防拷

2011年1月21日星期五

麦片饼干


(这是第二盘,没烤焦的。嘻嘻。。。。。)



这款饼干我几乎做到想放弃。
因为在烘烤时,
我一直在等这个饼干成型,
好让我取出来。
可是我等啊等,
这饼干的中间部分还是软啊软。

我发火了。。。
不管它了。。。。
就让它自己照顾自己吧!

这下子,
我就在那儿想
是不是我又大头虾了,
份量量错了????

幸好后来,忽然想到我以前也是有做类似的饼干,
就是需要放凉了后饼干才会变得脆口的。

结果我赶紧跑回去打开烤箱门,
取出那边边已经有些焦黑的饼干。

给它放凉了一阵后,
我满心欢喜
总于。。。。总于吃到了
jess所形容的那样
~These crisps are full of honey flavour, very crunchy。



食谱参考 :孟老师100道手工饼干孟老师的100道手工饼干
博友延续做法:j3ss kitchen

30g honey (sean 用有机蜜糖)
30g golden castor sugar (sean 用有机甜菜根幼糖)
30g unsalted butter (sean用anchor )
30g orange juice (sean 用甜柑)
30g plain flour (sean用15克麦片粉和15克面粉)
30g nestum (original recipe calls for wheat germ)

Method
Melt honey, sugar and butter in a saucepan until butter and sugar dissolves completely, turn of the heat and stir in orange juice.
Fold in flour and nestum into the honey mixture until well combined.
Scoop the batter using a teaspoon and spread into a circle shape thinly on a cookie sheet line with parchment paper.
Bake in a preheated oven of 170°C for around 15mins.
Check on the oven during baking as not to let the crisp get burnt. Cool before storing in an airtight container.

备注:
1.如果放凉了还是觉得不够脆口。
很有可能是烤的火候还不到位。
2.它的口感不偏向传统的麦片饼干。
3.回答蔚蓝月夜的问题。


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