Baked Mini Peanut Puff Kok Chai (Fa Sang Kok Chai Recipe)
In this Kok Chai recipe, they are baked instead of deep-frying. To yield a crispy baked Mini Peanut Puff Kok Chai, the skin of the puff must be thin and baked until nicely browned.
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.
Grind roasted peanut until fine with food processor.
Add in sugar and salt, mix well. Add in oil, mix well.
Preparing dough for puff skin:
Mix together plain flour and salt, then rub cold butter into flour mixture.
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.)
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:
Shape flatten dough into a bowl, fill with peanut filling, seal and pleat the edges, then print with some pattern.
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.)
Bake in the preheated oven at 170°C/340°F for 35 minutes (turn the baking tray after baking for 20 minutes).
Set aside to cool completely after removing from oven. Store mini peanut puffs in airtight containers.