4/Jul/2015 Happy Saturday

香蕉脆餅(入口即化)
Banana Crunchy Melt Cookies

材料 Ingredients :
2 egg whites 2顆蛋白
50g mashed banana 50克香蕉泥
35g corn flour  35克玉米粉

做法 Steps:
1) peel and cut 2 bananas,  remove the center portion (this is to avoid the cookies turn dark brown)
把2根香蕉去皮，除去蕊的部分。( 这是避免餅乾變深色 )

2) use a hand blender to blend the banana then only weight 50g of the mashed banana
把香蕉打成泥后稱出50克的份量

3) add in the corn flour and mix until well combined
加入玉米粉并撹拌均匀

4) put egg whites into a clean bowl  (no oil and no water) then add in few drops lemon juice, use electric hand mixer to whisk till till hard peak form  (when you over turn the bowl, the egg whites won't fall).

把蛋白放进乾净的碗里(无油无水), 加入几滴柠檬汁, 用電動撹拌器把蛋白打至硬性发泡 (当把碗翻轉,蛋白也不會掉下来。)

5) take 1/3 of the egg white mix into the banana mixture, beat well or stir well. Then add in to the 2/3 of the egg white, fold in gently to avoid eliminating the bubbles. 

將1/3的蛋白加入香蕉糊里, 撹拌均匀后倒进2/3的蛋白。用切入的方式, 輕柔地撹拌均匀。不要过份撹拌。以免消泡。

5) preheat oven at 120'C. Put the batter into a plastic bag then cut a small hole (5mm) at the edge. Squeeze it out on a non stick baking sheet. 

先预热烤箱120度, 再把香蕉蛋白糊放進胶袋, 剪个小洞(5厘米)然后擠出一小堆—小堆的型狀在防粘的烘培纸。

6) bake at 100'c for 50-60 mins more till completely dry or cookies are easily be removed from the baking sheet. Over turn baking tray half way for more evenly baked cookies. 

送进烤箱, 转成100度, 烤50-60 分鍾 至完全干透或脆餅容易从烤紙脱落。中途可轉換烤盘方向。

7) cool down before storing in air tight container.  Can keep for 1 week.

放凉后收藏在不透風的罐子里。可以收藏一个星期。