My Mind Patch: Milk Rich Soft Biscuit 光酥饼

I have been eating this traditional confectionery from Lau Chong Kee Mini Pte Ltd at Chinatown for many many years, but without knowing its proper name. Until one day, I saw my FB friend Tay Ai Whey's delicious food post, then I finally knew its name - 光酥饼.
There are different manufacturers of this traditional biscuit, however, I only like the version produced by the above-mentioned Chinatown's shop - soft and not-too-dry 😍

The soft biscuit has thin shell and a soft crumb with nice milk aroma. Because I added loads of milk-related ingredients into the pastry - namely butter, milk powder, condensed milk, fresh milk and evaporated milk. 不香都难咯😆

Ingredients

100g bread flour
50g top/cake flour
80g icing sugar
5g milk powder, optional
3g baking powder, about 1/2 tsp
1g baking soda, about 1/8 tsp
1/8 tsp vanilin powder *

20g slightly salted/unsalted butter

34g beaten egg

15g milk
10g evaporated milk/milk
5g condensed milk

About 3 tbsp bread flour for dusting

* vanilin powder can be replaced by 1/2 tsp vanilla essence to be added to the milk mixture.

Directions

1. Mix fresh milk, condensed milk and evaporated milk in a small glass. Set aside.

2. Mix all the dry ingredients together.

Sieve the dry mixture.

Add the cold butter to the top of the flour mixture, and let them stand for about 15 to 20 minutes to softened the butter.

3. Combine the softened butter to the flour mixture using a silicone spatula.

4. Mix in the beaten egg.

Followed by the milk mixture from Step 1.

Combine all the ingredients into a big lump. The dough is quite sticky.

5. Wrap the pastry in cling wrap and shape into a block.

Refrigerate the pastry for 30 to 60 minutes.

6. Remove the cold pastry from the fridge, dust some flour over before dividing it into 8 portions, about 40~41g each.

Place the cut pastry over a thin coat of flour to prevent them from sticking to the surface.

Shape a pastry into a ball.

Flatten the pastry ball using the palm of your hand. Keeping the center thicker than the edge.

Dust a coat of bread flour over the top of the pastry.

With the aid of a dough cutter, lift the pastry

and transfer to a non-stick baking tray dusted with a thin coat of bread flour.

7. Preheat the oven to 160℃ for 10 minutes.

Bake at middle rack of a preheated oven for about 5 to 10 minutes# at 160℃. Lower the temperature to 140℃ and bake for 10 minutes with only the bottom heat.

# bake longer if you prefer a crispier crust.