Traditional Phoenix Cookie (aka. Little Chicken Biscuit) Recipe (鷄仔餅) with Papa Fung
Тәжірибелік нұсқаулар және стиль
No clue why they call it a chicken biscuit since there’s no chicken in it. It’s a sweet-savoury biscuit with marinated pork in it, along with a variety of nuts to give it a crunchy texture.
Timestamps:
0:00 Intro
0:20 Part 1: Prep (2 Weeks)
1:15 Part 2: Dough
2:05 Part 3: Filling
4:34 Part 4: Assembly
6:11 Finale
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PHOENIX COOKIE (AKA. LITTLE CHICKEN BISCUIT) RECIPE
This recipe makes around 25 biscuits.
[ INGREDIENTS ]
MARINATED PORK MIX (2 Weeks in Advance):
200g Pork Fat
Vodka (Enough to cover fat)
2tbsp Sugar
DOUGH:
180g Maltose or Honey
120ml Oil
300g Cake Flour
1tsp Lye Water
FILLING:
200g Marinated Pork Fat
100g Glutinous Rice Flour
2 Cubes Red Fermented Bean Curd with 1tbsp of sauce
2 Cloves Garlic
70g Peanuts
70g Almond
70g White Sesame
70g Walnut
70g Sugar
70ml Oil
1/4tsp White Pepper
1/4tsp 5 Spice Powder
Dash of Sesame Oil
Splash of Water
-
[ DIRECTIONS ]
INGREDIENT PREP
1. Marinated Pork Mix (2 Weeks): Finely dice pork fat, then boil it until it is fully cooked. Strain it and set aside until cool. Add sugar to the fat and mix and then place it in a container and soak it in vodka for 2 weeks in the fridge.
2. Dough: Add oil into maltose and stir until combined, then add lye water and stir. Add cake flour into mixture and knead until dough-like. Cover and let it sit for 1 hour.
3. Filling: Finely dice garlic, set aside. Roast peanuts, almonds, white sesame, and walnuts, then crush it into small pieces when it is cool. Cook glutinous rice flour until light brown, set aside until cool. Crush the fermented bean curd cubes, set aside. Place all the crushed nuts and seeds, the garlic, the bean curd, the pork fat pieces and sugar and mix. Then add in oil, and give it a stir, followed by the cooked glutinous rice flour and continue mixing. If the mixture is dry, add a splash of water. Lastly, add a dash of sesame oil, mix and set aside in the fridge for 30mins.
4. After the filling mixture is harden, roll it into little balls and place it in the fridge for another 20 mins to set.
5. Take out the dough and divide it into even pieces (same amount as the number of balls of filling). Flatten the dough pieces into discs, set aside.
ASSEMBLY
1. Place filling ball in the middle of the cookie dough disc, wrap the dough around the filling, pinch to seal the biscuit then flatten it on the table to make the cookie.
2. Whisk an egg yolk to create an egg wash, brush it on the top of the biscuits and bake for 20 minutes at 340°F. Afterwards, broil for 1 minute at high heat (if you want more colour).
