传统花生饼|入口即化|年饼食谱|How to Make Traditional Peanut Cookies|Melt in Your Mouth|CNY Recipe

#年饼食谱 #花生饼 #入口即化
#CNYCookies #PeanutCookies #MeltInYourMouth

♦ 新年食谱CNY Recipe：https://youtube.com/playlist?list=PL-...
♦饼干食谱 Cookies Recipe:    • Perfect Cookies Recipe 曲奇饼干食谱  
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♦ Oven: Electrolux 72L Built in Oven https://invol.co/cl1bir2

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.
　
今天继续来做传统花生饼。做法简单直接，最难的部分就是处理花生时，皮膜乱飞，现在也有较方便做法咯。用自家烤的新鲜花生来做，味道提升很多，且可以加一些颗粒，口感更佳。抹上蛋液，烤出来的饼干外面黄金，放进嘴里，入口即化口感且有花生小颗粒口感，很香浓的花生味，充满童年回忆。适合当年饼。
收藏方式：烤好彻底凉透，室温收密封容器保存一个月。要新鲜７天内吃。

Today I will continue to make traditional Peanut Cookies. The method is simple and straightforward. The most difficult part is during handling roasted peanuts, peanut skin flies everywhere, but now found more convenient method. These cookies are made with fresh homemade roasted peanuts, enhance the flavor a lot, mini peanut pieces can be added for a better texture too. After eggwash, cookies are baked till golden on the outside, inside melt in your mouth yet able to bite small peanut pieces, very rich fragrant peanut flavor, full of nostalgic memory. Suitable as CNY cookies.
Storage Method: After baking, let it cool thoroughly and store in airtight container at room temperature for one month. Freshest taste, eat within 7 days.

♦食谱=63块饼干 (8克/颗)=
190克 花生碎 (烤180C: 15-17分钟，去皮，搅碎)
155克 普通面粉
87克 糖粉
1克 盐
85-90克 花生油

=蛋液=
1蛋黄
½茶匙 (2.5克) 水

(预热烤箱170C: 15-20分钟)
(上下火，不开旋风，中层烤)

♦Recipe =63pcs Cookies (8g/pc)=
190g Ground Peanuts (Bake 180C: 15-17min, peeled, grounded)
155g All Purpose Flour
87g Icing Sugar
1g Salt
85-90g Peanut Oil

=Egg Wash=
1 Egg Yolk
½tsp (2.5g) Water
　
(Preheated Oven 170C: 15-20 minutes)
(Top Bottom Heat, No Fan Force, Middle Rack)

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