ʻO ka chocolate biscotti kahi meaʻai maikaʻi loa e hiki ke leʻaleʻa i kēlā me kēia manawa a kūpono no ka wā hoʻomaha. Eia kahi meaʻai Chocolate biscotti maʻalahi i maʻalahi ke hahai a hāʻawi mai i kahi meaʻai ʻono a hoʻoluhi.
ʻOi aku, yHiki iā ʻoe ke hana me kāu mea hoʻohui punahele, e like me nā ʻano kokoleka like ʻole, nā nati, a i ʻole nā hua maloʻo. He mea maikaʻi kēia biscotti kokoleka no ka ʻai ʻana, ke kuʻi ʻana, a me ke komo ʻana i kāu kofe a i ʻole ke kī. Inā he aloha kokoleka ʻoe, nou kēia meaʻai!😉
Pehea e hana ai i ka Biscotti Chocolate
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
E puhi mua i ka umu i 350 degrees a laina a 13″ x 18″ Pepa Baki me ka pepa pepa; hoʻokaʻawale. I loko o ke kīʻaha o ka hui kuʻi a i ʻole ke kīʻaha hui nui a me ka huila uila paʻa lima, ka pata ʻaila, ka paʻakai, a me nā kō ma ka wikiwiki wikiwiki a hiki i ka māmā a me ka fluffy, ma kahi o 2 mau minuke; e ʻohi iho i nā ʻaoʻao o ke pola me kahi spatula.
E hoʻohui i nā hua i kēlā me kēia manawa, e ʻoki i nā ʻaoʻao o ke kīʻaha ma hope o kēlā me kēia hoʻohui. E hoʻohui i ka vanilla extract a hui a hiki i ka hui ʻana. E hoʻohui i ka palaoa, ka paʻakai, a me ka pauka koko i loko o kahi kīʻaha liʻiliʻi. E hoʻohui i nā mea maloʻo i nā mea pulu a hui pū a hui wale.
E hoʻohui i nā ʻāpana kokoleka inā hoʻohana. E hoʻopaʻa i kou mau lima i ka wai anuanu e maʻalahi ka hana ʻana i ka palaoa. E puunaue i ka paila palaoa i elua mau laau; a laila e palahalaha i 12 iniha ka loa, 2 iniha ka laula, a 1 iniha ke kiekie. E kau i nā lāʻau ma luna o ka pepa bakena i hoʻomākaukau ʻia.
E hoʻomoʻa a paʻa nā lāʻau i ka hoʻopā ʻana a kani ke kani i ka wā e paʻi ai no 35 a 40 mau minuke. Wehe i ka umu akā e hoʻomau i ka umu. E hoʻomaha nā lāʻau ma luna o ka pepa bakena no 20 mau minuke, a laila e hoʻoneʻe iā lākou i kahi papa ʻoki a ʻoki ʻia me ka pahi serrated ¾ iniha ka mānoanoa. Pono ʻoe ma kahi o 30 biscotti.
Return the chocolate biscotti to the parchment-lined baking sheet; turn them on their sides so the cut sides are down. Then place them back in the oven for 5 minutes to dry and crisp up; you’ll have to go off of touch since the dark color of the chocolate will make it harder to see the toasted surface, just like when baking brownies.
A laila e hoʻohuli a hoʻomoʻa i ʻelima mau minuke a hiki i ka like o ka lalo. E hoʻomaha i ka pepa bakena no kekahi mau minuke, a laila e hoʻoneʻe i ka Chocolate Biscotti i kahi pahu uea e hoʻomaʻalili loa. E lawelawe!
Nā meaʻai e pili ana:
- ʻO ke Keke Koleka maikaʻi loa
- ʻAi ʻAi Kuʻi Koleka pālua
- Cake Chocolate me Mocha Frosting
- Berena Maiʻa Chocolate
- Paʻi kokoleka
- ʻO nā kuki kōleka i ʻoki ʻia
beauty
ʻO Biscotti Chocolate maʻalahi
nā mea hoʻohui
- ¾-1 nā kīʻaha me 2 punetune palaoa , spooned and leveled-off
- ¼ kiaha a me 2 punetēpona ka pauka koko maoli ʻole
- 1 teaspoon pauka koka
- ¼ teaspoon ka paʻakai paʻakai
- 113 g (1 lāʻau / 8 punetēpē) paʻakai ʻole , i ka mahana wela
- ¾ kiaha ʻo ke ahi'ōmaʻomaʻo , hoʻopili ʻia a hoʻohaʻahaʻa ʻia
- 2 punetēpona kahe nui
- 2 hua nui , ka wela lumi
- 1 ka pune ke lawe pono
- 1 kiaha ʻO nā ʻāpana kokoleka ʻawaʻawa e like me Ghiradelli
Na Ke Kumu
- E hoʻomaʻamaʻa mua i ka umu a 350 degere a kau i ka pepa Baking 13″ x 18″ me ka pepa pepa; hoʻokaʻawale.
- I loko o ke kīʻaha o ka hui kuʻi a i ʻole ke kīʻaha hui nui a me ka huila uila paʻa lima, ka pata ʻaila, ka paʻakai, a me nā kō ma ka wikiwiki wikiwiki a hiki i ka māmā a me ka fluffy, ma kahi o 2 mau minuke; e ʻohi iho i nā ʻaoʻao o ke pola me kahi spatula.
- E hoʻohui i nā hua i kēlā me kēia manawa, e ʻoki i nā ʻaoʻao o ke kīʻaha ma hope o kēlā me kēia hoʻohui. E hoʻohui i ka vanilla extract a hui a hiki i ka hui ʻana. E hoʻohui i ka palaoa, ka paʻakai, a me ka pauka koko i loko o kahi kīʻaha liʻiliʻi. E hoʻohui i nā mea maloʻo i nā mea pulu a hui pū a hui wale. E hoʻohui i nā ʻāpana kokoleka inā hoʻohana.
- E hoʻopaʻa i kou mau lima i ka wai anuanu e maʻalahi ka hana ʻana i ka palaoa. E puunaue i ka paila palaoa i elua mau laau; a laila e palahalaha i 12 iniha ka loa, 2 iniha ka laula, a 1 iniha ke kiekie. E kau i nā lāʻau ma luna o ka pepa bakena i hoʻomākaukau ʻia.
- E hoʻomoʻa a paʻa nā lāʻau i ka hoʻopā ʻana a kani ke kani i ka wā e paʻi ʻia ai, 35 a 40 mau minuke. Wehe i ka umu akā e hoʻomau i ka umu. E hoʻomaha nā lāʻau ma luna o ka pepa bakena no 20 mau minuke, a laila e hoʻoneʻe iā lākou i kahi papa ʻoki a ʻoki ʻia me ka pahi serrated ¾ iniha ka mānoanoa. Pono ʻoe ma kahi o 30 biscotti.
- Return the chocolate biscotti to the parchment-lined baking sheet; turn them on their sides so that the cut sides are down. Then place them back in the oven for 5 minutes to dry and crisp up; you’ll have to go off of touch since the dark color of the chocolate will make it harder to see the toasted surface, just like when baking brownies.
- A laila e hoʻohuli a hoʻomoʻa i ʻelima mau minuke a hiki i ka like o ka lalo. E hoʻomaha i ka pepa bakena no kekahi mau minuke, a laila e hoʻoneʻe i ka Chocolate Biscotti i kahi pahu uea e hoʻomaʻalili loa. E lawelawe!
Notes
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.