Queen's Biscuits (Biscotti di Regina) Cookie Recipe 참깨 비스킷 쿠키 :: mikou 미코유
Queen's Biscuits (Biscotti di Regina)!
Sesame cookies in Sicilia.
It is not very sweet.
It is a plain taste with bland.
But you will continue to eat.
It is good to eat as a substitute for meals.
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= Queen's Biscuits (Biscotti di Regina) =
20 ~ 25 Servings
Ingredients
60g Butter, 80g Sugar, 1 Egg, 1 Egg white, 1/2tsp Vanilla extract, 1 piece Lemon zest(Can be omitted), 150g Cake flour, 65g Almond powder, 1g Baking powder, 1g Baking soda
Topping1 : Mixed Sesame and Black sesame
or
Topping2 : Mixed Various nuts and Brown sugar and Dark brown sugar
1. Mix the butter. And Add sugar. And mix.
2. Add egg over multiple times. And mix.
3. Add vanilla extract and lemon zest And mix.
4. Sieve the powder and mix. And put the dough in vinyl. Mature in the refrigerator for 1 Hour.
tip. If the dough is thick, put milk or soy milk.
5. Dough divided into 15g each. And make the shape round.
6. Roll the dough over the topping. And paning.
7. Bake at 170℃(338℉) for 15 ~ 18 minutes.
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(구독하기)
여왕의 쿠키라 불리는 시칠리아의 맛있는 참깨 쿠키입니다.
많이 달지 않으면서 담백한 맛을 보여주는
고소한 쿠키로 식사 대용으로 먹기에도 충분해요.
달지 않으면서 적당한 단맛을 가지고 있는 쿠키를 원한다면 한번 만들어 보세요.
'좋아요'를 꾹~! 구독 꼭! 눌러주세요~♡
= 참깨 비스킷 쿠키 =
20 ~ 25개 분량
재료 : 버터 60g, 설탕 80g, 달걀 1개, 달걀 흰자 1개, 바닐라익스트렉 1/2작은술, 레몬제스트 1개 분량 ( 생략가능 ), 박력분 150g, 아몬드가루 65g, 베이킹파우더 1g, 베이킹소다 1g
토핑1: 검은깨, 참깨 섞은 것
또는
토핑2: 각종 견과류, 황설탕, 흑설탕 섞은 것
1. 볼에 실온의 버터를 넣고 가볍게 풀어준 뒤 설탕을 넣어 뽀얀색이 되도록 휘핑합니다.
2. 실온의 달걀과 달걀 흰자 섞은 것을 조금씩 넣어가며 휘핑해주세요.
3. 바닐라 익스트렉과 레몬제스트를 넣고 고루 섞어 주세요.
tip. 반죽이 너무 뻑뻑하면 두유나 우유를 약간 넣습니다.
4 체 친 가루류를 넣고 자르듯이 섞다가 한덩이로 뭉쳐지면 비닐팩에 담아 냉장고에서 1시간 가량 휴지시켜주세요.
5. 반죽을 약 15g정도로 분할한 뒤 동그랗게 모양을 만들어 주세요.
6. 반죽을 토핑에 고루 묻혀준 뒤 오븐팬에 올려 주세요.
7. 170도 예열된 오븐에서 15 ~ 18분정도 구워주면 완성입니다.
Former Royal Chef Revisits Prince William's 'Chocolate Biscuit' Grooms Cake for the 10th Anniversary
As Prince William and Kate celebrate their 10th Wedding Anniversary. I look back at his Grooms Cake, why he chose the Queen's favorite afternoon tea cake and the history of the recipe.
The Queen has two chocolate cakes in her life The ganache chocolate sponge (birthday cake) that I made a video of earlier and this one, her favorite... the chocolate biscuit cake. Below is the authentic recipe, easy to make, no bake and delicious!
My new line of SEASONINGS and LATEST COOKBOOK are available here...
Here's a link to the McVities rich tea biscuits (cookies)
Here's the link to my Merch...
Check out the fabulous Mercer knives I use in my videos here;
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
Don't forget to follow me on Instagram for foodie tips and more recipes.
Here's the recipe..
Chocolate Biscuit Cake
4 ounces dark chocolate.(for the cake)
4 ounces granulated sugar.
4 ounces unsalted butter. (softened)
8 ounces Rich tea biscuits.
½ teaspoon butter for greasing.
8 ounces dark chocolate (for coating) 1 ounce chocolate (for decoration)
Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper. Break each of the biscuits into almond size pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture starts to lighten. Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded. Chill the cake in the refrigerator for at least three hours. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate. Slide the ring off the cake and turn it upside down onto a cake wire. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife. Allow the chocolate to set at room temperature. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake. Makes 1 6 inch round cake – 8 portions.
