Ingredients
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175g maltose syrup
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75g sugar
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70g soda water
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250g low-gluten flour
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Stuffing Ingredient
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260g sugar
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60g white sesame
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35g fermented red bean curd
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30ml liqueur
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100ml water
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125g cooked rice flour
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60g minced peanut
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30g minced garlic
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6g five spice powder
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60g salad oil
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125g minced cake
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450g pork
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6g salt
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6g white pepper powder
Directions
Tips
1. Leave some space between each dough on the baking pan, because the dough will rise and stick together when roasting.
2. Use streaky pork to add meaty juice to the cookies. Lean pork can lead to a tough mouthfeel after roasting.
Steps
|
1
Done
5 minutes
|
Add maltose, sugar, soda water, and water into a bowl. Mix well. Add low-gluten flour into the bowl. Stir well and set aside. |
|
2
Done
5 minutes
|
Add all stuffing ingredients on a work surface and mix them together. |
|
3
Done
5 minutes
|
Keep stirring until mix evenly. |
|
4
Done
5 minutes
|
Use a rolling pin to make the dough into a flat dough. Wrap the stuffing and make it into a long roll. |
|
5
Done
5 minutes
|
Use a knife to cut the dough into small doughs. |
|
6
Done
5 minutes
|
Use hands to roll into a long strip. Then cut into small pieces, about 5-6 cm each. |
|
7
Done
5 minutes
|
Place the dough into a baking pan. And use a hand to flatten the dough. |
|
8
Done
15 minutes
|
Coat with egg liquid. Preheat the oven until 140-180 degrees. Roast until golden brown and cooked. Serve. |
