Small Phoenix Cakes
A famous pastry from Guangdong, also known as Chicken Cake (鸡仔饼). Golden in color, with a fragrant aroma, soft and moist texture, and a delicious flavor.
Ingredients
flour
500 g
Chaozhou flour
150 g
pork fat (diced and marinated)
250 g
Chinese olive kernels
100 g
sesame seeds
100 g
melon seeds
100 g
eggs (beaten, set aside)
2
sugar (100 g for marinating pork, 200 g for dough)
300 g
fine salt (2 g for marinating pork, 3 g for mixing flour)
5 g
five-spice powder
1 g
white pepper
2 g
baking soda (for alkaline water)
2 g
peanut oil (150 ml for filling, 150 ml for dough)
300 ml
Instructions
1
Step 1
Dice the pork fat into 0.4 cm cubes, add 100 g sugar and 2 g salt, mix well, and marinate for 2 hours.
2
Step 2
Place the Chaozhou flour in a bowl, add the Chinese olive kernels, sesame seeds, melon seeds, five-spice powder, white pepper, 150 ml peanut oil, and 3 g salt, and mix well.
3
Step 3
Combine the mixed Chaozhou flour with the marinated pork fat to form the filling.
4
Step 4
Place the flour on the work surface, make a well in the center, add 150 ml peanut oil and 200 g sugar, mix into flakes, then knead into a sugar-oil pastry dough, and rub with alkaline water until smooth and glossy.
5
Step 5
Crack the eggs into a bowl, beat them, and set aside.
6
Step 6
Roll the pastry dough into a long strip, divide into 20 g portions, flatten each one, wrap with the filling, and press into cakes 2.5 cm wide and 6 cm long.
7
Step 7
Place the cakes on a baking tray, brush each one with egg wash, and bake over medium heat for 12 minutes until done.