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鷄仔餅食譜
這食材制成二十五塊。
[ 食材 ]
預備
200g 肥豬肉
伏特加
2tbsp 糖
皮
180g 麥芽糖 或 蜜糖
120ml 油
300g 餅麵粉
1tsp 梘水
饀
200g 冰肉
100g 糯米粉
2 南乳加南乳汁一湯匙
二瓣蒜頭
70g 花生
70g 杏仁
70g 白芝麻
70g 合桃
70g 糖
70ml 油
1/4tsp 白胡椒粉
1/4tsp 五香粉
少許麻油
少許水
[ 制作 ]
1. 兩星期前預備: 將肥肉雪硬切細粒，放熱水中灼熟待涼透，放糖拌勻再放酒略浸過面即可，放雪櫃醃二星期即可。
2. 皮料: 將油混合麥芽糖搞勻加梘水拌勻，倒入麵粉中撈勻再搓壓至滑身，用保鮮膜覆蓋靜置一小時。
3. 先刴碎蒜頭置一旁，用白鑊分別炒香各式果仁待涼，同時炒糯米粉至微黃待涼，打碎各式杲仁待用，先壓蓉南乳混合所有碎果仁，蒜蓉，調味料，冰肉和糖，先搞勻再加油拌勻，隨著加糯米粉撤底搞勻，如覺乾身可加少許水，最後加少許麻油即可覆蓋保鮮膜放雪櫃約三十分鐘。
4. 取出饀料分成小球再放回雪櫃雪約二十分鐘。
5. 將粉糰分二份，分別搓成長條分成和饀料同等份量，將粉粒壓扁再用檊木棒碌成圓形粉皮待用。
6. 取饀料放粉皮中間，慢慢推高搯起收口，掐實收口免漏，成球形再輕壓成餅形即可。
7. 面掃上蛋漿放入已預熱340度的焗爐焗二十分鐘即可，如果要更金黃可以用面火焗一分鐘上色(如需要的話)。
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Music/Sound Credits:
Break Up (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
------------------------------
Gear
Fujifilm XT3: amzn.to/2JzGHyt
Fujifilm XF80mm F2.8: amzn.to/2LeDPY3
Fujifilm XF 35mm F1.4: amzn.to/3o6vGU7
DJI Osmo 3: amzn.to/381oqTW
Vanguard Alta Pro 263AB Tripod: amzn.to/351SahF
Пікірлер: 90
Thank you Papa Fung! I tried your recipe and it turned out delicious! My husband can’t stop eating them and I had to set a daily limit for him or else I won’t make it again 😂
@PapaFungsKitchen
11 ай бұрын
Very happy your husband likes it! Thanks for trying out the recipe
睇你的片學到做美食，還學到做十分好用的工具，真是獲益良多 ❤ 多謝，多謝 😊 🙏
@PapaFungsKitchen
6 ай бұрын
多謝你的支持
OMG, thank you so much for sharing this recipe Papa Fung! You're awesome 👍
真是1睇就知正宗細時看到和食一模一樣。又清楚清晰很令人易記，多謝師父！
@PapaFungsKitchen
3 жыл бұрын
這個餅我好鐘意食，難得你都喜歡，謝謝你支持！
Omg your channel is like a magic show. I don't know if I should be sad or happy 😅😂💖 it's a gentle reminder that I have grown up now. I have totally forgotten this snack... as I don't see it being sold anymore in major cities with real Chinatowns. Thank you for letting me remember. I also can't believe what was in this! I just ate them as a kid and loved them. I never questioned why they called it gai jai bang. I figured the chicken is somewhere inside. Never thought it's pork fat! Wow you just blew my mind. This looks labor intensive (for my level) but I hope to try one day Thank you for this pleasant stroll down memory lane. I hope my kids will like as I did. 🙏💖💖
@PapaFungsKitchen
2 жыл бұрын
Thanks for checking out the video
My mum made these for me using the exact same ratio of ingredients and they were so yummy that I couldn't stop eating!! Thanks for the perfect recipe Papa Fung💕
@PapaFungsKitchen
2 жыл бұрын
Awesome! Glad you liked it!
這個師傅教的細緻👍👍
For those who don't want to wait 2 week for the pork fat. I suggest to use wind dry sausages or wind dry pork better texture less fat.
@PapaFungsKitchen
3 жыл бұрын
Interesting, I will need to try that out too. Thanks for the suggestion!
I hope you reach 1,000-1 million subscribers soon. Good luck and stay safe!
@PapaFungsKitchen
3 жыл бұрын
😊
呢個經典港式小吃，未食過，下次回港一定要試一下，食譜留著，下次玩玩！多謝分享🙏🏻
@PapaFungsKitchen
3 жыл бұрын
希望你試造後給我意見可以改進。
Papa Fung, Thank you so much for replying to my message, regarding the time to marinade the fat. I have looked at lots of other videos to make chicken biscuits. Yours is the best version👌❤❤❤ , looks exactly like when I was a kid living in Hong Kong.😊
@PapaFungsKitchen
2 жыл бұрын
Awesome! Thanks!
VERY High standard. Look forward to more Cantonese classics
@PapaFungsKitchen
3 жыл бұрын
Thanks
i love gai zai biang!!! going to make this soon!
