今年做了幾款費時的年餅，其中一樣就是這個
之前做過一次，雖然脆口，可是還是有點硬
聼媽媽說，她的秘方是有添加糯米粉的
所以才會脆而爽口
難怪了，趕快要了食譜，就動工了
孩子聞到炸著的味道，趕快跑進廚房
問我怎麽會有kuih kapit的味道的？
我說，孩子，這是蜂巢餅，很香的哦
可是當他們看到有洞洞時，說：媽咪，很geli也，好多洞也
哈哈哈哈。。。傻孩子
做了小份量的蜂巢餅，過過媽媽的味道，真的很有feel
媽媽的味道~~蜂巢餅(Kuih Loyang)
材料 Ingredients ：
糯米粉 Glutinous Flour 120g
粘米粉 Rice Flour 120g
玉米粉 Corn Starch 90g
细砂糖 Granulated Sugar 120g
浓椰浆 Thick Coconut Milk 300ml
鸡蛋 A size Eggs 4pcs
做法 Method ：
1.粉类过筛，细砂糖加入鸡蛋内，搅拌至糖溶解，只需轻轻搅拌。加入椰浆。
Shift flour into a mixing bowl,sugar add into eggs and mix till sugar dissolve,just slightly stir the eggs,mix with coconut milk.
2.把液体徐徐倒入粉类，轻轻搅拌均匀，再过筛变得更顺滑。
Slowly pour the liquid mixture into flour,slightly stir well and shift to make the batter smoother.
3.油锅热油，调中小火，把模子放入热油内预热。把模子取出轻摇走多余的油，把模子放入面糊至差不多满，再轻摇把多余面糊摇掉。
Heat oil, turn to medium heat,put molds into hot oil to preheat. Take out the mold and shake for remove excess oil,and dip into batter till full but no cover the top,shake for remove excess batter.
4.把沾了面糊的模子放入热油内大概5秒，轻摇模子把面糊脱模，让蜂巢饼炸至金黄色，两面都要轮流翻面哦。
Plunge coated mold into hot oil for about 5 seconds, slightly shake the mold to release the kuih loyang,let the biscuits fry till golden brown,remember to fry two side of the biscuits.
5.把蜂巢饼捞出，放在吸油厨房纸巾，饼干会慢慢变深色，因为还有余温,所以别把饼干炸太久。凉至油干冷透，放入密封罐子保存。
Remove biscuits onto a kitchen paper,the biscuits will turn to a deeper colour due to the excess heat.So do nit fry till brown colour. Let it cool and store in a air tide container.
6.重复（3、4 、5)的步骤至面糊完，每次沾面糊都要先搅拌均匀哦。
Continue Step 3,4,5 till the batter had been finished,stir the batter before dipping the mold.
I am submitting this post to Best Recipes for Every one Jan & Feb Event:
My Homemade Cookies
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This post also linking with Cook & Celebrate : CNY2015
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