螺旋咖喱角食谱|千层酥皮|How To Make Spiral Curry Puffs (Karipap) Recipe| Puff Pastry layers

#咖喱角 #螺旋咖喱角 #千层酥皮#千层咖喱角 #SpiralCurryPuffs #CurryPuffs #Karipap #PuffPastryCurryPuffs

»我家人不能吃太辣，所以喜欢辣的你们可以加辣/辣椒粉噢。
»要有美丽螺旋，卷时要薄要紧，尤其是上下两端。
»油炸方式很重要，跟紧影片
»收藏方式：最好3天内吃完。炸好，凉透收密封容器，隔天toaster中火烤热，放凉酥皮脆回，温吃。
»my family cant eat spicy, if u like spicy can add more spiciness/chili powder
»want pretty spiral, must roll thinly tightly, especially on the two edges
»Frying technique important, follow video exactly
»Storage method: Best eaten within 3 days. Once fried, let cool completely, keep in airtight container, next day use toaster medium heat to heat awhile, let cool till pastry crispy back, eat warm.

♦螺旋香芋头酥月饼Thousand Layers Yam Spiral Mooncake Recipe: https://youtu.be/lM56b6p7m54
♦酥皮食谱 Pastry Recipe: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q0FHZDRht7tX0i4J9RBS8K0
♦Facebook Page: https://www.facebook.com/iwen777
♦Instagram ID: iwen777

今天来做马来西亚非常出名的糕点，螺旋咖喱角，我从小喜欢吃着长大的。哈哈。现在自己学做，从咖喱馅料，到千层酥皮，一步一步做。看到酥皮美美分明的千层螺旋效果，炸至恰恰到位，黄金色，真开心。外面的螺旋千层酥皮，好脆，里面包着满满的咖喱馅料看到马铃薯和鸡肉块，好香，好好吃。新鲜刚炸出来的咖喱角最好吃。
收藏方式：最好3天内吃完。炸好，凉透收密封容器，隔天toaster中火烤热，放凉酥皮脆回，温吃。

Today I’m making famous pastry in Malaysia, Spiral Curry Puffs, which I grew up love eating since young. Haha. Now I’m learning how to make it myself, from curry filling to puff pastry, make it step by step from scratch. I was so happy to see the spiral puff pastry effect, beautifully fried on point till golden. The spiral pastry on the outside is so crispy, and in the inside is loaded with curry fillings, where Potato and chicken cutlets can be clearly seen. So fragrant and delicious. Freshly fried curry puffs are the best.
Storage method: Best eaten within 3 days. Once fried, let cool completely, keep in airtight container, next day use toaster medium heat to heat awhile, let cool till pastry crispy back, eat warm.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 (12粒咖喱角)
=咖喱馅料= (30-35克/份)
足够 水
足够 盐
225克 马铃薯 (切丁煮软)
1汤匙 食用油
9克 蒜头 (切碎)
45克 红洋葱 (切丁)
125克 鸡胸肉 (切丁)
9克 咖喱粉
适量 盐,胡椒粉
100毫升 水
10克 白糖

=水皮=3份 (83.5克/份)
150克 普通面粉
8克 细纱糖
2克 盐
38毫升 植物油
50毫升 冰水

=油皮=3份 (33克/份)
65克 普通面粉
38克 无盐牛油

足够煎炸油（花生油）
（中火预热油，小火控制油温：165C-170C）

♦Recipe (12pcs Curry Puffs)
=Curry Fillings= (30-35g/pc)
Enough Water
Enough Salt
225g Potato (Cubed, Boiled soft)
1Tbsp Cooking Oil
9g Garlic (minced)
45g Onion (diced)
125g Chicken Breast (diced)
9g Curry Powder
To Taste Salt, Pepper
100ml Water
10g White Sugar

=Water Dough= 3pcs (83.5g/pc)
150g All Purpose Flour
8g Castor Sugar
2g Salt
38ml Vegetable Oil
50ml Cold Water

=Oil Dough= 3pcs (33g/pc)
65g All Purpose Flour
38g Unsalted Butter

Enough Frying Oil (Peanut Oil)
(Medium Heat preheat oil, low heat control oil Temperature: 165C-170C)

♦ MUSIC
Artist: Rick Steel
Title: Post

Artist: Wayne Jones
Title: Mr. Sunny Face

Artist: Wayne Jones
Title: First Love

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