Thursday, 29 January 2015

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
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, 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@148

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.