Spiral Curry Puff RecipeIngredients

Spiral Curry Puff Recipe
Ingredients:
Filling Ingredients
1kg chicken meat, diced
1kg potatoes, diced
500g onions, diced
4-5 curry leaves
2-3 Tbsp curry powder
15 dried chillies
8 shallots
125ml water
Salt to taste
Sugar to taste
5 Tbsp oil

Pastry Ingredients:
Water Dough
900g flour
1.5tsp salt
335g water


Oil Dough
340g butter
20g Ghee (optional)
730g flour

Method:
Filling
Soak dried chillies in hot water for 5 minute. Rinse and blend together with shallots till fine. Mix in curry powder.
Heat oil in wok and saute chilly paste and curry leaves till fragrant.
Add in diced chicken, potatoes. Fry for 3 minutes on medium fire. Add in onions and water. Simmer for 5 minutes or until almost dry.
Remove to cool.

Method:
Dough


Water Dough
Mixed salt to water to make salt water.
Add salt water to flour gradually and slowly knead to form a nice white dough.
Divide into portions of 85 gram each. Roll into a ball.
Leave aside.

Oil Dough
Add butter and ghee to flour and knead to form a dough.
Divide into 70 grams portion each.

To make spiral skin
Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
Let dough rest for 10 minutes.
Using a rolling pin, roll out dough to form a rectangle of 20 x 11 cm. Working on the shorter end, slowly roll up tightly into a swiss roll.
Roll from the shorter end of the swiss roll to flatten dough. Slowly roll up from the shorter side to form a swiss roll.
Let dough rest for 10 to 15 minutes.
Repeat the process until you finished with the rest of the dough.
Cut dough into 4 pieces.


To fill and shape puff
Roll a piece of the cut dough into a circle with rolling pin.
Put 1 Tbsp of filling in the centre.
Brush the edge with water and fold into half. Press the edge together and seal it. This will give you a half moon shape.
Pinch the edge of the puff with your thumb. Bring the back side forward and seal it with the front. Repeat the process. You should be able to get about 8-9 pleats.
Heat oil in wok or deep fryer. Oil must be very hot before putting in the puff and enough to cover to the puff.
Deep fry the puff on medium heat until golden brown.


Read more at http://rasamalaysia.com/spiral-curry-puff/2/#cJU3b2LuPRqXUixq.99

結果 (中文) 1:

螺旋咖喱泡芙食谱成份 ︰馅料1 公斤鸡肉肉，切成小方块1 公斤土豆，切成小方块500 克洋葱，切成小方块4 5 咖喱叶2-3 汤匙咖喱粉15 干的辣椒8 青葱125 毫升的水加盐试味糖的口味5 汤匙油糕点配料 ︰水的面团900 克面粉1.5 茶匙盐335 g 水油面团340 克黄油20 g 酥油 （可选）730 克低筋面粉方法 ︰填充在热水中浸泡 5 分钟的干的辣椒。冲洗和交融在一起直到细葱。拌入咖喱粉。烧热油镬，炒冷糊和咖喱叶至香。宫保鸡丁，加土豆。火炒 3 分钟在介质上。加入酸奶油和水。煮 5 分钟，或直到几乎干。删除来冷却。方法 ︰面团水的面团向水中，使咸水的混合的盐。加盐的水，面粉，慢慢地揉成一个漂亮的白色面团。分为 85 克每个部分。滚成一个球。撇开。油面团加上黄油和酥油，面粉，揉成光滑的面团。每个部分分为 70 克。要使螺旋皮肤平坦的面团用水和包装里面的油面团。边缘密封它很好地捏。让面团静置 10 分钟。使用擀面杖，推出面团形成一个长方形的 20 x 11 厘米.工作在较短的一端，慢慢紧密地卷起进瑞士卷。从较短的一端的瑞士卷，平坦的面团滚。慢慢从短边，形成瑞士卷卷起来。让面团休息 10 到 15 分钟。重复此过程，直到你完成其余的面团。把面团切成 4 块。填充和塑造粉扑把一块切面团卷成一圈用擀面杖。把 1 汤匙的灌装中心。刷的边缘与水和折叠成一半。边缘压到一路，封好。这会给你半个月亮的形状。用你的拇指粉扑的边缘捏。提出了背面和密封与前面。重复该过程。你应该能够得到关于 8 9 褶。烧热油镬或油炸锅。油放在粉扑和足以涵盖到粉扑之前一定很热。酥炸至金黄色中, 火加热泡芙。了解更多在 http://rasamalaysia.com/spiral-curry 粉扑-#cJU3b2LuPRqXUixq/2/99。