Curry Pastry Rolls
by Junzhi
Favorite
Difficulty
Easy
Time
30m
Serving
2
【Curry Pastry Rolls】(Reference Quantity: 16 pieces)
1. Mix the ingredients of the pastry and knead it into a pastry dough; mix the ingredients of the water and oil skin to knead the water and oil skin dough. Both doughs were left at room temperature for 20 minutes. Next, make the curry mince. Put 10Ml of oil in the pan to heat, add the pork stuffing and onion to fry until fragrant, then add the white sugar, salt and curry powder, continue to stir fry for 2 minutes. Let cool for later use. Flatten the water and oil crust dough and place the pastry dough on the water and oil crust dough. Wrap the pastry dough with water crust dough and close it
2. Spread thin powder on the chopping board to prevent sticking, put the wrapped dough on the chopping board, and roll it out into a rectangle with a rolling pin. Fold the rolled rectangle in three, wrap it in plastic wrap, and let it rest for 20 minutes. Roll out the loose dough again into a rectangular shape and fold it in three again. Let stand and relax for 20 minutes. If you want to use a croissant mold, roll out the dough that has been folded twice in three times into a round dough piece that fits the size of the croissant mold. (If you don't use a mold, you can directly roll out a rectangular thin dough sheet)
3. Place the croissant mold on the dough and press hard. Put the curry meat filling in the groove, and smooth the filling with the filling spatula that comes with the mold. Remove the croissant mold, the dough is naturally divided into 16 small triangles of the same size. Take a small triangle and draw a knife in the middle of the bottom edge. Roll it up as shown in the picture and it's OK. After rolling up all the dough, arrange it on the baking tray, brush a layer of egg liquid on the surface of each lamb's croissant, put it in the middle layer of the preheated oven, and bake at 200 degrees for about 20 minutes.
Tips:1. This recipe comes from the manual that came with the croissant mold. The original side did three three-fold discounts, but I only did it twice. This kind of puff pastry made of pastry and water and oily crust has a good crispness after two three-folds, and can maintain the beautiful shape of the lamb horns;
2. If you don't need a croissant mold, roll the dough into a rectangular shape, and then cut into 16 equal-sized isosceles triangles. Put an appropriate amount of filling on each triangle dough and roll it up in the same way. For example, the mini croissant I made before;
3. For Chinese meringue, lard has the best crispness and taste. If you don't have lard, you can use the same amount of ghee, butter or vegetable oil instead. Among them, vegetable oil has relatively poor shortening.
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