Spiral Curry Puff
I like this non traditional method of making puffs. No doubt making this Spiral curry puff is rather tedious and time consuming but hey if you have the time, why not give it a go. I like the spiral effect on the puff, gives a nice crisp on every bite.
Water Dough
Turn the book fold and roll it to a long rectangular shape, about 2mm thickness. Roll the dough from the top like a Swiss roll. Repeat the whole process for the next batch. Let it rest for 10 min.
Repeat for the rest.
260g flour
50g Butter
20g Sugar
140g Water
Oil Dough
180g Flour
100g Butter
Water Dough - Mix all the ingredients to a form a smooth dough and divide it into two equal portion.
Oil Dough - Mix all the ingredients to a form a smooth dough and divide it into two equal portion.
Flatten the water dough and wrap the oil dough with the water dough and form into a ball.
Roll the dough into a long rectangular shape and make a book fold. (3 fold)
Cut the log into eight pieces. Take a piece and flatten it gently, then with a rolling pin flatten it thinly. Place a tiny amount of filling of your choice in the middle and fold it into two and crimp the edges.
Repeat for the rest.
Heat oil in a wok and deep fry the puffs till golden color.
Serve hot.
Enjoy...jue
from irresistible pastry - alex goh
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