传统花生饼~~简单又容易 Traditional CNY Peanut Cookies

材料Ingredients:

花生末 600g fine ground toasted peanut 

普通面粉 450g all purpose flour

糖霜 300g icing sugar

花生酱1 tablespoon peanut butter

菜油适量 vegetable oil

蛋黄(涂表面) egg yolk (for coated surface)

将花生末，普通面粉，糖霜和花生酱混合拌匀，

慢慢加入菜油，揉成软面团，

用手揉成小球再轻轻按压成饼状，

或用饼模盖出圆形，涂上蛋液，

以炉温160度烤15至20分钟

mix the fine ground toasted peanut, flour, 

icing sugar and peanut butter together 

slowly add in the vegetable oil and mix well to form a dough

roll out small ball and flatten a bit

or use the cookies cutter to cut out the round shape

coat the surface with egg yolk

bake at 160 for about 15 - 20 minutes

青豆饼 CNY Green Pea Cookies

材料Ingredients:

青豆末 300g green pea (toasted and fine grounded)

普通面粉 330g all purpose flour

糖霜 150g icing sugar

菜油 200g vegetable oil

蛋黄(涂表面) egg yolk (for coated surface)

将青豆末，普通面粉和糖霜混合拌匀，

慢慢加入菜油，揉成软面团，

用手揉成小球再轻轻按压成饼状，

或用饼模盖出圆形，涂上蛋液，

以炉温180度烤15至20分钟

mix the green pea, flour and icing sugar in a big bowl

slowly add in vegetable oil

mix well and to form a dough

use cookies cutter to cut our the shape you like

brush one layer egg yolk on surface

bake in oven at 180 for about 15-20 minutes

清蒸柠檬小蛋糕 Steamed Mini Lemon Egg Cake

材料Ingredients:

鸡蛋 6 eggs

白砂糖 220g caster sugar

色拉油 60ml corn oil

柠檬皮屑 1 teaspoon lemon zest

柠檬汁 4 tablespoons lemon juice

自发面粉 220g self raising flour

泡打粉 1/2 teaspoon baking powder

将柠檬皮屑和色拉油柠檬汁都倒入一个小碗中搅匀备用

全蛋液和白糖一起用电动搅拌机

先慢速搅打到白糖和蛋液充分融合

再用快速搅打直到蛋糊由黄色变成乳白色

搅打好的蛋糊拎起滴落成线条状

落入盆中不会立即消失

最后再用慢速搅打1分钟

将面粉泡打粉一起筛入蛋糊中拌匀

再用橡皮刮刀将底部和盆的四周都刮拌均匀

将面糊刮入抹了油的小蛋糕模子中

要装到8成满, 放入沸腾的蒸锅内

用中火蒸8分钟

combine eggs and sugar in mixer bowl

beat ingredients at highest speed until foamy and fluffy

It's about 10 -15 minutes

add in corn oil, lemon zest and lemon juice and mix well

fold in the flour slowly and mix well

scoop one the dough into the greased cake mould

steam in the boiling hot water in covered wok for about 8 minutes

当然这样装小的模子比较费劲,可以将大的蛋糕模子

或不锈钢小盆铺上油纸 (一定要和烤模高度相同)

直接将面糊刮入到里面, 不过在蒸的时候要用20分钟

you can also scoop the dough into a steam pan 

steam in the boiling hot water in covered wok for about 15 - 20 minutes

Recipe from 食谱取自厨思の天地, TQ!