FOOD ON MY INTERNSHIP PLACE PART 7
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HELLO FELLASS!!! Back again on my blog, on this time i would like to share about cookies on my internship place.
1. Granola cookies
HISTORY:
So, granola cookies actually taken from the term breakfast food from oatmeal with dry fruit mixture, Granola is a breakfast food and snack food consisting of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until it is crisp, toasted and golden brown. During the baking process, the mixture is stirred to maintain a loose breakfast cereal consistency. Dried fruit, such as raisins and dates, and confections such as chocolate are sometimes added. Granola, particularly if it includes flax seeds, is often used to improve digestion. Granola is often eaten in combination with yogurt, honey, fresh fruit (such as bananas, strawberries or blueberries), milk or other forms of cereal. It also serves as a topping for various pastries, desserts or ice cream.
Granola is carried by people who are hiking, camping, or backpacking because it is nutritious, lightweight, high in calories, and easy to store (properties that make it similar to trail mix and muesli). As a snack, it is often combined with honey or corn syrup and condensed into a bar form that makes it easy to carry for packed lunches, hiking, or other outdoor activities.
RECIPE:
- Oat meal 200 gr
- Flour 300 gr
- Sugar 220 gr
- Dry coconut 120 gr
- Butter 250 gr
- Baking soda 1 tsp
- Choco chip 300 gr
- Honey 1tsp
- Water 2 tsp
How to make:
1. First, melt the butter.
2. After that, mix butter and sugar, until mixwell.
3. For the next step, add the flour, baking soda, oat meal, choco chip and dry coconut, and mix again.
4. After the mixture are mixwell, add the water and honey.
5. The last step, bake with baking tray on 180 degrees celcius 30 minute.
Texture:
granola have crunchy texture and one and the other ingredients are merges.
Colours:
For the colours, granola have a light brown.
Taste:
Granola have a savory and sweet texture.
2. Sable Cookies
History:
According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670.
The French word sable means "sand", which is the French term that takes the place of the English "breadcrumbs". Generally, the baker begins the process by rubbing cold butter into flour and sugar to form particles of dough until the texture resembles that of breadcrumbs or sand.
Recipe:
- Butter 1068 gr
- Icing Sugar 534 gr
- Flour 1440 gr
- peanut powder 268 gr
How to make:
1. For the first, mix the butter and sugar untill the texture is creamy.
2. After that, add the flour and peanut powder and mix again untill mixwell.
3. For the next, mould the dough on round shape
4. Last step, bake the sable with 180 degrees celcius 13 minutes.
Texture:
Sable cookies have firm and crunchy texture as a cookies usually.
Taste:
For the taste, sabe cookies have sweet texture and feal peanut taste from peanut powder.
Colours:
For the colour, sable have a light brown colours but almost white.
3. Biscotti cookies
History:
Italy
Pinoli, a variation of biscotti made with pine nuts rather than almonds.
Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy and Argentina they are also known widely by the name "cantuccini". These names actually suggest other similar regional products of Italy. The term cantuccini is most commonly used today in Tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry) and flavourings. Rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds.
The confusion on the name may have been born from the fact that on the old sign (still present) of "Biscottificio Antonio Mattei," the leading manufacturer of biscuits of Prato, is written just below the name of the shop: "Manufacturers of cantuccini," which at the time were one of the major products of the biscuits. The sign has remained unchanged, and after such a long time people are accustomed to associate the name "cantuccini" with the biscuits typical of Sardinia and Sicily.
The rest of Europe
Carquinyolis, a Catalan variation of biscotti, made with whole or sliced almonds.
The Old French word bescoit passed into the English language as "biscuit", although in English as in Italian "biscuit" does not refer specifically to a twice-baked biscuit.
In Spain, the Catalan carquinyoli (Catalan: [kəɾkiˈɲɔli], plural carquinyolis), are made with whole or sliced almonds, and are also associated with several Catalan-speaking territories. In Batea, La Fatarella, and Prat de Comte, all inland municipalities of Catalonia, in the Terra Alta they are also called carquinyols.
Biscotti are traditional also in some inland towns in Valencia, where they are called rosegons or rosegós. In Menorca, carquinyols are square shaped and do not include whole almonds. One Catalan food writer states that carquinyoli is derived from the French croquignole. Croquignole, another name for these biscotti, is a French word of Germanic origin.
Recipe:
- Butter 800 gr
- Sugar 1200 gr
- Egg 600 gr
- Choco chip 1500 gr
- Oat meal 1000 gr
- Raisin 500 gr
- Baking Powder 30 gr
- Flour 2800 gr
How to make :
1. Mix the butter and sugar untill creamy, and add the egg slowly.
2. After that, add the dry ingredients except the choco chip.
3. After the texture mixwell, add the choco chip and mix again untill mixwell.
4. For the next, mould the biscotti into a rectangular shape.
5. The last, bake with 180 degrees celcius 13 minutes.
Texture:
Biscotti cookies have a firm texture as a cookies usually.
Colours:
For colour, biscotti have a brown colur.
