2015 Most Popular Almond Cookies 备受瞩目的杏仁酥2015

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爱上了烘焙，就好象在我原有的生活空间里打开了一扇明亮的窗。透过它，我看到了外面色彩斑斓的美食世界。也是透过它，我才知道马来西亚有这么多擅长烹饪的高手。这源于马来西亚是东南亚风味美食的聚集地，传统美食在当地得到了很好的传承。尤其是槟城和怡保，无论是当地人还是游客，说起那里的美食都啧啧称赞。 食物，还是旧时的美味啊。


虽然我还未去过槟城和怡保， 可是通过众多马来西亚美食博客，对那里的美食也略知一二。 博主们在博客里流露出的对生活的热爱，对传统美食的执著，无时无刻地感染着我这个异乡人。

羊年春节快到了，博客圈里的年味也越来越浓。 大家各显身手，各式新年点心纷纷登场。凤梨酥，杏仁酥等虽然并不是中国北方人过年的食物， 可是被感染着，我这个北方人每年都加入了烤年饼的行列。家里人也入乡随俗，欣然接受并爱上了这一新的“传统”。 凤梨酥是每年必做的，除此之外，就是最受欢迎的杏仁酥啦。


杏仁酥我和家里人都比较喜欢口感酥脆的，而不是入口即化的。一直以来用的杏仁酥配方虽然只需要很少的杏仁粉，却加入足量的杏仁碎，香酥可口。今年本想用回以前的配方，可是我在购买材料时，习惯性地买了一个大包装的杏仁粉， 有一公斤重。 索性尝试一下新的配方，也算新年新气象吧。 决定了，就找出了常常浏览的博客。 发现了下面这个杏仁饼的配方。这款杏仁酥受到众多博主的推崇。爱的心灵之约，安迪漾，Copycake Kitchen, 董夫人，苏联妈妈等等都烤过， 而且这个食谱大都名列各个博客中最受欢迎的食谱行列。  所以，我称它为备受瞩目的杏仁酥。

尝试后，觉得不负盛名，口感酥香，不油腻，吃起来余味无穷。烤出来有自然的裂痕， 可是小小酥饼并不会脆弱，易于保存。总的来说，和外面糕饼店里热卖的杏仁酥相似。

杏仁酥

材料
  • 杏仁粉 220g
  • 低粉 330g
  • 糖粉 95g-120g （我用了100g， 根据个人的喜好，可以调至120g） 
  • 发粉 11/2 tsp
  • 苏打粉 1 tsp
  • 盐 1/2 tsp
  • 粟米油 165g-200g (我用了花生油）
  • 杏仁碎 50克
表面：蛋黄液


 做法：
  1.  所有材料混合，加入粟米油或花生油拌成团。
  2.  搓成粒状 （一粒8g)，涂上蛋黄。洒上杏仁碎。
  3.  预热烤箱165度, 烤约 20分钟直到表面金黄。
ALMOND COOKIES 

Ingredients:
  • 220g ground almond
  • 330g  cake flour
  • 100g-120g icing sugar 
  • 1 1/2 teaspoon  baking powder
  • 1 teaspoon  baking soda
  • 1/2 teaspoon salt
  • 165g-200g corn oil/peanut oil 
Egg wash: 1 egg yolk


 Directions:
  1.  Mix all the dry ingredients in a bowl. Gradually add  in the corn oil/peanut oil. Knead by hand until a dough is formed.
  2.  Divide the dough into 8g each, shape them into balls and arrange on a baking tray.
  3.  Brush the top of the balls with egg yolk, sprinkle with almond bits.
  4.  Bake the cookies in a preheated oven at 165°C for 20 minutes.
Note:
Grease your palm to make shaping the dough easier.

Recipe adapted here and here.


我将把此贴子链接于东道主 XuanHom’s Mom 家的 Fion和协办之主 Victoria Bakes主办的 ”一至二月份最棒食谱の我的拿手曲奇饼干“ 

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Comments

  1. Victoria Bakes7 February 2015 at 20:48

    这标题起得太牛了。。搞得我鼠标立马往下滑抄食谱。。哪天回家后就试试。。。

    谢谢链接最棒食谱

    ReplyDelete
    Replies
    1. Little Joy Factory7 February 2015 at 21:54

      您的评语也很给力啊。谢谢光临小悦工坊　：）

      Delete
  2. Fion8 February 2015 at 12:13

    很高兴妳也感染到马来西亚人对年饼的热情，让我们一起开开心心开炉，度过开心的新年
    谢谢你参与最棒食谱

    ReplyDelete

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