Crispy Peanut Puffs

Crispy Peanut Puffs or You Jiao (油角) is one of the many festive goodies served by many Cantonese families during the Lunar New Year.

I got this recipe from a friend 2 years ago. It was a newspaper clipping, don't know if it is Oriental Daily, Apple Daily or Ming Pao but I do know it is from a Chinese Newspaper.

Crispy Peanut Puffs is wrapped just like the curry puffs. I find that the most difficult part in doing this is the pinching of the edges. I had to trim off my long nails to do this and I couldn't even do it well. Just look at how ugly my edges are.

I like this recipe better than the rest because the pastry has sugar added to it and it tasted good.



Ingredients:
Pastry
225g flour
25g lard/shortening
50g sugar
25g oil
75ml egg (lightly beaten)

Filling
15g coarsely chopped peanuts
15g dry fried white sesame
5g dessicated coconut
20g sugar (more if you like it sweeter)

Method:
1. Sieve the flour into a big mixing bowl and remove 30g for use later.
2. Add in the lard and mix till well blended.
3. Add in the sugar and mix well.
4. Add in all the oil and half of the lightly beaten egg and mix well.
5. Slowly add in the some of the beaten egg and some of the 30g flour till a piable and non sticky dough is formed. Chill the dough for half an hour.
6. Mix all the ingredients for the filling together.
7. Working on a floured surface, use a rolling pin to flatten dough into thin sheet. Use the rim of a glass to cut out circular shape.
8. Wrap it with some of the filling and fold over to get a crescent shape. Stick the edges together with water or egg. Seal well and pinch the edges with your thumb.
9. Fry in medium heat till golden brown.