Posted by: Jonjon | July 20, 2009

Asian – Sunflower Crunchies 8.2/10 June 24 2009


http://tw.myblog.yahoo.com/hsuan-hsuan/article?mid=3629&next=3628&l=f&fid=27

80% butter, 170% sugar, 50% eggs, 80% egg whites, 200% sunflower seeds, 70% white sesame,  70% black sesame powder to cake flour

材料:

A*–融化奶油 40G                 20g

B*–細砂糖 85G、                 43g

全蛋一個、                            25g

蛋白兩個                                1 egg white

C*–低筋麵粉50G過篩,                25g

葵瓜子100G,                            50g

黑白芝麻35G,                            18g

芝麻粉35G                                    18g

作法

1*–A+B用打蛋器打勻

2*–加入C拌勻後,靜置30分中鬆弛

3*–用湯匙在烤盤上輕輕抹成薄片

4*–送入烤箱上下火170度C烤28–30分即可取出放涼裝罐

Conclusion

This was good, almost better than the ones brought from outside *if there was one* tasted a bit like seaweed crunchies, like the kind you buy from Chinese grocery stores. The black sesame  really reminded me of that flavor. Anyways, this was better than pumpkin seed crunchies .

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