Traditional Hong Kong Style Crispy Phoenix Cookies

Cut 100g of pork fat into small cubes; boil water in a pot, add pork fat and cook for about 2 minutes until translucent and floating, remove and drain thoroughly; place in a bowl with 50g of sugar and 30g of high alcohol white wine, mix well, cover, and store in the refrigerator to marinate for 5 days.

Using a clean wok over medium heat, pour in 160g of cake flour and stir-fry for about 5 minutes until the flour turns slightly yellowish and releases aroma, then remove and let cool.

Using the same clean wok over medium heat, pour in 60g of glutinous rice flour and stir-fry for about 5 minutes until slightly yellowish and fully cooked, then remove and set aside.

In a large bowl, first add 90g of maltose, 45g of vegetable oil, 1 tbsp of fermented red bean curd juice, and baking soda solution made by mixing 5g baking soda with 10g water, mix thoroughly; then add the roasted cake flour, knead into a smooth dough, place in a container, cover with plastic wrap, and let rest for 15 to 20 minutes.

In a large pot, thoroughly mash and dissolve 40g of fermented red bean curd; add 30g sunflower seeds, 30g peanuts, 30g pumpkin seeds, 30g sesame seeds, chopped cured pork fat, 30g sugar, 15g chopped garlic, 1 tsp five spice powder, 1/2 tsp ground pepper powder, and 5g Chinese rose wine, mix well; finally add the roasted glutinous rice flour in batches, knead firmly into a dough, wrap in plastic wrap into a long log, and rest for 15 to 20 minutes.

Place the rested cookie dough on a floured cutting board, knead briefly, cut into two portions, and roll out into long rectangular sheets with a rolling pin; wrap the filling logs inside the dough, pinch the seams tightly to seal, roll into long cylinders, cut into even small pieces, and gently flatten into oval phoenix cookie shapes.

Evenly brush a layer of egg wash on the surface of the shaped phoenix cookies neatly arranged on a baking sheet lined with parchment paper; place the baking tray into the middle rack of the oven preheated to 180 degrees Celsius, bake at 180 degrees for 10 to 15 minutes until the surface turns golden brown and crispy, then remove from the oven.