Deep Fried Dumplings 酥脆油角

I remember that before the Chinese New Year, we had been making the "Deep Fried Dumplings" at my Aunty's house with my brother, sister and all my cousins when we were kids :)  We just used the bottles to roll the dough and cut it with glasses because we didn't have the fancy utensils... So many good memories!  

Let's celebrate the Lunar New Year of 2016 with my first Dumplings.
The recipe is adapted from SiuKitchen who is a great Chef of Chinese pastry.

Recipe:  (about 30+ pcs)
Dough:
300g            cake flour
60g              iced water
60g              butter in dices
20g              sugar
1 pc             egg

Fillings:
80g              peanut grilled and chopped
40g              sugar
20g              sesame grilled
30g              desiccated coconut

Cooking method:  deep fried in 160c

Procedure:
1)  In a stand mixer to make the dough, put all the ingredients and just mix it slowly until all are well combined, cover the dough with wrap paper and keep it rest for 30 mins, set aside; 
(if there is no stand mixer, we can do by hands as well)

2)  In another bowl, mix well the ingredients of fillings, set aside;

3)  Use a rolling pins to roll out the dough in 0.2-0.3cm thick, then use a 6.5cm round cookies cutter to prepare the small pieces of pastry, cover with wrap paper to avoid become dry;

4)  Assembly： Place the small pastry on the palm with curve and fill in 1 tsp of fillings (don't put to much), leave the 2 layers' ends to close and made the dumpling with ruffles, cover with towel to avoid the pastry become dry, set aside;

5)  Use a small casserole, boil the veggie oil on low/medium heat to 160c, put the dumplings slowly in and deep fried until light golden, set aside until cool down and keep in the container maxi about 10-14 days.

** Enjoy!

我記得兒時過農曆新年，我們都去姨媽處做油角，與我的哥哥，妹妹和所有的表兄弟姊妹們，玩得非常開心:)  因為我們沒有花哨的器皿用具，我們只是用瓶子當麵團擀和杯子切麵。。。很多美好的回憶啊

！

用我第一次做的油角來慶祝2016年農曆新年吧！
配方是改編自SiuKitchen， 她是中國糕點的大廚師。

食譜：（約30幾個）
麵團：
300克                     蛋糕粉
60克                       冰水
60克                       牛油切丁
20克                       砂糖
1個                         雞蛋

餡料：
80克                       烤花生，切碎
40克                       砂糖
20克                       烤芝麻
30克                       椰蓉

烹飪方法：在160℃油炸

程序：
1）在攪拌機中放所有的配料來做麵團，用慢速將麵團結合起來，把麵團蓋上保鮮膜紙，並保持休息30分鐘，待用;（如果沒有攪拌機，我們可以用手做的。）

2）在另一個碗裡，攪拌餡料，待用;

3）用麵團擀將麵團擀開約0.2-0.3cm厚，然後用6.5厘米圓形餅乾切割成小圓塊，用保鮮紙覆蓋，避免變得乾燥;

4）組合：把小麵團放在掌心窩窩的，把一小匙的餡料放在中央（不要放得多），留下邊邊空間用來收口，並用母指把角仔褶邊，用毛巾蓋住以避免變得乾燥，待炸;

5）用一個小砂鍋，用低/中火煮沸蔬菜油到160℃，把角仔緩慢油炸（約十分鐘）時不時把角仔翻動，直到淡黃色，待冷卻後保存在容器內，約10-14天內食用完畢。

**盡情享受吧！