免油炸！焗角仔 Baked Chinese Dumplings

農曆新年快到，今年大家都應該要乖乖留在家，與其發呆不如做些賀年美食迎新春！

角仔（油角）是傳統的賀年小食，傳統的角仔是用油炸和用豬油做的，港姐想實驗一下不油炸但用烤箱烤出來的角仔是否一樣好吃，聞豬油喪膽，所以，港姐更要實驗了三種不同的油（植物油、牛油、椰子油）做的焗角仔，測試一下哪一種最好味！想知道實驗的結果，一定要看到最後！

Chinese New Year (CNY) is coming soon. I believe that most of us need to stay home this year. Making some traditional Chinese New Year snacks perhaps is the best family activity! Chinese dumplings is one of the most traditional CNY snack. Traditionally, it’s made by lard and deep fried. I believe most of us are trying to seek for more healthy snacks nowadays. Ms HK has tested using three different types of oil to bake it (vegetable oil, butter and coconut oil). If you want to know which one tastes the best, you need to watch till the end of the video!

下面視頻分享一下這個小實驗的過程、經驗分享和結果，暫時不揭曉結果，大家點擊視頻看看！

I’ve made the below video to share the process, my experience and results from this little experiment. I’m not going to share the results now. Click and watch the video (bilingual subtitles).

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免油炸！焗角仔 Baked Chinese Dumplings

_份量 ^_Servings	_準備時間 ^{_{Prep Time}}	_烹調時間 ^{_{Cook Time}}	_難度 _^Difficulty
^24-26隻	^{30 mins}	^{20 mins}	^★★★★

麵團材料 PASTRY INGREDIENTS：

❑ 麵粉100克；100g all purpose flour

❑ 油分35克；35g Oil

❑ 全蛋1隻；1 Whole Egg

❑ 糖8克；8g Sugar

❑ 鹽少許；A little Salt

餡料材料 FILLINGS INGREDIENTS：

❑ 花生碎25-30克；25-30g Chopped Peanuts

❑ 糖15克；15g Sugar

❑ 芝麻5克；5g Sesame

做法 DIRECTIONS：

先準備餡料，將餡料的材料混合好就可以；First, prepare the fillings. Simply mix well all the ingredients fillings
麵粉先跟糖和鹽混合好，再加入油分；Mix well flour with sugar and salt. Then, add oil
使用牛油的話，牛油必須是先冷藏好，要準備麵團時才切粒用手（或者攪拌機）跟麵粉混合成想麵包糠的質感，椰子油建議直接使用室溫固體狀（不用冷藏也不用微波加熱融化）；If you use butter, the butter has to be cold and only taken out right before you start making the pastry dough. Cut the butter into small dices and mix with the flour with your hands (or using a blender) quickly until it becomes bread crumbs like. If you use coconut oil, I would suggest to solid form coconut oil in room temperature (no need to chill or melt in microwave).
加入雞蛋，開始輕輕的揉合，不要過度揉，麵團會起筋（尤其是如果你不是用低筋麵粉）; Add egg. Gently mix everything together with your hands. Don’t over mix/knead (esp if you are not using cake flour)
視乎麵團的濕潤程度，決定是否需要加水/牛奶或麵粉；Depending on the wetness of the dough, decide whether to add water/milk or more flour.
牛油麵團需要先冷藏20分鐘才可以擀皮做角仔，其他麵團可以直接使用；If you are using butter, the pastry dough needs to be chilled for 20 mins before rolling the dough and start making the dumplings. For the other types of oil, you can work directly on the dough.
預熱烤箱350F；Preheat oven at 350F
麵團擀成2mm的薄皮，用2-2.5寸的圓形模，放一些餡料，對折，再包上花邊（這個部分最好看視頻！太難用文字描述了！）；Roll the dough into about 2mm thick. Use a round shape cookie cutter to cut the dough. Fill with some fillings. Fold the round shape pastry and wrap with the boarders (Please watch the video for this part! It is too difficult to describe in texts!)
350F烤18-20分鐘；Bake at 350F for about 18-20 mins

實驗結果 Experiment Results

先公布誰勝出再分享這次實驗的一些體驗。Let me first share who is the winner and will share my experiment experience.