一睇已經知道正宗，連裂開小小都靚過人！真係正宗到一個地步，我見有d平平整整，反而唔似⋯ 👍👍👍
@PapaFungsKitchen
3 жыл бұрын
你真係日行一善，我開心咗成日！謝謝你！
@lilychan3279
3 жыл бұрын
@@PapaFungsKitchen 絕對唔係客氣話，我成七十歳人，因為以前d雞仔餅真係咁嘅樣！同埋睇你做嘅過程，我都睇得好開心⋯因為而家對手做緊物理治療。不能用力搓粉，所以暫時唔可以做，好番一定試吓！你的視頻真係好正！我應該多謝你就真！祝你日日開心！
@PapaFungsKitchen
3 жыл бұрын
祝你早日康復！隨心所欲整餅又得做飽又得！現在最緊要健康快樂！我們共勉之。
我都要按個贊！一睇就知似乎係行家，做法相當正宗。
@PapaFungsKitchen
2 жыл бұрын
多謝讚賞 莫非閣下也是行家乎？
@Jonnycoo
2 жыл бұрын
@@PapaFungsKitchen 是的，在老字號酒樓中餅部做過，四十幾年前了，祝频道越做越好！
多谢🙏分享
@PapaFungsKitchen
3 жыл бұрын
☺️
Ĺove them
👍👍👍
@PapaFungsKitchen
3 жыл бұрын
🙂🙃🙂
好鍾意呢款雞仔餅，而家揾唔到啦！
@PapaFungsKitchen
3 жыл бұрын
我都係喜愛這小食，所以跟大家分享，多謝你們支持。
Thanks for sharing Papa Fung! Is it important to use a wire baking tray for this recipe? Where did you buy it from?
@PapaFungsKitchen
3 жыл бұрын
Hello, you can use a cookie tray as well. If you really want a wire tray, you can go to your local store in the baking department. A lot of people use that type of wire tray to bake potatoes.
Papa Fung, Thank you so much for the chicken biscuits recipe. I love this biscuits since I was a little girl in Hong kong. I am now living in U.K. I will definitely make them. Can you put the marinade fat in the fridge for one week instead of 2?
@PapaFungsKitchen
2 жыл бұрын
I think it’s best for it to marinade for 2 weeks to get the proper texture.
Question please: For the pork fat ingredients, why do we have marinade it in the fridge for 2 weeks to do this cookie? Also, can you make Vietnamese Bird Nest's Cake? Thank you!
@PapaFungsKitchen
3 жыл бұрын
The reason to marinade it for 2 weeks is so the pork will have a crunchy texture to it when you bite into it. If you don’t marinade it, it will be soft and chewy and will give an odd texture to the cookie.
What type of oven are you using to bake those cookie? The oven looks portable.
@PapaFungsKitchen
3 жыл бұрын
I used a portable oven, since I’m not making a huge batch of it. I was able to bake everything in 2 trays. So there was no need to use the big oven. Either way, any oven will work in baking these.
冯师傅您好！谢谢分享！请问馅料里用炒熟糯米粉和生糯米粉有什么区别呢？谢谢您！
@PapaFungsKitchen
2 жыл бұрын
老實講我也不知道。因為學師時我還年輕，不太專注物料用途，只聽師父講我就做。但如今師父以香咗，不然、我會問問他
@xiaoyan4384
2 жыл бұрын
@@PapaFungsKitchen 谢谢您，冯师傅。那我也按照您的教法做，不能懒。谢谢您！
@PapaFungsKitchen
2 жыл бұрын
祝你成功👍
馮師傅，我昨天試整時「皮」有點乾/硬，要用九牛二虎之力才能分割及壓平，引致未能把餡完全包入皮內（因皮好易裂開），請問何解呢？還好能堅持做到底，成品好好味😅
@PapaFungsKitchen
3 жыл бұрын
的確麥芽糖的質地較硬，你可以用蜜糖代替，同時如果仍然覺得乾/硬的話，可以加多些少油，做得更𣈱順。
@wanchan7275
3 жыл бұрын
當我見到粉糰太硬已多加了油的份量了😅，那我下次轉用蜜糖試吓啦！🙏🏻🙏🏻🙏🏻
請問可以用玫瑰露或者廣東米酒代替vodka 嗎？
@PapaFungsKitchen
3 жыл бұрын
祇要酒精濃度達到40度的都可以。
请问师傅，可以用转化糖浆代替麦芽糖吗？做面团的油是花生油还是其他植物油？混在馅里的油除了麻油还有花生油吗？谢谢🙏
@PapaFungsKitchen
2 жыл бұрын
用轉化糖漿一流只不過我懶，冇煮到，所以冇用做面团用花生油最好、其他也可以。餡料加麻油便可。
@weilingxu5173
2 жыл бұрын
@@PapaFungsKitchen 好的，谢谢师傅！
We cannot get lye water here. Can I replace it or omit it? Thank you!
