Tuesday, November 13, 2007

Shak Kei Ma (Egg biscuits)

Original Recipe by Amy Beh

  • 400g high protein flour, sifted
  • 1 tsp double action baking powder
  • 1 tbsp milk powder
  • 5 eggs

    For the syrup

  • 400ml water
  • 250g malt sugar (mak nga tong)
  • 1 tbsp white vinegar
  • 800g castor sugar

    Put sifted flour, double action baking powder, milk powder and eggs in an electric mixer. Beat until a soft and pliable dough is formed. Leave aside to rest for 30 minutes.

    Roll out the dough and cut into thin strips. Loosen the strips and deep-fry in hot oil until golden brown. Remove and drain.

    Bring the syrup ingredients to a simmer until the syrup thickens. To test it, drop a little syrup into a bowl of cold water. If it forms a small ball, it is ready.

    Put the ready fried strips of dough into the syrup and stir well to mix, with a pair of wooden chopsticks. Pour the well-coated syrupy strips into a shallow baking tray. Press down firmly and leave aside to cool. Cut into squares and store in an airtight container.

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