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Guang Su Bing 光酥饼




These pastries are one of my favourite childhood snacks!

Actually I am not sure if they should be called cakes, biscuits, cookies, errr.. Cakes, biscuits?! Haha. They are usually packed in a transparent bag, and generously dusted with "powder" (flour). After eating, we would have our lips full of "powder" lol.

I love the slightly crusty crust, which gives way to a soft biscuit inside. With the floury and slightly milky taste... Ahh, the priceless childhood memories :)


I have came across a few recipes, but I have found Victoria's recipe to be simpler, and without condensed milk. However, I find the taste slightly different. So I might try out other recipes too!

Mine looked brownish in color because I have substituted wholegrain flour in place of the cake flour - just so I hope I can pass my 2 hour prick test later lol!







Chinese "Light Cake" Biscuits 光酥饼 - Recipe Adapted from Victoria Bakes
(Makes 6 biscuits)
Ingredients:
-  100g bread flour
-  50g cake flour *I've used Prima's superfine wholegrain flour
-  1g baking soda
-  3g baking powder
-  60g sugar
-  17g beaten egg
-  55g milk
-  20g coconut oil






Method:
1.   In a medium or large bowl, sift in both flour, baking soda, baking powder.


2.   Add in the sugar, egg, and milk. Mix well using a pair of chopsticks.




3.   Add in the oil and knead till just combined. Do not over knead the dough.


4.   Cover the bowl with cling wrap, and let the dough rest for about 30 mins.


5.   Dust your work surface with flour generously. Divide dough into 6 smaller balls.


6.   Shape into rounds (you might need to dust your hands with some flour). Place onto lined baking tray, and flatten the top of the dough slightly with your palm.


7.   You can dust more flour on top of the dough if you wish.




8.   Bake in preheated oven (middle or 2nd lowest rack) at 160C for about 8 mins. Turn down the temperature to 140C and bake for 10-12 mins.




9.   Cool on wire rack completely before serving.








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