義大利脆餅Biscotti。。。

週末….熊最愛的日子
在台灣,熊有一大團愛我的兄弟姐妹
今天Nov. 2, 2008
是我最小的堂哥訂婚的日子

Weekend,Tiff’s favorite days among all.
In Taiwan, Tiff has so many beloved cousins….
and on today Nov. 2nd, 2008
It’s my youngest cousin’s big day!
小ㄋㄟ打電話給我,讓我隔著電話享受一下這喜悅的氣氛 善
聽到媽咪,爹低,姑姑們,還有嫂嫂,甚至是小庭葦
和大家大家的聲音…..鼻子好酸唷
真的很想大家…..很想很想!!

愛哭的熊熊又再偷偷掉眼淚了…..
沒關係,月底熊就要回去見大家了….好期待說 不依

My little bro called me to let me share little piece of the joyful moment that’s happening right there.
hearing my mom, dad, aunties and sister in law and even my nephew,
I can’t help to cry.
But, that’s alright! Tiff is going back by the end of month when I can see everybody! Tiff is really looking forward to it.

R先生每次都要笑我愛哭哭
為了把眼淚藏起來,熊躲在廚房做點心
偷偷想著在台灣的家人
來吧….我們一起神遊義大利去

Mr. R always makes fun of me when I cry,
in order to steal a moment with my memory of my family, I hided in the kitchen
playing with the Italian biscuit!

今日特選: 義大利脆餅 Biscotti

Today’s dish: Italian Biscuit

特選食材: 參考 烹飪大師 Carol

Ingredients & Method: Adopted from Carol

步驟:
1. 熊是將Nut類的先用Chopper弄碎…

1. Tiff will crack some nuts with chopper

2. 在打發的奶油蛋糖霜裡加入粉料和Nuts一起攪拌成濕潤的麵糰

2. Mixing in the dry ingredients and nuts with the whipped eggy butter to form a semi-moist dough

3. 粉料偏濕,鋪在烤培紙上,整形成常橢圓形

3. The dough tends to be a bit moist, and then work on the dough to a oval shape on the parchment paper.

不要看他表面不光滑均勻,等考完了表面就會很漂亮的!

4. 先用360F 烤15分鐘讓麵糰定型

4. First, in the oven at 360F, baking for 15 mins to firm the dough

5. 等涼了,將他切成一公分大小的長條型
6. 橫放在烤架上,在入烤箱用240F烤上30分鐘,到鬆脆的程度

5. Wait till it’s cooling down and then cut it into 1 cm wide strip
6. Lay it on the rack, into the oven it goes at 240F for 30 mins till the biscuit is crunch

看著第一次烤好的脆餅,真有成就感
跟Starbucks的一樣耶 唱

seeing my Italian biscuit came out the oven and looked just like those that sell at Starbucks
It truly is a wonderful moment!

將它放在烤架上,等他涼了,在泡杯熱咖啡
真的很棒.也可以再融一鍋巧克力,將脆餅的一面沾上巧克力放涼
相信你會一根接一根停不下來的喔 洋葱頭吃太飽

You can let you cool down on the rack, and have it with a coup of coffee
or you can even melt some chocolate and dip your biscuit in it
trust me, you just can’t stop having this cookie.

後記:
其實在義大利,這個脆餅是拿來攪拌咖啡用的
沾了咖啡的脆餅有種格外香濃的味道
這個小點心很容易做….不彷動手做做看
你也會是點心大師唷!

In Italy, people use this biscuit to stir the coffee,
the coffee does bring out an extremely different creamy and rich flavor of the biscuit.
This is a easy dish that you can make at anytime, try it sometimes
you will find out how good a baker yourself are.

天氣陰陰的L.A….總是讓人更加多愁善感阿
看著轉黃的落葉.聽著風聲,看著雨滴落下
怎麼會這麼多感覺在心理跑來跑去呢

The gloomy L.A really makes people feel sentimental
leaves falling, wind Whistling, rain dripping
there is so much going on in my mind.

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