Guang Su Bing
"Guang Su Bing" in Mandarin or "Kong So Phaeng" in Cantonese or "光酥餅" in Chinese characters is a simple traditional snack in Hong Kong.
Don't we all crave for some of these classic snacks sometimes!
In fact the origin of this can be traced back to 300 years of history in the Chinese culture as this "Bing" is a mutation of the famous GuangDong Xi Qiao Da Bing (西樵大餅).
The main ingredients in this "Bing" - according to the wrapper information of a traditional confectionery store in HK is flour, corn starch, sugar, egg, leavening, condensed milk, lard and stabiliser. I have used all but lard and stabiliser. This must be a mutated recipe, guess you wouldn't find condensed milk 300 years ago. Well, maybe I'm wrong. There could be something in the replica of condensed milk then! Anyway! Instead of lard, I used corn oil and stabiliser is totally omitted.
What baking a 300 years old history "Bing" in your home kitchen? Yes, do try it and see if you are baking part of the history at home.
Ingredients: (8 pieces @ 6cm diameter)
(A)
2g yeast
30 ml warm water
(B)
90g plain flour
10g corn starch
4g baking powder
(C)
4g skim milk powder
35g - 40g sugar
10g condensed milk
20g lightly beaten egg
5 drops vanilla essence
1 tsp corn oil
Method:
1. Mix (A) well and stand aside for 5 - 10 minutes.
2. Sieve (B) into a mixing bowl. Make a well in the middle of the flour mixture, add in (A) and (C). Stir with a pair of chopsticks (or use your hands) till a sticky dough is formed.
3. Cover the mixing bowl with a piece of glad wrap and rest dough for one hour.
4. Flour working surface and hands. Divide dough into 25g pieces each (or any size you desired) and shape it into a flat round disc.
5. Place shaped dough on to a floured baking paper and dust some flour on the surface of the dough. Cover it with a damp towel without touching the surface. Rest shaped dough for 30 minutes.
6. Cover the Guang Su Bing with a piece of foil (make some holes in the foil with a toothpick) loosely and bake in the middle rack at 180C for 13 minutes.
Labels: Bread n Buns
posted by Florence @ 5:12 PM
26 Comments:
Thanks for the recipe..this "Bing" is
one of my BF favourite. He is very weird one..only likes simple and no filling "bing"...If we go to a biscuit shop where there's so many variety of yummy Bing..this is the only one he choose..lol
Hi Florence, I did not see any emails from you. Can you try sending your email to me again at leeleet@gmail.com or you can add me to your msn with the same email address.
Hi Florence,
You're so clever! You can even make this. This Bing gave me so much fond memory because my grandmother feed me this as tea break when we're on the way home from school. She always bought one from an old provision shop along the way. I'll surly try it out! Thx for sharing!
Shira
florence
i am a sucker for these classic snacks and i have to depend on you to post them as i can never find them in english,
thanks for sharing.
i do remember the name of this bing but can't recall the taste. Is the texture like a overnight dried bread?
Hi Florence!
Can't remember if I commented before, but just wanted to say a big thank-you for all your lovely recipes and great pictures to go with them. Found your site at cny when we were looking for things to make to learn more about it, and have gone on to try all kinds of things since!
We are in England, and love to try new things. My kids are Asian food obsessed and I am baking obsessed, so its a great combination :o)
hi
thanks for this recipe, been looking for this recipe for ages, will surely tried it, but one question, can i use instant yeast??
bae
hi florence, may i ask what flour you use for dusting? cornflour or plain flour? and the foil is it aluminium foil? thanks
Ooh I love this Kong So Bang. Unfortunately those sold nowadays are like sponge cake. Not at all like originals. Gonna try make them soon.
Ginny
Hi Florence, I've never seen such bing in Singapore...or I've not notice it.It seems interesting. May I know what's the texture and how it taste like?? :)
sue,
Your BF's fav! Then you should try baking some for him.
My dd also like this bing very much.
Shira,
Childhood snack! Do try this.
Lilyng,
This one tasted bland, soft and dry.
em,
Thank you.
You have to bake this very chinese retro snack then. :D
bae,
Yes, you can use instant yeast.
Hi,
I used plain flour for dusting.
Ginny,
When you bake it do comment and let me know if this is anywhere like the retro snack that we used to eat in our childhood days. :)
Florence,
I made your GSB over the weekend. It was just like what AH MAH (Granny) used to make when I was a kid - bland (but fragrant), moist and dry.
It brought back so many wonderful childhood memories with my Ah Mah!
Words just simply cannot describe my joy (of the GSB, and my memories of my Granny....)
Been searching for authentic GSB for years, and was so tired of the sponge type ones.
Thanks Florence for sharing the recipe, and ending my search....
I made 3 batched of GSB at a ago (my hubby and my fav)
1st batch - used all purpose and baking with foil. It was good. My girls like this alot.
2nd batch - used self raising flour (cos I ran out of all purpose flour) and baked without foil. My hubby it baked without foil better, cos the GSB was more browned and "pang" (according to him).
3rd batch - My girls requested it to be baked with foil.
Three cheers to you, Florence!!
Hello Florence, I tried your cecipe today, somehow the dough is so runny. I followed the recipe step by step, I wonder what I did wrong ?! Could my measurement be wrong ?! Could you help me ??
April,
Your measurement must be wrong.
There's only 30ml (2 tbsp) of water, 10g condensed milk & 20g egg in a total of 100g flour. The dough should be sticky but not runny.
hi florence, you have so many good chinese goodies recipes. would like to know if you have the recipe of 'lu dou gao'? the soft type which will sort of melt in the mouth?
Hi,
You mean "lv dou gao (綠豆糕)" - made with green bean flour?
If it is "lv dou gao (綠豆糕)", then I have the recipe but not tested yet.
Let me try it first before I post the recipe.
yes yes, florence. dats the one i mean, with green bean flour. hope that you will post it after testing it. thanks a million
hi there,
its me bae, some question to ask again. since i don't own a digital weighing machine, how much is 2gm yeast, 4 gm of baking powder and 4 gm of skim milk in spoons.
thanks
bae
Hi,
Do you have a recipe for Poon Yu Bang Sar? I have not tasted this for many, many years. Recently, my sister went to Canton and then to Poon Yu and brought some. It was lovely.
Hi, I don't have a digital scale either. Can you please tell me about how much is 20g of egg? Thank you!
Hi,
20g egg is about one tablespoon.
My husband and I went to HK for our honeymoon and while we were there, we bought some 光酥餅. It's something that you don't crave for until you see it. When we came back to Canada, we tried to look for it, went to over 7 Chinese bakeries and no one makes it anymore. Thank you so much for the recipe, I'm actually trying to make it myself right now. Waiting for the dough! So excited to be able to have 光酥餅 at home!
I saw the "Guang Su Bing" in one Chinese supermarket near in Markham. 70 cents each. Worth if can make it at home. Is this also call "Yong Pak Peng" in Hakka which is much larger and more flat?
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