Filling:
Pork belly: 450g; Sugar: 130g; Salad oil: 63g; Salt: 6g; Five-spice powder: 3g; Pepper: 5g; Minced garlic: 40g; Fermented bean curd: 40g; White wine: 20g; Sesame peanuts: 180g; Cake flour: 125g; Cake crumbs: 125g.
Additional ingredients:
Egg yolk: as needed.
Wrapper:
Maltose: 175g; Low-gluten flour: 250g; Caster sugar: 73g; Alkaline water: 4g; Peanut oil: 60g.
Taste: Sweet and savory; Technique: Baking; Time: Several days; Difficulty: Moderate.
Detailed Steps for Making Guangdong Chicken Biscuit
Marinate the pork belly: Cut 500g of fatty pork into green bean-sized pieces, mix with 250g of caster sugar and 50g of white wine, then store in a container and refrigerate for marination. The marination process usually takes 7 to 15 days. The longer it marinates, the better it tastes. If you’re in a hurry, marinate for at least 2 to 3 days.
Prepare other filling ingredients: Toast sesame seeds until fragrant, roast peanuts, peel and crush them.
Combine all ingredients in the recipe, mix well, and let it sit. The filling may be a bit runny initially for easier handling, so it’s recommended to chill it in the refrigerator until slightly firm before wrapping.
Baking: Preheat the oven to 190°C (top heat) and 170°C (bottom heat), bake for about 25 minutes (you can bake for an additional 2 minutes if you prefer a more fragrant taste). Let the baked chicken biscuits sit for two to three days to enhance the flavor.
For time-saving and convenience, you can mix the filling and wrapper ingredients together, let it rest for 2 hours, then bake and enjoy. It will taste just as delicious, although it may not look as visually appealing. Lazy but effective!
