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Tuesday, April 27, 2010

Traditional Peanut Cookies 传统花生饼

冰箱里有一包花生碎刚好100克,趁着Lucius还没醒来快手快脚做了半份食谱,连egg wash也省了。从准备材料到进入烤箱前后只需20分钟。

有些花生饼入口即溶,会粘牙,有些又下了太多粉,脆但吃不到花生的香味。这个食谱做出来的花生饼是我喜欢的口感,花生和粉的比例刚刚好,酥脆得又不会粘牙,很好吃。要谢谢星姐的分享。

如果你有20分钟不妨尝试这个食谱。


我把食谱翻译成英文让不谙中文的朋友也能受益。中文食谱看原著

Ingredients:
(A)
200g ground peanut
180g icing sugar
300g plain flour
(B)
200ml peanut oil
(C)
1 egg yolk (for glazing)(I omitted)

Method:
1) Mix (A) till well combined.
2) Add in (B) slowly, mix till a dough is formed.
3) Roll the dough (about 12g each) into a small ball and place on a lined baking tray, press lightly to flatten it.
4) Use a straw to press lightly at the centre to make a circle. Brush the surface with egg yolk.
5) Bake in a preheated oven at 150C for 20 mins. Transfer to wire rack for cooling. Keep in airtight container after cooling down completely.

Note:
1) I halved the recipe, made 46 cookies, each cookies = ½ tbsp dough.
2) I only rolled the dough into small without pressing and also omitted the egg wash.
3) As my cookies are bigger than the suggested size, mine took about 25 mins to cooked.
4) In step (2), do not knead the dough, just mix to form a dough will do. Kneading the dough will make the cookie to become hard.

(Recipe source: 星厨房)

7 comments:

  1. wow, look delicious!!!i want to eat :)

    ReplyDelete
  2. 不用客气,很高兴妳会喜欢这食谱~~

    ReplyDelete
  3. hsling,

    再次谢谢你。希望你不介意我叫你星姐,因为我看到其他网友都这样叫你。

    ReplyDelete
  4. This comment has been removed by a blog administrator.

    ReplyDelete
  5. Can I check with u if u use salted or unsalted peanuts? I only have salted ones, will they do?

    ReplyDelete
  6. Anonymous,

    The peanut used here is simply roasted peanut, not that type we serve as tibits. The roasred peanut is without salt and oil.

    You can buy raw peanut to roast in oven or wok, then remove the skin and finally blend it into ground peanut. Or you can buy ready made ground peanut from supermarker/wet market and baking supply shop.

    ReplyDelete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"