Monday 16 February 2015

杏仁酥 Almond Cookies

去年做杏仁饼,不满意,觉得味道有点怪,今年再来挑战。


杏仁酥



做好后,尝了两个,依旧不是我想要的味道,真纳闷。不过,这个杏仁酥比去年那个好很多了。


食谱取自 Aunty Young,略有少许更改。


材料A (Ingredients A) 
110g          杏仁粉 (110g ground almond)
165g          特幼面粉 (165g superfine flour)
50g            糖粉 (50g icing sugar)
3/4 tsp       发粉 (3/4 tsp baking powder)
1/2tsp        苏打粉  (1/2tsp baking soda)
1/4tsp        盐 (1/4 tsp salt)

材料B (Ingredients B)
90g            粟米油 (90g corn oil)

材料C (Ingredients C)
少许           蛋黄液 (Some egg wash)
少许           杏仁碎 (Some almond nibs)

步骤 (Steps)
1. 把材料A搅拌均匀,慢慢加入材料B,搓成不黏手的面团。
    Mix ingredients A until well combine, then add in ingredient B slow to form a non sticky 
    dough.

2. 把(1)放在保鲜纸之间杆成3mm厚,用模印出自己喜爱的造型,涂上少许蛋黄液,
    用杏仁碎装饰,170度烤20分钟至熟。
    Place (1) in between the cling wrap, roll the dough into 3mm thickness, cut with cookie 
    cutter into desire shape, egg wash, decorate with almond nibs, bake at 170 degree for 
    20 minutes or until cooked.




















4 comments:

  1. 早安,又是一款很红的年饼,我先拿几个,等会人多了,怕不够分哩:)

    ReplyDelete
  2. 给您拜年啦!恭祝您新春快乐、阖家幸福、吉祥如意!

    ReplyDelete
  3. 饼干做得很漂亮~新年快乐!

    ReplyDelete
  4. Hi Jozelyn,

    Gong Xi Fa Cai! These almond cookies are so pretty, uniformly shaped and baked. If you have a box of leftover (which I think you won't), please fedex some to me ;p

    Zoe

    ReplyDelete

欢迎大家留言 ^_^