Classic nostalgia|Cantonese traditional snack chicken cake

Cooking Instructions

1. 【Ice meat】
   250g
   of pork fat, 15g
   of high liquor, 250g
   
   ⭕️ of caster sugar, cut the pork fat into small pieces, add liquor and mix well, then add caster sugar and mix well, marinate for more than 3 days (marinating for more than 1-2 weeks can be, and the taste of ice meat will be better if marinated for a long time).
   ⭕️ "Ice meat" is obtained after the pork fat is marinated with high liquor and sugar, and the marinated fat meat is snow-white and transparent, so it is called "ice meat". Because of the chemical reaction between high liquor, sugar and fatty meat, the greasy in the fatty meat is removed, making the ice meat in the chicken cake fatty but not greasy, crisp and sweet

   

2. 【Chicken pie filling】500g of ice meat,
   100g
   of cooked white sesame seeds, 75g
   of cooked crushed peanuts, 70g
   of southern milk (including southern milk), 40g
   of minced garlic, 6g
   of salt, 5g
   of five-spice powder, 2g
   
   of pepper, 100g of cooked cake powder
   40g of water, 40g
   
   
   ⭕️ of peanut oil, ice meat, sesame, peanuts, southern milk, minced garlic, salt, five-spice powder, pepper, add cooked cake powder, water and mix well, add peanut oil and mix well, you can
   ⭕️ add nuts according to your preferences, such as melon seeds, olive kernels, walnuts and so on. The amount of minced garlic, southern milk, and seasonings can be adjusted according to your preferred taste, and if you take a heavy bit, you can add a little
   ⭕️ bit of low-sodium salt to my home, and the saltiness will be a little lower, and I think this amount of salt is just right. You can adjust the amount of salt you use according to the saltiness of your own salt

   

3. 【Chicken crust】
   Maltose 100g
   , caster sugar, 20g
   , peanut oil, 40g
   , 2g
   water, 10g
   , low-gluten flour, 165g
   
   ⭕️, maltose, caster sugar, peanut oil, soap water, water Stir well, add to low-gluten flour, and cut +Mix the flour in the same way (don't knead it, try not to make the dough gluten)
   ⭕️ The water absorption of the flour is different, and if the dough is too dry, you can add a little more water

   

4. Baking steps:
   ⭕️ The ratio of the skin and the filling I make is 1:3, I like the skin to be thicker, and there are also 2 ways to make
   ⭕️ the skin and stuffing in the ratio of 1:2 (see picture), one is to divide the filling and skin first, and then roll the skin into thin slices, wrap the filling, and press flat, this method is the same weight for each chicken patty, but it will be a little troublesome

   

5. ⭕️ The other is to roll out a whole piece of skin, wrap it in the filling, roll it long, and then cut it into small pieces, tighten the dough of the cut, and then put it on the baking tray and press it flat (I use 100 grams of leather to wrap 300 grams of filling, cut into 16 parts, each piece of chicken cake is about 25g). This method will be faster, but when cutting small pieces, it is completely experienced, and novices tend to divide unevenly

   

6. Brush the surface with egg yolks

   

7. Bake on 190 degrees on top and 160 degrees on bottom for 20-25 minutes

   

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