Coffee break biscotti and sweet dinner roll using all-purpose flour
|Pecan Anise Biscotti|
- 38g unsalted butter (room temperature)
- 16g vegetable shortening
- 100g brown sugar*
- 2 large eggs (room temperature)
- 1/2 teaspoon vanilla
- 1/2 teaspoon anise extract (available online here)
- 2/3 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups Unbleached All-Purpose Flour
- 1 cup (113g) chopped pecans, toasted**
- *if you use granulated sugar, please cut the weight to 1/3. If your brown sugar hardens, you can either microwave it with moist paper tower on top or crush it with a blender.
- **you can use pine nuts, walnuts, dried cranberry. If nuts are raw, make sure you toast them first. I normally lay nuts on a baking sheet, and bake them when I preheat the oven. Different nuts take different amount of time, watch the color change. Pecan take about 20minutes at 350F.
- Preheat the oven to 350°F. Line a large baking pan with parchment or reusable baking mat (here).
- Roast (bake) nuts in oven until they appear to be dry. Check often.
- When butter and eggs are at room temperature, beat together the butter, shortening, and sugar in a large mixing bowl until smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl midway through. Don't over beat!
- Beat in the vanilla, anise extract, espresso powder, baking powder, and salt. Mix in the flour, 1 cup at a time, until achieve a well-blended dough.
- Add the nuts mixing until they're well-distributed.
- Divide the dough into two equal pieces, and shape each piece into a rough 7/8" thick log.
- Transfer the logs to the prepared baking sheets, leaving about 3" between each log.
- Bake the logs for 22 minutes. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F.
- Gently transfer the logs to a cutting surface, and use a serrated knife to cut them on the diagonal into 1/2"-wide slices. Make sure to use a slow, gentle sawing motion
- Carefully transfer the slices, cut sides facing up/down back to the baking sheet.
- Return the biscotti to the 300°F oven, and bake them for 20 minutes; carefully turn up side down then bake for another 20 minutes. They should be very dry and begin to brown. If they are not brown, lower the temperature to 250F and bake for 5-10 minutes more. Check often for the color change if you need extra baking time.
- Remove them from the oven, cool completely, and store in an airtight container.
|Sweet dinner roll|
7 tbsp water (105ml)
7 tbsp milk (105ml)
4 tbsp heavy cream (60ml)*
1 egg (room temperature, and extra for egg wash)
1/3 cup butter, room temperature, soften (2 2/3 oz by weight)
1/3 cup white sugar
1 tsp salt
3 3/4 cups all-purpose flour
1 (0.25 ounce) package active dry yeast
*you can substitute with half and half, or milk
|reusable baking mat (here)|
Wolf blue premier baking sheet (it is big enough for 12 rolls)
- Combine water, milk and heavy cream and warm it. (microwave 50 seconds)
- Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. It takes about 45 minutes.
- When cycle finishes, turn dough out onto a lightly floured surface.
- Divide dough in half. Roll each half into a 12 inch circle. Cut each circle into 6 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on the baking mat.
- Turn on the oven light, and put a bowl of hot water next to the baking pan. Let it rise for one hour or until the size doubles.
- preheat oven to 350F. Brush the egg wash.
- Bake in preheated oven for 22 minutes.
- Cool bread on a rack. You always can microwave the break for 5-10 seconds to have a warm / soft / fresh taste.