Kampar Chicken Biscuit

These biscuits were actually baked much earlier together with my MIL. Apparently, she learnt to make them from one of the old master from Kampar long time ago. I am not able to share the recipe used for the biscuits shown here yet, as all the measurements were 'agak agak' (by guess). You know how the old recipes are where they were written on '555' small notepads (don't think these notepads are available anymore).

However, when time permits and if I do happen to bake another batch, I will measure the exact amount of each ingredients and share it here.

So at the meantime, I will post a recipe I saw in a book where the ingredients are quite similar to the ones used in the biscuits shown here. I did not find any ammonia and baking powder in my MIL's recipe though.

(A)

70g margarine

40g shortening

150g sugar

1/2 tsp salt

1 tbsp maltose

35g fermented bean curd

1/4tsp ammonia

(B)

1 egg

(C)

1/2 tsp 5 spice powder

1/2tsp pepper

30g minced garlic

80g toasted sesame

(D)

350g plain flour

2 tsp baking powder

METHOD

1. Cream ingredient A lightly. Add in ingredient (B). Cream until smooth.

2. Add ingredient (C), then (D), mix until well blended.

3. Take small piece of dough and press onto baking sheet.

4. Bake at 160C for 10 minutes or until brown.

Note: I have not tried this recipe but just happen to see something very similar to the recipe I used. The recipe did not say anything about egg wash but it is advisable to do so for a shinier top.