Tuesday, 24 February 2015

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
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906 ~ 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  .

 

 

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

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