Memories of Childhood---sweet and Crispy Chicken Cakes

Name: Memories of Childhood---sweet and Crispy Chicken Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 large cups Low powder; 1 large cup High fan; 100g Sugar; 50g White powdered sugar; 150g maltose; 5 yuan South milk; A teaspoon pepper; A teaspoon Five spice powder; 2 tsp Alkaline water; 250g Half fat; 150g peanut; 50g White sesame; 2 tsp salt; 50g Blending oil; Some High wine; 1 piece egg

by Fallen leaves flying all over the sky

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I remember very much when I was young, every time Mom and Dad went outside, they brought chicken pancakes for our sisters and brothers when they came back. The chicken cakes at that time were palm-sized, golden and golden, crispy and crispy in one bite. Two years ago, my daughter said: Mom, you can also learn how to make chicken cakes for me to eat. While I promised, I delayed until today before I really did it.

I searched the Internet for chicken cakes before, and did a selection. I still refer to the recipes of the world’s gourmet food, Qiu Cicada. In the morning, after my daughter went to school, seeing that there were still two hours before work, she started to make chicken cakes. . . . . . "

Memories of Childhood---sweet and Crispy Chicken Cakes

1. Diced half fat

Memories of Childhood---sweet and Crispy Chicken Cakes recipe

2. The cut meat is boiled in water and cooked, and picked up

3. Add white sugar and high-grade wine, stir well, and freeze in the refrigerator to become ice meat. I have iced the meat for making pie today for 6 days, and it doesn’t feel greasy anymore. Before making it, take it out and thaw it naturally.

4. Stir the lye and maltose continuously to mix. Peanuts and sesame seeds are roasted separately in the oven, and the peanuts are stirred into peanut flour or crushed. Then put all the ingredients on the plate and knead into a dough. (Except eggs)

5. Leave the kneaded dough for 30 minutes to relax.

6. Take a dough and roll it into a dough, then press it into a flat shape. Or make it into a shape you like.

7. Oblate shape

8. Preheat the oven at 200 degrees, and bake at 180 degrees for 30 minutes. If it is not golden enough, you can turn it over and bake it for a few minutes to make it more crispy.