The yellowed snack since the shit: chive chicken cake cookies-You Are Foodie

By Bard
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The yellowed snack since the shit: chive chicken cake cookies

When chubbylens official account is launched for half a year, I wish friends from all partiesGreat luck in the year of the roosterChicken cake is a special traditional cake snack in Guangzhou. Its original name was "Xiaofeng cake". It was created by a female worker named Xiaofeng in a rich family surnamed 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 method of chicken cake is to marinate fat pork with sugar and wine for 1-2 weeks to form "ice meat" (the same principle as that of the layer of fat meat of "money chicken" sold in Hong Kong style roast shops), and then bake it with nanru and minced garlic. However, due to the time-consuming production of frozen meat and the decreasing interest of modern people in the taste of frozen meat, I projected the taste matching of chicken pancakes on the practice of Western cookies and launched this item with Lingnan flavor.The following recipe refers to the recipe of "red leaf 99" in the kitchen

Main Ingredients

Auxiliary Ingredients

If you don't have enough chicken oil, 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.

Step 1 . First, dice the shallots and marinate them with a little salt

Step 2 . Dry the water with kitchen paper and set aside

Step 3 . Deep fry chicken skin with subcutaneous fat and remove chicken oil residue

Step 4 . Take advantage of the remaining temperature to melt the sugar and nanru into one

Step 5 . Sift the flour and soda powder, then pour in the previous liquid

Step 6 . Mix in chicken oil residue and scallion granules, turn over with a scraper in hand, and mix all the ingredients. Note: the turning technique must be light, and the materials must stop as soon as they are mixed. Because the key to the crispness of cookies is that the dough can not be gluten.

Step 7 . This is the mixed dough, and then put it into the refrigerator for 15-30 minutes. First, it allows various materials to absorb each other. Second, the cold dough is more conducive to shaping.

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

Step 9 . Then use the mold to press out the shape, and then put it into the refrigeration room to freeze for 15-30 minutes, which is also to help shape. We preheat the oven to 375f / 180C and bake the frozen cookies for 15-17 minutes.

Step 10 . The finished product is welcome to scan the code and pay attention to my official account chubbylens

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