Biscotts

I will start with the classic cranberry biscuit. Biscuit in Italian means two times in English. That's what I have to do with this Kueh recipe. This is a simple recipe that starts with mixing with your hands in a large bowl. I will add 3-4 tablespoons of sugar to start. Biscuit has a texture, but it can't be too hard until it's not sticky. But it has to have a good structure so that when you pour it into the coffee, it doesn't break. So, I think using vegetable oil is the best way to make this recipe. Half a cup, two eggs, and a little lemon skin for this Kueh recipe. I will mix it a little. Even though I don't add vanilla extract to this recipe, because I use almond, I will add about 3-4 tablespoons of almond extract. At this point, I With that, nuts and fruits will be coated with wet and starting to develop. Indonesian language will prevent it from burning when I bake it for the second time. So I have 3-4 almonds. And it is important that the almonds are raw because it will have the opportunity to be baked after I cut it for the second baking. I will also add half a cup of dry cranberry and mix it to coat it. That's it. Now for the dry ingredients. And I will pour it on top of the mixture. First, one cup of sugar and three or four tablespoons of flour. Two teaspoons of baking powder. Half a teaspoon of salt and also to build another feeling suitable for coffee. Half a teaspoon of salt and I will mix it. I will add the rest of the ingredients. I will add half a teaspoon of coffee powder and I will mix it. Now I will mix it until it is combined. This is a dough that is a bit sticky. So that it is not too sticky, I will sprinkle my flour on top. And then turn it over to form it. But I divided it into two parts. Then roll it into a roll of about 12 inches I have prepared the pan and spread it with a bread sheet. And it's okay if the dough is sticky when you move it. After you put it on the pan, you can ask. Then you need to roll it a little bit until it is evenly distributed. And that makes it spread and form a biscuit as we know. Do the same thing with this one. Finally, before putting it in the oven, it is a little bit of egg. The egg that is mixed with 2 tablespoons of water creates a brown color that is rich and adds a certain amount of kilo on top. It's okay, this is ready to be baked in the oven, which has been preheated to 325 degrees and eaten for about 35 minutes. The thing that makes you happy about the biscuit, if you are not sure if it's ready to be taken out of the oven at this time, a little less, a little more, it's okay. You have to bake it again. Wow, do I was always curious how the biscuit developed when it was baked for the first time and changed to a beautiful chocolate. But now it's not ready to be cut. I have one dough that I have taken out a few hours ago and it has been cold for about half an hour. Basically, until you can hold it, but it'still warm. And now it's cooked and easily cut. I The reason you have to bake the biscuit twice is because if not, the biscuit will stick to this point. But after baking the second time, the biscuit will still be stored in the stopless que for a week. Except for the biscuit will not last long. When you put the biscuit on the plate, you have to ask for a break. And this is ready to be put back into the oven. I set the oven at a temperature of 325 degrees and this time it only takes about 20 minutes. And you want the color of the chocolate to be evenly browned. Well, here are some of the ones that have come out of the oven. Look at the beautiful color. And here it is. The shape is There is a cranberry, a delicious roasted almond. Soft but soft.