Crispy Pork Floss Biscuits

Name: Crispy Pork Floss Biscuits
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g butter; 40g Caster sugar; 20g Egg liquid; 100g Low powder; 20g Pork floss; 10g Almond powder; Some Flour

by Bump Man-atm

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Pork floss or meat floss, meat crisp. Pork floss is a powder made by removing moisture from meat. It is suitable for storage and easy to carry.
From the early days of the Mongol Empire, the dry food for Genghis Khan to fight in Europe and Asia was pork floss and milk powder. According to Marco Polo’s travel notes, the Mongolian cavalry once carried a meat floss food. The production of pork floss is simple and does not require "Xiurun processing". It was perfected in early Mongolia. The predecessor of the Qing Dynasty, Daijin, did not have a legend of meat floss. Later, the Qing Dynasty was influenced by the Mongolian diet and adopted it for its own use.
It is made from beef, lamb, lean pork, fish, and chicken to remove moisture. Pork floss is a common snack in Asia, and is common in Mongolia, China, Japan, Thailand, Malaysia, and Singapore.
The general meat floss is ground into a powder, suitable for children to eat. Mix the meat floss in porridge or dip it in steamed buns. Or add red grains, white sugar, soy sauce, cooked oil essence. Today, the pork floss is wrapped in the biscuits. The salty and crispy taste makes people want to stop. It’s amazing~ It’s easy for kids to eat and move!

Ingredients

Crispy Pork Floss Biscuits

1. Beat one egg and take 20G for spare.

2. Add almond flour to the low flour and mix well with your fingers.

3. Cut 50G butter into small pieces to soften.

4. Add caster sugar

5. Stir evenly with a whisk (just stir evenly, no need to beat)

6. Pour the egg liquid into the butter little by little.

7. Every time you add it, it will be evenly beaten, and the butter will become white and fluffy when you finish adding it.

8. Sift in the mixture of low flour and almond flour, mix well, and divide the dough into 10G portions. Take a small portion and squash.

9. Put the pork floss on it.

10. Wrap it up.

11. Squash with a fork.

12. After repeating steps 9, 10, and 11 for all the dough, line the baking sheet with greased paper and place it evenly on the baking sheet.

13. Put it into the oven, 180 degrees for 20 minutes.

Tips:
1. I added almond flour to the recipe, so the taste is very crisp. My family and I like this taste, and friends who don’t like it can skip it;
2. The egg liquid cannot be poured at one time, it has to be poured little by little. This is done to prevent the separation of oil and water. Don't be lazy
3. Butter should be softened naturally, because I think only natural softening can get it in place. I don't soften it very well, so there are some particles at the beginning, and the sugar and butter cannot be fully integrated, but the latter is better;
4. Regarding wrapping pork floss, I think it is not very difficult, nor is it very simple. I packed a few and it was explosive. I'm handy for the rest. I summed up an experience. Don't be greedy. Don't pack too much pork floss, it's about half of the dough. It can be used when wrapping. First pinch the right end, then pinch it to the left, and finally close the mouth and round it. I think this method is quite good.