勝出者：椰子油！Winner: Coconut Oil!

這有點出乎意料之外，因為在做這個實驗之前除了請教李媽媽傳統的做法，也搜索和研究了一下坊間的食譜，大部分都是用牛油和植物油，椰子油是我自己的idea，想測試一下比較健康的油，沒想到西人和我一直認為椰子油做出來的最好吃！This is a surprise to me. I’ve done some research online (and of course consult Mama Lee). Butter and vegetable oil are most commonly used in the top recipes I found. Coconut oil is my own idea as I want to see if it works with a healthier oil.

先說說植物油的經驗，老實說，我有參考網上搜索出來最熱門的食譜，但整體做植物油的經驗非常差，麵團很油，不好包，沒法擀太薄，因此做出來的角仔的皮比較厚也因此比較油膩，雖然有烤成功，角仔是很脆（但是相對硬的那種脆），但整體經驗非常差，不推薦。The experience with vegetable oil is pretty terrible. Honestly, I’ve searched online and take reference from the most popular recipe using vegetable oil. However, the dough is super oily. It’s not easy to roll it thin enough as I wanted. It’s also hard to wrap. Even though it’s successfully baked and the dumplings are crispy (a bit of hard crispiness). Yet, it tastes ok but a bit oily. Do NOT recommend!

用牛油做的皮的體驗就非常好（三個中最好），整體就跟一般用牛油做烘焙差不多，麵團手感非常好，很柔軟，很容易處理，不管是擀還是包都非常的流暢，做出來的角仔也很鬆化好吃，基本上是在預期之內。The experience working the dough with butter is excellent (the best). It’s similar to other bakery experience using butter. The hand feel of the dough is very good. It’s soft and easy to manage no matter in terms of rolling and wrapping. It tastes good as expected and very crumbly crispy.

用椰子油做的皮的體驗介乎牛油和植物油之間，這可能是因為我參考了其他用椰子油做烘焙的食譜，先把椰子油用微波爐低溫融化成液體，因此我讓麵團在冰箱休息了10分鐘左右，麵團就很好處理了，麵團在後面擀和包都很好弄，跟牛油皮差不多，因此結論建議使用椰子油的話，直接使用室溫固體狀。椰子油做出來的角仔味道完勝！不僅僅鬆化，而且帶有椰子的香味，雖然牛油皮也是很好吃，但還是比不上椰子油皮。The experience working the dough with coconut oil is somewhat in between butter and vegetable oil. This is perhaps because I melt the coconut oil in microwave with low heat taking reference with some other bakery recipes. The dough is a little oily and so I needed to rest it in the fridge for 10 mins. The dough then was very easy to manage in terms of both rolling and wrapping. Similar to the butter dough. Thus, I would suggest to directly use the solid form coconut oil in room temperature. In terms of tast, the coconut oil one is the best. It’s crumbly crispy but also with very nice coconut flavor!

重要提醒 Important Reminders:

麵粉用all purpose就可以，低中筋也型但不要用高筋；All purpose flour is fine as well as cake flour. No bread flour please!
烤箱溫度不要調高，尤其是用初榨椰子油（椰子油的冒煙點是350F），建議350F或以下，如果調低時間要長一下，我測試過牛油皮用375度烤 14-15分鐘，做出來雖然顏色要比較金黃，但是感覺比較乾，當然也是在測試可能時間需要再縮短；Do not suggest to increase the temperature of the oven esp if you use virgin coconut oil (its smoke point is 350F). Keep it as 350F or below. If you lower your temperature, you need to bake slightly longer. I have tested using 375F for 14-15 mins with butter pastry dough. The dumpling is more golden brown BUT it is a bit dry. Of course, I’m still testing and so perhaps need to further cut down the baking time.