每年新年都要买一堆年饼，不只可以自己吃，还可以送人！可是年饼也越卖越贵了，送人舍不得，自己又吃不完！不想买，那么就动手做吧！10个超简易年饼，懒人也会做！
1. 开口笑|Laughing Ball
(图：毛毛妈厨房)
材料A：
低筋面粉 300克|发粉 1茶匙
Ingredients A:
300g superfine flour|1 tsp baking powder
材料B：
白油 1大匙|糖 120克|盐 ½茶匙|蛋 2粒
Ingredients B:
1 tbsp shortening|120g sugar|½tsp salt|2 eggs
材料C：
芝麻 100克
Ingredients C:
芝麻 100克
Ingredients C:
100g sesame seed
做法：
1.将材料A过筛。
2.加入材料B混合揉成光滑面团。
3.搓成长条形，分割成50粒。
4.将每个小面团搓圆，沾水再沾上芝麻。
5.直接放入热油炸至金黄色即可。
Method:
1.Sift ingredients A in a mixing bowl.
2.Add in ingredients B and knead to form soft dough.
3.Roll dough into a long cylinder and cut into 50 pieces.
4.Roll into small balls, coat generously with sesame.
5.Deep fry in hot oil 180C until golden brown.
2. 绿豆饼|Lek Tau Peah
材料A：
高筋面粉 50克|粘米粉 25克|糖粉 120克
Ingredients A:
50g high protein flour |25g rice flour |120g icing sugar
材料B：
白油 120克|绿豆粉 250克|杏仁(烤香捣碎) 40克|清水(随意) 2-3汤匙
Ingredients B:
120g shortening|250g green pea flour|40g almond nibs (roasted & chopped)|2-3 tbsps cold water (optional)
做法：
1.把烤炉预热至140℃。
2.把材料A过筛在搅拌缸中。
3.加入白油、绿豆粉及杏仁碎，用慢速搅拌至材料混合，像面包糠。
4.这时用手搓面团至可以黏在一起，不过粉料还是呈松散状的。
5.如果压入模具时无法成形，可以加少许水再搓均匀。
6.把成品排入烘盘，烤30分钟或至底部转黄即可。
Method:
1.Preheat oven to 140℃.
2.Sieve flours ingredients and icing sugar into the mixing bowl.
3.Add in shortening, green pea flour and almond nibs, combine ingredients on the lowest speed, until mixture resembles breadcrumbs.
4.Knead dough with hands until mixture binds together to form a loose dough.
5.Add some cold water should the dough not stick when pressed into mould or when dough dries up half-way through.
6.Press dough into mould & knock out. Arrange biscuits onto trays & bake for 30 mins or until lightly browned at the bottom.
3. 花生饼|Peanuts Cookies
材料：
花生 500克 （烤香去皮，打碎）|细糖 330克|普通面粉 500克|花生油 250克|蛋 (搽面) 1粒
Ingredients:
500g peanuts (toasted and chopped)| 330g castor sugar|500g plain flour|250g peanut oil|1 egg (brush)
做法：
1.将所有材料放入盆中拌成软面团。
2.将面团放入一张塑胶袋中间擀薄，再切成平均小等份。
3.取一小块面团搓圆，用拇指按平。
4.把花生饼团排在涂油的烘盘，搽些蛋液在饼上。
5.放入预热烤箱，以160度烤15分钟至熟或面呈金黄色即可。
Method:
1.Place all the ingredients into big bowl and Knead with hands into a soft dough.
2.Roll up dough in between plastic sheets, flatten it, divide into equally small portion.
3.Knead each dough into small ball and slightly flatten with finger thumb.
4.Place cookies on gressed tray, brush with some egg sauce.
5.Bake in the pre-heated oven at 160℃ for 15 minutes until cooked and golden brown.
4. 黄梨挞Pineapple Tarts
材料：
普通面粉 400克|菜油 200克|蛋黄 3粒|全蛋 1粒|盐 1/4茶匙|蛋 1粒 (打散涂挞皮用)
Ingredients:
400g plain flour|200g margarine|3 egg yolks|1 whole egg |1/4 tsp salt |1 egg (beaten lightly with fork for brushing)
馅料材料：
磨幼黄梨 1公斤|白糖 150克|冰糖 50克|丁香 5颗|盐 1/4茶匙
Filling Ingredients:
1kg grated pineapple| 150g sugar or to taste|50g rock sugar |5 cloves|1/4 tsp salt
1kg grated pineapple| 150g sugar or to taste|50g rock sugar |5 cloves|1/4 tsp salt
面团做法：
1.在一个容器内，把菜油、蛋及盐混合。
2.慢慢加入粉，搅拌成面团，轻轻搓至光滑，用布盖着面团，让它醒30分钟。
Method for Dough:
1.In a mixing bowl, mix margarine, egg and salt together.
2.Gradually mix in flour until mixture forms a ball of dough. Knead dough lightly until smooth. Rest dough covered with tea towel for 30 minutes.
