Chinese Food
Chocolate Biscotti
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Traditionally, Biscotti is not greasy for long-term preservation. It's hard and crisp. It's usually eaten with coffee or hot chocolate. It's not a traditional Biscotti recipe. It's buttery and crunchy. It's a dry cookie. But it's far less oily than the usual cookie. This recipe is not too sweet. It has a clear cocoa bitterness. The taste of chocolate lovers and adults. It's about five cents sweet. Buy milk tea on the street. If you also taste half sugar, maybe this recipe is just the right sweetness. For children to eat. There are people who are afraid of the bitter taste of chocolate. Or like the taste of a little sweeter. You can use the seven point sweet formula in brackets.
Cooking ingredients
Cooking Steps
Step1:Beat butter with sugar.
Step2:Add the egg mixture and stir until the sugar melts. Many eggs. No way to completely emulsify. Normal.
Step3:Mix the flour, cocoa powder and baking powder. Sift them into the mixing tank together. Stir at low speed until no dry powder can be seen. Don't over mix. The flour will harden.
Step4:Break the green root nuts (or walnuts) into large pieces. Add them into the mixing tank. Stir them at low speed for several times and mix them well. After mixing is a little soft and sticky dough.
Step5:The dough is divided into two parts. Rub them into two round strips. Put them on the baking tray and press them flat. It's about 8 cm wide and 2 cm thick.
Step6:In the first stage, the dough is baked at 170 ℃ for 1520 minutes. The dough is fully expanded. The inside is well cooked. There is no raw batter. The texture is close to the cake. (refer to tip 2
Step7:Let it cool until it's not hot. Cut it into 1.5cm thick slices.
Step8:Slice the biscuits and put them back on the baking plate. 140 ℃ for 25-35 minutes. Bake them completely.
Cooking tips:There are skills in making delicious dishes.
