蜂窝饼Honeycomb Cookies, Kuih Loyang|香酥脆可口，不过硬|年饼食谱|Fragrant Flaky Crispy, not overly hard|CNY Recipe 

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好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
小时新年我最爱吃蜂窝饼，超香超酥脆，蜂窝形状也很可爱。自己做之后发现制作方式还蛮直接的。面糊里加了粘米粉（脆），糯米粉（酥口感，不容易出油），玉米淀粉（酥），这样炸出来即不会过硬，口感酥脆刚好。油温控制也很重要。太高温容易黑; 太低温容易卡油。面糊里也不可参到太多油/太有气泡，防止饼起泡。炸到位，个个形状分明，颜色黄金。掰开了，满满芝麻蛋香味，香脆可口，酥脆掉渣~
收藏方式：烤好彻底凉透，立刻收密封容器室温保存防止漏风, 要新鲜7天内吃。
Since young during Chinese New Year, I love Honeycomb Cookies/Kuih Loyang the most. They are super fragrant crispy, with super cute honeycomb shape. After doing it myself, I found that the making method is quite straightforward. This recipe contains rice flour (crispiness), glutinous rice flour (flaky texture, not easily oily), and cornstarch (flakiness), so that it won’t be too hard, yet with crispy flaky texture that’s just right. Oil temperature control is also very important. If it is too high, it will turn dark too fast; if it is too low, it will be oily. Do not add too much oil/air bubbles to the batter to prevent the cookies from bubbly. Fried just right, each cookies will have distinct honeycomb shape and golden in color. Break apart, Super fragrant sesame egg flavor, crispy and delicious, crispy till crumbs’ dropping~
Storage Method: After baked, let cool thoroughly and immediately store in airtight container at room temperature to prevent from getting soft. For freshness eat within 7days.
♦Ingredient List 食材=36-38pcs Honeycomb Cookies 蜂窝饼=
=(5.5cm Honeycomb Cookies Mould/Acuan Kuih Loyang 蜂窝模)=
2 Eggs 鸡蛋 (Grade A等级，65-69g/pc including egg shell 包括蛋壳)
44g Caster Sugar 细砂糖
84g Coconut Milk 椰奶
34g Rice Flour 粘米粉
33g Glutinous Rice Flour 糯米粉
33g Cornstarch 玉米淀粉
1g Salt 盐
7g White Sesame Seeds 白芝麻
(Oil Temperature油温 140C )
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#年饼食谱 #蜂窝饼 #酥脆 #不过硬
#CNYCookies #HoneycombCookies #KuihLoyang #FlakyCrispy #NotOverlyHard