Taste:
Taste of biscotti cookies are sweet and savory taste.
HELLO FELLASS!!! Back again on my blog, on this time i would like to share about cookies on my internship place.
1. Granola cookies
HISTORY:So, granola cookies actually taken from the term breakfast food from oatmeal with dry fruit mixture, Granola is a breakfast food and snack food consisting of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until it is crisp, toasted and golden brown. During the baking process, the mixture is stirred to maintain a loose breakfast cereal consistency. Dried fruit, such as raisins and dates, and confections such as chocolate are sometimes added. Granola, particularly if it includes flax seeds, is often used to improve digestion. Granola is often eaten in combination with yogurt, honey, fresh fruit (such as bananas, strawberries or blueberries), milk or other forms of cereal. It also serves as a topping for various pastries, desserts or ice cream.
Granola is carried by people who are hiking, camping, or backpacking because it is nutritious, lightweight, high in calories, and easy to store (properties that make it similar to trail mix and muesli). As a snack, it is often combined with honey or corn syrup and condensed into a bar form that makes it easy to carry for packed lunches, hiking, or other outdoor activities.
RECIPE:
- Oat meal 200 gr
- Flour 300 gr
- Sugar 220 gr
- Dry coconut 120 gr
- Butter 250 gr
- Baking soda 1 tsp
- Choco chip 300 gr
- Honey 1tsp
- Water 2 tsp
How to make:
1. First, melt the butter.
2. After that, mix butter and sugar, until mixwell.
3. For the next step, add the flour, baking soda, oat meal, choco chip and dry coconut, and mix again.
4. After the mixture are mixwell, add the water and honey.
5. The last step, bake with baking tray on 180 degrees celcius 30 minute.
Texture:
granola have crunchy texture and one and the other ingredients are merges.
Colours:
For the colours, granola have a light brown.
Taste:
Granola have a savory and sweet texture.
2. Sable Cookies
History:According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670.
The French word sable means "sand", which is the French term that takes the place of the English "breadcrumbs". Generally, the baker begins the process by rubbing cold butter into flour and sugar to form particles of dough until the texture resembles that of breadcrumbs or sand.
Recipe:
- Butter 1068 gr
- Icing Sugar 534 gr
- Flour 1440 gr
- peanut powder 268 gr
How to make:
1. For the first, mix the butter and sugar untill the texture is creamy.
2. After that, add the flour and peanut powder and mix again untill mixwell.
3. For the next, mould the dough on round shape
4. Last step, bake the sable with 180 degrees celcius 13 minutes.
Texture:
Sable cookies have firm and crunchy texture as a cookies usually.
Taste:
For the taste, sabe cookies have sweet texture and feal peanut taste from peanut powder.
Colours:
For the colour, sable have a light brown colours but almost white.
3. Biscotti cookies
Italy
Pinoli, a variation of biscotti made with pine nuts rather than almonds.
Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy and Argentina they are also known widely by the name "cantuccini". These names actually suggest other similar regional products of Italy. The term cantuccini is most commonly used today in Tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry) and flavourings. Rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds.
The confusion on the name may have been born from the fact that on the old sign (still present) of "Biscottificio Antonio Mattei," the leading manufacturer of biscuits of Prato, is written just below the name of the shop: "Manufacturers of cantuccini," which at the time were one of the major products of the biscuits. The sign has remained unchanged, and after such a long time people are accustomed to associate the name "cantuccini" with the biscuits typical of Sardinia and Sicily.
The rest of Europe
Carquinyolis, a Catalan variation of biscotti, made with whole or sliced almonds.
The Old French word bescoit passed into the English language as "biscuit", although in English as in Italian "biscuit" does not refer specifically to a twice-baked biscuit.
In Spain, the Catalan carquinyoli (Catalan: [kəɾkiˈɲɔli], plural carquinyolis), are made with whole or sliced almonds, and are also associated with several Catalan-speaking territories. In Batea, La Fatarella, and Prat de Comte, all inland municipalities of Catalonia, in the Terra Alta they are also called carquinyols.
Biscotti are traditional also in some inland towns in Valencia, where they are called rosegons or rosegós. In Menorca, carquinyols are square shaped and do not include whole almonds. One Catalan food writer states that carquinyoli is derived from the French croquignole. Croquignole, another name for these biscotti, is a French word of Germanic origin.
Recipe:
- Butter 800 gr
- Sugar 1200 gr
- Egg 600 gr
- Choco chip 1500 gr
- Oat meal 1000 gr
- Raisin 500 gr
- Baking Powder 30 gr
- Flour 2800 gr
How to make :
1. Mix the butter and sugar untill creamy, and add the egg slowly.
2. After that, add the dry ingredients except the choco chip.
3. After the texture mixwell, add the choco chip and mix again untill mixwell.
4. For the next, mould the biscotti into a rectangular shape.
5. The last, bake with 180 degrees celcius 13 minutes.
Texture:
Biscotti cookies have a firm texture as a cookies usually.
Colours:
For colour, biscotti have a brown colur.
Taste:
Taste of biscotti cookies are sweet and savory taste.
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