Biscotti 💖

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Biscotti

A VERY NEW KIND OR TYPE OF BISCUIT FROM  ITALY...!!!



◆ INGREDIENTS
  • VEGETABLE OIL - 1/2cup
  • SUGAR - 1cup
  • FLOUR - 3 1/4cup
  • EGG - 3no
  • BAKING POWDER - 1tbsp
  • VANILLA ESSENCE - 1tsp

● METHOD 

  1. Combine together oil , sugar & vanilla & beat till light.
  2. Sieve together flour & baking powder. Add it to creamed mixture along with beaten egg.
  3. Make a heavy dough.
  4. Prepare the dough into roll & bake at 190℃ for 10-15min or until top is golden brown 
  5. Remove from oven & cut into slices.
  6. Again bake for 10min.

IN CAKE MAKING IT IS MOST IMPORTANT TO ADHERE STRICTLY TO THE RECIPES

HELPFUL SUGGESTIONS

1. It is not necessary to grease tins for pastry, Whan greasing tins for cakes, puddings, ete nie hydrogenated fat.

2. Dried fruit should always be clanned before it d It must be wished thoroughly, atema removed and spread on a cloth or over a rack covered with m alin Never use wet fruit. A little refined flour may be mixed with the fruit before adding it to cakes, Glace fruits should also be washed and dried.

3. To measure syrup, dip a tablespoon into boiling water, then use it quickly and the syrup will fall of the spoon easily.

4. If creamed fat and sugar tend to curdle after egg is added, add 1 tablespoon of the measured flour.

5. The hottest part of an oven is initially the top shelf. Bake large cakes in the middle of the oven. amall cakes on the top shelf Centre of oven corresponda most closely with the dial setting.

6. Fill tins only foll to allow for rising. For large enkes make a slight depression in the middle no that they will rise flat.

7. To test when cake is cooked: 
a ) Sponge and sandwich cake: Press the centre of the cake very lightly with a finger: the impression should spring back immediately. Always let cake cool slightly before removing from tin.

(b) For large cakes such as fruit and Madeira, insert a fine skewer; it should come out clean.

8. It in necessary to pre-hent an oven for 15-20 minutes before using. Arrange shelves before heating oven. If oven door has to be opened while cakes are baking, it would be done gently as an onrush of cold in may spoil booking.



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