POK CHEUI BENG GON 薄脆餅乾 POK CHUI CRACKERS

One of the essential ingredients in 'yü sang' - lucky raw fish salad.
First posted here:
http://atthebackofthehill.blogspot.com/2011/02/chinese-new-year-playing-with-your-fish.html.

For all my posts on Chinese New Year (春節) please see this string of posts:
The Whole New Year Thing
And note that this receipe will appear therein.



薄脆餅乾 POK CHEUI BENG GON
Brittle crispy biscuits.


Three cups all purpose flour.
[Or 1½ cups semolina flour and 1½ cups white whole wheat flour. ]
One cube red fermented beancurd (南乳 naam yu).
Half teaspoon salt.
Half teaspoon baking powder.
Half cup water, plus two tablespoons.


Put the flour in a large bowl, make a well in the flour, and add the red fermented beancurd, salt, baking powder and water. Mix in a circular motion to a smooth dough. Cover with a damp cloth and let rest for two hours or so.

Then dust your working surface with cornstarch, and roll out the dough to a flat sheet. Fold over, roll out again. Repeat once or twice more, rolling out very thin the final time. Cut the dough crosswise into thumb-size rectangles. Deep fry till crisp. Drain on paper towels.

They will keep for a couple of weeks in a tight tin.



Reference:
Yü sang recipe/ingredients: here.