小時候吃過媽媽做的這個螺旋紋咖喱角
馬上問媽媽怎麼製作
可惜媽媽說太久沒做忘記食譜分量了
就這樣我就在網路找食譜
過去五年我看啊應該有做了最少3-4 次
可惜都失敗哦 明明包的時候有看到美麗的螺旋紋
可惜炸的時候卻沒有這個美麗的層次
直到最近臉書一直看到很多朋友Shared 了Lauren Kitchen 這個製作視頻
今天趁家人都在可以幫忙看孩子
就馬上在廚房找材料試看這個食譜了
剛好沒有雞胸肉所以我就用了番薯和雞蛋代替了
一開始炸的時候
哇！層次全部裂開了可是我卻笑了
因為表示這次有層次咯！
準備：
- 食譜
- 水皮 Water Dough
- 400g 普通麵粉/All Purpose Flour
- 1 cup 清水/Water
- 1/2 tsp 鹽/Salt
- 2tbsp 牛油/Butter
- 油皮 Oil Dough
- 200g 普通麵粉/All Purpose Flour
- 150g 牛油/ Butter
- ************
- 內餡 Fillings
- 300g 馬鈴薯/Potato
- 300g 番薯/Sweet Potato
- 1pc 洋蔥/Onion
- 調味 Seasoning
- 2tbsp 咖喱粉
- 1/2 cup 清水
- 適量鹽 Salt to taste
- 3pcs 水煮蛋/Hard boiled eggs
內餡做法:
- 馬鈴薯和番薯切丁蒸軟備用。
- 洋蔥切粒然爆香後加入馬鈴薯，番薯和調味料翻炒到稍微收汁即可。
- 水煮蛋分割成12塊備用。
皮料
- 把所有水皮材料倒入攪拌機攪拌成團即可取出休面十分鐘。
- 把所有油皮材料倒入攪拌機攪拌成團即可取出休面十分鐘。
- 擀開水皮麵糰，油皮麵糰放入中間然後包起來。
- 把麵糰擀開成長方形然後捲起來。 重複此動作兩次。
- 用一把鋒利的刀子將卷好的麵糰分割成12片，每片大概1cm厚。
- 桌面撒一點麵粉，取一小片擀開成圓形然後包入內餡和一塊雞蛋，捏好花紋。
- 將咖喱角下入熱油鍋炸至金黃色即可。
Fillings
- Skinned and diced potatoes and sweet potatoes. Steam it until soften.
- Heat up with 3tbsp of oil, fry the chopped onion until fragance then add in the steamed potatoes and sweet potatoes. Add the seasoning and water then continue to cook it till slightly thicken.
- Cut the hard boiled eggs into 12pcs.
Flaky Dough
- Combine all the water dough ingredient with mixer then rest for 10mins.
- Combine all the oil dough ingredient with mixer then rest for 10mins.
- Flatten the water dough, place the oil dough in the center. Wrap it and roll the dough into rectangle shape. Roll it up (roll it into swiss roll shape). Repeat it twice.
- Use a sharp knife and cut it into 12 portion about 1cm thickness.
- Roll out one portion into a circular sheet then place fillings and a slice of hard boiled egg and seal it up.
- Deep fry it until golden pown.
Jenny’s 溫馨提醒/ Tips:
第一次用Lauren 的食譜很好操作，不過這個咖哩角也很大一粒哦。包內餡的時候要小心不要讓紋路裂開了。炸的時候也要等到稍微定性才可以翻轉它。詳細製作點擊鏈接就可以看到Lauren 的完整視頻。
This is my first time in using Lauren’s recipe, I have to give a big Like to her because the dough is easy to handle and making. However the curry puff is quite big in size therefore please wrap the filling gently without peaking the skin. Avoid moving the curry puff during the frying process, move it when it is harden. Feel free to refer
Lauren’s youtube for the detailed making of curry puff.
