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懷舊小吃（年貨）--耳朵餅

(2016-12-11 18:41:10) 下一個

耳朵餅是我小時候很愛吃的一款零食，鹹甜香脆的，讓人停不下來。這些年來超市裏賣的耳朵餅和我記憶裏的味道漸行漸遠，口感也變得越來越差，漸漸地我就不再買來吃了。

前陣子媽媽托阿姨給我帶東西，裏邊有幾包耳朵餅，俊寶很喜歡，都不肯和爸爸媽媽分享呢！媽媽送來的雖然不錯，口感還是比我喜歡的要差一些。

俊寶吃完了家裏帶來的耳朵餅還跟我要，我就想著給他做一次，網上抓了個食譜做了一批，味道不錯，口感也不錯，但我總覺得差點什麽。

第二批我做了點更改，也抓到了訣竅，製作出來的耳朵餅和我記憶裏的味道幾乎一模一樣哦！

This spiral ear biscuit brings back feelings of nostalgia, it is one of my favourite snacks when I was a kid. It is savory, hard yet crunchy and is very addictive.

Mom sent a few packets of this biscuit with auntie Lisa not long ago, my son A enjoyed it and was asking for more. I got curious and started searching online for a recipe. I made the first batch with the recipe I found online, it turned out good, but lack of the taste of fermented Tofu (Fu Yu) and was a tad too crunchy for what I remembered.

I modified the recipe and came up with another batch. This time the taste, shapes and looks turned out just the way I remembered! I am so so pleased.

材料：
300 克低筋麵粉
6 克食鹽
60 克糖
1 大勺蒜泥（搗爛）
1 塊南乳（如果是大塊的南乳，用半塊即可）
1/2 小勺胡椒粉
1/2 小勺五香粉
1/3 小勺蘇打粉
2 大勺/30 克牛油（室溫）
80-100 ml 水

Ingredients：
300 g cake flour
6 g salt
60 g sugar
1 piece of red fermented tofu (Nam Yu)
1 tbsp crushed garlic
1/2 tsp white pepper powder
1/2 tsp Chinese five spice
1/3 tsp baking soda
2 tbsp/30 g butter （room temperature）
80-100 ml water

1. 把幾瓣蒜搗成泥後和其他所有材料一起和成一個較硬的麵團。加蓋餳麵30分鍾。

注: 牛油/黃油必須要用室溫的。

2. 把麵團分成兩部分，分別擀開成1毫米厚的麵片。噴或刷上一層薄薄的水，然後把麵片緊緊地卷起來。

3. 用保鮮膜包起放到冰箱冷凍室裏凍硬，大約30分鍾。

4. 取出冰好的麵卷，用一把利刀切片盡量切薄，越薄越好（最厚不能超過1毫米），切得夠薄的麵片過一會兒就會凸起來，如果切好許久還是平的，那可能就有點過厚了。

5. 鍋裏熱上2寸左右的食油，轉中小火炸餅，每次最多炸20-25片，太多了擠壓在一起型狀會比較不好看。這餅即使切完是平的一入鍋就會凹進去變成耳朵狀，很是有趣。

6. 餅炸酥變淺褐色的時候就可以撈出瀝幹油，冷卻後就會變得酥脆。

1. Crushed the garlic as fine as possible using a mortar and pestle. Place all ingredients in a mixing bowl/bread machine/stand mixer and knead into a stiff dough. Cover and rest the dough for 30 minutes.

Note: Make sure the butter is at room temperature.

2. Roll the dough out to form a sheet around 1 mm in thickness. Spray or brush a thin layer of water over the surface and roll the sheet up to form a cylindrical shape.

3.Use a cling wrapper to wrap the dough and chill the rolls in the freezer for 30 minutes for the dough to harden.

4. Take the roll out and slice with a sharp knife as thin as possible (around 1 mm in thickness). The biscuit dough should start bulging in the middle if it is thin enough, if the biscuit stays flat, even after a while, it is probably too thick.

5. Heat about 2 inches of oil up in a fryer/pot, turn the heat to medium low to fry the biscuits. The biscuits should start turning into ear shape the moment it touches hot oil. Take the biscuits out when it turned light brown in color.

Cooled and store in airtight container.

冷卻後裝罐密封收藏即可。