五香脆芋饼 ~ Spices Yam Crackers

选择了五香脆芋饼在我众多年饼中画上了最完美的句号。祝大家羊年行大运，万事如意。

 

食谱取自 ：精选50款年味饼香

五香脆芋饼

材料：
600g 芋头

350g木薯粉

1 1/2小匙五香粉

1/2  小匙 胡椒粉

1小匙 盐

2小匙 双倍发粉

1小匙 味精素 （ 我没放 ）

做法 ：

1．芋头削皮后洗净，切成片状，然后以大火蒸20分钟至熟及软化，盛起备用。

2．将芋头和其余的材料一起用搅拌机捣烂成泥至滑。

3．将芋泥分成4等份，各别揉成圆筒型，然后排在已涂抹食油的蒸盘上，盛入预热炉以大火蒸约45分钟。

4．让蒸好的芋头团待冷却，存放在冰箱2天至硬，然后取出切成薄片。再以猛烈太阳下晒干（约2天）（我晒1天，然后用烤箱以90度烘6 ~ 7小时或至干 ）  。最后用热油炸脆即可。

 

Recipe source : Chinese New Year Festive Cookies Selected

Spices Yam Crackers

Ingredients :

600g yam

350g tapioca flour

1 1/2tsp five spice powder

1/2tsp pepper

1tsp salt

2tsp double action baking powder

1tsp monosodium glutamate ( I omit it )

Method :

1.  Rinse and peel the yam , cut into thick slices . Steam over high heat for 20 minutes until cooked and soft . Remove and keep aside .

2. Pound the steamed yam and the rest of ingredients into a fruit blender until finely paste and smooth .

3. Divide the yam paste into 4 portions , knead and form into cylinder shapes separately , then put them on a greased heatproof platter . Steam in the pre-heated steamer over high heat for approximately 45 minutes . Remove .

4. Leave the steamed yam dough to cool . Chill in the fridge for 2 days until harden . Remove , cut into thinly slices and basked dry under the hot sun for 2 days （ I basked dry under hot sun for 1 day and  basked dry by using oven at 90c for 6 ~ 7 hours or until dry ） . Lastly , deep-fry into hot oil until crispy . Serve  .

 

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

 

Also linked to the event,  Cook & Celebrate : CNY organised by  Zoe from Bake for Happy Kids,  Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe .