Скачать с ютуб Peanut & Sesame Puffs (aka. Gok Jai) Recipe (脆角仔) with Papa Fung в хорошем качестве

Peanut & Sesame Puffs (aka. Gok Jai) Recipe (脆角仔) with Papa Fung

A traditional Chinese New Year snack! Crunchy puffs filled with roasted peanuts, roasted sesame and some sugar, to give it some sweetness. Timestamps: 0:00 Intro 00:18 Part 1: Filling 1:59 Part 2: Wrapper 3:43 Part 3: Assembly 4:17 Part 4: Deep Fry 4:54 Finale -------------------------------------------------------------------------------------------------------------------- PEANUT & SESAME PUFFS RECIPE [脆角仔食譜] This recipe makes 50 peanut & sesame puffs [製成五十隻] INGREDIENTS [食材] FILLING [饀料] 200g Peanuts [花生] 100g White Sesame [白芝麻] 80g Sugar [糖] WRAPPER [皮料] 350g Pastry Flour [低筋麵粉] 80g All-Purpose Flour [中筋麵粉] 30g Sugar [糖] 70g Lard [人造豬油] 200ml Warm Water [暖水] DIRECTIONS [製作] FILLING [饀] 1. Roast white sesame until golden brown and fragrant, set aside to cool. [白鑊炒芝麻至金黃色和有香味取出待涼。] 2. Roast peanuts until fragrant, set aside to cool. Once cool, crush it into tiny pieces. [白鑊炒花生至香和熟，取出去衣和打碎待用。] 3. Mix white sesame, crushed peanuts and sugar until combined, set aside. [混合芝麻，花生和糖備用。] WRAPPER [皮] 1. Mix pastry flour with all-purpose flour, then make a well in the middle. Place sugar and lard in the well, mix those together. Add some warm water (separate into multiple pours) and slowly combine everything together and knead until smooth (if dough seems dry, add a little bit more warm water). [粉料混合好撥開中間留空，將糖和人造豬油放在中間先抓勻，逐少加入暖水拌勻同時撥入粉料搓揉，如乾可加入暖水搓成粉糰，至滑身。] 2. Wrap and let it sit for 30 minutes. [用保鮮膜包好靜置三十分鐘。] 3. After 30 minutes, divide the dough into small even pieces. Flatten it and roll it into discs. [之後取粉糰分成小粒，壓扁檊成碟狀。] ASSEMBLY [組合] 1. Place peanut sesame filling in the middle of the disc. Fold it in half, press the sides to seal it and twist the edges to lock the puff. [放餡料在皮中間，摺起沿邊搯實同時鎖邊。] 2. In medium heat (around 150°C), deep fry the puffs until they float, flip them over and continue frying. Once the puffs start to harden, increase the heat and fry until golden brown. Set aside to cool, and serve. [用中溫油炸至金黃色即可。] —————————————————————————————— Music/Sound Credits: Empty (Prod. by Lukrembo) Guitar Be-bop3 by Kaponja Reverse Strum by Niffshack Blip Plock Pop by Onikage22 5.5.16 by InspectorJ —————————————————————————————— Gear Fujifilm XT3 Fujifilm XF80mm F2.8 Fujifilm XF 35mm F1.4 DJI Osmo 3 Vanguard Alta Pro 263AB Tripod