Chicken Biscuit or Kai Cai Peng.
Giving a test out of my curiosity which I google and it has the similar fragrant,aromatic and crispy but for the taste tak ada chicken taste ohhh..hehehe don't know why they called this chicken biscuit. Again for the shape and size it is up to individual cos some appear in thinner or thicker thickness and in this case the choice is you to choose.
CHICKEN BISCUIT
Ingredients A:
250 g plain flour
50g Icing sugar
1/2-3/4 tsp salt
1/2 tsp pepper
1/2 tsp five-spice powder
1/2 tsp cinnamon powder
1 tbsp minced garlic
75g fine blended candied winter melon
15 g each white and black sesame seed
1/2 tsp -- baking powder
1/4 tsp ammonia (optional)
Ingredient B
1 beaten egg
1 tbsp maltose
1 1/2 fermented bean curd
2 tbsp fermented bean curd sauce
100 ml cooking oil
Combine ingredient B until well mixed and lumps free set aside.
Instructions
Preheat oven at 160 to 170 ºC. for 15-20 minutes.
Combine all the ingredients A and B mixed well into a soft dough.
Using a rolling pin flatten the dough as thin as possible
Using any round shape mould press onto the batter to get a round shape.
( I am using a plastic container cover to cut the round shape.)
Each dough is around 25 g each.I managed to get 16 pcs.
Place the dough onto a baking tray and baked for 25-30 minutes or until golden brown and crispy (depending on your own oven timing)
Lift up carefully onto a wire rack to cool completely.
Store in airtight containers.
Note:
As you roll, should you find the batter too soft sprinkle more flour vice versa if it is too dry then sprinkle alittle bit more oil. Adjust according. Sprinkle the rolling pin with some flour when it does stuck to the rolling pins this are normal happening possibilities.
Do taste the batter for salty and sweetness before shaping them.. as you still can adjust by then.
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