娘惹猪肉沙嗲马铃薯烤角 Nyonya Satay Puffs
- Prep Time
- Cook Time
- Type
- View
馅料
A : 2粒洋葱（切丁）、300克猪肉碎
B : 500克马铃薯泥
C : 100克花生碎、2大匙烤香白芝麻
腌料
80克葱头仔碎、80克蒜茸、2棵香茅（切碎）、5片沙姜叶（切丝）、1大匙芫茜粉、½大匙大茴香粉、½大匙小茴香粉、½大
匙黄姜粉、1小匙鸡精粉、1小匙味精素、1½小匙盐、1小匙胡椒粉、3大匙糖、2大匙油
皮料
油皮：220克面粉、110克白奶油
水皮：370克面粉、20克吉士粉、50克糖、4克盐、3克苏打粉、
175克菜油、150-170克+-水
搽面料
1粒鸡蛋（加入适量盐打散）、适量白芝麻（装饰用）
做法
1 烧热1大匙油把馅料A炒熟，再加入馅料B炒匀，盛起待冷，加入馅料C拌匀。（图1-3）
2 皮料：将油皮料A 放进搅拌碗里搓成团，再分成20份，每份大约16克，搓圆。
3 将全部皮料B 材料，放进搅拌碗中，除了水。搓揉成面包糠，才慢慢的加入水搓成光滑面团。分成20粉，每一分大约35克。（图4）
4 将B包A，杆秤成长，卷起，重复这个步骤一次，然后搓圆休面5分钟。（图5）
5 将面团杆成圆形，包入馅料揉圆，排在烤盘上，涂上蛋液，撒上芝麻。以200°C烤大约25-30分钟至金黄色。即可取出，待冷享用。（图7）
FILLING INGREDIENTS
A: 2 onion (diced), 300g minced meat
B: 500g mashed potato
C: 100 g chopped peanut, 2 tbsp toasted sesame seeds
CONDIMENTS :
80g chopped shallot, 80g chopped garlic, 2 stalks lemon grass (chopped), 5 sprigs sand ginger leaf
(juliennes), 1 tbsp cumin powder, ½ tbsp fennel powder, ½ tbsp turmeric powder, 1 tsp chicken powder, 1 tsp MSG, 1 ½
tsp salt, 1 tsp pepper, 3 tbsp sugar, 2 tbsp oil
PASTRY :
Oil Skin : 220g plain flour, 110g shortening
Water Skin : 370g plain flour, 20g custard powder, 50g sugar, 4g salt, 3g baking soda, 175g margarine, 150-170g water
GLAZING: 1 egg (beaten with dash of salt), some sesame seeds for decoration
METHOD
1 Heat 1 tbsp oil in wok, stir-fry filling A until cook; add in filling B and stir to mix; let cool down and mix with filling C. (pic 1-3)
2 Pastry: Knead pastry A in mixing bowl to form dough; andthen apportion into 20 pieces, about 16g each, shape into balls.
3 Mixes all pastry B ingredients except water; mix like crumble and then slowly add in water and knead into
smooth dough. Apportion into 20 pieces, about 35g each. (pic 4)
4 Wrap pastry A with B and pin roll into long shape, roll up and repeat step. Shape into balls and let rest for 5 minutes. (pic 5)
5 Flatten dough into round skin, put in filling and wrap into ball again; arrange in baking tray, brush egg sauce over,
sprinkle sesame seeds on top and bake in pre-heated oven at 200°C for 25-30 minutes or until golden brown.
Remove from oven and serve after cool down. (pic 7)
