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Sunday, January 25, 2015

Crispy Almond Slices 杏仁瓦片酥


看中这个脆饼很久了, 所以趁着春节来临之前动手尝试一下。 材料才那几样, 而且面糊都是用搅拌棒就能完成了, 很方便的。 如果你喜欢杏仁片的话, 这个应该很适合你, 因为一片脆饼就沾有很多香香脆脆的杏仁片, 要不要试一试呢? 


杏仁瓦片酥
食谱取自:Helena's Kitchen

3 粒全蛋
100g 细砂糖
70g 低粉 (过筛)
30g 无盐奶油 (融化)
200g 杏仁片
1 小匙vanilla香精
  1. 将细砂糖,vanilla 香精加入蛋中搅拌均匀至糖融化。
  2. 把面粉加入搅拌成无粉粒面糊。
  3. 将奶油倒入搅拌均匀。
  4. 最后把杏仁片轻轻拌入混合均匀。
  5. 盖上保鲜纸,醒置30分钟。
  6. 把面糊取出,用一小匙匙舀起间隔的排在烤纸上。
  7. 用手指将面糊推平成薄片。
  8. 放入预热烤炉,以150度烘约20分钟或呈金黄色.
  9. 放凉后的杏仁瓦片酥须马上放入密封罐保持酥脆。
Crispy Almond Slices
  • 3 eggs
  • 100g caster sugar
  • 70g plain flour (sifted)
  • 30g butter(melted)
  • 200g almond flakes
  • 1 tsp vanilla essence
  1. Mix caster sugar, vanilla essence and egg together until sugar dissolved.
  2. Add flour into the egg mixture. Use a hand whisk to mix through until you get a smooth batter.
  3. Mix in melted butter.
  4. Fold in almond flakes.
  5. Cover with glade wrap, set aside for 30 minutes.
  6. Scoop a teaspoon batter and place in on a prepared lined tray.
  7. Use your finger to gentle spread the batter to a thin layer.
  8. Bake in preheated 150'C for 20 minutes or until golden brown.
  9. Cool on a wire rack and keep in airtight container.

比较花时间的地方应该是要把面糊铺好, 我觉得越薄越好,会更香脆。 放入烤箱后, 要注意时间, 因为瓦片酥比较薄, 比较容易烤过头。 觉得这个杏仁瓦片酥搭配咖啡最适合了, 做一些收藏入罐子,下午茶的时间就可以拿出来品尝了。  

Best_Recipes 
I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

20 comments:

  1. 颜色烤得很漂亮,金黄金黄的。。。今年肯定黄金满袋, 恭喜发财!新年进步!

    10

    ReplyDelete
  2. 哇唔!这个你做了哈?听说灰常好吃!你家滴还真是够薄。。太靠功夫了。。。

    要不要试一试?试二十多次都要啊!

    感谢链接最棒食谱哦

    ReplyDelete
    Replies
    1. 哈哈, 我都是尝试看看而已, 想不到成功呢, 下次再做好了, 不够吃!

      Delete
  3. Min, do you think need to reduce the caster sugar? Is 100g of sugar too sweet for you?

    ReplyDelete
    Replies
    1. Ya, maybe you can try to reduce to 80g.

      Delete
  4. Hi Min,
    These ingredients can make up to how much roughly ?

    Grace

    ReplyDelete
  5. 嗨! Min,
    这个瓦片酥吃了口齿肯定留着香味,越吃越爱呢!
    谢谢你的分享!
    mui

    ReplyDelete
  6. 我喜欢杏仁,也喜欢酥脆,所以这饼干肯定不错过
    谢谢链接最棒食谱 :)

    ReplyDelete
  7. 如果不放杏仁片换去黑和白芝吗,可以吗??TQ..

    ReplyDelete
    Replies
    1. 我觉得有点不适合, 杏仁片应该比较好!

      Delete
  8. Hello I'm Francesca and I am Italian. I was looking for recipes from the world and I came across your blog. I like very much, there are many recipes from which I can take inspiration. I joined your supporters, if you want a challenge, too. Thank You.

    ReplyDelete
  9. Hi Min, which flour u use for this recipe? Plain flour, cake flour, superfine flour? The chinese version u stated is 低粉。

    ReplyDelete
    Replies
    1. I used superfine flour :) But I think plain flour should be alright also.

      Delete
    2. Thank you for ur reply. Thanks for the recipe as well. M doing it for this CNY. Happy CNY to u!

      Delete

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