鬆脆蜂巢餅/蜂窩餅 Kuih Loyang ｜Crunchy Honeycomb Cookies

2020-12-8 20:56| 发布者: admin8| 查看: 30| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

鬆脆蜂巢餅/蜂窩餅 Kuih Loyang ｜Crunchy Honeycomb Cookies

#蜂窩餅
#Kuih Loyang
#Honeycomb Cookies

漂亮的蜂窩餅秘籍在於火候的控制，模型的熱度和粉漿的濃度，只要配合和掌握的好，就可以炸出漂亮的蜜蜂窩了！這食譜的蜂巢餅是非常非常的鬆脆好吃！！
有椰漿版的，口感很香，很鬆脆，但是收藏的時間比較短，一般我做了可以收3周-4周左右）
無椰漿的，清水代替的，口感也很香蛋味，一樣非常鬆脆（保存2-3個月）

分量：90-110粒左右（看蜂窩餅的厚度）

食譜：
糯米粉 100克
粘米粉 100克
玉米粉 100克
雞蛋 5粒（我用土鷄蛋比較香）
細砂糖 130克
椰漿 250ml（如果不要椰漿，就200ml清水代替）
芝麻（如果喜歡芝麻，可以加入）

做法：
1.打散5粒蛋，加入130克細砂糖，250ml椰漿（如果不要椰漿，就以200ml清水代替），拌勻。
2.加入100克糯米粉，100克粘米粉和 100克玉米粉混合，攪拌均勻。
3.攪拌均勻後，把面糊過濾2-3次，過濾好後，擱置一旁，靜置20分鐘
4.把蜂巢餅模具一起加入油鍋裏，油的量必須蓋過模具(油夠多，油溫才會穩定)，以中火燒熱
5.把筷子放進去看到泡泡冒起來，就可以炸了
6.取出熱模，輕輕搖一下，將熱模上多余油灑掉，再沾一沾廚房紙巾，以吸幹多余的油（模太油也是很難沾得上迷糊的）
7.沾面糊時，粉漿不可以蓋過模型，不然不會脫模。
8.將沾了面糊的模放入鍋裏,別碰到鍋的底部,炸10-15秒後，將模拿起在油裏輕輕搖晃，讓蜂窩餅脫模
9.蜂窩餅脫模後，當表面顏色稍微金黃色時，將它翻過再炸一下，呈現金黃色時，就將它撈起放在已經鋪上吸油紙的大盤裏。
10. 待涼後，收進封密罐子裏。

Kuih Loyang ｜Honeycomb Cookies

This Honeycomb Cookies recipe is very, very crunchy and delicious. There is a coconut milk version. The taste is very fragrant and crunchy, but the storage time is relatively short. Generally, I can make it for 3 to 4 weeks.) None Coconut milk, instead of water, it tastes very fragrant and eggy, just as crunchy (preserved for 2-3 months)

Honeycomb Cookies recipe:

Serving size: 90-110 pieces (see the thickness of honeycomb cake)

Ingredients：
glutinous rice flour 100g
rice flour 100g
Corn flour 100g
5 eggs
caster sugar 130g
coconut milk 250ml (also can replace with 200ml water if don't like coconut milk)
white sesame (if you like sesame, you can add it)

Pratices:

1. Beat 5 eggs, add 130g of fine sugar, 250ml coconut milk (also can replace with 200ml water if don't like coconut milk), mix well.
2. Add 100g of glutinous rice flour, 100g of rice flour and 100g of corn flour and mix well.
3. After stirring evenly, filter the batter 2-3 times, after filtering, set aside for 20 minutes
4. Put the honeycomb cookies mold into the oil pan, the amount of oil must cover the mold (the oil temperature will be stable if there is enough oil), and heat it over a medium heat
5. Put the chopsticks in and see the bubbles pop up, you can explode
6. Take out the hot mold, shake it gently, spill the excess oil on the hot mold, and dip a kitchen paper towel to absorb the excess oil
7. When dipping the batter, the batter must not cover the mold, otherwise it will not be demolded.
8. Put the battered mold into the pan without touching the bottom of the pan. After frying for 10-15 seconds, pick up the mold and shake it in the oil to release the honeycomb cookies.
9. When the surface color is slightly golden, turn it over and fry it again. When it is golden, pick it up and place it in a large dish covered with oil-absorbing paper.
10. After cooling, put it in an airtight jar.

歌曲：茶香，那時明月
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