黄梨馅料做法：
在不黏锅内，放入所有馅料材料，以小火煮至材料发亮、结成团，需时约30-45分钟，取出后置放一旁。
Method for Pineapple Filling:
In a non-stick pan, cook filling ingredients over low heat for 30-45 mins, till mixture is thick, glossy and sticks together, remove and set aside to cool.
挞的做法：
把面团擀成薄片，用饼模切出自己喜欢的形状。在饼皮上填入1粒黄梨馅，饼皮涂上蛋液，放入预热至180℃的烤箱内烤20-25分钟。
Making Tart:
Top up with a ball of pineapple filling, glaze pastry with egg wash, bake in preheated oven at 180℃ for 20-25 minutes.
5. 蜂巢饼|Kuih Ros
材料：
椰浆头 160毫升|鸡蛋 2粒|幼糖 90克|清水 50毫升|盐 1/8茶匙|普通面粉 100克（筛过）|粘米粉 50克（筛过）|炸油适量
Ingredients:
160ml thick coconut milk| 2 eggs|90g castor sugar| 50ml water|1/8 tsp salt| 100g plain flour(sifted)| 50g rice flour(sifted) |Oil for deep frying
做法：
1.在一个容器内，把椰浆、鸡蛋、白糖、清水及盐混合，搅拌均匀。
2.慢慢加入粉，搅拌至糖溶解。
3.把面糊过滤至干净的容器里，让它醒10分钟。
4.烧热油锅，放入饼模烧热，然后将饼模3/4沾入面糊中，放回锅内以小火炸。
5.当面糊半熟时，用筷子帮它脱离模子，然后继续炸至金黄色。重复动作至面糊用完。
6.把炸好的饼放在吸油纸巾上，待冷却后才装罐贮存。
Method:
1.Combine coconut milk, egg, sugar, water and salt in a mixing bowl.
2.Gradually mix in flour and stir until sugar dissolves.
3.Sieve into a clean bowl and set aside to rest for 10 minutes.
4.Heat oil in small saucepan, place Kuih Ros mould in till hot , dip 3/4 mould into batter. Plunge batter coated mould into the hot oil over low heat.
5.When batter is semi-set, release Kuih Ros with chopsticks. Continue frying
until Kuih Ros is light brown.
6.Remove Kuih Ros, place on paper towels, set cool & store in container.
6. 龙饼|Dragon Biscuit
材料：
粟米粉(筛过) 330克|椰浆粉 30克|白油 60克|牛油 60克|盐 少许|糖粉 120克| A蛋 1粒| A蛋黄 1/2粒
Ingredients:
330g corn flour (sifted)| 30g coconut milk powder|60g shortening| 60g butter| pinch of salt| 120g icing sugar| 1 “grade A” egg| 1/2 “grade A” egg yolk
红色素|牙签
red food coloring| tooth pith
做法：
1.用电动搅拌器把牛油、白油、盐及糖粉搅拌至松发。
2.加入鸡蛋打20秒钟后，拌入筛过的粟米粉和椰浆粉。
3.面团必须软身但又不能太软，如果太软可加少许粉。
4.取一小团面团在涂油的烘盘上以拇指从龙饼模压挤出龙形面团。
5.把龙饼放入预热至170℃的烤炉内，烤20-25分钟。
6.待冷却后以红色素点上眼睛。
Method:
1.Using an electric mixer, beat butter, shortening, salt & icing sugar until creamy.
2.Add in eggs & beat for 20 seconds before folding in sifted corn flour & coconut milk powder.
3.Dough must be soft but not too soft. Add a little more flour if dough becomes too soft.
4.Take some dough & press out with your thumb through the dragon biscuit mould onto a greased tray.
5.Bake biscuits in pre-heated oven at 170C for 20-25 minutes.
6.Cool before dotting the dragon with the red eyes.
7. 情书饼|Kuih Kapit
材料：
粘米粉(筛过) 125克|薯粉(筛过) 1汤匙 (筛过)| 椰浆头 200毫升|白糖 150克| A蛋 5粒|盐 1/8茶匙
Ingredients:
125g rice flour (sifted)|1 tbsp tapioca flour (sifted)| 200ml thick coconut milk| 150g sugar| 5 large eggs| 1/8 tsp salt
做法：
1.在一个容器内把椰浆、白糖及蛋混合，搅拌至糖溶解后，慢慢加入粉类拌成稀面糊。
2.把面糊过滤至干净的容器里，让它醒10分钟。
3.把饼夹的两边抹油，然后放在炭火上或电炉上烤热。
4.饼夹热后，打开饼模，舀一勺面糊淋在其中一面模印上。
5.把饼夹合起锁紧，放在炭火上或电炉上烤，可用刀子刮掉饼模旁多余的面糊。
6.从饼夹缝里看到饼微黄时即可取出。
7.把取出的饼皮快速摺成¼或卷成圈，待冷却后才装罐贮存
Method：
1.In a mixing bowl, mix coconut milk, sugar and eggs together, Stir until sugar dissolves, then gradually mix in flour.
2.Sieve batter into clean bowl, Stand batter for 10 minutes before using.
3.Grease Kuih Kapit mould on both sides, heat on charcoal grill or electric stove.
4.Place hot mould over batter bowl, pour a ladle of batter on one side of the mould.
