花生角仔 Peanut Puff

花生角仔
花生馅
材料1
炒香花生 : 250g
炒香白芝麻 : 50g
糖 : 125g

材料2
花生油 : 3tbsp

方法:
1) 把材料1混合磨碎
2) 加入花生油拌均

皮料
材料1 (过筛)
普通面粉 : 300g
粘米粉 : 50g
粟米粉 : 25g

材料2
玛琪琳 : 150g

材料3 (混均)
水 : 90 – 95g
盐 : ¼ tsp

方法
1) 将材料2中的玛琪琳, 放在材料1的粉中, 搓至面包糠状
2) 倒人材料3, 搓成光滑粉团, 盖上布, 松弛30分钟
3) 把粉团杆成1.5mm厚度, 用“圆形切割器”切成圆片
4) 包上馅料, 对折成半圆形, 边缘折上花边
5) 烧热半锅油, 以中火将角仔炸至金黄色
6) 捞起, 待完全冷却后, 才贮存于容器内

Peanut Puff
Peanut Filling
Ingredients A:
Toasted peanuts : 250g (skinned & chopped)
Toasted sesame seeds : 50g
Sugar : 125g

Ingredients B:
Peanut oil : 3tbsp

Method:
1) Use blender to finely grind Ingredients A together
2) Add in Ingredients B, mix well

Pastry
Ingredients A: (sifted)
Plain flour : 300g
Rice flour : 50g
Corn flour : 25g

Ingredients B:
Planta margarine : 150g

Ingredients C: (mix well)
Water : 90 – 95g
Salt : ¼ tsp

Method:
1) Rub in Ingredients B into Ingredients A to form bread crumbs.
2) Add in Ingredients C, knead into smooth dough, cover with cloth and leave aside to rest for 30min.
3) Flatten the dough, roll to 1.5mm thickness, use round cutter (6cm diameter) to cut the shape.
4) Wrap in the filling, fold into semi-circle and seal the sides. Pleat the edges to form flower design or any design.
5) Heat oil, deep fry peanut puffs in medium heat oil till golden brown
6) Remove and drain on kitchen paper towel, leave to cool completely before storing in air-tight container.