Ear Biscuits - Spiral Pepper Biscuits
My late grandma used to buy these Spiral Pepper Biscuits as snacks in between meals. That's how we got so chubby then 
So I made them last weekend. Hubby said it was spicy enough 
hehe
heheSalty Spiral Pepper Biscuits Recipe
Plain Layer:
300g Plain Flour
1 tsp Baking Powder
80g Castor Sugar
60g Butter, softened
110ml Water
1 tsp Salt
Fermented Beancurd Layer
(you can cut down on chili and black pepper and increase brown sugar if prefer less spicy)
280g Plain Flour
40g Icing Sugar
60g Brown Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
2 tbsp (level) Black Pepper
2 tsp 5-Spice Powder
2.5 tsp Chili Powder
30g White Sesame Seeds
2 cubes of Fermented Beancurd (Nam Yue) with 2 tsp of its liquid
50ml Water
40ml Cooking Oil
Eggwash (1 Egg, beaten)
Method
For plain layer:
Mix all ingredients together (add water gradually) and knead into a dough. Wrap with clingwrap and chill dough till firm.
For fermented beancurd layer:
Break fermented beancurd cubes first and add its liquid and mix with 50ml water and cooking oil. Set aside.
Mix other ingredients together (add water gradually) including fermented beancurd mixture and knead into a dough. Wrap with clingwrap and chill dough till firm.
Assemble:
Roll flat plain dough into a rectangle to about 0.5cm in thickness. You may use the dough knife to even out its thickness. (Refer video how to). Place the rolled dough back into fridge first.
Now roll flat the fermented beancurd dough to match the size of the 1st plain layer. Brush eggwash on plain layer before laying fermented beancurd layer on top of plain layer (removed from fridge). Brush eggwash too on top of fermented beancurd layer before rolling up.
Roll lengthwise into a tight swiss roll using the help of a plastic wrap. Chill till firm, about an hour.
Remove from fridge later and use a plastic.knife to cut. Try to cut as thin as possible. Cut as swift as possible while dough roll is still firm. Bake at 160C for 20min until plain layer looks golden. If still pale and white, biscuit won't be as aromatic nor crunchy, even the fermented curd layer would be soft. Once plain layer turns golden, it means the biscuits are good and ready.
Store in airtight container once biscuits have cooled down.
Video tutorial here 
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