Spiral Cookies

You can taste the real spice from the chilli powder, white pepper, five spice powder and fermented red bean curd, so yum.

           Recipe from: Gourmet Living Magazine
       Ingredient A
       300g plain flour
       1 tsp double-acting baking powder
       90g castor sugar
       60g corn oil
       110ml water


       Ingredient B
       280g plain flour
       1 tsp double-acting baking powder
       1/2 tsp baking soda
       1 tsp salt
       150g icing sugar
       1 1/2 tsp five spice powder
       1 1/2 tsp white pepper
       1 1/2 tsp chilli powder
       60g soda crackers (finely crushed)
       30g white sesame seeds


       Ingredient C (mixed well):
       40g oil
       1 tbsp fermented red bean curd liquid
       2 pieces fermented red bean curd
       50ml water


       Ingredient D
       some egg wash

two main portions of dough

brown sits on top of beige dough

like this way

roll and wrap it up, refrigerate for 2 hours to set to harder texture.
I was in a hurry for appointment, got this done an hour earlier.
It would have been easier job for one more hour wait.

Method

1.  Place ingredient A in a bowl. Mix into a beige dough.  Set aside.

2.  Place ingredient B into another bowl and mix well.  Add in ingredient C and mix well into a brown colour dough.

3.  Using a rolling pin,  flatten the beige dough into a bigger skin and the brown dough in a slightly smaller skin.

4.  Brush a layer of egg wash on top of the beige skin, then top with brown skin.  Again,  another layer of egg wash on top of brown skin.

5.  Roll the 2 skins into a cyclinder gently and slowly.  Wrap with cling wrap.  Refrigerate for 2 hours until hard.

6.  Remove the cyclinder and discard cling wrap.  Cut into thin pieces of  0.7cm thickness.  Transfer to preheated oven.  Bake at 160C for 15 to 20 minutes (every oven varies, do watch out for that).