Curry Puff

·         Materials:

500 ml vegetable oil for frying

·         Padding A:

300 g wheat flour proteins are being
40 g refined sugar
80 g white butter
150 ml of water
1/2 tsp salt

·         Padding B:

170 g wheat flour proteins are being
80 g cornstarch
150 g white butter
50 ml of ice water
1 tsp salt

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·         Content:

3 tbsp oil
50 g onion, finely chopped
300 g chicken breast fillet, boiled, diced
250 g potatoes, diced size
Chicken pieces, boiled half cooked
3 Large red chili Peppers, seeded, coarsely chopped
1/2 tsp cinnamon powder
Salt, pepper powder, sugar, taste
2 tsp curry powder seasoning ready to buy
100 ml thick coconut milk
4 eggs, boiled, cut into 4 parts

·         How to make:

1.    Fill: Heat oil, stir fry onion and fine seasoning until fragrant, add chicken and potato, cook and stir until blended. Put all spices except coconut milk and boiled eggs, cook and stir until the potatoes cooked and coconut milk is absorbed. Lift and set aside to cool.
2.    Skin: Mix all ingredients A except the water and using the fingertips stir until the dough is grainy. Pour the water gently while kneading into a dough that blends, kneading continuously until proof. Round, cover with plastic and set aside. Stir the dough B until well blended.
3.    Align the A dough to be as thick as 1 cm, then smooth it out the dough B into half-size. Put dough B above dough A then fold into three layers.
4.    Flatten to 0.5 cm thick and then fold into 3 parts, plastic wrap and rest for 10 minutes. Repeat this step 4 for 2 times.
5.    Lastly, the dough is aligned with a rectangular shape of 0.7 cm thick, cover it with plastic and let stand for 15 minutes. The surface Oles with water then roll lengthened while compacted.
6.    Cut the dough in thickness 1 cm. Flatten 0.5 cm thin, give 1 tbsp of content and 1 piece of boiled egg. Pastel-like shapes. Do until the whole skin and fill out.
7.    Heat oil over medium heat, fry curry puff until golden yellow. Remove and drain on top of the kitchen paper so that excess oil is absorbed.

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