5.Cover lid tightly, put on charcoal grill, scrape off excess batter.
6.Kuih Kapit is ready when it reaches a nice light brown colour.
7.Fold kapit into quarters or roll it, cool before storing.
8.角仔|Kok Chye
材料：
普通面粉 400克|菜油 200克|蛋黄 1粒|全蛋 1粒|盐 1/4茶匙|炸油 适量
Ingredients:
400g plain flour| 200g margarine| 1 egg yolks| 1 whole egg|1/4 tsp salt| oil for deep frying
馅料材料(混合)：
花生(炒香磨幼) 100克|幼糖 60克|芝麻(烤香) 2汤匙
Filling Ingredients (Combined):
100g peanuts (fried till brown and finely grind)| 60g castor sugar|2 tbsp sesame seeds (toasted)
面团做法：
1.在容器内把菜油、蛋和盐搅拌均匀。
2.慢慢加入粉拌合，再轻轻搓成光滑面团。
3.用布盖住面团，让它醒30分钟。
Method for Dough:
1.In a mixing bowl, mix margarine, egg and salt together.
2.Gradually mix in flour until mixture forms dough, knead dough lightly until smooth.
3.Rest dough covered with tea towel for 30 minutes.
角仔做法：
1.把面团擀成薄片，用饼模压出小圆形。
2.包入馅料，摺成咖喱角的样子，把边沿压紧封口。
3.起锅热油，把角仔炸至金黄色；你也可以预热烤箱至180℃，烤约20分钟。
Making Kok Chye:
1.Roll dough out into a thin layer. Cut into small circles using a cutter.
2.Wrap up with peanut filling like curry puffs. Pinch edges to seal.
3.Heat oil in a wok and deep fry Kok Chye till golden brown or alternatively you may bake in oven for 20 minutes a 180℃.
薯粉饼|Kuih Bangkit
材料：
蝴蝶牌粟米粉 450克|班兰叶 2片（切成2公分长）|蛋黄 2粒|幼糖 100克|椰浆头 160-170毫升
Ingredients:
450g Butterfly cornflour| 2 pandan leaves (cut into 2cm lengths)| 2 egg yolks| 100g castor sugar| 160-170ml thick coconut milk
额外面粉，供模子用|Extra flour (for dusting mould)
做法：
1.把粟米粉及班兰叶用干净的镬以小火炒至粉变轻，待冷却后筛过。
2.在容器内把蛋黄和糖搅拌至浓，然后慢慢加入椰浆。
3.慢慢加入筛过的粉，搅拌至可搓成丸子的面团，如果太干可加多一些椰浆。
4.把Bangkit 饼模沾粉，塞入一粒面团，挤压至平。
5.把旁边多出来的面团用刀刮掉，轻轻敲击桌面脱模，排入烤盘。
6.放入预热150℃的烤箱，烤10-15分钟。要焦一些，就烤久一点，冷却后装罐贮存。
Methods:
1.In a wok, fry Butterfly cornflour & pandan leaves over low heat until flour is light. Leave to cool, then sieve, discarding any hard flour bits and pandan leaves.
2.Whisk yolks & sugar until thick in mixing bowl, add in coconut milk gradually.
3.Gradually knead in sifted flour to form soft dough, add more coconut milk if necessary.
4.Dust Kuih Bangkit mould with some flour, press a small piece of dough into each design.
5.Trim off excess dough with a knife and knock mould gently against the worktop to dislodge the cookies.
6.Bake in pre-heated oven at 150℃ for 10-15 mins. Bake longer if light brown cookie is desired, cool before storing.
蝴蝶结饼|Twinbow Bicuits
材料：
普通面粉(筛过) 140克|发粉 1/8茶匙|A蛋 1粒|白糖 40克|盐 1/4茶匙|牛油 20克|炸油 适量
Ingredients:
140g plain flour (sifted) |1/8 tsp baking powder|1 grade A egg |40g sugar|1/4 tsp salt|20g butter|Cooking oil for deep frying
做法：
1.在一个容器内把鸡蛋、白糖、盐及牛油混合。
2.慢慢加入面粉和发粉，搓成软面团。
3.用布盖住面团让它醒30分钟。
4.把面团擀成1毫米厚，再切成5×2.5公分长方形面皮。
5.把两块长方形面皮叠在一起，中央划一刀，然后把一端从中间穿过再拉回成蝴蝶结形状。
6.用中火热油，放入蝴蝶结炸至金黄色。
7.盛出放在纸巾上吸干油。
8.冷却后收入密封罐子里。
Method:
1.In a mixing bowl, combine egg, sugar, salt & butter together.
2.Gradually add in sifted plain flour & baking powder, knead to form soft & pliable dough.
3.Rest dough covered with damp towel for 30 minutes.
4.Roll out dough into 1mm thickness & cut into 5cm×2.5cm rectangles.
5.Place 2 pieces dough together & make a slit in the center. Twist one end of dough from the bottom up to form butterfly shape.
6.Heat oil in medium to low heat, deep fry biscuits until light golden brown.
7.Remove & drain on paper towels.
8.Store in airtight container.