Updated post on 25-9-2016

Upload of new pictures . Today I have re-prepare the recipe and upload new pictures. I have used baking method instead of deep frying. 

INTRODUCTION

First of all, I have to thank members of certain Facebook Groups who gave me confidence to issue this recipe…

I told them that I may not wish to issue the recipe because I am not happy with the final products in terms of appearance or I am shy about this batch of ear lobe biscuits..

I am unsure why i have difficulty in cutting despite that I have deep freeze the dough, the cutting was not smooth and those resulted in funny shape biscuits.. Well, other than the shape, I am extremely happy with this batch of ear lobe biscuits. It is crispy and i especially like the fermented bean curd flavours.

This is a traditional Chinese snack that  I got it from a Chinese blogger’s website.. This is different from the Western spiral cookies or pinwheel cookies where butter were used and baking were done instead of deep frying.

I am very confused about the name.. Taiwanese called it pig ear (猪耳朵）， the source recipe mentioned that it is cow ear (牛耳朵）and Indonesian and Malaysian groups called it elephant ear (telinga gajah or 象耳朵）。 In view of this, I have decided to name this as ear lobe biscuits.. (耳朵饼)

WHAT IS REQUIRED

Recipe adapted from : Cow’s Ear Biscuits | Do What I Like

Servings: About 20-30 pieces of Ear Lobe biscuits

White dough

• 75 grams of plain flour
• 40 grams of water
• 1/8 teaspoon of baking soda

Brown dough

• 100 grams of plain flour
• 30 grams of water
• 30 grams of brown sugar
• 2 tablespoon of lard or corn oil
• 1.5 teaspoon of fermented bean curd
• 1 teaspoon of five spice powder
• 1/8 teaspoon of baking soda
• Pinches of salt

STEPS OF PREPARATION

• In a bowl, mix all the ingredients for white dough , use hand or machine to knead until it forms a pliable soft and smooth dough. Set aside..

• In another mixing bowl, mix all the ingredients for the brown dough, use hand or machine to knead until it forms a pliable soft and smooth dough. Set aside.

• Use a rolling pin, roll both dough into rectangular shape with about 1-2 mm thickness. Brush the brown dough with some water. Place the white dough on top of the brown dough. Brush the white dough with some water. Roll up the dough carefully into a cylindrical shape as tight as possible.  Use a clingy wrap to wrap the dough and put in the freezer for 20-30 minutes for the dough to slightly harden so as to facilitate cutting.

• Get ready a pot of hot oil for deep frying. The oil is consider as ready when a wooden chopstick inserts into a hot oil, bubbles starts to emit out.

• Take out the dough and use a sharp knife to cut the dough with about 1-1.5 mm thickness. Once the oil is ready, turn the oil to medium and deep fried the biscuits until golden brown. Drain and when cooled completely, store in an air tight container.

• For baking method, bake the cut biscuits in the pre-heated oven of 165 degree Celsius until crispy. Depending on the thickness, it will take at least 30 minutes to reach the desired crispiness. 

CONCLUSION

When time permits, I will re-prepare the recipe and update the post if there are new developments.. Pardon me for the ugly cookies. I am sure readers will be able to prepare a batch of more beautiful biscuits than mine.

Hope you like the post today. Cheers and have a nice day.

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