FOOCHOW ZHING DONG PIANG

福州征東餅
Foochow Zhing Dong Piang

In Sitiawan
there are 2 types of common traditional Foochow Biscuits,
namely: Kompiang and Zhing Dong Piang

Kompiang is salty and chewy
whereas
Zhing Dong Piang is sweet and soft.

Both these biscuits
have a hole in the centre of the biscuits.

Those days in Fuzhou, China,
during the World War II
these biscuits were baked in a large earthen ware.

They were then strung together
for the soldiers to bring to the battle field,
by hanging on the neck.

Hence its name, Zhing Dong Piang (War of the East)

If you like to try, here is the recipe....

Zhing Dong Piang

150g water

250g bread flour

3/4 tsp instant yeast

20g sugar

1/2 tsp salt

1 tsp cooking oil

1) all ingredients into the bread machine, bread dough cycle

     and allow to proof until double, about 50min

2) the dough should be quite sticky. Divide dough into 4 balls

3) poke your finger into the centre of the ball and swirl with your finger inside the hole

4) place the dough on the parchment lined baking tray to proof for another 50min

5) bake in preheated oven 200'C for 20min

6) allow to cool on rack when done