Tuesday, 10 February 2015

2015年饼 ~ 杂果脆饼片(Mixed Nut Florentines)


把原本单一口味的杏仁脆饼片
加上几种坚果,不仅视觉上添了几分俏丽,
同时味觉也多了几分美味和层次。
Adding a few different other nuts to the Almond Florentines instantly makes it all the more tastier by adding taste and texture to it.




杂果脆饼片
(约做60片)
食谱参考 : Joceline Lor

材料: 

南瓜籽150克
葵花籽 100克
杏仁片 150克
蔓越莓干30克 (切碎)
Florentina 焦糖预拌粉 150克


做法 :

1)烤盘上铺上不沾烤布或者烤纸。
2)所有材料(除了蔓越莓干)一起混合均匀。
3)用汤匙舀起铺在铺了纸的烤盘上,弄成圆形状。表层加上少许的蔓越干。铺平即可。
4)送入预热后的烤箱里,以170度烘烤约 8 - 10分钟即可。
5)取出烤箱后,5分钟后可以用平薄的刀片把脆饼刮起。待冷后,藏入罐子。 




Mixed Nut Florentines
(yields about 60 Florentines)
Recipe adapted from Joceline Lor

Ingredients:
150g pumpkin seeds
100g sunflower seeds
150g almond flakes
30g cranberry, chopped
150g Florentines premix

Method :

1. Line a baking tray with non-grease paper.

2. Mix all ingredients except the cranberries evenly.

3. Use a spoon to scoop dollops of batter and arrange the dollops onto the lined baking tray. Shape the dollops into round shapes and scatter chopped cranberries on it.

4. Bake in a preheated oven at 170 deg C for 8 - 10 minutes.

5. After removing from the oven, allow to cool for at least 5 minutes and remove from the non-grease baking paper. Allow to cool completely before storing in an airtight container.


从长方形换身为圆形,
可有眼前一亮的感觉?
Don't you think that this round shape gives the Florentines a fresh look?



 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 。



I'm linking this post to the
"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.





And





23 comments:

  1. Good morning ... 这个可以pack 美美送礼了。嘻嘻!

    ReplyDelete
  2. 好漂亮的杂果饼片,真想咬一口它那脆脆的口感!

    ReplyDelete
  3. 这个如果是我吃, 会碎裂掉满地, 哈哈哈, 我是粗鲁安娣~~~

    ReplyDelete
  4. Look at how attractive and the life you brought to your Florentines with the addition of nuts and fruits.. The colors are just gorgeous it makes one wants to stick the hand into the cookie jar and try some soon

    Thanks for sharing this with best recipes

    ReplyDelete
  5. 安迪漾,早安,做么我们做的都一样har?哈哈哈。。。
    我也是做原味的,也是做现在这个,只是没有加蔓越莓干而已,心有灵犀诶!

    ReplyDelete
    Replies
    1. 哈哈哈。。。。。来,击掌! 为我们的心有灵犀,yeah.....!

      Delete
  6. 第一次来你家坐坐哈~~
    一进来就被你家杂果脆饼片给吸引了。。。。
    因为我还是第一次看到怎么多馅料的瓦片饼~~看了好好吃呢~~Like
    我几年前尝试做,结果粘着烘焙纸!!哈哈。。功课做不足~~~

    ReplyDelete
    Replies
    1. Kym欢迎你常来坐。
      大概你用了普通烘焙纸,这个脆饼片一定要用不沾性的,希望你下次会成功。

      Delete
  7. 请问一下,这种饼干和那种用蛋白做的杏仁脆饼有什么不一样蛤?

    ReplyDelete
    Replies
    1. Sus Gan,
      我虽然没做过用蛋白的,但是我向2者的口感肯定不一样。蛋白会比用预拌粉的厚。

      Delete
  8. 好喜欢那颜色,搭配得好漂亮,真想尝一口呀!(¯﹃¯)

    ReplyDelete
  9. Aunty Young, this is brilliant! Looks like jewels lah!

    ReplyDelete
  10. 这颜色的搭配真挑起人的食欲啊~

    ReplyDelete
  11. Hi Aunty Young,

    These very nutty florentine will be absolutely nut-lover's fav. Yum!

    Zoe

    ReplyDelete
  12. 好多料哦!哪里可以这样?这么好吃的东西,不叫我啊?

    ReplyDelete
  13. 看起来很好吃!我想试试!These look delicious! I will try them out soon! I just discovered your blog and I love it! 我是意大利人,在大学学习中文。我很喜欢中国和中国菜, I will definitely come here more often for some inspiration to create new dishes :)

    My Chinese is still kind of bad, but I want to improve it and I love reading your blog in Chinese so I can learn new words and at the same time learn how to make real Chinese dishes :)

    Michela @ www.boundlesskitchen.blogspot.com

    ReplyDelete
    Replies
    1. Hi Michela,
      Welcome! 欢迎你!
      也希望我可以向你学习意大利餐和英文。

      Delete
  14. Hi Aunty Young,
    This is my kind of cookies! I am a nuts lover!
    Can pass some over :D
    mui

    ReplyDelete
  15. Hi Aunty Young, I am sure these are very well-received by nut lovers!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...