sherleen handbook

今年做得最多的就是这个花生饼。
一批又一批，屋子飘荡着的都是花生的味道。
阿国先生很喜欢花生的成品，这饼干做再多都不怕消不了。 
再来，和朋友们说好聚餐时要交换的年饼，我也派了花生饼上阵。
如此一个简单又好吃的饼干，很是值得收藏。


Peanut Cookies 花生饼

Recipe source: Min's Blog with little adjustment

Ingredients 材料：  
300gm Peanut powder 花生粉
300gm Flour 面粉
180gm Icing sugar 糖粉
170gm Corn oil 植物油

1pc Egg yolk 蛋黄
1/2tbsp Milk 牛奶

Method 做法：
1)
Sift flour and icing sugar into a big bowl, add in ground peanuts. Add in oil until well combined.
面粉和糖粉过筛，加入花生粉。加入油拌匀。

2)
Shape into small balls of 5gm each. Press a mould with small circle shape on top of the balls.
面团分别搓成5gm一小圆球。用圆形的小模子按压在小圆球上。

3)
Mix egg yolk and milk, egg wash the top of the balls.
蛋黄和牛奶混匀，均匀涂抹在小圆球上。

4) 
Preheat oven 180C, bake the cookies for 13min. 
烘炉余热180度C，烤13min。 




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


i am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe

每天的生活，忙碌原是不变的生活节奏。
我以为自己很容易适应新环境新的改变，其实并不然。
工作不能被妥协，改变工作的心情应付变大了的工作量。
还有家里的事务，自己的兴趣，和家人朋友的相处时间呢？
当没办法什么都兼顾得很好时，我居然释怀了。
如果是以前的自己，我会很懊恼吧。
而现在，我想用自己舒服的脚步去做自己可以安排的事。
这样，心情可以放空些，也不用勉强自己样样俱到。

今年赶上了做年饼的末班车，有了好多的第一次。
第一次自己炸蜂窝饼。
手忙脚乱的要沾面糊，要翻面，要金黄金黄的起锅。
满头大汗的结果，很肯定的说是值得的。
Aunty Young的食谱很赞，饼香又脆，吃多也不会感觉舌头被割到。
乘离新年还有些日子，我还要再炸一批。


Beehive Cookies 蜂窝饼

Recipe source: Aunty Young （安迪漾）

Ingredients 材料： 
200ml Coconut milk 椰浆
150ml Water 清水
170g Castor sugar  砂糖
2pc Egg 鸡蛋 - Beaten lightly  打散
1/4tsp Salt 盐
240gm Rice flour 粘米粉
60gm Plain flour 面粉
Oil for deep frying 适量的油


Method 做法：
1)
Prepare a kuih rose brass mould.
准备一个蜂窝铁模。

2)
Combine coconut milk, water and sugar. Mix the ingredients until sugar has dissolved.
混合椰浆，清水和糖，搅拌着糖溶化。

3)
Add in the egg and whisk until well blended.
加入鸡蛋，搅拌均匀。

4)
Stir in sifted flours and mix to form a smooth batter. Strain the mixture.
加入过筛粉料，搅拌成幼滑面糊。过筛面糊。

5)
Heat oil in the wok. Put in the brass mould to heat up.
热油锅，把铁模放入锅里预热。

6)
When the mould is hot, shake the mould a bit to remove access oil and dip it into the batter. Make sure the top of the mould is not coated with the batter.
铁模预热后, 轻轻摇晃铁模去掉多余的油，然后沾上面糊。面糊不可盖过铁模的顶部。

7)
Deep fry the batter. Shake the mould a little to remove the cookies from the mould. Can use a chopstick to gently assist the cookies to be removed.
沾上面糊的铁模放入油里炸。握住铁模柄轻轻摇晃，让饼脱离铁模。也可以用筷子轻柔的帮助脱饼。

8)
Deep fry the cookies until golden brown, drain and leave to cool on absorbent kitchen paper. Store in airtight container.
把饼炸得两面金黄，捞起沥干油，放凉后装入密封罐子里。








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



i am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe