Saturday, February 09, 2008
Baked Pork Floss Mini Puffs
I saw the mini peanut puffs at Lily's blog and it gave me an inspiration to make mini pork floss puffs. Reason being I have a bottle sitting in my pantry ready to be used. Since I have no plan on making any deep-fried CNY cookies this year, I decided to experiment with the basic pie crust recipe for my baked puffs. The resulted pastry is buttery, crispy and flaky!
The crust/pastry recipe adapted from allrecipes.com.
1 beaten egg, for glaze
1 1/4 cup all-purpose flour
1/4 tsp. salt
1/2 cup or 1 stick of cold butter, cut
3 Tbsp. ice cold water
1. To make the pastry: In a food processor, add in flour, salt and cut butter. Pulse until it resemble crumbs. Then, add in the cold water and pulse until a dough is formed and pull away from the food processor. Wrap the dough with plastic wrap and put in the refrigerator for at least 30 minutes.
2. Roll the dough thinly, cut it out with a round cookie cutter and place the round dough in a mini puff maker, place the pork floss filling inside, close it and take out the mini puff. Place on parchment paper and brush the top with egg glaze.
3. Bake in preheated 350'F oven for 20 minutes. Let cool completely on wire rack before storing.
~Yield about 40 mini puffs.
I used the mini puff maker above. It came in three sizes, the ones I have are medium and small sizes.
If you have the time, it's better to pleat the puffs by hands as half of my puffs split open when baking in the oven. But for own eating it's fine I guess. This mini puffs is so good it won't last long at all.