清洗花椰菜并将其切成块状, 量好所有的配料。 Wash the cauliflower and cut it into lumps, measure up all the ingredients.
将花椰菜用滚水大火煮10分钟。 Cook the cauliflower in boiling water for 10 minutes.
捞起花椰菜, 放在冰块待凉备用。 Fish out the cauliflower and put it on the ice cubes to cool.
将黑胡椒粒用研钵及研杵捣碎, 黑胡椒粒不要磨的太细, 最好是有大有小, 增加脆饼的色相及口感。 Crush the black peppercorns by mortar and pestle. Black pepper grains should not be milled too fine. It is best to have large and small particles to increase the hue and taste of the crackers.
将低筋面粉及中筋面粉过筛, 和盐, 黑胡椒粉搅拌均匀。 Sift the low gluten flour and all-purpose flour and mix well with salt and black pepper.
把花椰菜, 橄榄油和腰果奶放入破壁机打成泥。 Put cauliflower, olive oil and cashew milk into the blender and make it turn to mash.
将面粉, 盐, 胡椒粉混合物和花椰菜泥搅拌均匀。 Mix the flour, salt, pepper mixture and cauliflower paste evenly.
将搅拌好的脆饼面团在硅胶垫上放5分钟。 Place the stirred cracker dough on the silicone mat for 5 minutes.
将烤箱预热至150℃/302℉。 Preheat the oven to 150℃/302℉.
把脆饼面团用厨房电子秤分成10克一份。 Divide the dough into 10 grams for each cracker slice by the kitchen electronic scale.
用杆面杖将每份10克的面团杆成薄长片状。 Roll every 10 grams dough into a thin flat long piece by rolling pin.
将脆饼片放入150℃/302℉的烤箱烤25 分钟。 Bake the cracker slices in the oven at 150℃/302℉ for 25 minutes.
冷却后可贮放在玻璃罐保存。 It can be stored in glass jar after cooling.
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