Biscotti and Paninsiere (protein utilization)

[Biscotti]

Biscotti and Paninsiere (protein utilization)

Category: Confectionery

Ingredients
biscotti
protein	300 ml
sugar	300 g
flour	300 g
a mixture of nuts and dried fruits	300 g
salt	pinch
Paninsier
protein	180 g
sugar	200 g
butter	180 g
flour	90 g
almond flour	100 g
rum flavor

Cooking method

• Biscotti.
• In a mixer, combine protein and sugar with a whisk. Add sugar gradually, beat the proteins until soft peaks, add sifted flour, continue to beat at low speed, add nuts and diced dried fruits and mix for a few seconds. Immediately! pour into a mold covered with parchment and put in an oven preheated to 180 ℃ in advance (!) for 20-25 minutes. If there is a delay, then nuts and dried fruits will go down and it will be empty on top, and thick below. Then it will cut badly. The mass should be creamy on top and spring slightly when pressed. Remove from the mold and cool. At this point, you can freeze and use as needed. Cut into long thin slices, spread on a baking sheet and dry for 8-10 minutes at 160 ℃ with convection. It turns out insanely delicious croutons! Store in a tightly closed jar.
• Paninsier
• Melt the butter. Beat sugar with protein with a mixer with a guitar attachment. Add almond flour, stir, add sifted flour, stir, add melted butter and flavor. Mix well. The dough will be very runny! We do not panic and in no case add flour. It stabilizes after the refrigerator. Now comes the fun part! Time for fantasy. You can add cocoa and there will be a chocolate panincier, you can add orange or lemon zest, or you can just dream up ...! Now we send the dough to the refrigerator for at least 30 minutes.
• Preheat the oven to 180 ℃ with convection, grease the small silicone molds with oil and fill them with 3/4 of the dough through a pastry bag. Now you can add nuts, candied fruits, candied cherries, fresh or frozen berries, chocolate chips. Bake for 15 minutes, remove hot, cool and enjoy. If you get a lot, you can freeze it. I get 3-4 silicone molds for 15-18 pcs. each one.
• 

The dish is designed for

lot

Time for preparing:

30 minutes - 1 hour

Cooking program:

mixer, oven

Note

These are the next recipes from the banquet hall from the pastry chef Sarit Gez.
Despite the simplicity, very effective and delicious desserts.
Shown here is orange panincière and biscotti with a mixture of nuts and dried fruits.

[Natasha]

Natasha, thank you very much! What a beauty!

The beauty! I take it to bookmarks! Thank you

Tanya, Irina, thank you! You will not regret it, it is really very successful!

[prona]

prona, Natasha, I will definitely try to make them sweets. The question arose: how to cut the biscotti so thinly? Are there any tricks?

[Bridge]

Bridge, if there is a long wavy knife for bread, then there will be no problems And if not, then just very carefully, to the best of his ability

[Natasha]

NatashaThank you for sharing your valuable experience!

Natasha, how beautiful it is!

Natasha, thank you. So unusual, I take it as a bookmark. I already wanted crackers.

[Larissa]

Larissa, as you do - take it away. Only so

Added on Tuesday 12 Apr 2016 12:29 pm

Girls, thanks for stopping by

Natasha, I want to express my admiration for the recipes of your desserts. And the photo, and the description, and the composition at the highest level. Thank you! Bookmark everything!

[Tumanchik]

Tumanchik, dear: flowers: Thank you for the kind words! It's especially nice to hear from such a craftswoman as you! Cook for health, confident that your family will like it.
Today I dried the biscotti again - my husband likes to gnaw. I pulled the semi-finished product out of the freezer, cut it and cut it in 15 minutes. everything is ready.

[Tumanchik]

Tumanchik, dear: flowers: Thank you for the kind words! It's especially nice to hear from such a craftswoman as you! Cook for health, confident that your family will like it.
Today I dried the biscotti again - my husband likes to gnaw. I pulled the semi-finished product out of the freezer, cut it and cut it in 15 minutes. everything is ready.

what are you, we are all craftswomen. I just pounded the keys a little more

Thank you dear Natasha for the biscotti recipe! Attached as much as 760 gr. proteins! Of course, I made a fool of Toka. I took 380 wheat flour and 380 oat flour. I thought it would happen - we'll eat it anyway. It turned out wonderful muffins, thick waffles, Barney bears ... in general, she poured all the available forms. And the pallet is just a layer. They went up well - I learned how to cool flour into beaten eggs. Thank you so much. I'm not sure if I will dry it - they will rather eat it this way.

