Ingredient and Portion
Herbs & Crunchy Biscotti Recipe 香料酥脆饼食谱
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Crunchy biscotti are so easy to make by using Cumin powder, clove powder and other spices!
所谓香料酥脆饼食谱就是使用了小茴香粉末、丁香粉和小茴香等香料制成的，别有一番风味呢！
所谓香料酥脆饼食谱就是使用了小茴香粉末、丁香粉和小茴香等香料制成的，别有一番风味呢！
Novice
45 mins
180g plain flour / 180克 普通面粉
50g caster sugar / 50克 细砂糖
30g icing sugar / 30g 糖粉
3g baking powder / 3克 发粉
3g ground cumin / 3克 小茴香粉末
3g ground clove / 3克 丁香粉
3g cumins / 3克 小茴香
50g beaten egg / 50克 鸡蛋液
50g shortening / 50克 白油
50ml fresh milk / 50毫升 鲜奶
50g caster sugar / 50克 细砂糖
30g icing sugar / 30g 糖粉
3g baking powder / 3克 发粉
3g ground cumin / 3克 小茴香粉末
3g ground clove / 3克 丁香粉
3g cumins / 3克 小茴香
50g beaten egg / 50克 鸡蛋液
50g shortening / 50克 白油
50ml fresh milk / 50毫升 鲜奶
Method
1. Combine flour, caster sugar, icing sugar and baking powder in an electric mixer. Add in the rest of ingredients, mix to forms a soft dough over low speed.
将面粉、砂糖、糖粉及发粉放入搅拌机混均匀，加入其余材料，用慢速搅拌均匀成软面团。
2. With flour palms, roll the dough on floured surface to form long shape. Place on a baking tray. Bake in oven at 200℃ for 20 minutes or until light yellow in colour. Remove and leave to cool completely.
双手沾上面粉，在粉桌上将面团搓接成长条形， 排入烤盘里，盛入烤箱以200℃烘约20分钟或至微黄色，取出待冷却。
3. Slice the half baked biscuit into thinly. Bake in oven at 140℃ for another 20 minutes until crispy. When cool, keep in airtight container.
将半熟的饼干切成薄片，再盛入烤箱以140℃ 烘约20分钟，或至香脆；冷却后储存于不通风罐子。
将面粉、砂糖、糖粉及发粉放入搅拌机混均匀，加入其余材料，用慢速搅拌均匀成软面团。
2. With flour palms, roll the dough on floured surface to form long shape. Place on a baking tray. Bake in oven at 200℃ for 20 minutes or until light yellow in colour. Remove and leave to cool completely.
双手沾上面粉，在粉桌上将面团搓接成长条形， 排入烤盘里，盛入烤箱以200℃烘约20分钟或至微黄色，取出待冷却。
3. Slice the half baked biscuit into thinly. Bake in oven at 140℃ for another 20 minutes until crispy. When cool, keep in airtight container.
将半熟的饼干切成薄片，再盛入烤箱以140℃ 烘约20分钟，或至香脆；冷却后储存于不通风罐子。
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