Ok lets make this more like a Baker wannaB diary than anything else. Sorry I din't post until today, was Bsy.
So today I'm going to try the Martha Stuart recipe. Because the first one the taste is so good but they are hard like logs. The biscotti are in a twilight zone between a bread and cookie. And that's the consistency I want.
Ok so I will go in the kitchen now and come back later with pictures......
Wednesday, November 10, 2010
Friday, November 5, 2010
Biscotti a great BIZ idea (Part 1)
Biscotti are great for packing and send it by mail. Is a great Biz idea to start from the house.
So we will explore a biscotty recipe as a starting point.
From the recipe to price the pack of biscotties we will explore it all.
Biscotties usually sell by dozen, a pound or each in the stores.
The first thing is to explore your recipe.
here is a :
pistachio-Cramberry biscotti from a magazine.
Remember you have to make the recipe until you master it.
Igredients:
1) Start the oven in 325 F
2) In the mixer or kitchenaid mix the flour, sugar, baking powder and the salt.
3) On slow speed until well blended slowly add the pistachios and the cranberries.
4) In another bowl whisk the egg, egg white, orange zest, orange juice and vanilla.
5) Slowly mix the liquid ingridients with the dry ingridients in the electric mixer or kitchenaid, until a dough forms, two minutes
6) With the hands damp put the dough in a cookie sheet with parchment or non stick baking liner
7) Press the dough as evenly as possible, bake until is golden brown in the top and slightly darken brown in the sides about 25 minutes
8) Transfer the cookie sheet to a rack and let stand for 10 minutes
9) Transfer it to a cutting board cut it with a serrated knife and slice it about 1/3 thick. Put them back in to the cookie sheet and bake it 15 minutes more, until look light golden brown and feel dry.
10) Transfer the biscotties to the rack and let them cool.
Feel free to experiment
* you can use others nuts and dried fruits instead of the pistachios and cranberries.
*change the vanilla extract for almond
To Be Continued ...
So we will explore a biscotty recipe as a starting point.
From the recipe to price the pack of biscotties we will explore it all.
Biscotties usually sell by dozen, a pound or each in the stores.
The first thing is to explore your recipe.
here is a :
pistachio-Cramberry biscotti from a magazine.
Remember you have to make the recipe until you master it.
Igredients:
1) Start the oven in 325 F
2) In the mixer or kitchenaid mix the flour, sugar, baking powder and the salt.
3) On slow speed until well blended slowly add the pistachios and the cranberries.
4) In another bowl whisk the egg, egg white, orange zest, orange juice and vanilla.
5) Slowly mix the liquid ingridients with the dry ingridients in the electric mixer or kitchenaid, until a dough forms, two minutes
6) With the hands damp put the dough in a cookie sheet with parchment or non stick baking liner
7) Press the dough as evenly as possible, bake until is golden brown in the top and slightly darken brown in the sides about 25 minutes
8) Transfer the cookie sheet to a rack and let stand for 10 minutes
9) Transfer it to a cutting board cut it with a serrated knife and slice it about 1/3 thick. Put them back in to the cookie sheet and bake it 15 minutes more, until look light golden brown and feel dry.
10) Transfer the biscotties to the rack and let them cool.
Feel free to experiment
* you can use others nuts and dried fruits instead of the pistachios and cranberries.
*change the vanilla extract for almond
To Be Continued ...
Wednesday, November 3, 2010
A quick trip to Michael's to buy some bakers stuff to make my first cake.
My mini cake mold(brownies mold)
My decoration tip set
A cookies & cake book
And icing sculptor( no idea how to use it) LOL
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