Friday, May 10, 2019

Vegan, Gluten Free Almond Pulp Cookies


很多时候上课都会自制植物奶如杏仁奶,鹰嘴豆奶,豆浆等。。所以下课后总会留下一些豆渣。我通常都会把它收在冷冻库到足够分量才处理。这次来做杏仁渣小饼干。


巧克力杏仁渣小饼干食谱:
Almond Pulp 杏仁渣 - 100g
Vegan Oil Spread 纯蔬植物油 (Nuttelex) - 60g
Raw Cane Sugar 原蔗糖 - 30g
Salt 盐 - 少许
Cocoa Powder 可可粉 - 20g
Baking Powder 发粉 - 1/4 tsp
Dark Chocolate Chips 黑巧克力粒 - 20g

Method 做法:
1. Sift cocoa powder and baking powder together. 将可可粉和发粉一起过筛待用。
2. Whisk sugar, salt and oil spread with hand mixer until fluffy.  用打蛋器把糖和油打发。
3. Fold in sifted powder (1) and almond pulp. 加入过筛了的粉料和杏仁渣。
4. Use spatula to press into dough.  Cover with wet cloth. Set aside for 30 minutes.
    用手刮板压成面团。用湿布盖着静置30分钟。
5. Divide the dough into 10g each. Shape to you desire shapes.
    把面团分割成10g一份。搓成自己喜欢的形状/
6. Arrange cookies on baking tray. 把饼干放在烤盘上。
7. Bake at 170C for 20 minutes.  Reduce the heat to 150C - 160C, continue to bake for about 30 - 40
    minutes or until the cookies are crunchy.
    以170C烤约20分钟。将温度调降至 150C - 160C,继续烤约30-40分钟至脆。
8. Remove from oven.  Let cool completely on wire rack.  Store in airtight containers for about 2
    weeks. 出炉后把饼干放在铁架上待凉。收在不透风盒子约两星期。



薏仁果仁杏仁渣小饼干食谱:
Almond Pulp 杏仁渣 - 80g
Vegan Oil Spread 纯蔬植物油 (Nuttelex) - 60g
Raw Cane Sugar 原蔗糖 - 20-25g
Salt 盐 - 少许
Tzu Chi Pure Job's Tears Instant Mix 慈济原味薏仁粉 - 20g
Baking Powder 发粉 - 1/4 tsp
Mixed Nuts 生机果仁 (chopped 切碎) - 20g 

做法与以上食谱一样。 




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