Two Baking is More Delicious: Different 【italian Shortbread】

Name: Two Baking is More Delicious: Different 【italian Shortbread】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g Low-gluten flour; 50g Various dried fruits; 80g Various nuts; 2 (gross weight about 110g) egg; 30g Caster sugar; A handful (the amount of twisting the thumb and index finger) salt; 2g Aluminum-free baking powder; 30g Fermented butter

by Warm blue 0429

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Today we are going to make "Italian shortbread", also called "biscotti".

"Bis" means "two times" in Italian, which means that the biscuit needs to be baked twice.

Since the moisture in the biscuits has been basically evaporated after two baking, this kind of biscuits is very suitable for long-term storage, and it is very absorbent~~

Traditional Italian biscotti does not contain oil, so it tastes very crisp and hard. It is precisely because of this that the classic way of eating biscotti is usually paired with coffee, steeped in coffee, and eaten together.

I still remember that when I traveled in Italy, I could see these simple and rough biscuits everywhere.

I have made the oil-free version before, but it is not very popular with my family. Because our family's teeth are not good, it is really hard to eat hard. .

So this time I made a version with butter.

The amount of butter is not much, but it makes the biscuits crispy and flavorful.

The method of this biscuit is very simple, the fillings can be matched at will, and all kinds of nuts and dried fruits can be added. In addition, there are no too many restrictions on the shape or anything. Generally speaking, it is a relatively easy-to-use snack. Novices can give it a try!

Add a lot of dried fruits and nuts to bake a full heart. It is also an excellent choice as a souvenir when visiting relatives and friends! "

Ingredients

140g Low-gluten Flour
50g Various Dried Fruits
80g Various Nuts
2 (gross weight about 110g) Egg
30g Caster Sugar
A handful (the amount of twisting the thumb and index finger) Salt
2g Aluminum-free Baking Powder
30g Fermented Butter

Two Baking is More Delicious: Different 【italian Shortbread】

1. Prepare various raw materials, mix baking powder and low-gluten flour well in advance and sieve 2~3 times;

Two Baking is More Delicious: Different 【italian Shortbread】 recipe

2. All kinds of dried fruits are cut into small pieces with scissors, dried fruits are roasted in advance, and the eggs are scattered and prepared for later use;

3. After the butter has softened at room temperature to easily press your fingerprints, add fine sugar and salt, and beat until the sugar is basically melted and presents a smooth state;

4. Beat the eggs in advance, then add them to the butter in portions and mix them evenly. Each time, wait until the egg liquid added in the previous time is completely absorbed before adding the next time;

5. Preheat the oven 180 degrees. Sift into the powder;

6. Use a spatula to mix slightly, do not need to mix until there is no dry powder;

7. Add the prepared dried fruit pieces;

8. Add dried fruit;

9. Use a spatula to mix evenly until there is no dry powder;

10. Move the dough onto the baking oil paper and use a spatula to shape it into a rectangular parallelepiped;

11. Connect the baking paper together, put the dough in the oven, middle layer, upper and lower heat, bake at 175 degrees for 25 minutes;

12. After baking, take it out and let it cool, cut into pieces with a serrated knife, the thickness is about 1~1.5cm;

13. The cut biscuits are put into the oven again, 170~175 degrees Celsius, middle level, upper and lower fire, bake until the surface of the biscuits is golden and colored. After turning off the heat, let it simmer for a few minutes in the oven, take it out, and let it cool on a drying net, then seal and store.

Tips:
1. Don't beat the butter too much, otherwise it will swell very much during the baking process, and there will be a lot of scraps when sliced later;

2. Baking powder should choose better imported aluminum-free baking powder;

3. If the dried fruits are raw, roast or fry them in the oven in advance. The type can be changed as you like;

4. The specific baking time should be adjusted according to the actual situation. The main thing to note is that the first baking time should not be too long, and the outer layer will be crusted. If it is too dry for the first time, it will break easily when slicing. The second baking is fine. If you feel that it is not dry enough after baking, you can go back to the stove and bake it again.