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Thursday 20 June 2013

Curry Puff (咖喱角)





小食是久不久会出在我家里的小食,因老公超爱这个小食,有会念一念,还买肉回来指定要吃咖角。跟Eileen闲聊着,我说包一个咖喱角要分两天做,第一天炒料,第二天才包,包了还要炸,炸了还要去做工,“显”哟!然后笑说,“包啦包啦,老公叫到包,我还是乖乖的包,不包等下他去外面包我就哭!”

依然选择了我爱的食谱,这个皮真的很好操作,而且口感真的一点也不逊于千层酥的。反而觉得千层酥再油炸有点太油腻。所以啊,这个食谱是一路都用着的。

上几个礼拜乘休息日,想做旋螺咖喱角的,但是有时就是得空过头惹出祸,上次做都依着食谱摺两次,但是手多多这回摺了个4次,哈, 旋螺变成千层puff出来,层次太多了,外型走样了。还好,酥皮很爽脆。这里给自己做个记录,摺两遍的纹路美观不少。

Pastry:
250g all-purpose flour
50g rice flour
50g tapioca 
50g butter
50g vegetable oil
130ml icy cold water + pinch of salt

Filling:
600g potato, peeled and diced
1 large onion, diced
400g chicken breat (cut into small pieces), marinate with 1  tbsp curry powder and 1tbsp soy sauce and set aside
2 tbsps curry powder ( I used Babas)
2 tbsp curry paste (I used A1 paste)
2 tbsp vegetable oil
Some curry leaves
1 cup water (+/-)
1tsp salt 
2 tbsp oyster sauce
1 tsp sugar
1tsp chicken powder 

Methods:
Filling:
1. Marinated chicken breast with 1 tbs curry powder and 1 tbsp soy sauce, set aside. Heat oil in wok, add in curry leaves and onion. Stir-fry onion until translucent then add in potato.

2. Cook until potato has changed colour on the edges then add chicken breast. Fried for 2 minutes and add in curry powder and chilli paste. Cook for 1 minute, add in water and bring to boil.

3. Add salt, sugar, chicken powder & oyster sauce to taste, then turn the heat down and cook with lid on until potato is soften and the liquid is reduced.
Cool completely before use.

Pastry:
1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.

2. In a small sauce pan, melt and heat butter with oil.

3. Pour hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula or chopsticks.

4. Add in water and knead to form soft dough. Cover dough with plastic wrap and rest for at least 15 minutes. 

Reference My Kitchen 



上面三张照片是千层酥的咖喱角