Peanut Puffs

Sift the cake flour into a large mixing bowl.

Add the softened butter, peanut oil, ¼ cup sugar, and eggs to the flour.

Mix everything together until well combined and it forms a smooth, soft dough.

Heat a dry pan over medium-low heat and add the sesame seeds.

Toast the sesame seeds, stirring, until slightly golden brown, then set aside to cool.

In a blender, lightly pulse the roasted peanuts until coarsely ground (don't over-process into a paste).

Transfer the ground peanuts to a bowl, add the toasted sesame seeds and the remaining ¼ cup sugar, and stir to combine well — this is your filling.

Using a rolling pin, roll the pastry dough out into a thin sheet.

Use a 1¾-inch (2.5 cm) cookie cutter to cut the dough into rounds.

Spoon ½ teaspoon of the peanut filling into the center of each pastry round.

Fold each round in half over the filling, then pinch and press the edges to seal tightly.

Optionally fold or crimp the edges decoratively to form a puff shape.

Heat a pot of oil for deep-frying.

Deep-fry the peanut puffs in batches until golden brown, then remove with a strainer or slotted spoon and drain on a paper towel-lined plate.

Let the peanut puffs cool completely before storing in an airtight container.