During my off day and out of the blue, I decided to make pork floss puffs. Seriously, I don’t know why the sudden urge. Anyway, I had a packet of pork floss lying in the house and some store bought pastry…great for fuss-free pork floss puffs. Ha, gotcha! You must be thinking I’m a cheat! I wanted to use them but decided to try my hands on making the pastry from scratch. So I went online and searched for the recipe. Most of the recipes required two types of dough – water dough and oil dough. It sounded pretty easy reading from the recipe, so I gave them a try. It was indeed very easy. These 3 words – dough, knead and roll always intimidate me but after making them, I find they were not that intimidating.
The process of making the puffs were quite easy except the pleating part. I youtube-ed the pleating process and followed every step but it was not as nice as those we buy from the shop. Some were really ugly. Haha 😀
Texture: Crispy even after few hours left on the table.
Outlook: A bit ugly. Needs improvement.
Pork Floss Puffs (recipe adapted from Nasi Lemak Lover)
(makes > 20 mini puffs)
200g plain flour
3 tbsp oil
pinch of salt
1 tsp sugar
1. Mix all dry ingredients in a mixing bowl.
2. Slowly pour in water and lightly knead till a soft dough.
3. Cover and refrigerate for 20mins.
90g plain flour
1. Put flour in a mixing bowl.
2. Rub in shortening and slowly combine to a soft dough.
3. Cover and refrigerate for 15mins.
store bought pork floss
1. Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
2. Dust some flour on a work surface, gently roll the dough out into a rectangle.
3. Fold the rectangle from one long end by 1/3, and fold the other one long end over the top.
4. Rotate the dough 90 degree, gently roll the dough into rectangle again and repeat the folding process twice more.
5. Once the dough has been rolled and folded 3 times, slowly roll up tightly into a Swiss roll and rest for 20mins. Cut it into 20 pieces.
6. Take a small dough (spiral side face up) and use a small rolling pin to roll to a circle disc.
7. Put 1tbsp of filling in the centre, press the edge together and seal it.
8. Pinch the edge of the puff with your thumb and make plait on the edge.
9. Heat oil in a wok or deep fryer, oil must be very hot before putting in the puff and enough to cover to the puff.
10. Deep fry the puff on medium heat until golden brown.
Enjoy them while they are hot. Don’t burn your tongue!!