Friday, January 11, 2013

花生角仔 Mini Kacang Puff

传统的花生角子这可是我最拿手的
我是在中学的家政课学来的耶!
妈妈学会了做还做来卖赚了不少红包钱呢!
现今外面所卖的都“硬棒棒”的而且里面的花生馅料少得可怜。。。哈哈!
材料Ingredients:
普通面粉 300g  all purpose flour
牛油/奶油(室温下软化) 150g butter/margarine (room temperature)
少许盐 a pinch of salt
适量的冰水 ice water

将面粉放入一个大碗里
加入牛油再面粉里慢慢的切小块状
然后用双手轻轻的将牛油与面团弄成松散的粒状
接着就用双手轻轻将松散粒状面团举起大约1-2分钟
让空气渗入其中
然后慢慢的加入冰水揉成软面团
将面团包入保鲜膜内或放入大碗盖上保鲜膜
放入冰箱大约30分钟
取出杆平切出小圆饼团
再杆平放在角仔模上
加入适量的花生馅料
夹紧后再用手捏边
热油锅中火转小火将角仔炸成金黄色
place the flour in a big bowl
add in the butter and cut it into smaller piece into the flour 
use the finger tips to mix in the butter and flour 
and form smaller pieces mixture
graduately add in the ice water and form a soft dough
place into a big bowl and keep in the refrigerator for about 30 minutes
roll out the dough flat and cut out small round shape 
roll flat and place on top of the mould
add in the kacang mixture and clip tightly
make the puff edges 
deep fry in medium to small heat until golden brown

花生馅料kacang puff ingredients:
花生炒香去皮搅成花生末
加入适量炒香的芝麻和适量的幼糖拌匀即可
roasted ground peanut, right amount of lightly saute sesame seed
and right amout of caster sugar mix well 




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