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 : (Steps | 做法)
160g  Bread flour | 高根麵粉 (麵包粉)
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster Sugar | 砂糖
  10g  Unsalted butter | 無鹽牛油
  25g  Egg | 雞蛋
    8g  Milk powder | 奶粉
    3g  Yeast | 酵母 (依士)
100g  Warm water | 溫水

(B) Fat Layer | 酥芯 (夾心) :
80g  Unsalted or salted butter, chilled in fridge | 無鹽或有鹽牛油,冷凍

(C) Stuffing | 餡料 : (Steps | 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), add hot water 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。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍平均輾薄至大概24cm x 44cm (10in x 18in)的長方形,用刀切去四邊使有層次感及方便做形。平均切割成6件三角形,2件方形。
  3. 方形的邊塗上蛋液,放入餡料,折半,用叉按下封口;另三角形的底部垂直切2.5cm高,放入餡料從底捲上,近收口3cm塗上蛋液,捲至尾,收口向上。
  4. 造形麵糰放在有烘焙紙的焗盤上,蓋上放室溫,作最後發酵約40分鐘約2倍大。
  5. 麵糰上掃上蛋液再撒上杏仁片,南瓜子仁和碎芝士。
  6. 放入已預熱焗爐並調至210°C,烘焗約20分鐘至表面呈金黃色。取出放架上待涼。

  1. Preheat oven to 230°C at least 15 minutes before baking.
  2. Refer Making Puff Dough until after 2 rounds of 3-fold chilling, roll out evenly to 24cm x 44cm (10in x 18in), cut 4 sides until even. Cut into 6 triangles and 2 squares.
  3. Gently brush egg glaze on four seams on the square dough, stuff stuffing on one side, fold into half. Use a fork gently fixing the seams. For traingle dough, cut 3cm vertically at the base, stuff stuffing, roll up until 3cm from the end, egg glazing it, then roll up with the triangle tip on top.
  4. 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. Gently egg glazing the surface, add pumpkin seeds, almond flakes and shredded cheese.
  6. Bake in preheated oven and adjust it to 210°C, bake for about 20 minutes until golden. Remove from oven and cool on rack.


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