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
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- čas přidán 25. 08. 2024
- #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：czcams.com/users/pl...
♦饼干食谱 Cookies Recipe: • Cookies
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♦ Instagram ID: / iwen777
♦ Oven: Electrolux 72L Built in Oven: c.lazada.com.m...
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
Love your clear & detailed explanations!
Thanks alot for your support, hope you can try it too
Macau Almond cookies looks tempting and yummy,thanks Wendy for the sharing!
Welcome, hope you can try and send me photo after making
太好了，旡面粉食谱，谢哦
哈哈真的无面粉哦，尝试做哦
That's Yummy Melting in the Mouth wow foody great Tempting Recipe 🌹🌹👏👏👏👏
Thanks alot hope you can try
看起來非常可口，很適合配茶
These cookie look so nice. I love the shape.
在烤着哦！找到iwen找到宝。之前做了旋螺咖喱puff 。这次是因为不舍得丢杏仁茶过滤的杏仁渣，才做饼干😂
好棒👍🏻那天做了妳的青豆饼 好好吃😋感谢分享！
👋🇨🇦. Healthy nutritious cookies👏. Thank you for the recipe🤩🥰🙏🏻
Tq loashi. Soooo nice to u to share!!!
Welcome, hope you can try it
I have tried this recipe twice and the cookies taste great. I used 45g powdered sugar for the first time and it's too sweet for me so I changed to 15g for the second time and the sweetness is just nice. Thanks Wendy for the amazing recipe.
Hi ! You reduced 75 g sugar to 15 g ? And how did it turn out ? Did the texture change ?
@@dontreadmyname3904 Hello, the texture is still the same.
@@qin2063 thanks ! I’m afraid of sweet stuff but still wanna try making this !
PS : did you soak the mung beans before stir frying them ?
@@dontreadmyname3904 yea me too, i didn't soak them
前几天试做了玉米杏仁脆片真的超好吃😋，昨天做了白杏仁也超喜欢，过后也要试做这口味💕
哇，很厉害，做了拍照来看哦
모양도 이쁘고 달콤한🍬 전병 넘 맛있겠어요😋
终于等到这个食谱了！👏🏻
哈哈哈，赶快尝试做哦，浓稠度很重要
昨晚做了这个，非常好吃！
感谢老师的分享👍🙏
不客气，尝试做哦
@@iwen777 会的，祝福你新的一年里心想事成，万事如意👍😘
@@nggrace9636 很好，做了拍照来看。一样 祝福你哦，新年快乐
澳门杏仁饼漂亮又好吃，但是很考功夫，太干太湿都不行。
赞👍
👍👍👍👏👏👏好佩服您清楚和详细的讲解哦🤗👏👏👏👏
谢谢你的支持哦，希望可以帮助到你们尝试做
@@iwen777 🙏🙏感恩💖🙏🌹😃😃
Nice recipe 👍
Thanks alot, hope you can try
Вкусно....Очень вкусно...Спасибо..😘
Welcome, haha yummy, hope you can try
Humm, parece bom
Thanks alot, hope you can try it
مشاركة جيدة 👍 👉أستمتعت بالمشاهدة تكريما لعملك حفظك الله ورعاك ياصديقى أنا هنا لدعمك تمنياتى لك بالنجاح والتوفيق الدائم سأعود لمشاهدة المزيد من الفديوهات الممتعه أبقى على أتصال
我抢第一 number one
哇，很厉害哦，尝试第一个做哦
Hello Wendy, thank you so much for the recipe! Can it still turn out if I don't add oil?? Instead just water for binding.
Your blender looks can blend diff type of nuts? What brand?. I nd to buy not sooo expensive but as long it's useful
It's Panasonic. This blender including alot of gadgets, the small ones I used can blend dried nuts/beans into powder
@@iwen777 tq. It's not two tiers blades?
Tq For Your prompt reply
Wendy,想请问为何我的饼，咬下去有点硬? 是我压太用力吗？
Hi wendy ! Can I use mung bean starch instead of mung bean flour?
Hi Wendy, is mung bean flour and green bean flour the same for this recipe?
