IMG_7607was tiding my cartons of mould and saw this “长命百岁” mould (literally translated meaning long life to hundred years)
and i went.. oh.. when did i buy this..
well, i find myself in this situation nearly every other day.. anyway…
i was keen to put this to use to bake my chinese almond cake.. the cake was awesome looking before baking but after..should have taken picture..*grumble grumble*
my cake looked totally like a mummy! yikes… oh well, the cake is still yummy anyhow
mould is from 花瓣夭夭
(又再)整理模具箱时,突然发现新大陆。。。拉出这么一个宝贝模子~ 长命百岁呐~ 翻了白眼数次。。。呃。。啥时候买滴。。
其实,偶每天都好像处在这种处境。。
anyways! 脱模前,杏仁饼的纹路真滴很美。。后悔没照相。。。
烘焙后。。。切!纹路一塌糊涂。。简直像木乃伊。。失望。。
还是那句名言:只要好吃,管它漂不漂亮?
模子是花瓣夭夭家买的
(⁎•̛̣̣꒶̯•̛̣̣⁎)

Recipe adapted from Leisure Cat

Ingredients (makes about 54 cakes)

150g whole almonds (with skin)
600g mung bean flour
450g icing sugar *i find this a little sweet and suggest you cut if you do not have a sweet tooth
150g almond meal
50ml water
300g lard/shortening
1 tsp almond essence (optional)

食材 (可做54个杏仁饼)

杏仁原粒(带皮) 150克
绿豆粉 600克
糖粉 450克 *我觉得偏甜,如果不爱甜食,建议减量
杏仁粉 150克
猪油/固体菜油 300克
水 50毫升
杏仁香精 1小匙 (可省略)

Directions/做法

– place whole almonds into bag, and crush with rolling pin
把杏仁原粒放入食物袋,用木棍弄碎

– add ingredients (except water) Into a large mixing bowl and mix well. add in water, and knead gently with hands till there are no more lumps
除了水外,将其他所有材料用橡皮刀混和,加水,用手搓勻至沒有粉粒為止

– fill cavity of mould with cookie dough, turn mould downwards to press dough firmly into mould. turn mould back upwards, and scrap off excessive dough with scraper. knock mould on table top a few times and unmould cookie onto baking pan (best to unmould and bake on a cooling rack). repeat till dough is all used up
把将已混合好的面团堆进模子,把杏仁餅模倒转向下按,用铁刮刀桉好返转过來,压实,除去多余的粉,饼模向上,用木棍拷一拷仁饼模至稍鬆脫,轻轻倒转烤盘上(放网丝架上烤更佳),重复步骤至完成所有材料

– bake in preheated oven of 150 degrees C for 30 mins with DOOR OPEN. this helps to dry the almond cakes. when done, remove from oven and allow to cool completely on rack
送入预热至150摄氏度烤箱 烤 30分钟,不要关门,以烘干杏仁餅,取出放在 网丝架上待涼即成

IMG_7606my mummified almond cakes
长命百岁的木乃伊杏仁饼
(๑•́₋•̩̥̀๑)

Pollution index: 50 (good)

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(13) Comments

  • Ling yuen chin (August 11, 2014)

    木乃伊??怕怕,哈哈……
    用绿豆粉做的饼好特别,一定是酥香吧!

  • May Law (August 11, 2014)

    我也是这么说, 好吃就好管它美不美的!

  • Mel (August 11, 2014)

    Orghh……..hope Ive not dampened your spirit too…..the shape look like mummy…..probably this recipe is not suitable for this mould. If this is in red kuih or any kuih, it will looks nice and presentable, dont you think so? Nevertheless, dont be sad as this almond cakes is yummy and delicious all the matters.

  • Qi Qi in the house (August 11, 2014)

    嗯…..还真的有像木乃伊涅!咔咔~
    这木模做糕点一定很漂亮。

  • 0620 (August 11, 2014)

    对啦,好吃最最重要!!
    不好吃,几漂亮都没有用 XD

  • Fion@轩宏妈 (August 11, 2014)

    只要打令做的我都爱。。。快送进我的嘴里吧

  • Cass (August 11, 2014)

    好可爱的模,还印上长命百岁,老人家一定很喜欢滴。。。

  • Grace (August 11, 2014)

    This mould is quite unique.
    The taste is always more important than the look.

  • Tracy (August 11, 2014)

    哇!
    我kap到你家很多模型啊!
    用的完吗?用不完快点快递到我家来。

  • Charmaine (August 11, 2014)

    Well, I think your chinese almond cake looks fab…dun worry…i still ♡ yr pretty bakes… :-*

    Oh yes…I was looking for a jelly mould and ended up i found out the horrendous amount of mini jelly moulds I had…oops… ^_*

  • my little potted garden (August 11, 2014)

    Hi Victoria,
    I thought your mummy almond cakes looks wonderful!
    Perfect with a cup of tea!

    • kitchen flavours (August 11, 2014)

      Hi Victoria,
      it\’s Joyce from kitchen flavours, my little potted garden is my other blog!
      Sorry!

  • Jozelyn Ng (August 12, 2014)

    木乃伊也很可爱嘛。。。不要不开心啦!亲亲!

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Victoria Bakes – Baking into the Ether