Tag Archive | 杏仁精

Marzipan簡單的杏仁小點心

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2013-0116 020 (Medium)From a blogger’s recipe (English and Japanese):
從格友的原來網站食譜(有英文和日文說明):
http://saraboy.com/2012/12/21/the-ultimate-christmas-treat-homemade-marzipan%e3%80%80%e5%ae%8c%e7%92%a7%e3%81%aa%e3%82%af%e3%83%aa%e3%82%b9%e3%83%9e%e3%82%b9%e3%81%8a%e8%8f%93%e5%ad%90%ef%bc%9a%e6%89%8b%e4%bd%9c%e3%82%8a/

So, I finally made this cute treat this afternoon. It was not hard to remove the almond skin after couple minutes in hot water. But you do need a good/powerful grinder to grind the almond into mill.

今天下午終於有空來試來自瑞典的格友她的食譜. 杏仁在沸水泡過兩三分鐘後去皮就很容易. 最好是有馬力強大的機器,能夠很快把脫皮後的杏仁磨成粉.

300g almond mill or 300g nut mill (200g almond + 100g other desired nuts)
300克磨碎的杏仁粉 或300克堅果粉(200克磨碎的杏仁粉+100克其它堅果磨成粉)
200g icing sugar
200克糖粉
1 egg white
1個生蛋白
1 teaspoon pure almond extract
1茶匙純天然杏仁精

1.Mix well into clay like dough. Seperate the dough into equal portions, roll them into balls.
1.以上混合後成為黏土狀,分成等份大小後搓成小圓球狀

I used 72% dark chocolate 100-150g
純度高的巧克力100-150克

2.Melt the chocolate in a bowl on top of pan contain boiling water.
2.隔水加熱純度高的巧克力使融化.

1 baking tray
烤盤1個
wax paper or parchement paper on the tray for easy peel
蠟紙或烤盤用不沾黏的紙一張(防沾黏)
some pecan halves (garnish one pecan half in one small ball)
剖半的胡桃仁片一些(每1個小圓球裝飾一片)

3.Drop the balls into the chocolate bowl to cover the chocolate. Take the balls out, put them one by one on the tray. Garnish the chocolate covered ball with one pecan half. You can enjoy them after chocolate dry and firm. They are cute to look at and tast very nice, the chocolate cover is hard and the soft nutty center is just right sweetness!

3.置入小球使裹上巧克力漿,撈起後置於烤盤紙上,取一胡桃仁剖片塞入中間約1/2-1/3依胡桃仁大小調整深度. 乾後定型後即可食. 定型後的巧克力脆而香濃包著裡面的堅果軟心. 甜度恰到好處!