什么! 虾味的 咸蜂巢饼 Kuih Loyang｜Honeycomb Shrimp Cookies｜Rosette Cookies 年饼 [Eng Sub 中文字幕]

没吃过 虾味的 咸蜂窝饼?! 咸味 蜂窝饼 蜂巢饼 蜜蜂窝 虾饼 年饼 Kuih Loyang Udang｜Honeycomb Shrimp Cookies｜Rosette Cookies | Full recipe in description box 年饼 I was an airline stewardess Before A stay-at-home mom with 4 kids Now Love Cooking, Baking & Sharing Recipes 前空姐、目前是四个孩子的全职妈妈 喜欢烹饪/烘培、分享食谱 Subscribe for more videos: YouTube 👉🏻 Jacelyn Lim Recipes Sharing👈🏻    / jacelynlim   YouTube 👉🏻 Jacelyn & Xuan Foods and Travel Vlog👈🏻 https://bit.ly/394HX4J Follow Jacelyn on social media: Facebook:   / imjacelynlim   Instagram:   / imjacelyn   *8cm cookies mould - 50-60 pieces 尝试过几种食谱，我觉得这个最适合做咸味蜂窝饼。 A: 糯米粉 glutinous rice flour 100g 粘米粉 rice flour 100g 玉米粉 corn starch 100g B: 糖 sugar 20g 盐 salt 6g 胡椒粉 pepper 1/3茶匙/tsp Coriander Powder 1/2茶匙/tsp Cumin Powder 1/2茶匙/tsp Fennel Powder 1/2茶匙/tsp 白芝麻 white sesame 1茶匙/tsp Parsley flakes 1茶匙/tsp Chili flakes 1/2 - 1茶匙/tsp *Homemade chili flakes recipe:    • 自制Chili Flakes The Best Homemade Chili Fla...   C: 虾米 dried shrimp 60g 椰浆 coconut milk 250ml 蛋 5颗 5 eggs 1。材料C的虾米 + 椰浆搅成糊状备用。 Blend the dried shrimp + coconut milk (ingredient C) and set aside. 2。把所有材料A + B + C混合均匀，休面30分钟。 Mix all the ingredient A + B + C until well combined, then rest for 30 minutes. 3。休息好的面糊搅拌一下，准备一个跟饼模大一点点的平底小碗，把适量的面糊倒入小碗，至刚刚好饼模的高度即可。 Stir the batter, prepare a small bowl that is slightly larger than the cookies mold, pour an appropriate amount of batter into the bowl. *我觉得这样做能更容易的掌控把面糊沾在饼模的量。 It will be easier to control the amount of the batter needed each time on the mold. 4。中火烧热油锅。把蜂窝模具一起放入油锅里，加热至145°C-155°C。 Put the mold in the pan, heat the oil and the mold together over medium heat, until 145°C-155 °C. 5。取出热模，甩掉多余油份，然后在旁边准备好的一张餐巾纸上粘去多余的油份。 Remove the mold from the hot oil, shake the mold gently to remove the excess oil, and use a paper towel to absorb excess oil. *蜂窝模过多油份或太热，会造成温度过高，饼模还没下油锅，面糊就被烫熟、滑落饼模。 If the mold is too oily or too hot, it will cause the batter slipped off from the mold before transfer it into the frying pan. 6。沾上面糊，面糊不可高过饼模的顶部，否则脱不了模。 Dip hot brass mold into batter, make sure batter do not exceed the top of the mold. *每一次粘面糊前，必须先搅拌一下。 Stir the batter before making another dip. 7。饼模放入油锅，别碰到锅的底部。 Submerge mold into hot cooking oil, do not touch the base of the pan. 8。炸10秒钟后，才将饼模拿起，轻轻将饼模上下摇晃，让蜂窝饼脱模。 Move the mold up after 10 seconds, the cookie should slide down into the oil. *不可太早脱模，否者蜂窝饼形状会变形。 Should remove the cookie from the mold after 10 seconds, to make a nice honeycomb cookie’s shape. *要时时刻刻留意，温度一定要控制在 145°C-155°C之间。温度太低或太高，会炸出不漂亮的蜂窝饼。 Pay attention at all times, to make sure the temperature has controlled between 145°C-155°C. 9。重复以上的步骤，直到把面糊用完。 Repeat steps above, until all batter is used up. 10。蜂窝饼炸至表面颜色稍微金黄色时，将蜂窝饼翻面，再炸一下。 Fry the cookies until golden brown on both side. 11。双面金黄色时捞起，摆放在厨房纸巾上吸干多余的油份。 Place the cookies on paper towel to absorb excess oil. 12。侍凉后，放入封密罐子里保存。 Cool completely and store in airtight container. #年饼 #蜂窝饼 #蜂巢饼 #imjacelyn