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Traditional Hong Kong Handcrafted Chicken Biscuits

Name: Traditional Hong Kong Handcrafted Chicken Biscuits
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: cantonese
Ingredients: all-purpose flour; maltose; Cooking oil; Sugar-cured pork fat; Red fermented bean curd; shallot; five-spice powder; sand ginger powder; white sesame seeds; sugar; Crushed fried egg pastry; Egg Yolk

groups6 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 10 minsscheduleTotal: 70 minsoutdoor_grillBaked

Allergens:warningGlutenwarningEggswarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Active Cooking

00:00:53

Form a flour well with 300g flour on the work surface, pour in 150g maltose syrup and 80g vegetable oil in the center. Mix the maltose and oil together first, then incorporate the surrounding flour gradually and knead until a smooth dough is formed.

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Watch out

Maltose is extremely sticky

moisten hands lightly if needed, otherwise the syrup will stick to hands and fail to mix evenly

Ingredients:all-purpose flour (300 g)maltose (150 g)Cooking oil (80 g)

Tools:dough scraper

Preparation

00:01:41

warningStay safe

Maintain proper knife grip while chopping shallots to prevent slipping and injury.

Finely chop 50g shallots after crushing; crush 100g fried egg pastry into small crumbs and set aside.

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Watch out

Mince shallots finely

large chunks may puncture the thin pastry skin during wrapping

Ingredients:shallot (50 g)Crushed fried egg pastry (100 g)

Tools:cleaver

Active Cooking

00:02:07

Combine 50g flour, 40g sugar, 5g five-spice powder, 5g sand ginger powder, 30g white sesame seeds, chopped shallots, crushed egg pastry, and 200g candied pork fat into a large well. Pour 60g red fermented bean curd sauce into the center, mix thoroughly from inside out until a soft, moist filling dough forms.

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Watch out

Build a sturdy dry ingredient wall to prevent the liquid bean curd sauce from leaking out.

Ingredients:all-purpose flour (50 g)sugar (40 g)five-spice powder (5 g)sand ginger powder (5 g)white sesame seeds (30 g)Sugar-cured pork fat (200 g)Red fermented bean curd (60 g)

Tools:mixing bowl

Active Cooking

00:02:44

Dust the work surface with flour, take the prepared pastry dough, and roll it out into a long uniform thin strip using a rolling pin.

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Watch out

Keep the thickness uniform

uneven spots will burn or undercook during baking

Tools:rolling pin

Active Cooking

00:02:54

Shape the prepared soft filling into a long cylinder and place it in the center of the rolled dough strip. Fold the dough over to enclose the filling completely into a long rolled cylinder.

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Watch out

Maintain a high filling-to-crust ratio while ensuring seams are firmly sealed.

Active Cooking

00:03:12

Pinch off individual biscuit pieces from the cylinder using your right hand, while instantly pinching closed the torn edges with your left hand to lock in the filling.

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Watch out

Pinch the torn openings tightly

unsealed gaps will allow filling to leak out during baking

Active Cooking

00:03:31

Arrange biscuit pieces evenly on a baking tray with moderate spacing. Press each piece slightly flat with your palm, then brush a thick layer of egg yolk wash over the top of each biscuit.

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Watch out

Space pieces evenly

overcrowded trays lead to undercooking, while overly sparse spacing causes burning

Ingredients:Egg Yolk (2 piece)

Tools:baking sheetpastry brush

Active Cooking

00:03:43

warningStay safe

Always wear heat-resistant oven mitts when moving baking trays into or out of the hot oven.

Place baking tray into oven preheated to 200°C and bake for 10 minutes until biscuits puff up, turn golden brown with slight charring, and release rich aroma.

local_fire_departmentMedium heat 200°C, bake for 10 minutes

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Watch out

Monitor baking progress closely to avoid burning or over-drying the crust.

Tools:ovenoven mitts