ICinnamon Biscotti kunye neCofi Frosting

Los IBiscotti di Prato, ekwabizwa ngokuba yi-cantuccini, ziilekese eziqhelekileyo ezivela ePrato, idolophu yase-Italiya ebekwe kwingingqi yeTuscany. Nangona iresiphi yentsusa yayiqulathe umgubo, iqanda, iswekile kunye nesiseko seamangile, namhlanje kunokwenzeka ukuba ufumane iinguqulelo ezininzi ezinje ngale nesinamon enekofu yekofu.

Olona phawu lubalulekileyo loku Itali emnandi xa ithelekiswa nezinye, kukuba iphekwe kabini. Ekuphekeni kokuqala, kufumaneka ikeyiki yesiponji; emva koko iyanqunyulwa ibe ngamacwecwe kwaye ezi ziye zisiwe ehovini okwesibini, zomisa intlama ukufumana ibiscotti. Zicookies ezifanelekileyo zokukhonza kunye ne-elc afé phakathi kwemini, zizame!

yokuprinta

ICinnamon Biscotti kunye neCofi Frosting

I-Biscotti ziilekese eziqhelekileyo ezivela kwingingqi yase-Itali yaseTuscany. Ezinye iicookies ezifanelekileyo zokuhamba nekofu yasemva kwemini.

umbhali: UMaria vazquez

Ikhitshi: Italian

Uhlobo lweRipeipe: Idessert

Iinkonzo: 24

Ixesha lokulungiselela:  20 m

Ixesha lokupheka:  1 h

Ixesha elipheleleyo:  1 h 20 imiz

Izithako

Ngobunzima

• 190g. uflawo wezinto zonke
• 1 ½ tsp. isinamon yomhlaba
• 1 tsp. umgubo wokubhaka
• ¼ tsp. Ityuwa
• 160g. iswekile
• Iipuniwe ezi-6 zebhotela kubushushu begumbi
• 1 iqanda elikhulu, kunye ne-1 yolk
• 1 tsp. isicatshulwa sevanilla

Yokubetha

• 55 g. iswekile
• 1 tsp. isinamon yomhlaba
• Iqanda eli-1, libethwe kancinci

Kwiglasi yekofu

• 110g. iswekile eqinisayo
• Iipuniwe ezi-2-3 zekofu eyomeleleyo kubushushu begumbi
• P tsp i-vanilla essence

Ukulungiselela

1. Sitshisa i-oven ukuya kwi-180˚C.
2. Silayini itreyi eziko ngephepha lesikhumba.
3. Kwisitya, sixuba izinto ezomileyo: umgubo, isinamoni, igwele kunye netyuwa. Siyaxuba kwaye sigcine.
4. Kwesinye isitya sayibetha ibhotolo neswekile kwisantya esiphakathi kude kufike ukukhanya kunye nokukhanya okukhanyayo.
5. Ke sidibanisa iqanda kunye neqanda leqanda, ukubetha emva kongezo ngalunye.
6. Emva koko yongeza i-vanilla kwaye ubethe ngesantya esisezantsi de ibe idityanisiwe.
7. Okokugqibela, ngokuthe ngcembe sidibanisa izithako ezomileyo kunye iintshukumo ezihamba phambili, usebenzisa ispatula okanye icephe leplanga de kufezekiswe inhlama efanayo kunye nelawulwayo.
8. Sahlula intlama kubini iihafu. Nganye nganye senza uxande / umqulu kwi-22 c yetreyi yokubhaka. ubude kunye ne-3 cm ubukhulu. Cinga ukuba ukusukela apha uya kusika izilayi ukwenza i-biscotti.
9. Kwisitya esincinci, xuba iswekile kunye nesinamon. Paint iintlama ezimbini ngeqanda elibethiweyo uze ufefe ngesisa nge umxube weswekile kunye nesinamon.
10. Bhaka imizuzu engama-30 ukuya kwengama-35, uguqula intlama xa upheka. Umphezulu kufuneka umdaka kancinci.
11. Sisusa itreyi kwi-oveni, kodwa iovini siyigcine kubushushu.
12. Emva kokuba inhlama ipholile ngokwaneleyo ukuphatha, sisika izilayi diagonally 1,5-2 cm ubukhulu.
13. Sibeka i-biscotti ngobuso phantsi kwitreyi yokubhaka kwaye fafaza kwakhona ngomxube weswekile kunye nesinamon.
14. Sibhaka enye imizuzu eyi-8-10 kwicala elinye, kunye neminye imizuzu engama-8-10 emva kokuyijika; bade babe crispy kunye negolide.
15. Okwangoku, sicacisa ikofu glaze. Ukwenza oku, sabetha zonke izithako. Siqala ngeepuni ezimbini zekofu kwaye songeze ngaphezulu ukuba kukho imfuneko yokuphumeza ukungqinelana okufanelekileyo.
16. Nje ukuba i-biscotti iphume ehovini kwaye iyabanda (ziyaphola kwirakhi), ngecephe siwisa kancinci iqabaka ngaphezulu kwaye sayiyeka yanzima.

Ulwazi ngesondlo ngokusebenza

Iikhalori: 405

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