Eggless Biscotti Free Class 2 | Manisha Bharani
Cherry Cashew Biscotti
Ingredients:
o 1 ½ tbsp Active Dry Yeast
o 1 tbsp Sugar
o 100 ml Luke Warm Water
o 1 tbsp Milk Powder
o 1 cup (110 gms) Maida
o ¼ cup Blanched Almond Flour
o ¼ tsp Salt
o 1 tbsp Salted Butter
o ¼ cup Glazed Cherry
o 2 tbsp Cashew pieces
o 2 tbsp Castor Sugar
o 2 tbsp Salted Butter
o Molten White Chocolate (for garnishing)
Method:
o Take a bowl and add Active Dry Yeast, Sugar, Luke Warm Water and Milk Powder and mix all the ingredients well and ensure there are no lumps.
o Cover the bowl and allow the mixture to rest for 10 minutes.
o After 10 minutes when the yeast is active, add sieved Maida and Blanched Almond Flour to the previous mixture and give it a good mix.
o Add Salt and Salted Butter to the mixture and prepare a dough.
o Cover the dough and allow it to rest for 1 hour.
o Once the dough doubles in size, dust some Maida on the board and knead the dough well.
o Spread the dough and add Glazed Cherry, Cashew Pieces and Castor Sugar and mix the dough well.
o Further, add Salted Butter and knead the dough again.
o To prepare the biscottis, take a baking tray and place a butter paper on it.
o Grease the butter paper well.
o Now, divide the dough in two equal halves and make a tight roll of each part and place the roll in the baking tray.
o Cover the tray with a cloth and let it rest for 1 hour.
o After 1 hour the rolls will rise and become fluffy.
o Now, bake the rolls for 25 minutes on 180 degrees.
o Let the biscotti cool for 30 minutes and after cooling cut the biscotti into pieces.
o Now, place the biscottis in a baking tray and bake them on 180 degrees for 20 minutes.
o After 10 minutes, take out the baking tray and turn the biscotti pieces upside-down to bake both the sides uniformly.
o After baking for 20 minutes and cooling-down, garnish the Biscottis with White Chocolate. The biscottis are ready to serve!
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