Peanut Butter 3 Ways E19 花生酱的3种制作方法

The classic way, the Chinese-inspired way and the purely wild way – peanut butter can be traditional, innovative and fun.

As much as I like the classic taste, the Chinese-inspired version has a deeper color and a more toasted flavor, and the wild version, which is also a house-favorite, is addictive day by day.

经典做法，受中国风启发的做法和纯粹狂野派的做法 - 花生酱可以是传统的，创新的又可以是有趣的。
尽管我也喜欢经典的味道，但受中国风启发的版本颜色更深，烘焙味道更浓；狂野派的版本也是我家挚爱，令人日久生瘾。

Ingredients 材料

Version 1 – Classic version 版本1 – 经典款
- 3 cups or 450g peanut, toasted and de-skinned 3杯或450克花生，烤香，去皮
- 1-2tbsp acacia honey 1-2汤匙椴树蜜
- 85g or 6tbsp peanut oil 85克或6汤匙花生油

Version 2 – Chinese-inspired version 版本2 – 受中国风启发款
- 3 cups or 450g peanut, soaked, toasted and de-skinned 3杯或450克花生，泡水，烤香，去皮
- 1-2tbsp acacia honey 1-2汤匙椴树蜜
- 100g or 7tbsp peanut oil 100克或7汤匙花生油

Version 3 – Wild version版本3 – 狂野派款
- 1 cup or 150g of toasted peanut, skin-on 1杯或150克带皮花生，烤香
- 1 cup or 150g of toasted almond, skin-on 1杯或150克带皮杏仁，烤香
- 1 cup or 100g of toasted walnut 1杯或100克核桃，烤香
- 1/4tsp cloves powder ¼茶匙丁香粉
- 1/8tsp star anise powder 1/8茶匙八角粉
- 1/4tsp sumac ¼茶匙漆树粉
- 1-2tbsp honey 1-2茶匙蜂蜜
- 1 heaping tbsp of orange paste/jam or 1tbsp orange zest 1满汤匙橙子酱/膏或1汤匙橙皮刮丝
- 85g or 6tbsp canola oil or other vegetable oil 85克或6汤匙芥菜籽油或其它蔬菜油
Music
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