Name: Kampar chicken biscuit crisps-kai chai paeng
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 8
Cuisine: En
Ingredients: 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; 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

Ingredients

Ingredients A:

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

Preparation15 min

Cook time23 min

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.