Saturday 22 August 2015

最佳食谱#12~点心 (饮茶咯!)咖喱酥【22】(BREE#12~Dim Sum, Curry Pastry)




最近家里频频出现了咖喱料理,煮了泰式咖喱鸡, 又蒸了南瓜咖喱包。  接着又来了新的订单, 反正点心楼里尚欠咖喱酥, 今日就为孩子们献上这酥脆的咖喱酥吧!




为了不想再敲一粒鸡蛋, 仅仅为了这酥皮的涂面。 我 用回了冰箱里剩余的全蛋涂面, 所以, 出炉后的酥皮有张小白脸似的脸孔, 嘻嘻! 



【咖喱酥, 可做12个

内馅
180克鸡肉碎
2粒马铃薯 (220克, 蒸熟 压扁)
3粒红葱 (切碎)
1大匙蒜末
4大匙田师傅咖喱酱
2茶匙红辣椒粉
150克- 170克清水
1小匙粟粉 + 1大匙清水

调味料:  1小匙盐


做法
1.  锅里烧热3大匙油, 爆香葱碎以及蒜末, 拌入马铃薯翻炒片刻。
2.  加入鸡肉碎, 炒至均匀, 加入咖喱酱, 盐和清水炒至水分稍微收干, 再以粟粉勾, 盛起待冷。

水油皮材料:
165克面粉,  48克粟油,80克温水,7克糖粉,4克盐

酥油皮材料:

135克面粉,35克猪油, 20克奶油

表面: 1粒蛋黄液


做法:
1. 将所有水油皮材料混合, 揉匀至光滑成团,可以拉出透明薄膜,放入保鲜袋中静置30分钟以上。
2. 将酥皮材料揉匀成团,放入保鲜袋里静置15分钟。
3. 将油皮平割分成每份25克, 酥皮则用手揪出每份16-17克,滚圆盖上保鲜膜避免风干。
4. 取一份油皮在掌心按扁,包入一份酥皮, 裹好合拢捏牢,收口朝下,按扁。再以擀面棍擀成长状,卷起。 再次以擀面棍将面团第二度擀成长状,卷起, 以盖上保鲜膜静置15分钟。 
5. 取一份做法(4)的面团, 按扁,擀成椭圆形的薄皮。包入一大匙咖喱內馅, 裹成圆形。 捏好收口, 收口朝下。  摆入烤盘上,涂上一层蛋黄液(我用了全蛋液), 撒上白芝麻。 
6. 送入预热烤箱以170度,烘烤30分钟至金黄色即可。 



【Curry Pastry, yield 12 buns

Filling
180g chicken meat
2 potatoes (220g, cut into small cubes)
3 shallots (diced)
1 tbsp chopped garlic
4 tbsp instant curry sauce
2 tsp red chili powder
150-170g water
1 tsp corn flour + 1 tbsp water

Seasoning: 1 tsp salt


Methods:
1. Heat 3 tbsp cooking oil, saute chopped shallot and garlic until fragrant, add in potato stir fry over medium heat.
2.   Add in chicken meat stir fry for a while,  add in curry paste, salt and water until the liquid is reduced. Pour in corn, Dish and cool. 

Watery dough ingredient:
165g all purpose flour, 48g corn oil, 80g water, 7g icing sugar, 4g salt

Oily dough ingredient:

135g all purpose flour, 35g lard, 20g butter

Topping: 1 egg yolk + 1/2 tsp fresh milk (mix well)


Method:

1. Combine watery dough ingredients, mix and knead together till smooth, cover with cling film and rest for 30 minutes. 

2. Oily dough: Mix flour, lard and  butter until smooth (do not over mix), cover with cling film and rest for 15 minutes.

3. Divide watery dough and oily dough into 12 portions equally (watery dough , 25g and oily dough 19g each), cover with wet cloth and shape both dough into balls. 

4. Flatten watery dough and place oily dough on top, wrap into ball.  Roll flat and roll up like swiss roll.  Repeat 2 times and leave to rest for 15 minutes.

5.  With a rolling pin, roll pastry into circles with thick centre but thin rim.  put some filling at the centre, pinch to seal opening.  Line on baking tray with seam facing down. Press to flatten lightly.  Brush on egg yolk and sprinkle sesames over.

6. Bake in preheated oven at 170C for 30 minutes till golden brown.




厨苑里的酥皮都是参考这里








This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).




Jom! Let's go yum cha!








No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...