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111.8 هزار بار بازدید -
3 سال پیش
-
#ChocolateBiscotti
#ChocolateBiscotti #ItalianSnack #Biscotti
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✔ If you want to watch high-definition, click the bottom right of the video to change it to HD high-definition.
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Instagram: sue____l
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========================================================
Hello
It's a snack "Biscotti" made to go on a picnic with my husband at the park.
It's a nutty, and crispy perfect balance, so I strongly recommend it.
It's not too sweet, so don't reduce the sugar. Just make it.^^
The snack part is light, so if you coat it with chocolate, it goes really well!
Let's enjoy the Autumm by making lovely Italian snacks, Biscotti!
If you have any questions, please comments. Your review is love!
✔Ingredients for 19~21 biscottis
220g Cake flour or all purposed flour
100g Whole wheat flour
20g Cocoa powder
Baking powder. 4g. Baking powder.
2Eggs
125g Caster sugar
2g Salt
100g Melted butter
90g Almond slices
Dark Cover 100g Dark Chocolate/White Cover 100g White Chocolate
✔ If you use 100g of "Coverure", 10 biscotis are complete.
✔Bake the preheated oven at 165-170°C for 30 minutes, cool it down, cut it, bake it for 10 minutes, and turn it upside down for 5 minutes again. (The temperature may vary greatly depending on the oven you use, so please refer to it and judge it as a roasting color.)
If you use ✔ coated chocolate, you don't need tempering. You can mix half and half with the coverage. But if you want a high taste, I recommend you to cover it up.
The exact temperature of the covered chocolate is marked on the chocolate wrapper you usually use.
(Melting/Crystallization/Manual working)
Dark chocolate
55-58°C/28-29°C/31-32°C
Milk chocolate
45-48°C/27-28°C/29-30°C
White chocolate
45-48°C/26~27°C/28~29°C
There are various ways to temper. I'm not a professional chocolatier, so it's hard.^^; I melt the microwave for 1 minute and 30 seconds, more heat by 10 seconds, check the temperature, add additional cut chocolate, lower the temperature (using an ice pack), and turn it back to the microwave for 5 seconds to set the final temperature.
You can do that because you usually use the double boiling method. If it's too difficult, I recommend you to mix half and half of the couverture chocolate and coated chocolate.
Room temperature storage for 3 to 4 days or frozen.
===========================================================
Please refer to the video for the process.
Thank you for watching the video. '
Thank you.
Old Fashioned Bakery
===========================================================
Way Home by Tokyo Music Walker SoundCloud: user-356546060
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/tokyo-music-walker-way...
Music promoted by Audio Library Way Home – Tokyo Music Walker (No Cop...
Don't make classes and videos by unauthorized theft or unauthorized use of ✔✔ recipes.
✔ If you want to watch high-definition, click the bottom right of the video to change it to HD high-definition.
Instagram: sue____l
E-mail for business inquiries.
[email protected]
Please like, subscribe, and set up a new video notification. Thank you!
========================================================
Hello
It's a snack "Biscotti" made to go on a picnic with my husband at the park.
It's a nutty, and crispy perfect balance, so I strongly recommend it.
It's not too sweet, so don't reduce the sugar. Just make it.^^
The snack part is light, so if you coat it with chocolate, it goes really well!
Let's enjoy the Autumm by making lovely Italian snacks, Biscotti!
If you have any questions, please comments. Your review is love!
✔Ingredients for 19~21 biscottis
220g Cake flour or all purposed flour
100g Whole wheat flour
20g Cocoa powder
Baking powder. 4g. Baking powder.
2Eggs
125g Caster sugar
2g Salt
100g Melted butter
90g Almond slices
Dark Cover 100g Dark Chocolate/White Cover 100g White Chocolate
✔ If you use 100g of "Coverure", 10 biscotis are complete.
✔Bake the preheated oven at 165-170°C for 30 minutes, cool it down, cut it, bake it for 10 minutes, and turn it upside down for 5 minutes again. (The temperature may vary greatly depending on the oven you use, so please refer to it and judge it as a roasting color.)
If you use ✔ coated chocolate, you don't need tempering. You can mix half and half with the coverage. But if you want a high taste, I recommend you to cover it up.
The exact temperature of the covered chocolate is marked on the chocolate wrapper you usually use.
(Melting/Crystallization/Manual working)
Dark chocolate
55-58°C/28-29°C/31-32°C
Milk chocolate
45-48°C/27-28°C/29-30°C
White chocolate
45-48°C/26~27°C/28~29°C
There are various ways to temper. I'm not a professional chocolatier, so it's hard.^^; I melt the microwave for 1 minute and 30 seconds, more heat by 10 seconds, check the temperature, add additional cut chocolate, lower the temperature (using an ice pack), and turn it back to the microwave for 5 seconds to set the final temperature.
You can do that because you usually use the double boiling method. If it's too difficult, I recommend you to mix half and half of the couverture chocolate and coated chocolate.
Room temperature storage for 3 to 4 days or frozen.
===========================================================
Please refer to the video for the process.
Thank you for watching the video. '
Thank you.
Old Fashioned Bakery
===========================================================
Way Home by Tokyo Music Walker SoundCloud: user-356546060
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/tokyo-music-walker-way...
Music promoted by Audio Library Way Home – Tokyo Music Walker (No Cop...
3 سال پیش
در تاریخ 1400/07/22 منتشر شده
است.
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بـار بازدید شده