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|Wednesday, 7-Feb-2007 13:10
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SPIRAL CURRY PUFF & CROISSANT
Ready to fry the next morning..
Croissants at proof
As I mentioned in my previous entry I would be making curry puff for this morning breakfast. Well, as per common practice..preparation would be made one night before and so did I. After considering a few reasons, I finally decided to make spiral curry puff. Yeah, actually I could just simply make the normal curry puff..easier and faster, but it`s ok lah..while waiting for my other half to come back from his night obligation..( apa tuuu???? Kerja lah..PR di kedai kopi...) I took my own sweeeeeet time to play with the dough. Furthermore, all the kids have gone to bed early including my youngest.. marisa.
For some people, making spiral curry puff is kinda troublesome and require certain skill but I believe..`Practice Makes Perfect`..Alhamdulillah, I made it through during my very first attempt previously..Bravo !!
Come, let`s spiral curry puffing....
SPIRAL CURRY PUFF
3 medium size sweet potatoes
A handful of dried shrimp
3 tblespn curry powder
Salt to taste
1. Cut sweet potatoes into small dices.
2. Soak the dried shrimps for a while and pound.
3. Chop the shallots and garlics.
4. With little cooking oil fry the shallots and garlics till withered, add in curry leaves and the pounded dried shrimps, saute. Then put in curry powder. Saute, then put in the sweet potatoe.
5. Stir well and pour in some water to soften the sweet potatoes.
6. Bring to boil, stir from time to time until softened. Leave to cool.
3 cups wheat flour
1/2 cup cooking oil
1 teaspn salt
Water to knead
1 1/2 cups wheat flour
1 cup margarine
1. Knead the dough in two seperate bowls.
2. For Dough 1, divide into 8 balls about a size of a tennis ball.
3. For Dough 2, divide into 8 smaller balls.
4. Using a rolling pin, flatten one dough from 1 and fill one dough from 2 into it. Repeat until all 8 balls are done.
5. Take one dough and roll flat , then roll like making a swiss roll.
6. Repeat process 4 & 5 till all are done.
7. Take one rolled pastry and cut into 1cm thick.
8. Roll flat and put the filling in the middle. Fold over and pleat the edge of pastry.
9. Fry until pastry turns golden brown.
We had this for breakfast....The spiral are less obvious coz I accidently poured extra cooking oil into the 1st dough causing it a lil` bit oily...a slip of hand.
As for lunch, since the kids were leaving the house earlier at noon for their Sport`s Day, they just requested sushi and I made this for us.
AND..guess what ??....Since I wuz having an ample time in the afternoon ( This is when I always watch the Cinetron on TV )...It suddenly came to mind, let`s croissant.....Less confidence though, I gather my will strongly and started the battle. I knew it wasn`t easy but since the determination was there I just kept going..and miracles !!!!.... Not bad for a 2nd timer. I tried once, a year ago but the result was so dissappointing.
Croissants on its own.
It may not look as good as those at Deli`france but what cheered me most was..they were so crispy and flaky. Watching them `growing bigger and bigger` while still baking in the oven was an exciting experience...it just didn`t happen during my first attempt.
Turned into Tuna Croissants. Ready for dinner.
250gm ready made pastry margarine
2 cups high protein flour
1/2 cup self raising flour
1 tspn salt
1 tblspn sugar
1 tspn instant yeast
1 cup warm milk
1. Combine both flour and salt. Sift.
2. Combine milk, sugar and yeast.
3. Make a well in the centre of flour, pour wet ingredients and egg. Stir them into flour.
( Add additional flour or water as necessary)
4. Knead the dough for 5 mins. Put in a large bowl, cover with a wet towel and leave to proof for 1 hour preferably at warm place.
5. Take out dough and punch gas out. Knead a bit and divide into two. Divide pastry margarine into two as well.
6. Take one dough and roll flat.
7. Flatten one pastry margarine to cover 2/3 of the dough. Fold over the uncovered 1/3 dough into the middle.
Then fold over the opposite side into the middle too. You`ll get a 3 layered dough.
8. Roll pastry lengthwise to get the size of the earlier dough.
9. Fold again but this time bring both shorter sides into the middle to form a 4 layered pastry.
10. Roll flat and cut into 4 triangles.
11. Take one triangle and fold from the wider edge bringing to the narrower end to form a crescent shape.
12. Repeat the same steps and leave the croissants to proof for 1/2 hour.
13. Egg wash and bake in pre-heated oven at 200 deg Cel for 20 mins or till golden brown.
* I should have captured the step-by-step process but didn`t get to do it...sorry for the inconveniences you may be caused in understanding the folding steps.