Crispy & Flaky “Heong Peng” with slightly sweet, malty, & caramel filling / 自制酥脆层次香饼,带有微甜、麦芽和焦糖般的馅料。

#biscuit #香饼 #Heongpeng

Homemade crispy and flaky layers Fragrant Biscuit "Heong Peng" 香饼 with slightly sweet, malty, and caramel filling.
One bite into it and you will have pieces of the flaky dough falling off.

Heong Peng ingredients,
Water Dough :
260gm All purpose Flour
75gm Shortening/ Lard / Cooking oil
20gm Sugar
2gm Salt
80-85 gm Warm water (+/-)
1.5 tsp Maltose

Oil Dough :
142 gm All purpose flour
92gm Shortening/ Lard / Cooking oil

HEONG PENG FILING INGREDIENTS 5 pcs.
2 tbsp Maltose
2.5 tbsp brown sugar (+/-) add more if needed depend own preferences
1/2tsp of shallot oil
Some deep fried shallot
Sesame seed

CRISPY SUGAR COOKIES FILING INGREDIENTS (B) 5 pcs
Sugar 40gm
App Flour 7gm
Black sesame

Maltose syrup :
Maltose 1/2 tsp + 1tbsp hot water

1. Put all the water dough ingredients in a bowl, stir and knead until it form a smooth pliable dough. Let it rest for 15 minutes. Weight the dough and divide into 10 equal portions. Set aside.
2. Put all the oil dough ingredients in a bowl, stir until well combine and smooth. Let it rest for 15 minutes. Weight the dough and divide into 15 equal portions. Set aside.
3. In a bowl, mix all the filling ingredients (A) together, mixed well. If the maltose is hard to mix with other ingredients add teaspoon by teaspoon of hot water or melt the maltose before mix. Set aside for later use.
4. Take one portion of water dough, shape round, flatten it , put a portion of oil dough on top of the water dough, seal it and shape it round. Use a rolling pin to roll the ball into a rectangular shape as evenly and as thin as possible. Roll it up like you are preparing Swiss roll. Turn the “Swiss roll” direction with the shorter side pointing at you. Use a rolling pin to roll it again in a rectangular shape as evenly and as thin as possible. Roll it up again like you are preparing Swiss roll. Use the rolling pin to flatten it.
5. Put a portion filling on top of the rolled dough, seal the edges, shape it round .
6. Brush a thin layer of maltose syrup sprinkle with some white sesame seeds. Bake in the pre-heated oven of 190 degree Celsius for 25-30 minutes.

How to have a better taste:
* if the fillings of the biscuits become hard after several hours, reheat in oven from 180c to 200c, bake in 2 to 3 minutes, next wait for 2 to 3 minutes to let it cool before serving you will have a soft gooey fillings again.
Song: Luke Bergs No More Worries
Music provided by Vlog No Copyright Music.
Creative Commons Attribution-ShareAlike 3.0 Unported
Video Link: https://youtu.be/fuRyFPnzzmE

Видео Crispy & Flaky “Heong Peng” with slightly sweet, malty, & caramel filling / 自制酥脆层次香饼,带有微甜、麦芽和焦糖般的馅料。 канала Kenix’s Kitchen