16 May 2016

義大利映翠餅 Clear the Cupboard Biscotti




每個人的廚房櫃子都有寶。有些寶可以吃,有些寶可能剛開始可以吃,可是三十年過後就不是不要吃的好。為了避免三十年後還看到這些寶,我有事沒事就會清櫃子裡面的寶。袖子很短所以可以拿出來的不多,除了之前烏魚傳授的花生巧克力全麥餅乾 Ultimate Whole Wheat Chocolate and Peanut Butter Chip Cookies 之外,我也喜歡做義大利映(硬)翠(脆)餅。

以前嘗試了幾個大西洋另外一端推薦的 biscotti 食譜,香脆好吃不在話下,用奶油與糖打的絨綿綿後加入雞蛋與麵粉,成果散發著濃濃奶香可惜奶油成分過高,大家都愛只是我無福消受。後來找到了些比較傳統的義大利食譜,不用奶油,成果更脆咬勁十足,我這才找到了天堂。

人家說什麼魚啊漁的,那個人家可以是老子,也可以是威廉他女兒,不過重點在於既然要清櫃子那就是大家可以自由發揮,有啥丟啥不要怕,反正有糖有麵粉有雞蛋不會難吃到哪裡去。份量改良來自辣椒,少了點糖更加健康!

義大利映翠餅 Clear the Cupboard Biscotti

  1. 500g plain flour 中筋麵粉
  2. 250g caster sugar 糖
  3. 4 eggs 蛋
  4. 2tsp baking powder 泡打粉
  5. 1tsp salt 鹽
  6. 1tsp vanilla extract 香草精
  7. zest 1 orange/lemon  檸檬橘子皮
  8. 200-375g of freedom:
  • Any kind of nuts such as blanched almond, skin-on almond, shelled pistachio, hazelnut, walnut, cashew, peanut, brazil nuts etc
  • Dried fruit: raisin, currant, apricot, peach, apple, pear, mixed peel, cherry, cranberry, crystallised ginger
  • Extra boost for the sweet tooth: chocolate chip, butterscotch chip, peanut butter chip or whatever you can find in the cupboard

  • Heat the oven to 160C.
  • Mix the sugar with the flour, baking powder and salt, then stir in the eggs and vanilla extract, bring it all together into a dough. It will seem dry at first but keep kneading until no floury patches remain. Add the fruits and nut, mix well.
  • Dust a work surface and hands lightly with flour, divide the dough into two. Roll each piece into a sausages about 5cmx30cm long, bake for 20-25 minutes until golden and firm on the outside.
  • Remove from the oven and leave to cool a little, reducing the heat to 140C. Using a bread knife, cut into 1cm slices. Bake each side for 15-20 minutes.

基本上糖:料(最多):麵粉=2:3:4
每125g的麵粉配一顆蛋

這樣想要怎麼清櫃子就怎麼清櫃子,我還試過用甜死人不償命早餐穀片,沒有很新鮮的藍莓,裝飾用草莓乾,台灣杏仁粉飲,福源花生醬... 沒人發現藍莓沒有很新鮮。

沒事不要吃我給的食物。

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