17/7/2016 (sun) 榴槤格子餅干

榴槤格子餅

材料：

20克 熟的日本番薯泥

35克 榴槤肉

10克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

55克 太白粉/馬鈴薯粉

做法：

1）首先蒸熟或煮熟一​​​​條番薯，待涼後，稱出所要的重量在一個杯子。

2） 番薯乘熱時加入奶油/橄欖油，攪拌均勻。加入榴槤和蛋黃，用手握攪拌器打成幼滑。

3） 加入太白粉，用湯匙攪拌均勻就可以了。

4） 把麵糊倒入一個膠袋子裡裡，剪個小洞，就擠出條狀／圈圈／任何喜歡的型狀在不沾黏烤紙上。

格子圖案

請按以下參考視頻連接

格子餅乾 - 擠麵糊示範

5） 送進已經預熱的烤箱160'C, 烤10分鍾, 然後150'C,烤10分鐘；或看見餅乾開始上色即可關火，燜5分鐘。

Durian Lattice Cookies

Ingredients:

35g durian flesh

20g cooked Japanese sweet potato

10g unsalted butter/olive oil

1 egg yolk

55g potato starch

Steps:

1) cook 1 Japanese sweet potato in boiling water for 15-20mins (with skin on)/ or you can peel, slice and steam.

2) weight 20g sweet potato and mash it with butter while it is still hot. Add in egg yolk and durian, blend with hand blender till smooth.

3) add in potato starch, mix well with spoon.

4) put the mixture into a plastic bag and cut a hole at the edge

5) squeeze out ring shapes on the parchment paper / non stick baking sheet laid on baking tray

Making of Lattice cookies

Please refer to the following video link

Lattice biscuits - squeeze batter demonstration

6) bake at preheated oven of 160'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5 mins.