#年饼食谱 #番婆饼 #薯粉饼 #斑斓椰香 #入口即化
#CNYCookies #KuihBangkit #TapiocaCookies #CoconutCreamCookies #MeltInYourMouth

♦ 新年食谱CNY Recipe：[ Ссылка ]
♦饼干食谱 Cookies Recipe: [ Ссылка ]
♦ Facebook Page: [ Ссылка ]
♦ Instagram ID: [ Ссылка ]
♦ Oven: Electrolux 72L Built in Oven [ Ссылка ]

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.
　
今天继续来做传统番婆饼/薯粉饼，我们一般都称为Kuih Bangkit。我试过网上多数采用的玉米淀粉方式，发觉到相比起来，没加的口感反而更顺滑，更接近传统的入口即化口感不会有沉淀颗粒存留，所以最终选择单用木薯粉即可。烤到位的番婆饼应该是全脆，顶部雪白，底部微黄，外表精致，有小发际线裂痕。放进嘴里含着吃，接触到口水就化开口感，且有很香浓的斑斓椰奶味，连原本不爱吃的我和男友都爱上 了。做这个食谱最关键就是一个字“干”，所以要提前作好准备工作。
第一，主要炒干木薯粉，传统方式用锅炒干，不过觉得这个方式很费力且粉会到处飞甚至吸入体内导致咳嗽。现在找到更方便的方式，用烤箱即可，无须用手不停搅拌，粉也不会到处飞。
第二，一定要用隔夜冷却分层的椰奶油（而不是椰奶！），这样水油分离，水份含量较少。
第三，面团浓稠度很重要，不能一次过加太多椰奶油，慢慢调至更影片一样的扁硬面团，表面不应该顺滑，跟着影片来做测试，轻易分成两半，一搓即碎。

收藏方式：烤好彻底凉透，室温收密封容器保存一个月。要新鲜７天内吃。

Today, continue to make traditional Tapioca Cookies/Coconut Cream Cookies, well known as “Kuih Bangkit”. I have tried the cornstarch method mostly used on the Internet, but during comparison, found out the ones without adding is smoother and closer to the traditional texture that melts in the mouth without precipitation particles left, so in the end I prefer to solely use tapioca flour will do. The well baked Kuih Bangkit should be completely crispy, with snow-white top, slightly yellow bottom, delicate appearance, with small hairline cracks. Put it in your mouth and dissolve, they will melt in your mouth once in contact with saliva, with very rich fragrant pandan coconut milk flavor. Even my boyfriend and I, who didn't like it before, fell in love with them. The most important thing to make this recipe is the word "dry", so make preparations in advance.
First, drying the tapioca flour. The traditional way is to stir fry tapioca flour in a pan till dry. However, this method is very laborious and the flour will fly everywhere even be inhaled into the body and cause coughing. Now found a more convenient way, just use the oven, no need to keep stirring by hand, and the flour will not fly everywhere.
Second, be sure to use separated coconut cream (not coconut milk!) that has been chilled overnight, so that the water and cream are separated, thus lessen the water content.
Third, the consistency of the dough is very important. Don’t add too much coconut cream at once. Slowly adjust it into relatively hard dough as shown in video. The surface should not be smooth. Follow the video to test it, easily divided into two halves, crumble when rub.

Storage Method: After baking, let it cool thoroughly and store in airtight container at room temperature for one month. Freshest taste, eat within 7 days.

♦食谱=60块饼干=
200克 木薯粉 (烤干) (250克 木薯粉 + 3-4 斑斓叶 (预热烤箱150C: 1½小时) )
1颗 蛋黄
60克 细纱糖
85-90克 椰奶油 (隔夜冷却，分层浓稠)
1.5克 盐
(预热烤箱160C: 25-28分钟)
(上下火，不开旋风，中层烤)

♦Recipe =60pcs Cookies=
200g Tapioca Flour (dry baked) (250g Tapioca Flour + 3-4 Pandan Leaves (Preheated Oven 150C: 1½hrs))
1 Egg Yolk
60g Caster Sugar
85-90g Coconut Cream (Chill overnight, separated thick)
1.5g Salt
(Preheated Oven 160C: 25-28minutes)
(Top Bottom Heat, No Fan Force, Middle Rack)

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Title: Post

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