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.