老师请问可以改去猪油吗如果可以那么要放多少呢。谢谢
Доброе времени суток. Мне очень нравится ваш канал, ваши рецепты. Если не трудно, пожалуйста,на русском языке тоже пишите рецепты.Спасибо Вам .🌹🌺🌹
Thanks alot, hope you can try, you can see important tips and ingredients list in both English and Chinese, in my video top left corner and video description box below
老师，想问下那个绿豆瓣有泡水洗吗？还是直接炒了就研磨了？
老师，粉很贴膜具，为什么的？很容易散，是否不够水
Must u wash the bean
Can use mung bean powder ?
學你做花生餅，点解焗完餅面唔咁乾身，底餅下就oK
可以做印尼千层蛋糕吗😝😝
怎樣不開旋風呢
为什么不开旋风？
老师，我想问下做出来的杏仁饼很松的原因在哪儿？
请问开旋风和不开旋风有什么差别？
请问杏仁粉可以不要过筛吗？
请问绿豆要清洗吗？🙏
Hi..gd morning..I wonder whether the mung beans neef to wash.
Make sure u dried them thoroughly after wash, they need to be super dried before blending
@@iwen777 tqsm for the tips..
@@amelialau6130 welcome hope you can try
@@iwen777 yes..tqsm with 😚😙❤❤❤
請問你的blender是哪一牌的??
Keep it up sis
What alternative can we use in place of MUNG BEANS
Thanks alot, you can directly buy mung bean flour too on baking ingredients shop. This cookies need mung bean to have that signature texture and taste
呢個餅可以用花生油嗎，或米糠油，謝謝妳回應？你教授餅乾很詳細，希望.你继續做多些给我們看
也可以的，这是可能味道会重些而已。
谢谢你的支持，尝试做了拍照来看哦
植物油最好用哪隻，谢谢你
@@applecheng3422 可以用玉米油，sufflower oil, canola oil等，无色无味的
你好iwen 请问你在菠萝包的video下面留言的方法是隔夜发酵后另一天拿出来是从你的video 7.19 开始吗？需要回温吗？可以直接分几次从冰箱拿出来在整形对吗？我的气炸锅可以烤三粒。可以用一半材料吗？时间温度一样吗？
是的隔夜发酵需要拿出来回温一下哦。
我没用过气炸锅来烤，听说火力较大，可以尝试降低10c来烤，可以自行调整拿捏
@@iwen777 好的，可以用一半材料吗？时间温度一样吗？
@@wuehboeh5430 一半材料可以就做一半数量，不过每颗面团重量跟影片一样大，烤的时间就一样，不过要跟你自己烤箱拿捏调整
If I have use ready-made (sold in shop) mung bean flour, do I have to roast fry the flour in pan?
我也想知道現成的綠豆粉要不要炒過
Hello Wendy, 谢谢你的食谱分享。
想请问你，如果没有杏仁粉可否用其他的粉类代替？ 如低筋面粉？谢谢🙏
😁😄👍早安！你好
你好，尝试做哦
@@iwen777 😄👍
@@user-zg3rz6sw7i 哈哈
用花生油好对香
好像更香，刚才写错一个字。
可以尝试哦，不过可能颜色较深
请问你可以制作无糖年饼吗？糖尿病患者食用的。
谢谢建议
如果买现成的绿豆粉可以吗？
可以哦，更方便，记得是绿豆粉，不是青豆粉哦
可以直接买绿豆粉吗？
可以哦，记得是绿豆粉，不是青豆粉哦
老师，我刚刚烤好这个澳门杏仁饼。吃起来味道很好，很脆很，很松散…可是比较硬…请问这款饼干是带硬的吗？还是我做错了？
Can use all almond flour instead of the mung bean flour?
早安老師,哇！我喜歡的杏仁餅,謝謝老師,这个年餅有点难做,还是要尝试做做,👍👍👍💯💯💯💯♥️♥️♥️♥️😋😋😋
Oh the flavor will not be the same. Also almond flour is not as fine
@@leekiansiow3401 好的，加油哦，有了绿豆粉就容易很多了
找不到食谱，奇怪🤔……谢谢
li ke