Friday, December 31, 2010

Jiguang Bing (继光饼) - Recipe 2


Makes ~9 biscuits

Plain flour, 250g
Milk powder, 15g
Dry yeast, add to 30ml warm water, 3g
Fresh milk, 120g
Sugar, 15g
Salad oil, ½ tbsp
Salt, pinch
Lard*, 10g
Sugar water, by dissolving 1 tsp sugar in 2 tsp hot water and allow to cool
White sesame seeds

1. Sift flour and milk powder into a big bowl.  Add in remaining ingredients, except for sugar water and sesame seeds, and knead well into a smooth dough.  Cover dough with cloth and set aside in warm place for ~1 hr, till dough rises to double its original size.

2. At end of 1 hr waiting, preheat oven at 180 degC.

3. Flatten the risen dough, roll out dough into rod shape and divide into 9 portion. 

4. To each portion, roll into ball and flatten slightly.  Brush top surface with sugar water, coat it with white sesame seeds and set aside for ~15 mins.  Pierce a hole in centre of each biscuit using index finger before placing on greased baking tray.

5. Bake in oven for ~15 mins till golden brown.

1. Jiguang Bing can be eaten on its own, or stuffed with desired filling like bread in sandwiches.


Post a Comment