Yau Kok Zai 油角仔

Wednesday, January 31, 2018

Chinese Lunar New Year.  A festival celebrated by Chinese all over the world.
I remember making this when I was a child at Grandma's house. My mother and all my aunties  gathered together and make this auspicious cantonese new year goodie.
These mini puffs' are filled with sugar and crushed peanuts. It is not difficult to make but it is time consuming. A laborious chore but rewarded by it's taste that brings me back to childhood.

I used my mixer to make the dough and it turned out to be better than I expected. One important factor is the amount of water. Make sure to add in all the oil first then control the amount of water. Moisture of the flour varies,suggest to add in 3/4 portion of water first. If the dough form. That should be enough.






Ingredients :

Filling (all mixed into a bowl)
300g of crushed peanuts
100g of castor sugar (sweetness depends on your own liking)
50g of sesame seeds (optional)


Pastry
600g of plain flour
350ml of peanut oil
200ml of water
1 teaspoon of salt

Attached the dough hook to your mixer.
Mix in the flour and salt together into the bowl then gradually add in the oil. Make sure to add in all the oil first then control the amount of water. Moisture of the flour varies,suggest to add in 3/4 portion of water first. If the dough form. That should be enough.

Split the dough into 4 portion. Take a portion and roll it out. Used a cookie cutter (diameter around 10cm) and cut out the dough The thickness of the dough should be around 2 to 3 mm.

Put in 1/2 tsp of filling into the center of cut pastry and wrap up filling. Pinch edges neatly then fold in to create the pattern.

Heat up oil for deep-frying peanut puffs and fry till golden brown using medium heat. It takes about 6 to 8 minutes.Remove and leave them on cooling rack. Bottled up when cool.








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