突然很想做蛋散来吃...于是做了咸煎饼后，也做了蛋散。不错吃噢！😘
Out of the blue, I wanted to make ribbon biscuits. So after making Ham Chim Peng, I also made some ribbon biscuits. It's delicious!😋
Ingredients :
300g plain flour （普通面粉）
1 tsp baking powder （发粉/泡打粉）
80g caster sugar （细砂糖）
50g sesame seeds （芝麻）
50g butter (melted)（溶化奶油）
2 pcs eggs （鸡蛋）
2 tbsp (20g) water （水）
做法：
1.把普通面粉，发粉，幼糖，芝麻，全部搅拌均匀。
2.把牛油，蛋，倒入已搅拌好的粉类，搅拌均匀。
3.加入清水要慢慢加，揉成均匀面团，放入碗里盖好，静待30分钟。
4.拿擀面的木棍将面团擀成薄长方形，用刮刀切成小片，在中间切开一条缝，两片叠在一起，从一端穿过缝隙再拉出来就成造型。
5.烧热锅油，用中火，放入蛋散炸至金黄酥脆，捞起沥干油份，放在吸油纸上，待凉放入罐子里即可享用。
Method:
1. Stir in all the flour, baking powder, sugar, and sesame seeds.
2. Pour the melted butter and eggs into the dried ingredients and mix well.
3. Add the water slowly, knead it into a dough, cover it in a bowl, and rest for 30 minutes.
4. Take a rolling pin and roll the dough into a thin rectangle, cut into small pieces with a spatula, cut a slit in the middle, then stacked two pieces together, pass through the slit from one end and then pull out to form a ribbon.
5. Heat the oil in the pan and use medium heat to fry the biscuits until golden and crispy. Drained oil on oil-absorbing paper. Let it cooled before storing in a jar.
Note:
1. Original recipe used 50g ghee （无水奶油）
2. Try to roll the dough as thin as possible!
Recipe source from: Kathrine Kwa
Happy Making!
Out of the blue, I wanted to make ribbon biscuits. So after making Ham Chim Peng, I also made some ribbon biscuits. It's delicious!😋
300g plain flour （普通面粉）
1 tsp baking powder （发粉/泡打粉）
80g caster sugar （细砂糖）
50g sesame seeds （芝麻）
50g butter (melted)（溶化奶油）
2 pcs eggs （鸡蛋）
2 tbsp (20g) water （水）
做法：
1.把普通面粉，发粉，幼糖，芝麻，全部搅拌均匀。
2.把牛油，蛋，倒入已搅拌好的粉类，搅拌均匀。
3.加入清水要慢慢加，揉成均匀面团，放入碗里盖好，静待30分钟。
4.拿擀面的木棍将面团擀成薄长方形，用刮刀切成小片，在中间切开一条缝，两片叠在一起，从一端穿过缝隙再拉出来就成造型。
5.烧热锅油，用中火，放入蛋散炸至金黄酥脆，捞起沥干油份，放在吸油纸上，待凉放入罐子里即可享用。
Method:
1. Stir in all the flour, baking powder, sugar, and sesame seeds.
2. Pour the melted butter and eggs into the dried ingredients and mix well.
3. Add the water slowly, knead it into a dough, cover it in a bowl, and rest for 30 minutes.
4. Take a rolling pin and roll the dough into a thin rectangle, cut into small pieces with a spatula, cut a slit in the middle, then stacked two pieces together, pass through the slit from one end and then pull out to form a ribbon.
5. Heat the oil in the pan and use medium heat to fry the biscuits until golden and crispy. Drained oil on oil-absorbing paper. Let it cooled before storing in a jar.
Note:
1. Original recipe used 50g ghee （无水奶油）
2. Try to roll the dough as thin as possible!
Recipe source from: Kathrine Kwa
Happy Making!
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