[Irina]

Irina, thanks for using the recipe I also have food lovers before drying
And where are so many proteins? Really after Easter cakes: crazy :?

[Irina]

Irina, thanks for using the recipe I also have food lovers before drying
And where are so many proteins? Really after Easter cakes: crazy :?

yes dear, I bake cakes wholesale and retail

I disposed of about a liter of proteins yesterday. 540 g - triple portion went to panincier. The total number is about 160 pcs.
Made chocolate with candied fruit and cherries, pistachio, strawberry and vanilla with raspberries.

Natasha, what a beauty, as, indeed, everything that you do, golden hands !!!

[Svetlana]

Svetlana, thank you very much
This is a very simple recipe, but if you add a little imagination, it becomes gorgeous. I try to keep it in the freezer in case of unexpected guests or just eat

Natasha, if there is no almond flour and replace everything with wheat flour, what will be the loss?
Oh!! And the most important thing!! Thank you for your imagination and many many times thanks for sharing your experience !!
Few people want / can share and share what they acquire in the learning process.

if there is no almond flour and replace everything with wheat flour, what will be the loss?

I will answer, like one queen, "No bread? Let them eat cakes!"
No almond flour ?! Replace with hazelnuts or walnuts!
Almond flour affects the taste first. More refined.
Secondly, the color, almond flour "whitens" the dough. Against its background, the dyes are brighter and cleaner in color.
What I did:
There was not always the right amount of flour - she reduced it by half and added the usual one. The difference is not noticeable.
Instead of regular flour, I used whole grain. The taste is not noticeable, the color is very different (the color was hidden by cocoa and dyes)
Used poor quality almond flour - recycling. The flour was coarsely ground, fresh and not dried like pasta. The taste is not affected. Only occasionally did I come across grains of almond.
I did not completely replace almond flour with regular flour. So, I won't tell you the final result: pardon: I think it will still be delicious, but without the sophistication of French cuisine.
Yes, I also replaced it with ground walnut. Tasty, but different.

Added on Tuesday 21 Jun 2016 04:23 PM

Thanks for your imagination and many, many times thanks for sharing your experience!

I have wonderful teachers on the forum

[Natasha]

Natasha, another thanks!
On the subject of substitution, I think the difference will be noticeable, since wheat flour is high in gluten. If replaced, then partially - flour: starch.

[Natasha]

Natasha, thanks again for such a detailed answer !!

[Olya]

Olya, I disagree The flour that we (mere mortals) use is already sold with a low gluten content.For bread baking, gluten is sold separately or there are special types of flour with a higher content. I think that your manufacturers are not stupider

Added on Tuesday 21 Jun 2016 5:59 pm

Husky, you are welcome

already sold low in gluten.

Well, high-quality food with almonds cannot be compared by anyone ... whole grain is another matter, there are almost half of the ballast substances.

I'm bringing my biscotti report. Thanks for the recipe, it's easy and quick. Truth and is eaten almost immediately

[Kira]

Kira, thanks for sharing the beauty

eaten almost immediately

And here the main thing is to zanykat better then and the next day to stay.

Natasha, here are my biscotti.

With hazelnuts and almonds and homemade candied orange fruits. Delicious!

[Svetlana]

Svetlana, hard worker! So much beauty! The shape is not standard, but I liked it and it is probably more convenient to cut.

The shape is not standard,

Natasha, what should be the form? I thought it was baked in any form.

[Ludmila]

Ludmilaas far as I know, the classic is long narrow stripes. Look gorgeous, set in low square vases.

The shape is not standard, but I liked it

Natasha, the form - what it was. I only have two small oval silicone "saucepans" in stock. Cutting is really quite convenient, with a thin long knife, neatly ...

All right, Natasha! I went to the biscotti, which was dense for baking. Hence the questions.
1. What size of the dish in which you baked biscotti for 300 proteins?
2. How high does the dough rise when baking?
3. What is the height of the biscotti in your photo?

[Ludmila]

[Ludmila, I answer
1. form 25 * 30 disposable from dense foil. Or glass a little longer and narrower.
2.It does not rise much, maximum 20: 30%
3.The height of the finished product is 2.5-3.5cm approx. Now there is no ready-made sample to measure.

The main thing is that the oven is already hot when the dough is ready, otherwise the additives will settle to the bottom and the cut will be less beautiful.

