JiZaiBing, also known as Little Phoenix Cake or "Shou Dang Bing," gets its name from its history. In the past, bakeries would create these tarts with leftover ingredients before closing up shop for the day. This method reflects a resourceful and frugal approach rather than anything unscrupulous. As a result, the recipes and techniques for making JiZaiBings can vary widely. In this video, I’ll share a simple method that uses common ingredients and a large batch filling technique, making it easy to prepare at home without the need for intricate wrapping or shaping.
JiZaiBing Recipe:
Filling:
200g fatty meat
15ml rice wine
200g granulated sugar
50g white sesame seeds
50g Watermelon seeds
100g crushed peanuts
100g Cake flour（Cooked glutinous rice flour）
5g salt
10g fermented red bean curd
10g minced garlic
100g water
30g peanut butter
50g peanut oil
0.3g five-spice powder
1 egg
Dough:
200g all-purpose flour
150g maltose
30g granulated sugar
30g boiling water
50g peanut oil
3g baking soda
Chapters of the JiZaiBing Recipe:
Introduction: 00:00
Marinating the fatty meat: 00:05
Making the JiZaiBing dough: 01:10
Preparing the filling: 02:27
Forming the tarts: 04:34
Baking the JiZaiBing: 06:36
Tasting the JiZaiBing: 07:36
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