Cook time: 20 mins
Yield: 16 (Prepare a 6.5cm / 2.5 inch cookie cutter)
Ingredients:
- 100 gm bread flour
- ¼ tsp baking powder
- 12 gm caster sugar
- a pinch salt
- 40 ml oil
- 1 egg yolk
- 55 ml milk
- 20 gm (2 Tbsp) roasted peanuts, finely chopped
- 15 gm (2 tsp) caster sugar
- 6 gm (2 tsp) desiccated coconut
- Sift the bread flour, baking powder, sugar and salt into a large bowl. Combine well. Stir in the oil. Add the egg yolk. Pour in the milk and knead it into a dough, reserving about 2 to 3 teaspoons to add in bit by bit in order to get the right texture that is similar to the softness of your earlobe. Roll into a ball shape. Cover and let it rest for 15 minutes.
- To prepare the fillings, mix all the ingredients together. Set aside.
- Preheat oven to 180C / 350F.
- On a clean surface, use a rolling pin to roll out the dough to a thickness of 2mm. Use a cookie cutter to cut out small discs. Place a teaspoon of fillings in the middle of a dough disc. Fold in half, seal the edges tightly, and tuck the edges inwards to form patterns. Place it on a lined baked pan. Repeat this step to finish the remaining dough. Bake in the preheat oven for about 18 to 20 minutes, or until the surface turns golden brown. Remove from oven and let the dumplings cool on a wire rack. The leftovers can be stored in an air-tight container for up to one week.
- Don’t over-knead the dough. Just knead all the ingredients together until it’s smooth and soft.
- When place the dumplings on the lined baking pan, let them “stand” on their bottoms. Then you don’t need to flip to other side in the middle of baking.
- If the weather is humid and the baked dumplings turn soft, bake them in a low-temperature oven. They will return crispy.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
