MELT-IN-MOUTH PORK FLOSS SEAWEED GERMAN COOKIES 入口即化肉松海苔德国酥饼 （中英食谱教程）

The German Melt-In-The-Mouth cookie needs no introduction as most of us would have heard of it or tried it. In my earlier post, you would have read that I have done it in vanilla, cocoa, matcha and beetroot flavour using all natural ingredients and no artificial colourings here.
德国酥饼对很多人来说并不陌生。这入口即化的牛油饼干不但很好吃也很容易做。之前尝试过原味，可可，æŠ¹èŒ¶å’Œç”œèœæ ¹å£å‘³çš„（按这看食谱）都很喜欢。
Few days ago, I was in a mood to experiment a new flavour for the German cookies. I wanted to try out a savoury one instead of the usual sweet cookie. I found a pack of pork floss as well as a pack of Korean seaweed flakes in my cupboard and the idea struck me instantly to combine these two ingredients together. So, I carried out my experiment and am very happy with the outcome. The pork floss and seaweed compliments each other and the cookies turned out to be so delicious that I down 10 balls at a go and everything was gone within the day! As this cookie literally melts in your mouth, make sure you pop it in whole or it will crumble apart if you take a bite! :p
å‰å‡ å¤©，心血来潮，想用这德国酥饼的食谱创新口味， 而且想尝试咸的。在柜子里找到了一包肉松和一包韩国紫菜碎，心想这两种材料混合在一起，不晓得好吃吗？试验结果居然出奇的赞！吃了一口接一口，è¿žç»­åƒäº†åå‡ ç²’！先生孩子们回到家尝了觉得好吃，到访的朋友尝了也觉得不错，所以不到一天，就吃完了！很高兴今年的农历新年我又多了一款年饼可做了！ä½ ä»¬ä¹Ÿè¯•ä¸€è¯•å§！


Melt-In-Mouth Pork Floss Seaweed German Cookies​ ​
入口即化肉松海苔德国酥饼

​Ingredients: ​(makes about 80 pieces)

​250g premium unsalted butter (soften at room temperature)
​50g ​icing ​sugar (sifted)
250g potato ​starch
​160g cake flour
50g pork floss * ( soft type, can replaced with chicken or fish floss)
20g Korean salted seaweed * (will increase to 30g next time for a more intense flavour)

* Break the pork floss and seaweed into smaller flakes and mix well.

材料: （做大约80ç²’）

​250å…‹ ​　ä¸Šç­‰æ— ç›ç‰›æ²¹ (室温软化）
​50å…‹ ​　 糖粉 （过筛）
​250å…‹ ​　太白粉
160å…‹　 低筋面粉​ ​ 50å…‹ 肉松 *
20å…‹ 韩国海苔碎 *（ä¸‹æ¬¡å†åšæˆ‘ä¼šå¢žåŠ åˆ°30å…‹）

* 把肉松与海苔弄成更小的碎片，再混合均匀。

Method:
​1. In a mixing bowl, use an electric mixer to beat ​the ​butter​ and icing sugar till ​light and ​fluffy.
1。在一个钢盆，åŠ å…¥æ— ç›å¥¶æ²¹å’Œç³–ç²‰，用搅拌机搅打至蓬松。

​2. Sift in potato starch​ and plain​ flour​. With a spatula, mix the flour into the butter mixture well.
2。筛入马铃薯粉和中筋面粉。用橡皮刮刀拌均匀。

Love my Tovolo 'Love Tree Spatula"which has different designs on both sides! 好喜欢这款有两面设计的‘çˆ±æ ‘’手搅拌用具

3. Add in pork floss and seaweed, mix well and form a soft dough. Leave the dough to chill in the fridge for about 10 minutes if you find the dough too soft to handle. (I didn't chill as find it alright to handle)
3。åŠ å…¥è‚‰æ¾ä¸Žæµ·è‹”，拌均匀成面团。如果觉得面团太软难处理，可先把面团放入冰箱，冷藏10分钟。（我觉得还好，不需要冷藏）

4. ​Roll the dough to form a small ball of about 9~10 grams each. Place on a baking tray line with baking paper。
4。面团取约9~10å…‹，用手搓成圆球状。放在铺有烤纸的烤盘上。

5. Bake in preheated oven at 160‘C top and bottom heat for 17 minutes. (timing as per my oven) 5。烤箱预热后，以上下火160摄氏度烘烤约17分钟。(çƒ˜çƒ¤æ—¶é—´æ ¹æ®æˆ‘å®¶çƒ¤ç‚‰）

6。Remove from oven. Allow cookies to cool on the baking tray for about 5 minutes to prevent breakage before you transfer to a wiring rack to cool down further.
6。从烤箱取出，饼干在烤盘冷却5分钟后再转移到凉网，ä»¥é˜²ç ´è£‚。

Personal Notes 小笔记： 1. You do not have to bake the cookies till it turn brown. 1。饼干不必烘烤到金黄色。

2. German Cookies is a type of butter cookie, thus it is best to use premium and good quality butter like Echire, Lurpak, President etc., as it will make a difference of how your cookies turn out.
2。德国酥饼是一种牛油饼干，所以一定要用品质好的牛油如 Echire , Lurpak, President 等等，做出来的饼干才会又香又好吃。
3. Soften butter should yield slightly to gentle pressure. Too soft butter will not cream properly with sugar and it will also affect your baked product. 3。牛油放在室温软化。手指按下感觉稍微软就可以使用了。不要等到牛油完全软化才用，不然会比较难打发，也会影响烘焙出来的成品。

4. Would not advise to replace with Japanese seaweed as the texture is dry and different from Korean seaweed which is flavoured with oil and salt.
4。不建议用日本海苔取代，å› ä¸ºæ—¥æœ¬æµ·è‹”æ˜¯å¹²çš„ä¸åƒéŸ©å›½æµ·è‹”æœ‰åŠ æ²¹å’Œç›。做出来的成品口感和质感会不同，没那么好吃。

5. Korean Seaweed can be bought at Singapore's SHINE Korean Supermarket's branches like Marina Square, Burlington Square, Far East Plaza etc.
5。éŸ©å›½æµ·è‹”åœ¨æ–°åŠ å¡çš„SHINE韩国超市各分行买得到。

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtubefor the latest updates.

Click here to take part and win yourself a Tovolo tool as shown above. æŒ‰è¿™å‚åŠ å¢žå“æ´»åŠ¨èµ¢å–ä»¥ä¸ŠTovolo‘爱’系列的烘焙用具。

I'm linking this recipe to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether

as well as

"My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)"

hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Thanks for dropping by. See you again!
谢谢您的拜访，下次再见！

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。å¦‚æžœä½ æƒ³åˆ†äº«éƒ¨è½æ ¼çš„ä»»ä½•é£Ÿè°±，请提供在这的相关链接，谢谢。"

Posted by Hodie J