Kai Zai Peng / Chicken Biscuit

 

This is my kind of old fashion way of celebrating the Chinese Luner New Year in the house must have this cookies or Chicken Biscuit.  

This cookies is very fragile, thin, aromatic, so delicious. The taste is so nostalgic.  Every bite brings me back to my childhood, the olden days mom used to buy this well not only during CNY, any other days too it was sold 365 days.  This is definitely old folks favourite 😆😁. I'm one of them! 

Nowadays it's quite hard to find those homemade Kai Zai peng in where I stay if is not CNY, for commercial packaging Kai zai Peng is everywhere can easily get from supermarket. To jave those homemade have no choice but got to make our own for anytime consumption. 

Kai Zai Peng / Chicken Biscuit

A

60g sugar

60g cooking oil

1tbsp sesame oil

1/2tbsp maltose sugar

1tsp 5 spice powder 

1/2tsp white pepper

1/4tsp salt

Half an egg

B

80g candied winter melon

2pcs fermented beancurd

25g minched garlic

C

175g sieved flour

50g white sesame seeds

1/4tsp baking soda

1/2tsp baking powder 

Method:

* Mix A ingredients in a blender or food processor until fine and add in B mix well until fine.

* In a bowl, add in C mix well.  Make a wall in the middle add in blended ingredients of A&B, mix well into a sticky dough.

* It's a sticky dough, so use a tablespoon to scoop 1 dough at a time.

* Cut out a few grease paper fits the baking pan.

* dollop the doughs on grease paper, dollop few doughs 7cm away from each other on the paper. 

* Cut out a cling wrap as big as the grease paper, put on the dough and gently press dough down and flat the dough with a rolling pin, mug, lapis leveler or anything that is convenient for you.

* Ready 4 or 5 grease paper and do the same, so as you bake 1 tray of cookies after another by changing the grease paper with cookies omly that is already ready to bake. 

* this way u won't get a messy sticky dough everywhere on your hand. 

* Bake at 170°c for 20-25 minutes or so. 

* Remove the cooked cookies from oven and bake the rest until finish.