蜂窝饼Honeycomb Cookies, Kuih Loyang|香酥脆可口，不过硬|年饼食谱|Fragrant Flaky Crispy, not overly hard|CNY Recipe
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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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.
小时新年我最爱吃蜂窝饼，超香超酥脆，蜂窝形状也很可爱。自己做之后发现制作方式还蛮直接的。面糊里加了粘米粉（脆），糯米粉（酥口感，不容易出油），玉米淀粉（酥），这样炸出来即不会过硬，口感酥脆刚好。油温控制也很重要。太高温容易黑; 太低温容易卡油。面糊里也不可参到太多油/太有气泡，防止饼起泡。炸到位，个个形状分明，颜色黄金。掰开了，满满芝麻蛋香味，香脆可口，酥脆掉渣~
收藏方式：烤好彻底凉透，立刻收密封容器室温保存防止漏风, 要新鲜7天内吃。
Since young during Chinese New Year, I love Honeycomb Cookies/Kuih Loyang the most. They are super fragrant crispy, with super cute honeycomb shape. After doing it myself, I found that the making method is quite straightforward. This recipe contains rice flour (crispiness), glutinous rice flour (flaky texture, not easily oily), and cornstarch (flakiness), so that it won’t be too hard, yet with crispy flaky texture that’s just right. Oil temperature control is also very important. If it is too high, it will turn dark too fast; if it is too low, it will be oily. Do not add too much oil/air bubbles to the batter to prevent the cookies from bubbly. Fried just right, each cookies will have distinct honeycomb shape and golden in color. Break apart, Super fragrant sesame egg flavor, crispy and delicious, crispy till crumbs’ dropping~
Storage Method: After baked, let cool thoroughly and immediately store in airtight container at room temperature to prevent from getting soft. For freshness eat within 7days.
♦Ingredient List 食材=36-38pcs Honeycomb Cookies 蜂窝饼=
=(5.5cm Honeycomb Cookies Mould/Acuan Kuih Loyang 蜂窝模)=
2 Eggs 鸡蛋 (Grade A等级，65-69g/pc including egg shell 包括蛋壳)
44g Caster Sugar 细砂糖
84g Coconut Milk 椰奶
34g Rice Flour 粘米粉
33g Glutinous Rice Flour 糯米粉
33g Cornstarch 玉米淀粉
1g Salt 盐
7g White Sesame Seeds 白芝麻
(Oil Temperature油温 140C )
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#年饼食谱 #蜂窝饼 #酥脆 #不过硬
#CNYCookies #HoneycombCookies #KuihLoyang #FlakyCrispy #NotOverlyHard
Thanks for sharing. Yummy 😋 Blessed weekend🙏🏻
Thanks alot hope you can try, yummy
Hi Wendy if I don't use coconut milk will it be OK?
油溫140似乎有點低, 前陣子我也剛好動手做了一些, 量了溫度, 160-170之間似乎比較理想
老师好.在沾模时.底部会滴落.炸好底部也会长珍珠.也不晓得什么原因😅老师炸的很美-..谢谢
香港好像沒有見過有這樣的蜂窩模具賣呀？
在上海街賣烘焙用品的地方有得賣
本来也想亲手做的 可是老妈子说难做所以最后决定跟别人买了😂 anyway 谢谢分享💖
感觉制作方法好神奇😂
哈哈，其实还蛮直接的，下次你可以尝试做哦
@@nnie12138 尝试做，不会太难
This is called ‘Achu Muruku’
蜜蜂窝饼冷却过后,很多油积,帮忙解答.谢谢
li ke
粘米粉是什么？
Так красива, ЧТО ЖАЛКО их есть !😊😊😊😊So beautiful, THAT it's a pity to eat them!😊😊😊
Haha, it would be real pity if not eaten, because so yummy Haha hope you can try
我的不沾模，什么原因？ 模都已经热了
What brand of rice flour? Is it 100% rice flour?
老师你好，请问您这分量可以做多少 5.5cm的蜂窝饼
可以不放糯米粉吗？
一定要糯米粉口感才不会过硬哦
@@iwen777兒時每逢過年我媽媽都炸這個做過年食物祗放麵粉加雞蛋都已經好脆，不輕手拿都巳經碰碎！非常懷念！
近年有朋友又在做這個亦不用糯米粉亦做到好鬆脆效果！！
新年的跫音近了，谢谢老师分享卜卜脆，非常诱人食欲的“蜂窝饼”
👍
哈哈不客气，尝试做好吃
可以减糖吗？
好療癒的做法
谢谢你哦，希望你尝试做
沒有模具，有別的東西可以代替嗎？
需要这款模具才能哦
谢谢老师的用心 🥰 有机会一定尝试
新年快乐噢 ❤
很好，做了拍照来看
老師己试做呢個食譜，很好吃，谢谢你
可以用别的粉来代替糯米粉吗？
一定要糯米粉口感才不会过硬哦
这配方我做过，真的很好吃，配方剛剛好。👍👍