🥟 Golden Puff Pastry Nuggets

📌 Ingredients

Water Dough

• 200g all-purpose flour

• 120ml boiling water

Oil Dough

• 180g cake flour

• 90g lard (chilled for best results)

🍴 Instructions

1. Prepare the Doughs

• Water Dough: Pour boiling water into the all-purpose flour. Stir with chopsticks until a shaggy dough forms, then knead into a smooth dough. Let rest.

• Oil Dough: Combine cake flour and cold lard. Mix and knead quickly into a smooth, pliable dough. Chill in the fridge.

2. Layering Process

• Divide the water dough into 2 equal parts.

• Roll each portion into a flat circle about 3mm thick.

• Flatten the oil dough into a similar circle.

• Place the oil dough between the two water dough pieces to form a sandwich. Press gently to seal the edges.

3. Roll, Chill, Repeat

• Roll the layered dough out gently into a large rectangle.

• (Tip): Poke light holes across the dough with a toothpick to release trapped air.

• Fold the dough into thirds like a letter.

• Wrap and refrigerate for 20 minutes to firm up the fat layers.

• Repeat the rollout and chilling cycle 2 more times to build puff pastry layers.

4. Shape the Nuggets

• Roll the dough out to 3mm thick.

• Cut into small diamond or square pieces.

• Dab the center diagonals with water.

• Fold into an ingot shape, pinching the ends together lightly.

5. Frying

• Heat oil to 150°C (small bubbles should rise around a wooden chopstick).

• Add the nuggets and fry on low heat.

• Watch as they slowly bloom into golden, multi-layered bites.

• Remove once golden brown and drain on paper towels.

🌟 Serving Ideas

• Classic: Serve warm with condensed milk.

• Savory: Toss in salt & pepper after frying.

• Sweet: Coat with melted caramel for a dessert-style crunch.