Biskut Badam | Almond Cookies | 杏仁酥 | 香脆“杏仁饼” 食谱 | 新年饼

Biskut Badam Rangup dan Lemak Tips penting bila buat Biskut Badam 1. Campurkan minyak sapi supaya biskut badam tak terlalu rapuh. Biar ada rasa gebu juga. Rapuh rapuh gebu ! 2. Ingat, bila buat biskut, bukan campuran bahan sahaja ada teknik tertentu. Tetapi membakarnya juga ada teknik tertentu. Selalu tak kata, awat biskut dia bakar cantik tapi kita punya tak elok? a. Biskut nipis seperti biskut badam, 15-17 minit dah cukup. Kalau bakar sampai garing sikit, isi biskut jadi kering. b. Jadi, bakar 13 minit pada bahagian tengah oven. Kemudian bakar lagi 2 minit pada bahagian paling atas oven. c. Ini akan membuatkan biskut anda garing cantik diatas, tetapi didalam masih tak terlalu kering. d. Biskut yang disapu telur akan nampak lebih cantik jika terkena bara api atas. Jadi, 1 atau 2 minit terakhir, letak di bahagian paling atas. Baru biskut anda nampak keemasan cantik. 3. Kalau anda dah pakar dalam membuat biskut, ada boleh, kalau mahu, naikkan jumlah serbuk badam dan kurang kan jumlah tepung. Dia akan memberi rasa lebih kacang dan kurang tepung. Kena pandai main tepung dan minyak. Ni cara orang dulu dulu – pakai agak dan bubuh minyak sikit sikit! Tapi kalau masih tak biasa, ikut resepi ye  Bahan bahan (Boleh dapat 70 biji Biskut) 125 g butter 25 g minyak sapi 150 g tepung gandum 110 gula icing 100 g tepung kastard 75 g tepung jagung 1 biji telur 70 g badam hancur/serbuk ½ sudu the esen vanila Almond Cookies – Rich and Crunchy Important tips in making Almond Cookies 1. Add in ghee because it is able to make your cookies richer. Ghee is a much purified form of butter and that is why it is more expensive than butter. A bit of that, distinguish your cookies from other  2. Remember, not only cooking has technique, but baking also has technique. That is why people say cooking and baking techniques! a. Thin cookies like this one, only requires 15-17 minutes to bake. If more than that, your cookies will be too dry! You want it almost dry but not totally dry! Yet at the same time, you want the top to look golden!!! b. So, place your cookies in the middle tier of the oven for 13 minutes. Then move the tray to the most top tier for 2 minutes. c. This will make your cookies golden on top, yet not totally dry in content. d. Remember, anything with egg wash will look prettier if it is placed near to open flame for a minutes or two. 3. If you are already used to baking cookies, you can always play with the amount of flour and almond  You can decide on the taste – more nutty of more body ! This is how old generation people do cookies actually - they just add the dry ingredients and than slowly put in the oil/butter to perfection  If you are new in cookies, please follow the recipe  and after that only, go mix and match to your liking  ! Ingredients (Can get about 70 cookies) 125 g butter 25 g Ghee 150 g All Purpose or Wheat flour 110 g Icing sugar 100 g Custard Flour 75 g Corn Flour or Starch 1 whole egg 70 g finely crushed or blended Almond ½ tea spoon Vanilla Essence 杏仁饼–香脆 制作杏仁饼干的重要提示 1.添加酥油，可以使您的饼变得更酥脆。酥油是一种非常纯净的黄油之一，这就是它比黄油贵的原因。 2.烘焙也有技巧。这就是为什么人们说烹饪和烘烤技巧！ 像这样的薄饼干只需15-17分钟的烘烤。如果超过烘烤太久您的饼干会太干！我们要它几乎干但不完全干！但是同时，我们要顶部看起来像金色那种！！！ b。将饼干放在烤箱的中间层烘13分钟。然后将托盘移到最顶层烘2分钟。 C。这将使您的饼干顶部呈金色，但里面并不完全干。 d。请记住，将蛋黄涂上饼干放在靠近火一两分钟会看起来会更漂亮。 3.如果您已经有经验烘烤饼干，可以自己调放面粉和杏仁适量!！这就是师傅们做饼干的方式-他们只是添加干成分，然后慢慢地将油/黄油倒入。如果您是新手，请跟食谱，然后再混合你喜欢的搭配！ 成分（可获做70个饼干） 125克 牛油 25克 酥油 150克 面粉 110 克 糖粉 100克 吉士粉 75克 玉米粉或淀粉 1个 鸡蛋 70克 杏仁碎粉 ½茶匙 香草精 Song: Sappheiros - Dawn (Vlog No Copyright Music) Music promoted by Vlog No Copyright Music. Video Link: /watch/oQ8EmMUJax5JE

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