Chose to make this yesterday&...
It is also known as Chicken Kampar Biscuits&... BUT BUT BUT&... there aren't any traces of chicken inside it! hahaha&...
For individuals who don't know, this biscuit originated in Kampar in Perak, Malaysia. It's original recipe has lard inside it! Yes! Very unhealthy!
This recipe which i attempted is tailored from Amy Beh's form of this crispy savoury biscuit.
It's very easy to complete because all that you should get it done to combine everything up and it can be done all-in-one bowl!
You will find, its more healthy compared to original one cos it's no animal fat inside it!
Ingredients:
300g plain flour
1 teaspoon baking powder
1/4 ammonia powder/baking ammonia
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon five spice powder
1 tablespoons of icing sugar
60g sesame seed
100g candied wintermelon(chopped finely)
1/2 tablespoons of garlic clove(minced very finely)
30g oil
2 pieces nam yue(red fermented beancurd)
1 egg(gently beaten)
30g maltose(mai tang)
1. Preheat oven to 160 degree C. Line baking trays with parchment paper since the cookies will keep to the baking pan.
3. Mash the nam yue and mix this and all sorts of other wet ingredients along with the dry ones.
4. Mix and knead lightly right into a soft dough.
5. Roll dough into small marble size pieces.
6. Place each marble sized dough between 2 bits of parchment paper and flatten with moving pin.
7. Transfer to baking tray and bake for 15-25 min or till golden brown and crispy(time taken depends upon how thick and large your biscuit is).
8. Awesome on wire rack and store within an airtight container.
Notes:
1. I added 2 1/2 bits of nam yue since i educate yourself in the other ladies in KC the original recipe known as for 1 piece also it wasn't enough.
2. I made use of 1 1/2 eggs to mix the dry and wet mixture since it appeared way too dry after i used 1 egg. You are able to judge on your own about how dry/wet the dough is and if you want more egg&...
3. Used to do an investigation on ammonia powder since i have didn't get it within my kitchen and didn't are interested it due to this recipe&... ammonia powder was extremely popular within the days of old. It yield a really light. airy product, but could impart an ammonia flavour to baked goods, though this is often avoided when the cookies are thin and enables the ammonia smell to evaporate. It's best utilized in cookies that are flat enough to permit the ammonia to dissipate during cooking because ammonia is heat activated.
You might substitute one teaspoon of ammonia powder = one teaspoon of sodium bicarbonate PLUS one teaspoon of baking powder.
You won't get the very same texture using ammonia powder nevertheless its adequate&...
