MamaCheung 張媽媽廚房: ★炒米餅－懷舊家鄉小食賀年食品簡單做法 ★

張媽媽『炒米餅』可以做賀年食品，平時都可以當零食做些來吃的。

不會太硬，很香脆哩！甜度剛剛好！

按圖收看

材料 Ingredients (九個份量 9 Cookies）粘米粉二百克 200g plain rice flour 白砂糖／糖粉一百一十克 110g granulated/powdered sugar 花生四十克 40g peanuts 白芝麻十克 10g sesame seeds 水三十毫升 30ml water 生油七十克 70g cooking oil 乾蔥頭三十克 30g shallots 光酥餅木造的模／塑膠月餅模具（直徑七厘米）Cookies/Mooncake mould 7cm in diameter 做法：將花生米用中小火炒十分鐘熟，待涼後將皮去掉，放入密實袋，用棍子打碎成棵粒狀。將粘米粉用小火炒香和炒熟透。將乾蔥頭放在生油，用中火將蔥頭的香味迫出，燒約兩分鐘，蔥油待涼備用。將涼透的粘米粉，糖粉、花生粒和芝麻伴均勻後，再加入蔥油攪勻。續小慢慢加入水如果成糰後，水便不用加入了。將四十五克粉團放入餅模裡，平均地按壓，尤其是週邊位置，否則很易破掉。如果用炒米餅專用模，由於模型尺碼固定，通常是薄身，所以不用量重。填滿模後，拍出來便可以了。填壓好的粉團，放在有牛油紙的焗盆上，將花模用手平均地按壓兩次，然後將餅推出。餅與餅之間留些空間。無需待發程序，直接入爐焗。用攝氏一百七十度預熱焗爐拾至十二分鐘，放入焗爐中下層，用攝氏一百七十度爐火焗十五分鐘，然後關火，再燜多五分鐘便取出待涼。三分鐘後，將它們取出放在鐵架待涼多兩小時，以免吸入餅底的濕氣而不脆。 Method: Toast the peanuts in med low heat for 10 minutes, remove the skin and crunch in a plastic bag. Toast the rice flour in low heat until cooked. Make shallot oil by cooking shallot in cooking oil for 2 minutes. Mix the flour, sugar, peanuts, sesame seeds together, then mix in the oil. Slowly pour water in until it forms a dough. Place 45g dough in the mould and press the rim well to form the shape. Push the cookie out from the mould onto the baking tray lined with baking paper. Place the cookies evenly. Place the tray in the med-low compartment of a pre-heated oven at 170C, and bake for 15 minutes. Turn off the oven and leave the cookies in the oven for another 5 minutes before taking them out. After 3 minutes, transfer them onto a rack to cool for another 2 hours.