Baked Mini Peanut Puff Kok Chai (Fa Sang Kok Chai Recipe) - MyKitchen101en.com (2024)

Posted by Mykitchen101en Team | Jan 13, 2019 | 0

The shape of Mini Peanut Puff Kok Chai resembles gold ingot, it is a common Chinese New Year food for Cantonese people. Traditionally, these mini puffs are deep-fried until golden brown. 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.

Check out other popular snack recipes for any occasion from us.

CHINESE VERSION:香烤花生角仔

Baked Mini Peanut Puff Kok Chai (Fa Sang Kok Chai Recipe) | MyKitchen101en

Yields: about 60 pcs

Ingredients for peanut filling:

• 330 g raw blanched peanuts
• 110 g sugar
• ¼ tsp fine salt
• 2 tbsps + 1 tsp peanut oil (or other cooking oil)

Ingredients for dough:

• 300 g plain flour
• ¼ tsp fine salt
• 100 g cold butter (cut into small pieces)
• 2 egg yolks (grade A/size L)
• 75 g plain water

Preparing peanut filling:

1 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.

2 Grind roasted peanut until fine with food processor.

3 Add in sugar and salt, mix well. Add in oil, mix well.

Preparing dough for puff skin:

1 Mix together plain flour and salt, then rubcoldbutter into flour mixture.

2 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.)

3 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 Kok Chai:

1 Shape flatten dough into a bowl, fill with peanut filling, seal and pleat the edges, then print with some pattern.

2 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.)

3 Bake in the preheated oven at 170°C/340°F for 35 minutes (turn the baking tray after baking for 20 minutes).

4 Set aside to cool completely after removing from oven. Store mini peanut puffs in airtight containers.