IMG_9594 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

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

IMG_9593 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


IMG_9595– dissolve sugar and chicken bouillon into hot water. set aside

– cream butter lightly, then add in sifted cake flour, potato starch, baking powder and ground black pepper. mix till pea sized

– pour in chicken bouillon mixture and mix till you get a gentle dough. do not overmix

– 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

– 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

Personal notes/温馨小贴士:

IMG_9591– 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



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