw goods. However, raw peanuts and walnuts are readily available, but unprocessed pistachios and macadamia nuts are hard to find. Going online for such a small amount seems too costly. After some entanglement, I decided to go back and get some cooked goods that I can see everywhere to fill up the number. Of course, it is best to use the original flavor, otherwise the taste of the biscuits will be changed.
I continued to use Rodolfin and never tested its temperature. However, the temperature is still relatively constant after baking twice, at least not like the mechanical temperature-controlled oven-the fire is large, and it may be baked inadvertently. Set the temperature and set the time, then, there is no need to adjust the firepower or time midway. The timing is over, and the effect seems to be very good. What is unaccustomed to is that every time the oven is out of the oven, there will always be condensation on the inner wall of the oven and the right door. The mechanical temperature control oven used before does not seem to have such a situation, which probably means that the oven door is well sealed. However, after baking, there is one more process-to wipe off the water droplets, and to close the oven door after the water vapor evaporates. So, don't patronize freshly baked biscuits. . . . "
Although Ms. Meng said, "Pistachios and macadamia beans can be replaced with any nuts," he still wanted to be as close to the original as possible. Because the nuts are different, the taste will naturally be very different. "All kinds of nuts in the dough do not need to be roasted before making them." That's raw goods. However, raw peanuts and walnuts are readily available, but unprocessed pistachios and macadamia nuts are hard to find. Going online for such a small amount seems too costly. After some entanglement, I decided to go back and get some cooked goods that I can see everywhere to fill up the number. Of course, it is best to use the original flavor, otherwise the taste of the biscuits will be changed.
I continued to use Rodolfin and never tested its temperature. However, the temperature is still relatively constant after baking twice, at least not like the mechanical temperature-controlled oven-the fire is large, and it may be baked inadvertently. Set the temperature and set the time, then, there is no need to adjust the firepower or time midway. The timing is over, and the effect seems to be very good. What is unaccustomed to is that every time the oven is out of the oven, there will always be condensation on the inner wall of the oven and the right door. The mechanical temperature control oven used before does not seem to have such a situation, which probably means that the oven door is well sealed. However, after baking, there is one more process-to wipe off the water droplets, and to close the oven door after the water vapor evaporates. So, don't patronize freshly baked biscuits. . . . "
