Guangdong is a vast land, the ground can run, the sky can fly, the sea can swim, Guangdong people can all put in the entrance. What I admire is not only the courage of Cantonese people to dare to eat, but also the ingenuity of Guangdong chefs in food making and the skillful hands of cooking and making. Therefore, as one of the eight major cuisines in China, Cantonese cuisine is not only delicious, but also has a long history behind it. In addition to the delicious main course, the exquisite Cantonese dim sum is also loved by everyone, not only with the best ingredients and well-made, but also with some very famous dim sums that contain moving legends. For example, the chicken cake that I will introduce to you today.
Like the wife cake, there is no chicken in the chicken cake, so you must wonder why it is called chicken cake? Legend has it that a girl named Xiaofeng used different materials to make this sweet snack and was praised by the guests, and was casually called "Xiaofeng Cake" by the host, and because of folk customs and common language habits, it was slowly called chicken cake. There may be many friends can not taste this human delicacy in Guangdong, it does not matter, today I come to teach you to do it, is a Guangdong friend who loves food to teach me, bite a bite, crispy aroma hit, and then bite a few bites, southern milk and sesame and other aromas burst out from the filling, thick enough to melt, the more chewy the better, I hope you will like.
formulation:
Medium gluten flour 200 g
Iced meat 120 g
Invert syrup 50 g
White sugar 70
Southern milk 2 pieces
Southern milk 5 g
Corn oil 40 g
Salt 2 g
Peanuts 60 g
White sesame seeds 30 g
Pepper 2 g
Baking soda 5 g
1. Prepare the ingredients and weigh the required portion size
2. Peanuts are pressed into bean-sized granules, borrow the buffer of sesame seeds not to be too bad, peanuts can be roasted for a few minutes first, do not roast too old
3. Take a clean basin and mix well with medium gluten flour, salt and pepper
4. Add chopped peanuts and sesame seeds and mix well
5. Add the sugar and mix
6. Add corn oil and invert syrup, baking soda
7. Add 2 pieces of southern milk and 5 grams of southern milk
8. Crush the southern milk into pieces and mix slightly
9. Add pre-marinated ice meat, which refers to fatty pork refined with shochu and sugar
10. Wear disposable gloves to mix all the ingredients evenly
11. Take 15 grams of dough and knead into a round
12. Use the friction of the palm of your hand to press the dough into a 0.3mm thickness cookie, the size is 3-4 finger width, preheat the oven on fire 110 degrees, under the heat 170 degrees
13. All cookie embryos are ready and placed in a baking dish lined with oiled paper
14. Place the baking tray on the bottom of the oven (put the other ovens on the middle layer), heat at 110 degrees, heat at 170 degrees for 5 minutes
15. After the biscuit is basically set, take out a thin layer of egg mixture (you can also brush it before entering the oven, but the color will be darker)
16. Put back in the oven and continue to heat at 110 degrees, bake at 170 degrees for 20-25 minutes, then remove after baking for 10 minutes
Tips:
1. The ice meat used in the chicken cake is a finished product marinated for about 20 days with the fat part of the pig, cut the size of peanuts and rice, and add an appropriate amount of high liquor and sugar after boiling water
2. The placement, temperature and time of the baking pan are flexibly adjusted according to the respective usage
3. If you like dark color, you can add a little more southern milk