RECIPE FOR HEONG PENG
Ingredients:
For the filling:
- 1 1/2 cups maltose
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup water
- 2 cups all-purpose flour
For the dough (water dough):
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1/4 cup water
For the dough (oil dough):
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
For the glaze:
- 1 egg yolk
- 1 tablespoon water
Instructions:
- Prepare the filling by heating the maltose, sugar, vegetable oil, and water in a saucepan over low heat. Stir until the sugar has dissolved.
- Remove the saucepan from the heat and gradually add the flour, stirring constantly to form a smooth and sticky dough. Allow the dough to cool before dividing it into equal portions (around 20-24 pieces) and rolling them into balls. Set aside.
- Prepare the water dough by combining the all-purpose flour, sugar, vegetable oil, and water in a mixing bowl. Knead until a smooth dough forms. Divide the dough into equal portions (the same number as the filling portions) and set aside.
- Prepare the oil dough by mixing the all-purpose flour and vegetable oil in a separate mixing bowl. Knead until a smooth dough forms. Divide the dough into equal portions (the same number as the water dough portions) and set aside.
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Assemble the biscuits by flattening a portion of the water dough into a small disc. Place a portion of the oil dough in the center of the water dough disc and wrap it, sealing the edges. Repeat this process for all the dough portions.
- Roll each wrapped dough portion into a small oval shape. Fold the dough in half lengthwise and roll it out again into an oval. Place a ball of filling in the center of the oval and wrap the dough around it, sealing the edges.
- Place the biscuits on the prepared baking sheet, seam side down, and slightly flatten them with your palm. Using a fork, poke a few holes in the top of each biscuit to allow steam to escape during baking.
- Prepare the glaze by whisking the egg yolk and water together. Brush the top of each biscuit with the glaze.
- Bake the biscuits in the preheated oven for 20-25 minutes, or until they are golden brown. Allow the biscuits to cool on a wire rack before serving.
These Heong Peng biscuits should have a flaky and crispy outer layer with a sweet and fragrant filling. Enjoy them with a cup of tea or coffee as a delicious snack.