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By Smirnov V.I.

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Extra resources for A course of higher mathematics, vol. 2

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S. 6oz Metric Weight Volume 1% cups 200g 700g 6% cups 65g 5 tablespoons + 2 teaspoons 6g 1 tablespoon 30g 4 tablespoons + 2 teaspoons 6g 1 tablespoon 2g 1 teaspoon 11/4 teaspoons 3g % teaspoon 19 2 cups 2% cups 12 eggs 182g % cup + 2 tablespoons 3 teaspoons 6g 1 tablespoon 7g 1 tablespoon 18g 1 tablespoon THE PASTRY CHEF'S APPRENTICE PROCEDURE D Preheat oven to 325°F (170° C or gas mark 3). 5 x U 10 cm) loaf pans with nonstick cooking spray. Line the bottom and short sides of pans with a stri p of parchment paper to ensure the release of the baked product (a) .

5 cm) pieces (h). ~ ~ Turn off the mixer. 1 parchment-lined pan and return to the oven (i). bowl and paddle. lln a medium bowl, blend the flour, 1:1 baking powder, salt, and cinnamon. Add to the butter/egg mixture. I Mix Iightly on low speed unti I just 1:1 combined. a The biscotti may be frozen directly after slicing and toasted as needed . Make large biscotti by dividing the dough into 1 pound, 15 ounce (824 g) pieces, and then roll ing into 24-i nch (61 cm) logs. Proceed as directed above. Adding zest to the butter and sugar during the creaming stage helps extract more of the orange flavor.

Some retailers keep them on display until they are sold out, citing the "they are supposed to be hard and dry" page of their training manual. Eating biscotti after they have been freshly baked (as opposed to sitting in jars for months) will rejuvenate anyone's appreciation for them. They will remain fresh in an airtight container for one week. s. 7g 340g 5 V3 cups 1;3 cup + 2 tablespoons 2 teaspoons % teaspoon 3 cups unchopped chopped Recipe notes: * Use European-style butter (minimum 82% fat content).

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