Petitchef

Kampar chicken biscuit crisps-kai chai paeng

Appetizer
8 servings
15 min
23 min
Very Easy

Ingredients

Number of serving: 8

Ingredients A:

30 g Fermented Red Bean Curd (nam yue)

1 Large Egg

50 ml Milk

60 ml Cooking Oil

1 teaspoon Sesame Oil

½ teaspoon Sea Salt

30 g Confectioners Sugar

30 g Maltose

100 g Candied Melon (tung kwa), chopped

80 g Sesame Seeds


Ingredients B:

300 g All-Purpose Flour, sifted

½ teaspoon Ground Cinnamon

2 teaspoons Five-Spice Powder

-½ teaspoon Ground White Pepper

1 teaspoon Baking Powder

¼ teaspoon Ammonia Powder

Preparation

  • Place ingredients A into a large mixing bowl and stir to mix until salt dissolves. Add the candied melon and sesame seeds.
  • Sift together the remaining ingredients B and add to the bowl; mix to form a dough. Rest the dough, covered with cling film, for 30 minutes.
  • Preheat the oven to 170 C and grease baking trays. Divide the dough into 15 g balls. Place the dough balls, well spaced out, between two plastic sheets. Roll out thinly into 7 cm discs with a rolling pin and place onto the trays.
  • Bake for 20 to 25 minutes, or until brown and crispy. Do not over bake, or it will taste bitter. Cool completely before storing in airtight containers.

Photos

Kampar Chicken Biscuit Crisps-Kai Chai Paeng, photo 1Kampar Chicken Biscuit Crisps-Kai Chai Paeng, photo 2Kampar Chicken Biscuit Crisps-Kai Chai Paeng, photo 3




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