Kai Chai Paeng (Kampar Chicken Biscuits)

kai-chai-paeng-kampar-chicken-biscuits

Ingredients: (yield 45 pieces)

A:

1 pc red fermented bean curd

½ tbsp maltose

55g caster sugar

60ml cooking oil

1/8 tsp salt

½ egg

B:

75g candied winter melon (finely minced)

20g garlic (finely minced)

15g black sesame seeds

15g white sesame seeds

¼ tsp five spice powder

¼ tsp ground white pepper

¾ tsp extra virgin sesame oil

165g all-purpose flour

½ tsp baking powder

1/8 tsp ammonia

Preparation Instructions:

  1. Add ingredients A into a mixing bowl. Mashed the red fermented bean curd and mix to combine.
  2. Add in ingredients B. Use an electric mixer to mix until combine.
  3. Divide dough into 10g each and shape into balls.
  4. Line a silicone baking mat on a working surface, place a ball on the silicone baking mat, cover with a piece of parchment paper, roll flat to as thin as possible. Repeat the steps until all ingredients are used up with 1-inch gap in between each roll out.
  5. Transfer the silicone baking mat with roll outs on to a baking sheet.
  6. Bake at 180C for 15 minutes or until lightly golden.
  7. Remove from the oven, leave to cool completely before consume and remaining to be kept in an air-tight container.

 

 

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