Kok Chye Recipe 角仔食谱

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Kok Chye Recipe 角仔食谱
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Still remember how much you liked this Kok Chye? Small puff that is crunchy and comes with peanuts inside. Get this recipe today!

角仔絕對是不可缺少的賀年食品,香脆松化,味道极佳。跟着角仔食谱来做,菜鸟也能做出好味道!
Ingredient and Portion
Ingredients / 材料
400g plain flour / 普通面粉 400克
200g margarine / 菜油 200克
1 egg yolks / 蛋黄 1粒
1 whole egg / 全蛋 1粒
1/4 tsp salt / 盐 1/4茶匙
oil for deep frying / 炸油 适量

Filling Ingredients (Combined) / 馅料材料】(混合)
100g peanuts (fried till brown and finely grind) / 花生(炒香磨幼) 100克
60g castor sugar / 幼糖 60克
2 tbsp sesame seeds (toasted) / 芝麻(烤香) 2汤匙
Method
Method for Dough / 面团做法
1. In a mixing bowl, mix margarine, egg and salt together.
在容器内把菜油、蛋和盐搅拌均匀。

2. Gradually mix in flour until mixture forms dough, knead dough lightly until smooth.
慢慢加入粉拌合,再轻轻搓成光滑面团。

3. Rest dough covered with tea towel for 30 minutes.
用布盖住面团,让它醒30分钟。

Making Kok Chye / 角仔做法
1. Roll dough out into a thin layer. Cut into small circles using a cutter.
把面团擀成薄片,用饼模压出小圆形。

2. Wrap up with peanut filling like curry puffs. Pinch edges to seal.
包入馅料,摺成咖喱角的样子,把边沿压紧封口。

3. Heat oil in a wok and deep fry Kok Chye till golden brown or alternatively you may bake in oven for 20 minutes a 180℃.
起锅热油,把角仔炸至金黄色;你也可以预热烤箱至180℃,烤约20分钟。
Tips
Frying gives a more lighter pastry than baking. This is another old fashion biscuit. The best "Kok Chye" are very tiny, with pretty small pleats.
用炸的方法,可以使面团变得较轻,这种旧款的糕饼,越小及越多摺纹越好。
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