以前常常做 biscotti, 但總是失敗, 有時太圓胖, 有時太細長, 大部分都是太扁平, 真是傷透了腦筋! 有一天不知在哪本雜誌意外讀到, 為了要做出完美 biscotti, 必須將麵糰稱重, 每個麵糰是 12 盎司, 也就是 336 公克, 然後再將麵糰整型和標準的考盤長邊一樣長. 如此一來, 不管你的食譜份量是如何, 也能做出超完美的 biscotti.
Recipe from Craft of Cooking by Tom Colicchio.
Biscotti means "twice baked" and it's very crunchy and made to dip into coffee or wine. I have been making this delicious and very popular cookie from time to time, but the first few times, the biscotti either came out too big, too small, or too flat.
After these failures, I found out from a magazine that you need to weight the dough to 12 oz. per log, and stretch the dough into the length of regular baking pan. This way, each log of the biscotti will be the same, so you will have very uniformed cookies.
3 comments:
it is looking good, makes me want to have my beloved Anise Biscotti.
潔西卡大姐,你為何都沒有新文章了?我可是翹首盼望哩
I think the author must be busy working on the promotion for the book. :-)
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