

極脆餅乾 ; 無奶油、無奶點心 ; 焦香果仁
Crispy cookies ; Dairy-free snacks ; caramel nuts
成品 / Yields
24片PCS
材料 / Ingredients
- 棒果 Hazelnut 30g
- 杏仁 almond 30g
- 腰果 cashew 30g
- 蛋白 egg whites 38g
- 低筋麵粉 cake flour 38g
- 砂糖 sugar 150g
- 糖粉 icing sugar 適量 Q.S.
步驟 | Steps
1. 將完整的棒果、杏仁和腰果倒進烤盤,分散果仁以均勻受熱,然後放入180°C烤箱烤約15分鐘,出爐後放涼。Bake the mixed nuts in 180°C oven for 15mins.

2. 將烤好的堅果切成粗粒備用。Coarsely chop the mixed nuts.


3. 將低筋粉篩入料理豌中,隨即加入砂糖和蛋白。Sift cake flour in mixing bowl, then, add sugar and egg whites.

4. 攪拌直至麵粉粒消失,以及呈現乳白狀。Mix all ingredients until flour has disapperaed.

5.倒入切碎的雜果仁,稍微攪拌混合至果仁粒完全被覆蓋便可。Combine & mix chopped nuts with batter.


6.用湯匙挖出一團麵糊並放置在烤盤上,並確保每團麵糊相距2-3cm。撤上糖霜,160°C烤箱焗25分鐘。
Use a soup spoon to scoop batter on tray. Spinkle icing sugar on top and Bake at 160°C around 25mins.


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