This is a very traditional snack made during the Lunar New Year especially by Cantonese family. It’s another fond memory for me, remember dad will be responsible for rolling the dough thin, mum for putting in the peanut filling and pleat the end to seal and grandma will be the one deep-frying. While we do not have the mould for doing the puff, it’s all done manually to pleat one by one and it’s certainly not easy to do it neatly. The ingredient are very basic – plain flour, egg, water and lard which gives the pastry extra fragrant.
It’s my first attempt doing this thinking that it should be manageable and I was wrong, it really take a lot of effort and patience! To begin with, the dough is not easy to work with as it’s springy, it shrank back when you roll out, add in the filling, close the mould and then deep fried. Luckily I only made half a batch!