Kampar chicken biscuit crisps-kai chai paeng

Ingredients

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

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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.