i don’t seem to see chicken in a biskit anywhere…
and all of a sudden, i felt like munching it!
this one, is not too bad an attempt
这饼干是我儿时最心爱的一种。。。奇怪。。
怎么好像突然在市面上消失啦？
好想好想吃！这次的尝试，挺不错。。算满意
ingredients (makes about 22-25 biscuits)
60g butter
130g cake flour, sifted
20g potato starch, sifted
1/4 tsp baking powder
1/8 tsp ground black pepper
40ml hot water
10g sugar
1 tbsp chicken flavour bouillon
食材（可做约 22-25块饼干）
黄油 60克
蛋糕粉 130克，过筛
土豆淀粉 20克，过筛
泡打粉 1/4小匙
黑胡椒粉 1/8小匙
热水 40毫升
糖 10克
鸡粉 1大匙
Directions/做法
– dissolve sugar and chicken bouillon into hot water. set aside
糖和鸡粉融入于热水。待用
– cream butter lightly, then add in sifted cake flour, potato starch, baking powder and ground black pepper. mix till pea sized
黄油略搅拌后，加入过筛的面粉、土豆淀粉、泡打粉和黑胡椒粉。拌至面团成小颗粒
– pour in chicken bouillon mixture and mix till you get a gentle dough. do not overmix
倒入鸡粉热水，搅拌至成团即可。不要过度搅拌
– roll dough between 2 pieces of parchment paper into a 0.2cm dough sheet. cling wrap and chill for 30 mins
面团摆放在两张烘焙纸中间擀开成 0.2厘米厚的面皮。裹上保鲜膜、冷藏 30分钟
– remove dough, and cut out using desired biscuit cutter
取出面皮，用心意的饼干模裁切出饼干形状
– bake in preheated oven of 170 degrees for 20-25 mins, or till edges turn golden brown
送入预热至 170摄氏度烤箱烤 20-25分钟，或直至边缘变金黄色即可
– cool completely and enjoy
完全冷却即可享用
Personal notes/温馨小贴士:
– the original chicken in a biskit is pretty salty. the usage of 1 tbsp chicken bouillon gives yields a nice taste. you can consider bringing up to 1.5 tbsp, and add some onion powder if you like additional aroma
超市卖的原味儿鸡汁饼比较偏咸。这个食谱我用了 1大匙鸡粉，做出来的饼干口味儿咸度我觉得正好。不过您可考虑将鸡粉增加至 1.5大匙，并加入少许洋葱粉增添香味儿
Where can I get the chicken bouillon?
TIA
Thanks, saw the picture u attached…
Sori to bother….
不怕不怕，自己做的，更好吃。。。嘿嘿~
Sounds good ! Wish I can have some with my coffee.
Have a great week ahead dear.
Blessings, Kristy
好特别的饼干，有鸡汁的味道，那肯定一定要尝尝了。
好特别哦~咸饼干我有兴趣，绑好那几片是送我吗？^^
good morning victoria, think ive never eaten this before. Initially reading the title i thot you made those kampar chicken biscuits..those contain of winter melon strips and other stuffs..:))