Sunday, 24 July 2011

螺旋咖哩角 (Spiral Curry Puff)

第一次一口气做了一堆咖哩角,吃不完的一半还冰在冰格里.


从 Alex Goh 的"香酥脆馅饼"里找来的食谱;也因为自己懒所以没
完全依足食谱里的材料. 杆面团包馅时的步骤做得不好,有两三个
咖哩角在下锅炸时散开了.虽然如此, 出来的味道还是不错吃.


馅料:

1粒 洋葱,切幼粒
250克 煮熟马铃薯,切粒
200克 鸡肉,切丁
100克 水
2-3大匙 咖哩粉
适量盐,鸡精粉

做法:

1. 锅里烧热 2 大匙油,爆香洋葱粒.
2. 下鸡肉后炒至转白色.
3. 倒入水煮滚; 再加入马铃薯粒.
4. 加入咖哩粉,炒均.
5. 下盐和鸡精粉调味.
6. 盛起后冷却备用.

水皮:

260克 面粉
50克 菜油 (我用牛油)
20克 糖
140克 水

油皮:

180克 面粉
100克 白油

做法:

1. 水皮: 将所有材料搅拌成团,让它松驰 20 分钟.
2. 油皮: 将所有材料搅拌成团.
3. 用水皮将油皮包起, 在杆薄成长方形;然后对折.
4. 再把面团杆薄至约 2mm厚, 将它卷起如瑞士卷般.松弛 10 分钟.
5. 将面团切成 20 份.
6. 把面皮杆扁至 3mm 厚, 包入馅料; 将收口掐紧.
7. 把咖哩角放入热油里炸至金黄色即可.
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10 comments:

  1. Unknown25 July 2011 at 00:44

    喜欢吃咖哩角的我却非常懒惰动手做所以来妳家多吃几个就好了。。满满的馅料真好吃~~赞

    ReplyDelete
  2. ann low25 July 2011 at 01:10

    哇！看起来好好吃，看到我流口水了！

    ReplyDelete
  3. annann25 July 2011 at 11:04

    折边做得很美！我折了好多次还是不美！！

    ReplyDelete
  4. Sonia ~ Nasi Lemak Lover25 July 2011 at 13:13

    This is one of recipe i wanted to try for so long, yours look so good!

    ReplyDelete
  5. lena29 July 2011 at 00:08

    your pastry looks incredibly good and the swirls look very pretty too! i'm not good in these, i think i might also have the same problem like you on sealing the edges..

    ReplyDelete
  6. cherry potato31 July 2011 at 05:22

    Angie :哈哈,谢谢你的赞美.你所看到满满的馅料其实是马铃薯切得大粒了些.

    ReplyDelete
  7. cherry potato31 July 2011 at 05:23

    Anncoo : 别客气,别客气.吃多些吧.

    ReplyDelete
  8. cherry potato31 July 2011 at 05:25

    annann: 我也是尝试了好几次才给我折出这勉强还算可以的成绩.

    ReplyDelete
  9. cherry potato31 July 2011 at 05:26

    Sonia : When will you make this, don't forget invite me ah! hehe

    ReplyDelete
  10. cherry potato31 July 2011 at 05:31

    lena: Many thanks for your compliments. I learned that for several times and only can get this "acceptable" result.

    ReplyDelete

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