花生角子

花生角仔

分量：约 60 个

花生内馅材料：

330 克 去皮花生仁

110 克 砂糖

1/4 茶匙 细盐

2 汤匙 + 1 茶匙 花生油 (或其他食油)

外皮面团材料：

300 克 普通面粉

1/4 茶匙 细盐

100 克 冷牛油 (切小块)

2 个 蛋黄 (A 级)

75 克 清水

准备花生内馅：

1 把花生仁铺一层在烤盘上，放入已预热的烤炉以170°C/340°F烘烤17分钟，或至到金黄色。搁置至完全冷却。

2 用食物调理机把烤花生仁打成花生碎。

3 加入糖和盐拌匀。加入食油拌匀。

准备外皮面团：

1 把普通面粉和盐混合，然后把冷牛油搓入面粉当中。

2 加入蛋黄拌匀。慢慢加入清水拌成面团。把面团搓约2分钟，然后用保鲜膜包上，静置30分钟让面团松弛。(温馨提示：不同牌子的面粉吸水度不一样，可以依照各自的面粉调整水的分量。)

3 把已松弛的面团擀成薄面团，用圆形模具(直径=6 cm)切出圆形薄面团，用保鲜膜盖上避免变干。 (温馨提示：还没使用的面团要用保鲜膜包好避免吹风后变干。)

制作花生角仔：

1 把面团做成一个碗，装入花生馅，把边捏紧，折花边收口，然后按上花纹。

2 把花生角仔排入已铺上不沾烤盘纸的烤盘里，在表面刷上蛋液 (扫刷蛋液：把2汤匙蛋液和4茶匙清水拌匀后过滤。)

3 放入已预热的烤炉，以170°C/340°F烘烤35分钟 (烘烤20分钟后把烤盘转一次)。

4 出炉后，搁置至完全冷却。把花生角仔放入不透风容器收藏。

ENG Ver

Baked Mini Peanut Puff (Fa Sang Kok Zai) 

Yields: about 60 pcs

Ingredients for peanut filling:

330 g raw blanched peanuts

110 g sugar

1/4 tsp fine salt

2 tbsps + 1 tsp peanut oil (or other cooking oil)

Ingredients for dough:

300 g plain flour

1/4 tsp fine salt

100 g cold butter (cut into small pieces)

2 egg yolks (grade A/size L)

75 g plain water

Preparing peanut filling:

1 Spread peanuts in single layer on baking tray, bake in preheated oven at 170°C/340°F for 17 minutes, or until golden brown. Set aside to cool completely.

2 Grind roasted peanut until fine with food processor.

3 Add in sugar and salt, mix well. Add in oil, mix well.

Preparing dough for puff skin:

1 Mix together plain flour and salt, then rub cold butter into flour mixture.

2 Add in egg yolks, mix well. Add in water gradually, mix until a soft dough is formed. Knead the dough for about 2 minutes, then wrap with cling wrap, set aside to rest for 30 minutes. (Reminder: The water absorption capacity for different brand of flour is different, adjust the amount of water added accordingly.

3 Roll out the rested dough into thin dough, cut into round thin dough using round mould (diameter = 6 cm). Cover with cling wrap to prevent it from drying. (Reminder: Dough which is not yet been used must be wrapped with cling wrap to prevent it from drying.)

Making Mini Peanut Puff:

1 Shape flatten dough into a bowl, fill with peanut filling, seal and pleat the edges, then print with some pattern.

2 Arrange mini peanut puffs on a baking tray lined with non-stick baking paper, brush the surface with egg wash. (For egg wash: Mix together 2 tbsps of egg with 4 tsps of water, sieve through.)

3 Bake in the preheated oven at 170°C/340°F for 35 minutes (turn the baking tray after baking for 20 minutes).

4 Set aside to cool completely after removing from oven. Store mini peanut puffs in airtight containers.