Almond biscotti
Portions-100 thin slices
Total baking time-45 minutes
First baking-15-20 mins
Drying-20 minutes
Eggs-150g
Castor sugar-225g
Salt-7.5g
Van essence-5ml
Lemon zest-2no
Ref flour-425g
Baking powder-10g
Almonds-100g
Procedure-
1. Rub lemon zest into the castor sugar. mix eggs, sugar and vanilla together in a mixing bowl and whip over a double boiler till light and fluffy and the sugar dissolves.
2. Fold in all the dry ingredients, and mix lightly. Divide into two portions. And make two logs.
3. Brush the logs with egg wash and bake at 175 deg Celsius for 15-20 minutes. Take out
4. Cool the logs for a few hours or preferably overnight (in fridge or pastry temperature).
5. Slice with a meat slicer a sharp knife thinly, arrange on a tray and dry them 160deg Celsius for 15-20 minutes.
Banana bread
Refined flour-350g
Castor sugar-140g
Baking powder – 17g
Baking Soda – 2g
Almond powder – 100g
Eggs – 3 no’s.
Banana Pulp – 350g
Melted butter – 110g
Mix all the Dry ingredients well.
Combine the egg, melted butter, and banana pulp.
Add the moist ingredients to the dry ones and mix lightly.
Pour the batter in a lined 1Kg rectangular cake tin. And bake at 180 C for 40 mins.
Yield: 48 slices.
Baking Temp: 40 mins
Baking Time: 180 C
Raisin scones
Portions-40
Baking time-15-20 mins
Baking temp-215deg Celsius
Ref.flour-400g
Sugar-50g
Salt-4g
Baking powder-20g
Butter-160g
Eggs-60g
Milk-180ml
Raisins-70g
Procedure-
1. Sift all the dry ingredients together.
2. Add shortening into it and cut with a spatula or with a paddle attachment if using a machine. Add in raisins.
3. Add in the liquid ingredients and mix.
4. Roll out on a table to ½ inch thickness and cut with a round cutter.
5. Brush with egg washes and bake at 215 deg Celsius for 15-20 minutes.
6. Serve fresh with strawberry jam and heavy whipped cream.
Scones are very popular in England (originated in Scotland).served for high tea menu.
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