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Recipe details are AI-generated from the video and may contain errors — for reference only.
Use scissors to cut 100g candied winter melon into small pieces, put them into a blender, and blend until fine.
Watch out
The candied winter melon must be blended into fine pieces, otherwise, it will be unevenly distributed when pressing the biscuits, causing them to crack during baking.
In a large glass bowl, put 2 pieces of red fermented bean curd and 1 tbsp of red fermented bean curd sauce. Use a fork to mash the bean curd into a paste, then pour in 100ml cooking oil, 1 egg, and 1 tbsp maltose, mixing thoroughly until fully combined.
Watch out
The red fermented bean curd must be thoroughly mashed into a paste, otherwise, it will clump during mixing, resulting in uneven flavor in each biscuit.
Add the blended candied winter melon and 1 tbsp minced garlic into the wet mixture, mix well, then add 1/2 tsp salt, 1/2 tsp five-spice powder, 1/2 tsp pepper, and 1/4 tsp baking ammonia, mix well, and finally stir in 40g white sesame seeds and 40g black sesame seeds.
Watch out
The baking ammonia and seasonings must be thoroughly mixed, otherwise, the flavor will be too strong in some parts or unevenly leavened.
Sift 90g icing sugar through a strainer into the bowl, then sift 300g plain flour mixed with 1 tsp baking powder into the bowl in batches. Gently fold with a spatula until no dry flour is visible, forming a uniform and slightly sticky dough.
Watch out
The icing sugar and flour must be sifted in, otherwise, they will lump easily, leading to unevenly mixed dough.
Wrap the cake press inside a plastic bag and secure it tightly with a rubber band.
Watch out
The plastic bag must be wrapped tightly without any tears, otherwise, the dough will stick to the press and deform.
Wearing plastic gloves, take about 10-12g of dough from the bowl and roll it into a small ball.
Watch out
Each dough portion should be as uniform as possible (about 10-12g), otherwise, baking times will vary, causing some to burn while others remain undercooked.
Place the rounded dough balls onto a parchment-lined baking tray, and use the wrapped cake press to firmly press each dough into as thin a round wafer as possible.
Watch out
The dough must be pressed thin and even, otherwise, the center will not get crispy during baking and will turn chewy.
Must use oven mitts when removing hot baking trays from the preheated oven to avoid burns.
Place the baking tray into a preheated oven and bake at 140°C for about 15 minutes until the biscuits turn golden brown, then take them out and let cool before serving.
local_fire_department140°C for about 15 minutesWatch out
Closely monitor the color while baking. If the temperature is too high or baked too long, they will easily burn, otherwise, they will taste bitter.
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