花生饼 Peanut Cookies

还没做年饼的朋友看过来！今年，我们有The Baking Chemis住家做饼师傅Uncle James 教做入口即化又带有粒粒脆口花生碎的花生饼。
因为James的英文比华语流利，所以我们就做个英文教学的视频（请打开中文字幕）。The Baking Chemist的饼是特香，因为都是用褐化牛油做的。在这个视频里，James会先专注教大家如何自做褐化牛油。学会了自做褐化牛油，下次自家做饼时，你就可以随意用褐化牛油替代普通牛油了。至于其他做花生饼的细节，James都会在这视频里为大家解说示范。包不翻车年饼教学视频，大家快来看片学做饼吧！
#https://www.instagram.com/thebakingchemist_my
#Order 📞 012-3115991
#Uncle James's cookies

分量：55+-粒 (2个托盘）
准备时间：45 分钟
煮时：30分钟

材料A：
176克 自烤花生
88克 中筋面粉
44克 沾米粉
59克 糖粉
100克 褐化牛油*

材料B (拌匀)：
1粒 蛋黄
1茶匙 水

褐化牛油做法*：
1. 把250克的牛油加入个不锈钢锅里，文火搅拌煮至溶化无泡沫
2. 转慢火，继续搅拌煮至出褐色牛油颗粒
3. 熄火，褐化牛油出锅待凉(250克牛油可以煮出200克的褐化牛油)

花生饼做法：
1. 把全部材料(褐化牛油除外)加入搅拌器里，搅拌至花生变碎
2. 把花生混合物移入个大盆里， 加入100克褐化牛油
3. 拌匀成团，收入冰箱冷藏1个小时
4. 取出8克分量的面团，揉成圆形
5. 重复以上步骤至面团用完
6. 用个筷子在花生饼上面压个小洞
7. 再用个筷子沾上蛋液, 点入小洞
8. 把花生饼送进已预热的烤箱粒, 以180°C烤12-15分钟或上色
9. 花生饼出炉，待凉，收入个密封的罐子里，完成
Our #cook2share guest - Uncle James from @thebakingchemist_my suggests that the secret to delicious Peanut Cookies is using scorched butter, giving the Peanut cookies that characteristic homemade taste. If you're not up for baking, you can easily place an order with Uncle James - it's that convenient!

Portion: ~55 pcs (2 trays)
Prep Time: 45 minutes
Bake Time: 30 minutes

Ingredients A:
176 g freshly roasted peanuts
88 g all-purpose flour
44 g rice flour
59 g icing sugar
100 g brown butter*

Ingredients B (mix well):
1 pc egg yolk
1 tsp water

Brown butter cooking steps:
1. In a stainless steel pot or white saucepan (to see browning easily), heat 250g butter with medium heat to boil
2. Once bubbling stops, reduce the heat to low and stir continuously, when the butter turns brown with brown bits at the bottom of the pan
3. Turn off the heat and transfer to a clean bowl to prevent overheating (250g butter will give 200g brown butter)

Peanuts cookies baking steps:
1. Add all Ingredients A (except brown butter) into a food processor, blend to the desired texture of peanuts, blend longer if you like fine peanuts cookie
2. Transfer the dry ingredients into a mixing bowl, pour the brown butter into the dry ingredients and mix well
3. Chill in the fridge for 1 hour to let the flavours develop
4. Weigh out 8g of the soft dough and roll it into a round ball
5. Repeat step 4 until the dough finished
6. Using a chopstick, make a small hole on top of the peanut dough ball
7. Put 1 drop of egg wash into the hole
8. Place the tray in the middle rack of the pre-heated oven, bake at 180°C for 12-15 mins depending on your oven, or until slightly brown at the bottom of the cookie, or when the egg wash is golden brown
9. Remove the tray from the oven and allow the peanut cookies to cool for 30 minutes, keep them in a container, it’s done!
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