Curry Potato Savory Pastry | 咖哩薯仔酥

Curry Potato savory pastry! New try and yum yum yum !

























Ingredients | 材料 :
  • Yield: 8 numbers | 8 件
(A) Puff Dough | 酥皮麵糰 : (Instructions | 做法)
160g  Bread flour | 高根麵粉
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster sugar | 糖
  10g  Salted butter | 有鹽牛油
  25g  Egg | 雞蛋
    8g  Milk powder | 奶粉
    4g  Yeast | 酵母(依士) 
100g  Warm water | 溫水 

(B)
Fat Layer | 酥芯 (夾心)
80g  Salted butter, chilled | 有鹽牛油,冷凍

(C) Filling's ingredients and Steps | 餡料材料及做法 :
2 big Potatoes (600g) | 薯仔 兩大個 (約1斤, 600g)

Curry Paste (200g bag) | 咖喱醬 1包200g
1 medium sized onion | 洋蔥 1個中型
2 shallots, 1 glove of garlic | 兩粒乾蔥頭1瓣蒜頭 
little olive oil or 10g salted butter | 小許橄欖油(或10g有鹽牛油)


  1. Boiled the potatoes until cooked, leave cool, cut into big pieces.
  2. Chop shallots and garlic, set aside.
  3. Cut onion into small pieces, set aside.
  4. Heat the deep frying pan with little olive oil (or salted butter), put in chopped shallot and garlic until fragrance, put in chopped onion, stir fry until soft and fragrance, fold in potatoes, curry paste (quantity to adapt), and add hot water to a level enough to cover the potatoes. Boil for a few minutes until most of the water is absorbed, put in coconut milk, little salt to taste. Smash 2/3 when it is still hot. Remaining 1/3 potatoes chopped into 1cm cubes and mix with the cooked curry sauce.
  
(D) Bread top glazing and garnish :
little Egg Glaze for brushing bread top | 小許蛋液最後塗包面用
pumpkin seeds or almond flakes | 小許南瓜子或杏仁片灑上包面
small portion of shredded cheese | 小許芝士碎


Steps | 做法:

1. 烘焙前15分鐘,焗爐以230°C預熱。
Preheat oven to 230°C at least 15 minutes before baking.

2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍輾薄麵糰成長方形,約20cmx32cm。用刀切去四邊使有層次感及方便做形,切割成8件備用。
Refer to Making Puff Dough until after 2 rounds of 3-fold chilling, roll dough to a 20cm by 32cm rectangle. Cut 4 sides until even. Cut into 8 pieces for use.


3. 放入餡料,方形的邊塗上蛋液,折半,用叉按下封口;另牛角形的底部垂直切2.5cm高,放入餡料從底捲上,近收口3cm塗上蛋液,捲至尾。
Stuff filling on one side of square dough, gently brush egg glaze on 4 seams, fold into half. Use a fork gently fix the seams. Make up the rest. For croissant-shape-dough, cut 3cm vertically at the base, stuff filling, roll up until 3cm, egg glazing thinly, roll to end.



4. 造形麵糰放有烘焙紙的焗盤上,蓋上放室溫作最後發酵約40分鐘至約2倍大。
Put the dough on baking tray with baking parchment, put on cover in room temperature for final fermentation for about 40 minutes till double its size. 




5. 麵糰上掃上蛋液再撒上杏仁片,南瓜子仁和碎芝士。
Gently brush the surface with egg glaze, add pumpkin seeds, almond flakes and shredded cheese.




















6. 放入已預熱焗爐並調至220°C,烘焗約20~22分鐘至表面呈金黃色。取出放架上待涼。
Bake in preheated oven and adjust it to 220°C. Bake for about 20~22 minutes or until golden. Remove from oven, cool on rack.






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