Welcome to my blog: Spiral Curry Puff

Tks from Jane's Corner and Petite Nyonya's Kitchen

今天终于把螺旋咖哩角做成了，我一向都很喜欢吃咖哩角。出来的成品还算成功，因为做的时候有圈圈，炸后也有圈圈，看了很开心！不过觉得产品有点干燥，我想如果用牛油来代替菜油，可能口感会更好！

材料：

水皮:

200克面粉
90克水
3 大匙油
盐 1茶匙u
25克糖

油皮：

90克面粉
70克菜油或白油

餡料：

100克鸡肉（切丁）
洋蔥1个（切碎）
2大粒马铃薯（切丁）
4粒鸡蛋（煮熟，去壳，每粒切成4份）
干咖喱糊（A1 meat curry paste) 1大匙
咖喱粉 1大匙
300ml 水
盐 1茶匙
糖 2大匙

做法：

餡料：燒熱油鍋，放入2大匙食油，爆香辣椒糊和咖喱粉，放入洋蔥炒香，再浆鸡肉丁和马铃薯丁加入炒匀。加入一水，继续煮至鸡肉及马铃薯軟，下盐和糖调味，煮至水分收干即可。盛起待凉。
将水皮材料混合搓成光滑的面团，盖好，松弛20分钟。
将油皮材料搓成光滑面团，盖好，休面15分钟。
将油皮面团包入水皮面团，压平，擀成长形，捲起成长柱形。
重复 2次。盖好面团再次休面20分钟。
把长柱形面团分割成14等份。
拿一份，紋路朝上(切口的部分），稍微用手压平，擀成圆薄片，包入餡料和一份鸡蛋，收口用手捏花。
放入熱油中炸至金黃色即可撈起。

1. Water dough on the left and oil dough on the right.

2. Flatten the water dough and place the oil dough in the center of the water dough.

3. Enclose the oil dough by fully wrapping it with the water dough. Pinch the top part together to seal it off.

4. Flatten the combined dough into a rectangle shape. If there is any air trapped inside, simply make a small tear to release the air and seal it back.

5. Roll out the dough into a large rectangle with thickness of around 4 mm. The thinner the better.

6. Roll it up closely into a swiss roll starting from the furthest end rolling in towards you. Dough is soft, so do use both hands to control from both ends of the dough when rolling.

7. You'll get a long swiss roll like this.

8. Then, gently lift the rolled up dough and turn it vertically like this.

9. Next, roll it out sideways and further adjust by rolling up and down until you get a thin large rectangle once again, just like in step 5. After this, repeat steps 6 & 7 to obtain a swiss roll once more. Then, leave the dough to rest for 10 minutes.

10. Cut up the swiss roll dough into 1 inch-thick pieces. With cut side facing up, roll each piece into a round wrapper.

11. The circular pattern of water and oil dough is visible here.

12. Place a big spoonful of the filling on the center of the wrapper.

13. Fold the wrapper over in half to meet the opposite side, then press the edges together to seal.

14. Pleat the edges. Flatten one part and pull it out a little bit.

15. Then, use your index finger to push in the dough forward. Repeat all round the edges. Don't worry if your pleating is less than perfect. It's the imperfection of home made that actually makes it perfect.

16. Fry the puffs in an electric deep fryer or in a wok (on medium fire) with enough oil to cover the puffs at least half way up. Turn over the puffs to brown both sides evenly. Dish and drain on kitchen towel. Extra un-fried puffs can be frozen and fried straight from the freezer whenever the need arises.