@PapaFungsKitchen
2 жыл бұрын
I think you can omit it. But I believe it will affect the colour and overall texture of the cookie if you skip that ingredient. There is no replacement for lye water
你好！我做了幾次，雞仔餅的皮都不是我想要的那種口感！我是給老人家吃的，皮要比較軟熟，請問在餅皮的配方方面可以指導一下嗎？謝謝🙏
@PapaFungsKitchen
2 жыл бұрын
謝謝你多次嘗試，你可以試試新的份量如下：蜜糖70g 生油40ml 粉120g 梘水1tsp，相信皮會軟身些，但饀是以果仁為主，都是比較硬，不知道老人家有沒有問題，希望幫到你解決問題。
@chanconnie9111
2 жыл бұрын
@@PapaFungsKitchen 早晨！謝謝🌷
Do you have a suggestion for a vegetarian substitution for the pork fat?
@PapaFungsKitchen
3 жыл бұрын
You can make it without the pork fat. The pork fat mainly acts as a texture element for this cookie. A lot of the flavour tones come from the red fermented bean curd. You can try adding a wider variety of nuts to replace the pork fat if you like.
@maggietu4859
3 жыл бұрын
May be rasin
@maggietu4859
3 жыл бұрын
Or sweet winter melon
请问用蜜糖代替麦芽糖效果哪个好
@PapaFungsKitchen
3 жыл бұрын
蜜糖容易做些，而麥芽糖效果較好。
is it the soft one?
@PapaFungsKitchen
3 жыл бұрын
This ones chewy
請問師父可教做皮蛋酥嗎？
@PapaFungsKitchen
3 жыл бұрын
皮蛋酥的皮可以參考牛肉酥，祇需在水皮加些少糖，饀即是蓮蓉加皮蛋和少許醃𦍑即成。
只放芝麻唔放其他nut得唔得？
@PapaFungsKitchen
3 жыл бұрын
基本上冇問題祇是太單調就唔好食，果仁你可以選擇你自己喜歡的品種。
請問冰肉整多了，可以放入冰格下次用嗎？
@PapaFungsKitchen
3 жыл бұрын
冇問題，可以的。
@chanconnie9111
3 жыл бұрын
@@PapaFungsKitchen 唔該曬🌷
Any substitutions for vodka? Tq
@PapaFungsKitchen
3 жыл бұрын
I guess any alcohol with at least 40% alcohol content in it. I chose vodka since it’s not a fragrant alcohol.
@graceloh6158
3 жыл бұрын
@@PapaFungsKitchen Thks for ur prompt reply!
@PapaFungsKitchen
3 жыл бұрын
No problem
希望出中英字幕，谢谢！
@PapaFungsKitchen
3 жыл бұрын
你可以在描述內往下拉在英文之後是中文，而口述有英文字幕，我們會改善，謝謝你的意見及支持。
@user-gb4ln2hd2k
3 жыл бұрын
@@PapaFungsKitchen Thank you
When alcholol is used in my Mother's recipes she says it's fine, can I eat this if I'm - 18
@PapaFungsKitchen
2 жыл бұрын
Yes, it should be fine. The alcohol was mainly used for marinating.
背景音乐嘈到头都晕埋
@PapaFungsKitchen
3 жыл бұрын
謝謝你的意見，我們會改善這問題，希望你継續支持。
嗰的皮過量硬啊全部都爆曬？9流好心你啦咁差就唔好放上網啦