Posted by: Jonjon | August 15, 2009

Asian – Guang Su Bing 光酥餅 6/10 August 15 2009


SNC00343SNC00346SNC00347

http://wlteef.blogspot.com/search?q=condensed+milk

0.5% instant yeast, 9% cornstarch, 3% baking powder, 2% skim milk powder, 35% sugar, 11% condensed milk, 22% egg, vanilla essence and 5% corn oil

Instant Yeast : Fresh Yeast = 1:3, so divide fresh yeast by 3 to get Instant Yeast

Ingredients: (8 pieces @ 6cm diameter)

(A)

2g yeast                      0.66g instant yeast

30 ml warm water

(B)

90g plain flour

10g corn starch

4g baking powder

(C)

4g skim milk powder

35g – 40g sugar

10g condensed milk

20g lightly beaten egg

5 drops vanilla essence

1 tsp corn oil

Method:

1. Mix (A) well and stand aside for 5 – 10 minutes.

2. Sieve (B) into a mixing bowl. Make a well in the middle of the flour mixture, add in (A) and (C). Stir with a pair of chopsticks (or use your hands) till a sticky dough is formed.

3. Cover the mixing bowl with a piece of glad wrap and rest dough for one hour.

4. Flour working surface and hands. Divide dough into 25g pieces each (or any size you desired) and shape it into a flat round disc.

5. Place shaped dough on to a floured baking paper and dust some flour on the surface of the dough. Cover it with a damp towel without touching the surface. Rest shaped dough for 30 minutes.

6. Cover the Guang Su Bing with a piece of foil (make some holes in the foil with a toothpick) loosely and bake in the middle rack at 180C for 13 minutes.

Conclusion

This tasted a bit like…a milky sweet ….biscuit that has a dry texture of bread.

Was not too bad…but wasn’t too good….was just somewhere in between.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: