2015年饼 ～ 杏仁酥(Almond cookies)

 新年来锣!! 新年来锣!!

这是前两天在董夫人 家感染到的喜悦。

她让我懒洋洋的“木”一扫而空，再度穿起围裙，

做年饼咯！
"New year is coming!" A cheer was 'heard' from 董夫人's blog. Hearing the cheer really gets rid of my lazy mood, so once again I tied on my apron and stepped into the kitchen. Time to get to work!

或许你会觉得，年饼？早不早一点啊？

不早，因为现在是筛选过程，

经过筛选，才知道哪些是好吃，耐收；

欲做分量和如何包装。
Perhaps you are thinking, Chinese New Year biscuits? Isn't that a little too early? Haha, it's actually just right! After all, I need time to experiment with the biscuits and find the tasty recipes that makes biscuits that lasts longer.

就如这款杏仁饼，我的结论：

材料简单，容易操作，美味酥香，27粒一礼盒，大方得体。

将会是今年送礼的选择之一。
For example, these Almond Cookies. My verdict: 
An easy recipe with simple ingredients that make delicious, bite-sized biscuits. 27 to a box makes a good gift for when I go visiting.

杏仁酥
（约做58粒）
食谱参考： 董夫人
材料:
杏仁粉 110g
低粉 165g
糖粉 50g
发粉3/4 tsp
苏打粉 1/2tsp
盐 1/4tsp
粟米油 85g

表面：蛋黄液

1. 所有材料混合，加入粟米油拌成团。
2. 搓成粒状。
3. 稍微压扁，涂上蛋黄。
4. 预热烤箱165度 ~ 20分钟。

* 手心加点油会比较容易搓圆。
* 饼干每个大概7g - 8g之间。


Almond cookies
（yields about 58pcs）
Recipe adapted from ： 董夫人
Ingredients:
110g  ground almond 
165g cake flour
50g icing sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
85g corn oil

Surface：Brush with egg yolk

 Method :
1. Mix all ingredients, then pour in the corn oil and knead into a dough.
2  Divide the dough into 7g each, shape them into balls and arrange them on a baking tray.
3. Slightly press the balls of dough, then brush with egg yolk.
4. Bake the cookies in a preheated oven at 165°C for 20 minutes.

*  Grease your palm to make shaping the cookies easier.
*  Each cookie weighs about 7 - 8g

 充满爱心的曲奇，当然要打扮美美。

将27粒 的杏仁酥，装进10 x 10 x  5cm的礼盒，

再以充满新年气息的红色花纸装饰，

最后系上金光闪闪的金彩带，就可以把你的心意送出去了。
These cookies baked with love ought to be wrapped with love too! Therefore, after arranging them into 10 x 10 x 5cm boxes, I wrap the boxes with festive red doily and tie them up with golden ribbons. Don't you think it looks really pretty and festive?

果然如夫人说，一粒接一粒，停不了口。

Hociak!
Just like 夫人 said, after having one of these bite-sized treats, you can't stop eating. Hociak!

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。
And

Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.