光酥饼 ~ Chinese White Cakey Biscuit ( Guang Su Pin or Kong Soh Peng )

 

 

食谱取自 ：Guai Shu Shu

光酥饼

材料：

100g 自发面粉

50g  幼糖

50g 奶粉

45g 鲜奶

10g 练奶

20g 食油

 

做法 ：

1．预热烤箱160度。

2．自发面粉和奶粉过筛。 在大碗里倒入粉类，幼糖，搅拌均匀。在中间挖一个洞，加入鲜奶，练奶和食油。用汤匙搅拌均匀。

3．手沾上少许面粉，轻轻的把（2）搓成柔软的面团。

4．面团平均分割成6等份。搓圆，用手掌轻轻压扁。放入预热烤箱里烤12 ~ 15分钟。（ 我的烤30分钟@140度 ）。

 

 

Recipe source : Guai Shu Shu

Chinese White Cakey Biscuit ( Guang Su Pin or Kong Soh Peng )

Ingredients :

100g self raising flour
50g castor sugar
50g milk powder
45g fresh milk
10g condensed milk
20g cooking oil

Method :

1. Pre-heat the oven to 160 degree Celsius

2. Sift all the flours (milk powder and self raising flour) in a mixing bowl, add sugar, stir until well mixed and make a well. Add in all the wet ingredients (milk and cooking oil). Use a spoon to stir until it is well combined.

3. With some flour in your hand, lightly knead the dough until it form a pliable dough. (All handlings should be light to avoid formation of gluten like the handling of Western short crust pastry) .

 4. Divide the dough into 6 ( mine was 90g each ) . Shape like a ball, press and shape it like a disc. If it is too sticky, flour your hand before shaping. Bake in the pre-heated oven of 160 degree for 12-15 minutes ( I baked it for 25 minutes .) Place the baking tray in the lowest rack to avoid over browning.