Mini Peanut Puff (Kok Chai)

Mini Peanut Puff or in Cantonese we called as "Kok Chai" is a must to have cookies for Chinese New Year and it's taste heavenly good!! In fact I tried to make some kuih bangkit but the cookies came out so hard.One word for it: failure!!! that why I don't dare to post it here..I think I over fried the tapioca flour.My mom said when the tapioca flour is ready I should hear the sound from the wok "pop,pop"!! but I didn't hear any sound at all. Anyway I will try to make this cookie again at my free time until I get it right!! Since I still have some fried crush peanut available why not make some mini peanut puff,right? I do have 2 mini peanut puff mould but I dunno how to use it.Whenever I fold the puffs with the mould the pastry won't hold the edges together and burst all the filling out!! Lastly I decided to use my own skill to crimps the edges.I think crimping the edges myself is better and faster then using the mould bcos when frying the puffs filling won't burst open into the hot oil..Well,the photos of mini peanut puffs that I shoot here deceived your eyes(look huge) but the actual size is about 2 -2 1/2 inch each..
If it's not CNY or CNY over you still can make this puff yourself at home if you're keen on trying or experiment.It really not really hard,I think..Actually I think it's worth your time trying if loves this gems!! it's taste absolute great!

Ingredients:
For the Dough:
250 gm all purpose flour,sifted,plus extra for dusting
1/4 tsp salt
1 stick or 8 tbsp or 110gm unsalted cold butter
4 tbsp cold water

Filling:
1 cup roasted coarsely crushed peanut
1/2 cup granulated sugar

2-3 cups canola oil for frying

Method:

1:Rub butter into flour and salt until it's resembles into bread crumbs texture.Add in water and mix to form a pliable dough.Cover and leaves to rest for 30 minutes.
2:Dust the counter with some flour before roll out pastry with rolling pin into 2 mm thick and use small round cookies cutter about 3-4 inch to cut the round shape out..
3:Combined crushed peanut with sugar,mix well.Scoop 1 tsp into the center of round shape pastry,fold the edges together before pinch or crimps the edges to make decorative edges..If you have the mini mould and feel it's easier then manual crimping then use it..it's save time from crimping...Place mini peanut puff on a floured tray..Repeat until all done.
4:Heat fryer or medium size aluminium stock pot with oil at medium heat. When oil at 350 F or 170 C,place mini peanut puffs into the hot oil.If the fryer or oil is too hot,reduce the heat to low flame.Do not over crowded the fryer.Fry the mini puffs until golden brown.
5:Remove puffs onto a paper liner tray to absorb the excess oil.Let's it cool completely before stock in container.

ready to fry
I love crimping the edges