How Many Calories Does Ground Chuck Have

Biscottologia

Image taken from http: / / www.instructables.com/file/F7W1R1TFMYGKAZO/

Biscottologia :

-bi fat, baked

-lo ingredients, mixing, and the shape of the cooking time the biscuits are: -soft and consistent

-friable and crumble easily

The crispy-crunchy depends on

low percentage of liquid in the mixture

high in sugar and fat

prolonged cooking

thin or small form

The softness

depends on

high percentage of liquid in the mixture
low in sugars and fats
presence of honey, molasses, maple syrup and the like

quick cooking thick

The consistency depends
• by
high percentage of sugars and liquids low in fat but high proportion of eggs
type of flour or strong gluten development during mixing

L '
increase in volume depends on

high sugar content, which helps it to rise (in this case, the sugar helps it to rise while the sugar does not affect much)
highest percentage of sodium bicarbonate, baking powder or food
ammonia incorporation of air during mixing (for example, whip the egg whites with cream or mixing with fats and sugars)
low cooking temperature

the use of weak flour, on the contrary the strong flour and slow down the formation of the gluten rising

mixing methods.
One step

:

Place all ingredients in a bowl (or food processor) and mix gently until the mixture is well blended

Creamy :

Place the sugar, fat, salt and spices in a bowl and mix the ingredients until creamy. Light biscuit mix until the cream becomes soft and fluffy, to incorporate as much air as the final dough. Denser biscuit mix well but do not make too frothy cream. Add eggs and liquids

Add the flour and yeast. Do not mix with too much force to prevent the formation of gluten.

Spongy :

Mix sugar and eggs until frothy (as is done eg. With the sponge)
Gradually add the remaining ingredients.

Form cookies.

2. -
Using pastry bag

-

Using a spoon, by placing the mixture on the pan. This simple gesture will give the cookies a more rustic and homely - Coils :

Form a cylinder with the mixture, let cool in the fridge

Spread to the desired size

Cut with cutters

-

Modelled :

Idem Idem
Shape the biscuits with your hands, for example. flattening or creating special shapes

-
In the freezer:

Form a cylinder with the mixture, let harden in freezer
maintaining the cylindrical shape can be cut the dough into disks with a knife, In this way there are differences in the dough
-

double cooking method (a typical example. the corner):
Form a cylinder with the mixture

Cook for the time indicated
Allow to cool completely and then cut the dough into several pieces
Bake the cookies for the time indicated for the second firing

- Method for liquid mixtures very

(typical of brownies):

Pour the mixture into a pan and cook for five minutes
Cut the dough into several pieces into the desired shape
4. Again the best way to learn is to practice an art, then stir, bake and nibble.

Sources of inspiration: Martha Stewart's Cookies

1. Professional Baking Cookie Craft