You can taste the real spice from the chilli powder, white pepper, five spice powder and fermented red bean curd, so yum.
Recipe from: Gourmet Living Magazine
Ingredient A
300g plain flour
1 tsp double-acting baking powder
90g castor sugar
60g corn oil
110ml water
Ingredient B
280g plain flour
1 tsp double-acting baking powder
1/2 tsp baking soda
1 tsp salt
150g icing sugar
1 1/2 tsp five spice powder
1 1/2 tsp white pepper
1 1/2 tsp chilli powder
60g soda crackers (finely crushed)
30g white sesame seeds
Ingredient C (mixed well):
40g oil
1 tbsp fermented red bean curd liquid
2 pieces fermented red bean curd
50ml water
Ingredient D
some egg wash
two main portions of dough |
brown sits on top of beige dough |
like this way |
roll and wrap it up, refrigerate for 2 hours to set to harder texture. I was in a hurry for appointment, got this done an hour earlier. It would have been easier job for one more hour wait. |
Method
1. Place ingredient A in a bowl. Mix into a beige dough. Set aside.
2. Place ingredient B into another bowl and mix well. Add in ingredient C and mix well into a brown colour dough.
3. Using a rolling pin, flatten the beige dough into a bigger skin and the brown dough in a slightly smaller skin.
4. Brush a layer of egg wash on top of the beige skin, then top with brown skin. Again, another layer of egg wash on top of brown skin.
5. Roll the 2 skins into a cyclinder gently and slowly. Wrap with cling wrap. Refrigerate for 2 hours until hard.
6. Remove the cyclinder and discard cling wrap. Cut into thin pieces of 0.7cm thickness. Transfer to preheated oven. Bake at 160C for 15 to 20 minutes (every oven varies, do watch out for that).
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