雞仔餅薄脆

材料： 南乳：20g 南乳汁：1湯匙 蛋：1粒(A蛋) 食油：80毫升 麥芽糖：1湯匙 冬瓜糖：100克(打碎) 蒜茸：1湯匙 鹽：1/2茶匙 胡椒粉：1/2茶匙 五香粉：1/2茶匙 白芝麻：100g 糖粉：60克 發粉：1茶匙 麵粉：300克 Crispy Chicken Biscuits/Cookies Ingredients Group A: ▢310 gr all-purpose flour ▢1 tsp baking powder Group B: ▢100 gr candied winter melon candied pineapple can be used too ▢1 Tbsp minced garlic ▢20 gr fermented red bean curd ▢2 Tbsp fermented red bean curd sauce Group C: ▢100 gr cooking oil ▢50 gr egg ▢1 Tbsp honey ▢90 gr granulated sugar ▢½ tsp salt ▢½ tsp five-spice powder ▢½ tsp ground white pepper ▢30 gr black sesame seeds ▢30 gr white sesame seeds 1. Put candied winter melon, garlic, red fermented bean curd and its sauce in a food processor and process into puree 2. In a large mixing bowl, add egg, oil, honey, sugar, salt, five-spice powder, white pepper, black and white sesame seeds, and the puree mixture. Whisk to combine everything 3. Sift in the dry ingredients (group A) and use a spatula to mix into a slighty sticky dough. Cover and let it rest for 30 minutes. The dough will be easier to work with 4. Preheat oven to 320 F (160 C) for a conventional oven. Lower the temperature by 20 degrees if using a convection oven. Position the oven racks, 3rd from the top and 3rd from the bottom. Line two baking sheets with parchment paper. After resting the dough won’t be as sticky anymore. Pinch off about 10 grams of dough and roll into a ball and place on a baking sheet, about 1 1/2 inch apart. 5. Cover the dough ball with a cling wrap and then use the flat bottom of a cup or measuring cup and press on the dough to flatten until almost paper-thin. The cling wrap prevent the dough from sticking to the tool you use to flatten 6. Place the baking trays on the oven racks you have positioned earlier. Bake for 18-20 minutes. Rotate the trays, front to back, top to bottom, halfway through baking so they bake evenly. Let them cool down on the rack for 2-3 minutes and then transfer to a cooling rack to cool down completely. They should harden and really crispy once they cool down completely. If your kai zai peng are not crispy after they have cooled down completely, it means you may not roll the dough thin enough and they need longer baking time to make them crispy