花生饼 / 花生酥饼 ~ Peanuts Cookies

 

你们应该会觉得奇怪，为什么会有2个食谱？ 原因很简单，我第1次的花生饼是用食谱 ( B  ) . 但口感还欠少少哦 .我比较喜欢入口即化，酥酥的花生饼。我不甘心，又再一次的翻开之前炒下的花生饼食谱。无意中看到了Sze Min 的。这个食谱的花生油分量蛮多的，我大概只用了200 ~ 220ml . 而且面团比较软 , 口感也是我要的哦！

食谱 ( A ) :

 

食谱取自 ：Min's blog

 

花生酥饼

材料 :

300g  花生 ( 炒香/烤香，去皮，打碎)

300g 面粉

180g  糖粉 ( 我用细糖 )

250ml  花生油

蛋液   (  抹皮用 )

做法 ：

1. 花生碎， 面粉和糖粉拌匀， 徐徐加入油拌成可搓成汤丸形的软团。( 油的部分要先保留50ml ~ 80ml  , 等面团已经搅拌成团后再慢慢加入 ）

2. 用手搓成小圆形（ 我的是10g） ， 放在烤盘， 抹上蛋液。

3. 放入预热180'C的烤箱， 烤25分钟。

 

Recipe source :  Min's blog

Peanut Cookies

Ingredients :

300g peanuts ( toast, skinned and blend till fine with blender)

300g flour

180g  icing sugar  ( I used castor sugar )

250ml peanut oil ( I used 200 ~ 220ml )

egg wash

Method :

1. Sift flour and icing sugar into a big bowl, add in ground peanuts. Add in oil until well combined.

2. Shape into small balls ( mine is 10g each ) and brush the top with egg wash.

3. Bake in preheated oven at 180'C for 25 minutes.

 

食谱 ( B ) :

食谱取自 ：美味风采@第148期

花生饼

材料 :

500g  花生 ( 炒香/烤香，去皮，打碎)

330g   细糖

500g  普通面粉

250g  花生油

蛋液 （ 搽面 ）

 ** 做法同上。

Recipe source :  Oriental Cuisine @ No.148

Peanut Cookies

Ingredients :

500g peanuts ( toast, skinned and blend till fine with blender)

500g flour

330g castor sugar

250g peanut oil

egg wash

** Method same as above .

 

I’m submitting this post to “ Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies “  by Fion of XuanHom's Mom  and co-host by Victoria Baking Into The Ether.

                           

 

This post also linked to " My Treasured Recipes # 5 - Chinese new year Goodies ( Jan / Feb 2015 ) " , hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

鸡丝芝麻饼干 ~ Chicken Floss Sesame cookies

病了2个星期，懒洋样的我终于有“mood “ 开工做年饼了。这是今年的第1款年饼哦，接下来会有第2 ， 第3 。。。。。

 

食谱取自 : Qi Qi in the house

鸡丝芝麻饼干

材料：

A）
100g 牛油
80g糖粉

B）

A蛋黄 1粒
20g牛奶

C）

225g 低粉 ( 过筛 )
1/4茶匙 苏打粉 （ 过筛 ）

D）

85g 鸡丝

E）装饰：
芝麻适量
打散蛋白适量

做法：

1. 将A搅拌至松发，加入B搅拌至均匀。

2. 材料C混匀，把鸡丝加入混和，再加入步骤(1)轻拌成团。

3. 将面团分成小团 （ 我的是10g ），搓成圆球。沾上蛋白和芝麻，然后放在烤盘上用叉子压扁。

                              

4. 放入预热烤箱150°c , 15 ~ 20分钟。（温度视个人烤箱）

5. 放凉后收入容器保存。

 

Recipe source :  Qi Qi in the house

Chicken Floss Sesame Cookies

Ingredients :

A)
100g butter
80g icing sugar

B )

1 grade A egg yolk

C )

225g low protein flour ( sifted )
1/4tsp baking soda  ( sifted )

D )

85g chicken floss

E ) Garnishing :

sesame seeds
egg white ( beaten )

Method :

1. Beat ingredient A until light and fluffy , then add in ( B ).

2. Mix low protein flour and baking soda , then mix in chicken floss and add in (1) until form soft dough .

3. Divide dough evenly into small portions ( mine is 10g each ) , form into ball shapes . Lightly brush some egg white , and sprinkle some sesame seeds .

4. Bake in preheated oven for  15 ~ 20 minutes over 150°c .

 

5. Let it cool  and transfer into jar .

I’m submitting this post to “ Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies “  by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether。
   

                      

 

This post also linked to “ My Treasured Recipes # 5 - Chinese New Year Goodies ( Jan / Feb 2015 ) " hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

有余碧菊 ~ Wish-filled Jade Chrysanthemum ( Steamed Baby Bok Choy with Fish Paste )

食谱取自 ： Tabel for 2 or more …..

（ 我做了少许更改 ）

有余碧菊

材料：

250g 鱼胶
100g 肉碎
3 ~ 4棵小白菜
1大匙 青葱碎
1大匙 红萝卜碎 （ 留少许做表面装饰 ）
1/2茶匙 盐
1/4茶匙 胡椒粉
1大匙 粟粉
木薯粉适量

汁料：

2/3 杯 上汤
1茶匙 蚝油
1 瓣 蒜 （ 切碎 ）
1大匙 食油
1/2茶匙 麻油
芡粉水适量

做法 ：

1．鱼胶，肉碎，青葱碎，红萝卜碎和调味料以同一方向拌匀至起胶。

2．切开小白菜。在梗的部分洒上木薯粉。

3．把馅料填满梗的部分。洒上红萝卜碎。

4．放入蒸笼里用大火蒸10分钟 。 取出，摆在碟里。

5．汁料： 锅里烧热油，爆香蒜茸。倒入上汤，蚝油和麻油。把汁料煮滚，加入芡粉水打芡。试味，淋在蒸熟的鱼胶上即可。

Recipe source : Table for 2 or more ….

( with minor adjustment )

Wish-filled Jade Chrysanthemum  ( Steamed Baby Bok Choy with Fish Paste )

Ingredients :

250g fish paste
100g minced meat
3 ~ 4  stalks baby bok choy ( Siew pak choy )
1 tbsp chopped spring onion
1 tbsp chopped carrot ( keep some for garnishing )
1/2 tsp salt
1/4 tsp pepper
1tbsp cornstarch
tapioca starch for dusting

Sauce :

2/3 cup homemade chicken stock
1 tsp oyster sauce
1 clove garlic ( chopped )
1 tbsp cooking oil
1/2 tsp sesame oil
cornstarch water

Method :

1. Mix all ingredients ( except tapioca starch and baby pak choy ) until well combined  .

2. Half the baby pak choy  . Sprinkle the lower part ( 2 inches from the base ) of the baby pak choy with tapioca starch . Lightly tap them in .

3. Fill the paste of the pak choy with fish paste . Garnish with some chopped carrot . Arrange on a steaming plate .

4. Steam on high heat for 10 minutes ( depending on size ) . Remove from steaming plate and arrange nicely on serving plate .

5. For the sauce : Heat wok with some oil , sauté chopped garlic until fragrant . Pour in chicken stock , oyster sauce and sesame oil . Bring to boil , adjust thickens with some cornstarch water . Taste , pour sauce over arranged baby pak choy .