The Yellowest Snack Since Shit: Chives and Chicken Biscuit Cookies

Name: The Yellowest Snack Since Shit: Chives and Chicken Biscuit Cookies
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 90g Chicken fat; 15g Chicken butter; 3 to 4 Shallots; 1 piece egg; 1/4 piece South milk; 100g Sugar; 2g baking soda

by Jackylicious

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

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Grand Canal in the Year of the Rooster

Jizibing is a famous traditional cake snack in Guangzhou. The original name is "Xiaofengbing". It was created by a female worker named Xiaofeng in the wealthy family named Wu in Xiguan, Guangzhou during the Xianfeng period of the Qing Dynasty. Chicken cake is one of the four famous cakes in Guangdong. (The above information comes from Baidu Encyclopedia)

The traditional chicken cake method is to marinate the fatty pork with sugar and wine for 1-2 weeks to form "ice meat" (the principle is the same as the fat layer of the "money chicken" sold in Hong Kong-style roast meat shops) , And topped with pie baked with southern milk and minced garlic. But because the production of iced meat is time-consuming, and modern people’s interest in iced meat is gradually decreasing, so today I use the flavor combination of chicken pie and project it on the practice of Western-style cookies to launch this Lingnan-flavored dish. Salty cookies.

The following recipe refers to the recipe of "Hongye 99" in the next kitchen"

Ingredients

250g Low-gluten Flour
90g Chicken Fat
15g Chicken Butter
3 to 4 Shallots
1 piece Egg
1/4 piece South Milk
100g Sugar
2g Baking Soda

The Yellowest Snack Since Shit: Chives and Chicken Biscuit Cookies

1. First cut the onion into small cubes and pickle with a little salt

The Yellowest Snack Since Shit: Chives and Chicken Biscuit Cookies recipe

2. Squeeze the water dry with kitchen paper and set aside

3. Fry the chicken skin together with the subcutaneous fat to remove the chicken fat residue

4. Take advantage of the residual temperature to melt the sugar and southern milk into one

5. Pass the flour and baking soda through a sieve, then pour in the previous liquid

6. Mix in chicken fat residue and green onion, holding a spatula and turning over all the ingredients. Note: The turning method must be light, and the materials must be stopped as soon as the materials are mixed. Because the key to crisp cookies is that the dough cannot be gluten.

7. This is the mixed dough, and then put it in the refrigerator to freeze for 15-30 minutes. First, let the various materials absorb each other, and second, the ice-cold dough is more helpful to shape.

8. Divide the dough into round balls of about 20 grams each

9. Then use a mold to press out the shape, and then put it in the refrigerator to freeze for 15-30 minutes, also to help shape the shape. This is where we preheat the oven to 375F/180C, and then bake the frozen cookies for 15-17 minutes.

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Tips:
If the chicken fat is not enough, you can use lard or corn oil instead, but butter is not recommended, because the heavy milk flavor will not match this traditional Cantonese taste.