潮州腐乳饼
A classic Chaozhou tea snack blending sweet and savory flavors, with the aroma of fermented tofu and richness of pork fat. Crispy outside, soft inside.
Ingredients
12 items- Red fermented tofu (furu) 3 pieces
- All-purpose flour 250g
- Lard or vegetable oil 60g
- White sugar 100g
- Roasted peanuts 50g
- Roasted sesame seeds 20g
- Melon seeds 20g
- Candied pork fat 50g
- Five-spice powder 1/2 tsp
- Salt 1/4 tsp
- Egg 1
- Baking powder 1/2 tsp
Nutrition
Steps （7 steps）
In a bowl, mash the fermented tofu, mix with 50g sugar, five-spice powder and salt. Add peanuts, sesame, melon seeds and candied fat, mix into a paste. Divide into 8 portions.
Mix flour and baking powder, add lard and remaining 50g sugar, rub into coarse crumbs. Gradually add 80ml warm water, knead into smooth dough. Cover and rest for 20 minutes.
Divide dough into 8 pieces (40g each). Roll each into a ball, flatten, then roll out into a round about 8cm in diameter.
Place a portion of filling on a wrapper. Gather edges to seal using the 'tiger's mouth' technique, seal tightly. Place seam-side down and gently flatten into a disc.
Brush the tops with beaten egg and sprinkle a few sesame seeds.
Preheat oven to 180°C. Arrange pastries on a baking tray. Bake in the middle rack for 20-25 minutes until golden brown and crispy.
Remove from oven and cool on a wire rack for 10 minutes before serving. They become crispier after cooling.
Tips
Candied fat is traditional for richness; substitute with butter if preferred. Adjust baking time based on oven. Store in an airtight container after cooling to maintain crispness.
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