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The Biscotti Queen Shares Her Best Creations
Dina is joined by professional Pastry Chef and the Founder of Biscotti Queen, Chef Nancy Burkes to chat about opening her own bakery, all the delicious variety of flavours, and what a biscookie is.
STRAZZANTI - Reginelle Biscotti
Your step by step video to accompany our Reginelle Biscotti recipe – The Queen Biscuit (Reginelle meaning Queen!)
Ingredients:
Makes roughly 30 Biscuits
~ 250g OO flour or plain flour
~ 80g Caster sugar
~ Pinch of salt (1g)
~ 80g Cold butter cubed
~ 1g Vanilla powder aroma or vanilla extract (see Tip 1*)
~ 1 Whole egg
~ 20ml Milk
~ 200g Sesame Seeds
~ Baking Paper
Method:
1) In a bowl add in your flour, sugar, salt and butter; using your fingertips start to rub the butter into the dry mix creating a breadcrumb like mixture (similar method to when making a crumble). If using a vanilla powder add this into the flour and sugar mix at this stage.
2) In a separate bowl crack your egg and add in your milk whisking both together well, if using liquid vanilla extract add this into the egg mixture at this stage.
3) Take your dry ingredients and make a well in the centre of the bowl and pour in your liquid mix. Using a fork start to combine the 2 mixtures and then move in with your hands working the dough (pasta frolla) until it all starts to come together.
4) Remove the dough/frolla from the bowl and place on a work surface and using the back of your hand, the palm part, start to push the dough against the work surface (see our video guide). This is a classic technique I learnt at culinary school, this technique allows you to make sure the butter has been fully incorporated into the dough with no butter clumps creating a smooth dough and helping create an even bake.
5) Now shape your dough into a log, cover in baking paper and place in the fridge for 20 minutes.
6) Whilst your dough rests in the fridge, pre-heat your oven to 170 degrees c.
7) Remove your chilled dough and on a work surface cut into 4 pieces. Take one piece and start to mould it in your hands to become more pliable, this will help you shape the dough and help the sesame seeds stick.
8) Place 50g of your sesame seeds on to the work surface and start to roll your piece of dough into the sesame seeds shaping it into a long piece roughly 1 cm thick (see video link).
9) Cut your now well-coated sesame seed log into 8 pieces and place each biscuit on a baking tray lined with baking paper. Make sure to leave 1 cm gaps between each biscuit.
10) Repeat the process for the rest of the dough and bake on the middle shelf for 15-25 minutes, see Tip 2*.
11) Let the Reginelle cool down, store in an airtight container for 7 days and serve with coffee or Passito wine!
Tip 1* The Vanillina – Aroma per dolci is a classic vanilla flavouring used in Italian baking, I remember my Grandma Forte from Naples always adding this into her cakes. I hadn’t seen it for years until 12 years ago when I went to Naples with Grandad and my cousin made a cake with it inside, the Nostalgia!! That scent, perfume was just like being back in Grandmas kitchen, so I tend to use this which you can buy online or from any good Italian deli; equally Vanilla extract will also do the trick! .
Tip 2* The cooking time depends on your oven for instance mine is fan assisted but gets very hot! So I have to slightly lower the temperature to 160 degrees and cook for 25 minutes. The best way to check if the Reginelle are cooked is to take a biscuit, break in half and test the centre, if there is a doughy scent like raw flour mix then place back in the oven. I would suggest cooking for 17 minutes and then check and if needed use the full 25 minutes. Once cooled the biscuits harden up and become lovely and crunchy!
Buon Appetito!
Emilia, Sofia & Nina
Italian Sesame Seed Cookies Recipe | Biscotti Reginelle
Italian Sesame Seed Cookies Recipe | Biscotti Reginelle
Recipe:
250 g all-purpose flour (1 cup + 1/2 cup+ 3 tbsps)
90 g sugar (1/2 cup)
1 egg
40 g milk (3 tbsps)
80 g butter (1/4 cup + 2 tbsp)
8 g baking powder (2 tsp)
1 tsp vanilla extract
orange or lemon zest
sesame seeds
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement.
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
Thank you for watching!
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Ricetta:
250 g farina
90 g zucchero
1 uovo
40 g latte
80 g burro
8 g lievito
1 tsp estratto di vaniglia
Scorza di arancia o limone
Semi di sesamo
__________
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#sesame #seed #biscotti #italian #sesameseeds #regina #reginelle #palermitane