Chicken Biscuits, also known as ‘Little Phoenix Cakes’, feature both soft and crispy textures. After the mooncake season, leftover nuts, invert syrup, and alkaline water can be utilized. Traditional versions included olive kernels, but due to high costs, this recipe substitutes with peanuts, white sesame, sunflower seeds, pumpkin seeds, walnuts, and cured fatty pork. These biscuits are favored by older generations for their sweet-salty balance, nutty aroma, and garlic fragrance, making them a nostalgic snack.
Ingredients for Filling: – Peanuts: 50g – Sunflower seeds: 50g – Pumpkin seeds: 50g – White sesame: 30g – Walnuts: 20g – Cured fatty pork: 75-150g (adjust for preference) – Salt: 8g – Sugar: 70g – San Yang cake flour: 70g – Fermented bean curd: 20g – Fermented bean curd liquid: 10g – Minced garlic: 18g – Huadiao wine: 10g – Alkaline water: 3g – Five-spice powder and pepper: small amounts – Peanut oil: 12g – Water: half cup Ingredients for Pastry: – Medium-gluten flour: 250g – Peanut oil: 50g – Mooncake syrup: 200g – Alkaline water: 3g – Fine sugar: 35g Prepare the cured fatty pork one to two weeks in advance, with a minimum of three days of curing. Wash pork fat with hot water two to three times, dice into soybean-sized pieces, and blanch in boiling water for one minute. Drain, mix with 20-30g of high-proof (over 50 degrees), and let marinate for 30 minutes if possible. Combine with an equal weight of sugar, seal, and refrigerate. Before use, boil the cured fat for 1-2 minutes until translucent and firm. Toast the nuts over low heat until fragrant, then cool. Combine fermented bean curd, its liquid, Huadiao wine, and alkaline water into a paste. Add water and minced garlic, stirring thoroughly. Mix in sugar, salt, cured fat, and all nuts. Incorporate San Yang cake flour, kneading into a dough while gradually adding reserved water as needed to achieve a cohesive consistency.After preparation, seal and store for later use. In summer, refrigerate it; in winter, it can be kept at room temperature or refrigerated overnight for use the next day.
Next, prepare the dough. The method is similar to making mooncake pastry. Mix 3g of alkaline water with 200g of syrup until well combined. Then, add 50g of peanut oil and stir thoroughly. Incorporate fine granulated sugar, using a finer variety to avoid a grainy texture in the final product. Add medium-gluten flour, reducing by 20g in colder weather. Knead the dough by pressing and cutting, then place it in a plastic bag and let it rest for 30 minutes. Take a fist-sized portion of dough, about 80-90g, and roll it thin through the plastic bag. Place the filling in the center, wrap it, and shape it into a longer form. Cut into small pieces, arch your palm, and press each piece into a shape with a thick center and thin edges. For crispiness, press thinner. Preheat the oven to 170°C top heat and 190-200°C bottom heat. Place the pastries in the upper-middle rack and bake for 11-12 minutes until slightly yellow. Remove, brush with egg yolk, and bake for another 12-15 minutes until fully cooked. Adjust baking time for softer or harder textures. Freshly baked pastries are considered the best, with a crisp exterior and soft filling. The savory flavor is delicious for thicker versions. Thin versions weigh 16g each and are crispy, while thick versions are 25g each and soft and chewy.