Natasha, thank you. Everything, rushed to the oven. Turn on!!

Natasha, and for a panincier to what state should you beat the whites?

[Ludmila]

Ludmila, good luck!
KiraYou can't beat much with a K-shaped nozzle, it takes about 7-10 minutes. The first thing I do is weigh the proteins and sugar, turn on the mixer and do the rest without haste.

Everything, Natasha! I'm with a report.
Biscotti is not working well. You write that you need to pour out the dough. It didn't work out for me. Rather it turned out (to pour out), but ...
In short, in order.
Whisk the whites with sugar in kenwood. Whipped as it seemed to me to softness, but the shape was already kept. She poured flour, began to stir with the same whisk at low speed, and the mass turned out to be not uniform, thick in the form. And in the whisk, all the protein with sugar was collected and remained.
I had to remove the whisk. Use a spatula to remove the protein and knead the dough again in the Kenwood at low speed.
The flour was already mixed in places to a thickness that could not be turned with a spatula.
I had to intervene manually at first, and then only with a whisk. But the lumps did not want to disperse at low speed.
I switched it on at high speed, then the lumps all parted and the dough became liquid.
I took everything for 1/2 portion and therefore took the same form less. 17X23 cm. But the test came out right on the bottom of the whole form.
I added candied fruits to the already poured dough so that they would not settle right away. They had nowhere to sink, since the dough layer was very small.
So they all remained at the top.
Biscotti turned out to be about 1.5 cm in height in finished form. Part was cut and dried.
But. with all this, it is not possible to come off. I cook-crunchy crackers. I am writing and finishing up crackers.
I am glad that I did not dry everything, or even the children will have nothing left to try.
Panincière worked out without complications. True, I don't have almond flour, I ground walnuts.
I did the same for 1/2 serving.
It turned out 15 pieces of 15 g of vanilla-biscuit with dried cherries + 14 pieces of 10 g of chocolate with the addition of chocolate drops.
I ate one thing at a time. Very tasty. We urgently need to put it in the freezer. Otherwise, there will be nothing left until evening.
Natasha, thanks !! Now I have your brownies in turn.
Well, a photo for the report.

Luda, from personal experience, working with small quantities is harder than with large quantities. During the mixing process, I often go through with a silicone spatula, checking that the whole mass is evenly mixed. This is with any test.
The size of the mold was a little too big for 150 gr.
And dried fruit would be worth stirring in anyway. It would still be more even. But this is particular!
the main thing

it is not possible to come off.

Panincierre is just a sight for sore eyes! They are good in any combination.
Thanks for trusting my recipes

So I came to report. I have been staring at this recipe for a long time, well, it was very tempting to cook such a cookie. I made half a portion and then regretted it - I had to do, as smart people said, a full portion. Crackers are made for one or two. A very easy but effective recipe. It was not without an incident, I did not evenly put the dough in the mold (it turns out I have a problem with the eye gauge) and the stripes turned out to be uneven in height. But this did not affect the taste.

Thank you for all your recipes, I will slowly master them.

[Marina]

Marina, chic biscotti! And even in a glass. I really, really like this kind of serving! Immediately looks smarter
Thank you very much for the detailed report
I'm glad the recipe is to your taste

brought Biscotti, delicious crackers. only they didn’t dry out very much or is it necessary

[Evgeniya]

Evgeniya, the drying time depends on the thickness of the biscotti, and of the capabilities of the oven. Correct - like croutons, and so ... delicious for any
Thank you very much for sharing the result.

Hello! Again I am with a cookie. I really liked the recipe. She treated female employees at work. This time the candied fruit were small, and the peanuts were larger. In the context of the walnut looks very nice. I dried it until it was crusty on top, and slightly soft inside. Class.

[Marina]

Marina, pretty! It's a pleasure to watch them!

For inspiration

Oh, adorable biscotti. How delicious they are, I would eat them and eat them, it's a pity you can't (the sides "swell").

[Marina]

Marina, and I love panincier with raspberries ... but for the figure the same effect

I have not yet reached the Panincier. Are raspberries fresh or freeze-dried?

for the figure the same effect

Oh, where are those sides? True, let it go once or twice and ...

[Marina]

Marina,

Are raspberries fresh or freeze-dried?

Ice cream, you can't buy another from us

Added Wednesday 14 Sep 2016 08:28 PM

Oh, where are those sides?

Eating is not a problem, but then remove