學一個詞：biscotto or biscotti?

京燕花園 · 2014-05-21 13:50:26Z

學一個詞：biscotto or biscotti?簡介

來源: 京燕花園於 2014-05-21 13:50:26 [檔案] [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次 (5292 bytes)

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意大利餅幹Biscotti

from wiki: Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice cooked), also known as cantuccini (English: coffee bread), are twice-baked cookies (or biscuits) originating in the Italian city of Prato. The biscuits are oblong-shaped, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. Biscotti是二次烘焙的意大利長條餅幹，在咖啡小店很受歡迎。自己做起來也不難。添加果料，巧克力，堅果，都可以隨個人口味。這是我很喜歡的一款：蔓越莓杏仁片餅幹

(準備原料時先把烤箱預熱350度)4個雞蛋，一杯糖，1杯黃油(可以換成半杯黃油半杯植物油)，2小勺vanilla香草精，1小勺鹽，用攪拌機打散，三小勺baking powder泡打粉，四杯中筋麵粉(500克，all purpose flour)混合後，慢慢加入攪拌機。一杯半蔓越莓果幹，加入攪拌機。麵胚看起來較稀，沒關係的，烤出來的餅幹鬆脆可口。

把麵胚分成兩份，方法①在案板上用少量薄麵揉幾下，方法②用塑膠小鏟整形，稍微壓一壓這樣切時不容易碎。整成兩個長條，放兩個在烤盤上，上麵撒一些杏仁片(我用的蔓越莓和杏仁片都來自trader joe's.杏仁片是一種已經加蜂蜜烤熟的)。<鋪上烤箱用紙，如果直接放烤盤上，可以抹少許黃油防粘。華氏350度(攝氏180)烤25~30分鍾，牙簽插入，抽出來是幹的就好了)烤箱不要關，溫度降到325度(攝氏160)預備二次烘焙。

晾涼10分鍾，用一個鋒利的刀把烤好的餅幹切成手指寬。側著角度切，成品更長一些。

第二次進烤箱，325度，翻兩麵各烤5~8分鍾，

學個詞：在意大利，一個餅幹是biscotto，兩個以上是biscotti(^.^)
From wiki:"Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries.[citation needed] Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions.