Yau Gok | Fried Peanut Puffs

賀年鬆化花生脆角

This easy to make at home Yau Gok recipe contains crushed up peanuts, sesame and a sweet sugary filling with a buttery crispy crust. Fried peanut puffs are best enjoyed the day of and slowly softens as the days past. Use a toaster oven to warm them up on toast setting before serving.

These traditional Chinese New Year snacks are known as Yau Gok, Jau Gok, or Fried Peanut Puffs, are known mainly in the Hong Kong area. Representing wealth and luck, wrapped up in a small golden pocket.

Crust Ingredients:

200g all purpose flour
10g custard powder 
30g vegetable oil
50g butter
12g white sugar
1 egg
5 tbs water

Filling Ingredients:

100g roasted peanuts (without salt)
30g shredded coconut
80g white sugar
20g roasted sesame

Crust Method:

1. Sift flour and custard powder together. Add sugar, butter, vegetable oil, egg and mix well.

2. Add water slowly while mixing the dough and form into a ball once ready. Use a plastic wrap to cover container and set aside for about 1 hour.

Filling Method:

1. Use a food processor to help crush up the peanuts. Remove from processor, add sesame, shredded coconuts, and white sugar. Mix well.

Method:

1. Add a bit of flour to the work surface to prevent sticking. Roll the dough out into a thin layer, about 3-4 mm thick, and cut them into circle shapes. Add about a spoonful of peanut filling into the middle of each circle and wrap into a half moon shape and lock tightly.  

2. Heat up the oil and fry the treats in medium heat. Fry until golden brown. Once done, let cool before serving.

Notes:

• When wrapping the pockets, make sure the filling does not get locked at the rim. If there’s filling at the rim, the pockets will open up during frying.

• Make sure the peanut filling does not get onto the outside of the pockets. If so, the sugar from the filling will get burnt during frying.

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賀年鬆化花生脆角 : 新年食品

角仔是香港的傳統農曆新年小食，容易在家裹自製。這些酥脆的幸運小角仔不但充滿了美味的甜花生，更帶來歡樂和好運！

材料:

低筋麵粉200克
吉士粉10克
生油30克
牛油50克
砂糖12克
雞蛋1隻
水5湯匙

餡料:

已焗香花生100克
椰絲 30克
砂糖80克
炒香芝麻20克

脆皮做法:

1. 把麵粉和吉士粉同篩匀，加入砂糖、牛油、生油和雞蛋， 撈匀。

2. 把水逐少加入，搓勻成軟粉團，用保鮮紙冚密，停放1小時。

餡料做法:

1. 花生用機打碎。加入芝麻、椰絲 和 砂糖，撈勻成餡料。

做法:

1. 在抬洒上少許麵粉，用棍把粉團碌成 薄片。用模印出圓片，放入少許花生餡, 包成角仔形，鎖邊。

2. 放入熱油用中火炸， 一邊炸一邊搞動。炸至金黃色，取出攤凍即成

注意:

1. 當包角仔時，要確保角仔的邊沒 藏有餡料。否則，油炸時角仔會爆開。 

2. 也要確保花生餡沒露出在角仔外，否則油炸時會燒焦花生餡料。

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