酥脆蜂巢饼（蜂窝饼）｜阿嬷的秘方｜简单易做的食谱（Crunchy Honeycomb Cookies Recipe）

#蜂窝饼
#酥脆蜂巢饼
#蜜蜂窝

蜂巢饼或称蜜蜂窦是一道流传于马来半岛一带的糕点，使用面粉、粘米粉、鸡蛋、椰浆、砂糖拌成面糊，让面糊沾点在蜂巢装的饼模模上，再放进热油内将其炸熟，成品类似蜂巢或几何图案的大圆花瓣，吃起来薄而脆。

每逢接近华人的农历新年，阿嬷就会开始准备制作这一款饼干作为年饼。

酥脆蜂巢饼（蜂窝饼）｜阿嬷的秘方｜简单易做的食谱（Crunchy Honeycomb Cookies Recipe）
《酥脆蜂巢饼食谱》
鸡蛋 六颗
Eggs x 6
蜂巢饼模型
Honeycomb mould
面粉 两百五十克
Enriched Flour 250 grams
粘米粉 一百二十五克
Blended Rice Flour 125g
白糖 两百克
Sugar x 200g
椰浆 两百毫升
Coconut milk 200ml
香兰叶 一把
A handful of pandan leaves
一百毫升的水
100 ml of water

步骤
1.把香兰叶剪碎准备搅拌成汁
Chop the pandan leaves and prepare to stir into juice
2.加入一百毫升的水
Add 100 ml of water
3.过塞后留取100毫升香兰叶汁
After stuffing, take 100ml pandan leaf juice
4.把五颗鸡蛋打入碗里并搅拌成蛋糊
Beat 5 eggs into a bowl and stir into a batter
5.加入两百克的白糖并和蛋液一起搅拌
Add 200 grams of sugar and stir with the egg liquid
6.搅拌至白糖融化为止
Stir until the sugar melts
7.加入两百五十克的面粉
Add 250 grams of flour
8.加入一百二十五克的粘米粉
Add 125 grams of blended rice flour
9.一边搅拌一边加入两百毫升椰浆
Add 200ml coconut milk while stirring
10.一边搅拌一边加入一百毫升香兰汁
Add 100ml pandan juice while stirring
11.开大火倒入食用油热锅
Pour the cooking oil into a hot pot on high heat
12.把蜂巢模具放入油里
Put the honeycomb mold in the oil
13.把面糊搅拌并且盛一碗备用
Stir the batter and serve in a bowl
14.油滚后把火候调至小火
After the oil has boiled, turn the heat to low
15.把蜂巢模具取出并泡在面糊里
Take out the honeycomb mold and soak it in the batter
16.过后马上把包裹了面糊的蜂巢模具放入油里炸
After that, immediately put the honeycomb mold
wrapped in batter into the oil to fry
17.炸到面糊差不多凝固成型后就可以脱模了
Fry until the batter is almost solidified and it can be demoulded
18.不断的翻面一直炸到金黄色为止
Constantly turning over and fried until golden brown

Backgroud Music By
tea-time by ty-simon Artlist
testing-happy-endings by michael-shynes Artlist
clear-sky by ziv-moran Artlist
unexpected-moment---short-version-b by assaf-ayalon Artlist

拍摄器材
Sony’s A7M3
Tamron 20mm f/2.8 Di III OSD M 1:2 Lens for Sony E mount
Nanlite Forza 60
Editing Software - Final Cut Pro X

阿嬷的网店正式上架哟～里面会卖一些阿嬷制作的美食哟！
https://ahmarecipe.vvin.com/vmart/