Epok-epok Sayur (Spiral Pastry)千层蔬菜角

谢谢大家在我昨天的贴子给了我许多做风戚的意见和心得，真的感激不尽。我会继续努力！！今天给大家分享一下我很用心做的蔬菜角。记得我在几个月前做了一次千层咖哩角，过程是一波三折，但是经过那次的折腾之后，终于开窍了，会折这个一层一层的皮了也！哇，终于“苦尽甘来”。今天这个蔬菜角很顺利的就完工了。我也将过程摄影下来和大家分享一下。这个“角”我肯定推荐，要不然就不会几番折腾也硬要做到。也要谢谢Jane分享这个很好吃的酥皮。

水皮:                                    water dough

200克 面粉                            200g plain flour

90克 水                                 90g water

3 大匙 油                              3 tbs oil

盐 1茶匙                               1 tsp salt

25克 糖                                 25g sugar

油皮：                                 oil dough

90克 面粉                             90g plain flour

70克 菜油或白油                  70g shortening

餡料：                                  Filling

450克 沙葛                            450g turnip (mang kuang)

一把豆芽                               hand full of bean sprout

一条青瓜，切丝                   1 cucumber, shredded

一条红萝卜，切丝               1 carrot, shredded

1 大匙 sambal辣椒酱           1 tbsp sambal

1大匙 酱油                            1 tbsp soy sauce

1／2小匙鸡精粉                   ½ tsp chicken powder

盐少许                                   salt to taste

1。 燒熱油鍋，放入2大匙食油, 放入沙葛和萝卜炒至软，加入调味料，最后加入豆芽和青瓜，炒拌一分钟 ,盛起待凉。

2。 将水皮材料混合搓成光滑的面团，盖好，松弛20分钟。（可以用搅拌机，使用停按的方式，大概停按十下，至粉可以组成面团即可，图1,图2）

3。将油皮材料搓成光滑面团，盖好，休面15分钟。（可以用搅拌机，如步骤2）

4。将水皮面团包入油皮面团（图3），压平

擀成长形（图4），然后将面团上下折成三折 （图5）休面15分钟。

5。重复步骤（4) 两次。盖好面团再次休面20分钟。

6。把面团擀成长形20cm X 36cm（图6），然后卷起成长柱型（图7，8）尽量卷得密不要留空隙。可以将长柱形面团切成一半（图9）然后再分割，那么面团的大小就比较均匀。把分割成14等份（图10）。

7。拿一份，紋路朝上（图11），稍微用手压平，擀成圆薄片，包入餡料，收口用手捏花 （图12）。

8. 放入熱油中炸至金黃色即可撈起。

1. Heat 2 tbsp oil in a wok, fry turnip,and carrot until soft. Add seasoning, fry for a minute. Add bean sprout and cucumber and fry for another minute. Set aside to cool.

2. Mix water dough ingredients in a blender using pause method until dough comes together (Pic 1，2). Make a round dough and wrap with cling wrap. Rest for 20minutes.

3. Mix oil dough ingredients together in a blender, using pause method until dough comes together. Make a round dough and wrap with cling wrap. Rest for 15 minutes.

4. Flatten the water dough and wrap the oil dough. Pinch the edges to seal it (pic.3 ). Using a rolling pin, roll out dough to form a rectangle shape (pic.4). Fold one third back onto itself, then repeat with the remaining third (pic5)

5. Repeat step (4) twice。Cover and rest for 20 minutes.

6. Roll the dough to regtangle 20cm x36cm (pic 6), then roll into a long tube shape (pic. 7&8). Try to do this tight. Cut the tube dough into half (pic 9) then continue to divide the dough into total 14 pieces (pic 10).

7. Roll a piece of the cut dough into a circle with rolling pin(pic.11).

Put the of filling in the centre. Press the edge together and seal it. Pinch the edge of the puff with your thumb (pic 12).

8. Heat oil in wok or deep fryer. Oil must be very hot before putting in the puff and enough to cover to the puff.

Recipe adapted from:

http://janechew.blogspot.com.au/2010/06/spiral-curry-puff-recipe.html

http://janechew.blogspot.com.au/2010/09/epok-epok-sayur-vege-puff.html