Side Pannel
Peanut Puffs
Peanut Puffs
- Recipe Submitted by maryjosh on 01/02/2017
Ingredients List
- Pastry Dough
- 3 cups (300 g) cake flour, sifted
- 3 1/2 tablespoons (50 g) unsalted butter, soften
- 20 ml peanut oil, or vegetable oil
- 1/4 cup (50 g) sugar
- 2 large eggs
- Oil for deep frying
- Peanut Filling:
- 1 oz (30 g) white sesame seeds
- 1/3 cup (40 g) roasted peanuts
- 1/4 cup (50 g) sugar
Directions
Mix all the ingredients of Pastry Dough well to form a smooth, soft dough.
Heat up a pan, toast the sesame seeds on a medium to low heat until they are slightly golden brown. Set aside.
In a blender, lightly ground the roasted peanuts into a course texture. Transfer the peanuts into a bowl, add the sesame seeds and sugar. Stir to mix well.
Using a rolling pin, roll the Pastry Dough into a thin sheet. Use a 1-3/4 inch cookie cutter to cut the pastry into rounds. Take 1/2 teaspoon of the Peanut Filling and place it onto the center of a pastry round. Fold in half, pinch and press to seal tight. You may fold the edges to form into a puff shape as pictured above.
Heat up a pot with the oil and deep fry the peanut puffs in batches, until they turn golden brown. Remove with with a strainer or slotted spoon and drained on a plate lined with paper towels. Let cool before storing in an air-tight container.
Heat up a pan, toast the sesame seeds on a medium to low heat until they are slightly golden brown. Set aside.
In a blender, lightly ground the roasted peanuts into a course texture. Transfer the peanuts into a bowl, add the sesame seeds and sugar. Stir to mix well.
Using a rolling pin, roll the Pastry Dough into a thin sheet. Use a 1-3/4 inch cookie cutter to cut the pastry into rounds. Take 1/2 teaspoon of the Peanut Filling and place it onto the center of a pastry round. Fold in half, pinch and press to seal tight. You may fold the edges to form into a puff shape as pictured above.
Heat up a pot with the oil and deep fry the peanut puffs in batches, until they turn golden brown. Remove with with a strainer or slotted spoon and drained on a plate lined with paper towels. Let cool before storing in an air-tight container.
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