澳门杏仁饼 Macau Almond Cookies|无白油，外酥内松|年饼食谱|No shortening, Flaky outside sandy inside|CNY Recipe

2022-1-8 17:00| 发布者: admin8| 查看: 30| 评论: 0|文章／视频分享来自: iwen baking

澳门杏仁饼 Macau Almond Cookies|无白油，外酥内松|年饼食谱|No shortening, Flaky outside sandy inside|CNY Recipe

#年饼食谱 #澳门杏仁饼 #杏仁酥 #绿豆杏仁饼 #外酥内松 #无白油 #无发粉无苏打粉
#CNYCookies #MacauAlmondCookies #AlmondCookies #MungBeanAlmondCookies #FlakyOutsideSandyInside #NoShortening #NoBakingPowderNoBakingSoda

♦ 新年食谱CNY Recipe：https://youtube.com/playlist?list=PL-z50Pxpx9Q1R-KokevCQD14Eh_34-VnC　
♦饼干食谱 Cookies Recipe: https://youtube.com/playlist?list=PL-z50Pxpx9Q1I5hVpwnRfY5QOVNALb_ha
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: https://www.instagram.com/iwen777
♦ Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
继续做著名的传统澳门杏仁饼。虽名称为杏仁饼，这个食谱内主要用了绿豆粉来制作。这次我采用纯绿豆自制绿豆粉，炒干并反复过筛磨成粉。绿豆粉磨越细，口感越细腻。如果可以买现成绿豆粉就简单方便很多。这是个无白油，无发粉，无苏打粉食谱。面团里面也采用了杏仁粉和烤香的杏仁粒，放进月饼模具印出可爱花纹。低温慢烤，主要让面团烘干即可，基本颜色和形状仍保持不变。新鲜出炉放凉后再动，掰开饼干,外酥内松，用手指一压就散开像沙一样。口感很好，搭配里面酥脆暴香的杏仁粒，整个厨房充满杏仁+绿豆香，好香好吃~适合当年饼。

饼干面团浓稠度很重要：-
=炒绿豆没不断翻炒/火力太大，导致最后饼干焦色
=烤好没放凉就动/面团太干/压不紧实，饼干容易粉碎
=面团太多水/烤不够，饼干内部粘牙，扎实，不松散。

收藏方式：烤好彻底凉透，室温收密封容器保存。要新鲜７天内吃。

Continue to make the famous traditional Macau Almond Cookies. Although the name is known as Almond Cookies, this recipe mainly uses Mung Bean Flour to make. This time, I made homemade Mung Bean Flour by using pure Mung Beans, stirfry dried, and repeatedly sieved and grounded into powder. The finer the mung bean flour is, the delicate the texture. If you can buy ready-made mung bean flour, it is much easier and more convenient. This is a no shortening, no baking powder, no baking soda recipe. The dough is also made of almond flour and roasted almonds, which are filled into the moon cake mold to imprint cute flower patterns. Slow bake at low temperature, mainly to dry out the dough, the original color and shape basically remain unchanged. Once freshly baked, let it cool before touching, crack open cookies, flaky on the outside and loosely crumble on the inside, and they will loosen like sand when press with finger. The texture is very good, with the crispy and fragrant almond pieces within, the whole kitchen is full of almond + mung bean aroma, so fragrant and delicious ~ suitable for CNY.

Cookie dough consistency is important:-
= If mung bean was not continuously stirfried/ too high heat, will cause the final result yield burnt color.
= Before cooled touch cookies once baked/dough is too dry/not compact firmly, cookies easily crumble.
= Too much water in dough/underbaked, cookies will be chewy, dense and not loose on the inside.

Storage Method: Baked and let cool completely, store in airtight container at room temperature. For fresher flavors, eat within 7 day

♦食谱=17块饼干 (约2汤匙面团/颗，50克月饼模具)=
20克杏仁 (预热烤箱180C: 7-8分钟)
200克纯绿豆（炒干磨成粉后=176克绿豆粉）
50克杏仁粉
75g 糖粉
1克盐
47克植物油
18克水
(预热烤箱140C: 30分钟)
(上下火，不开旋风，中层烤)

♦Recipe =17pcs Cookies (about 2Tbsp dough/pc, 50g Mooncake Mould)=
20g Almond (Preheated Oven 180C: 7-8minutes)
200g Pure Mung Beans (Stir dried grounded into powder= 176g Mung Bean Flour)
50g Almond Flour
75g Icing Sugar
1g Salt
47g Vegetable Oil
18g Water
(Preheated Oven 140C: 30minutes)
(Top Bottom Heat, No Fan Force, Middle Rack)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love
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