Tuesday, October 21, 2014

Chicken Curry Puffs

Special request from my boy again...his favourite Curry Puffs! Therefore I took this opportunity to test out another recipe :) This time round the pastry uses fully butter, with added egg and simple plain flour unlike the  previous potato curry puffs  (without egg added) I've attempted :) Both pastry are good, crisp and flaky while they are still warm. But if you preferred a slightly chewy pastry, you may like to try the pastry dough which consist of rice flour and tapioca flour. Besides passing the taste, I'm also satisfied with the looks of the puffs :D Definitely looking much better than my first attempt!


the filling...Chicken Potato Curry. Looks spicy? hehehe not really, spiciness level have adjusted to suit my kids ^.*

the pastry dough...do not over knead as it will result a tough pastry instead of flaky.

wrapping up....





Recipe ref : '新之味' Oct 2013 Issue
Ingredient (12 puffs)

Filling
  • 3 tbsp oil
  • 125gm Hai's Instant Curry Chicken Paste
  • 1 small onion, diced
  • 2 medium potatoes, peeled and diced
  • 100gm minced chicken
  • 3/4 cup water
  • salt & sugar to taste

Pastry
  • 100gm butter, cubed and chilled
  • 350gm plain flour
  • 1 egg, lightly beaten
  • 100ml water

Method
  1. Prepare filling : Heat oil in pan. Saute onion until soft and fragrant. 
  2. Add in curry paste and fry for 2 mins.
  3. Add in potatoes and minced chicken and mix well for another 2 mins.
  4. Add in water and bring to cover. Cover and simmer on low heat until the potatoes are tender and gravy thickens. Top up more water if necessary. Mixture should be fairly moist and not too dry.
  5. Add salt & sugar to taste. Cool down completely before use.
  6. Pastry : Rub chilled butter into flour until mixture resembles fine breadcrumbs.
  7. Mix in beaten egg and add water gradually and knead into a smooth dough. Do not over knead. Cover and rest for 15 mins.
  8. Divide dough into 12 equal portions (you may divide it into 15 portions if prefer a smaller puffs). On a lightly floured surface, roll out dough into a round flat disc. (do not roll out too thin)
  9. Add in filling onto dough and fold into half. Pinch the edge to seal and pleat. Repeat step until all dough are used up.
  10. Heat some oil in a deep saucepan. Deep fry curry puffs over medium heat until golden brown on all sides. Remove and drain on kitchen paper. Best serve warm.



And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Saturday, October 18, 2014

Carrot Meat Dumpling

Tick Tock Tick Tock....feeling really lazy nowadays and looking through my blog and realised there are still a hundred over of draft posts pending! *gasps* How on earth am I going to clear share all these recipes I've attempted....I really don't know. Hope all the blog hopping will keep my blogging momentum to continue...hopefully....

Let's come back to this recipe today :D Carrot Meat Dumpling! Besides the filling with added shredded carrot, the dough is made up with carrot (fresh carrot juice) too! Not a simple straight forward recipe as it required some effort in preparing the filling and juicing the carrot juice for the dough. I love homemade dumpling but dislikes the process of making... kneading, rolling, pleating...Takes up a lot of time just to make a handful and disappear in minutes when it is served on the table! hahaha....I even contemplating to make some rainbow dumplings....maybe one fine day I will try this out!




Before steaming

Recipe source: 'Dumplings' by 李银焕
Ingredient (20 dumplings)
Fillings
  • 150gm minced pork
  • 150gm cabbage
  • 4 dried shitake mushrooms, softened
  • 75gm carrot, shredded
  • 1 tsp chicken stock powder
  • 1 tsp sugar
  • 1/2 tbsp light soy sauce
  • 1 tsp chinese wine
  • 1 tsp sesame oil
  • dash of pepper
  • 2 tsp cornflour

Skin Dough
  • 265gm wheat starch, 澄粉
  • 40gm potato starch, 生粉
  • 1/4 tsp salt
  • 1.5 cup fresh carrot juice (not pre-packed)
  • 1 tbsp oil

Method
  1. Blanch cabbage in boiling water till soften. Rinse in cold water and squeeze out excess water. Chop finely. 
  2. Combine minced pork, cabbage, mushroom and carrots with seasoning. Mix till mixture is sticky.
  3. Sift flour and salt into a mixing bowl.
  4. Place carrot juice in a saucepan and bring to boil. Remove from fire and pour the hot liquid into the flour mixture.
  5. Stir quickly using a wooden spoon to form a rough dough. Cover and rest for 5 mins.
  6. Grease hand with oil. Knead the dough till smooth. Divide dough into 20 equal portions. Cover the dough and proceed with the wrapping process.
  7. On a lightly floured surface, roll out a piece of dough into a round thin disc. Put in tbsp of filling and seal the wrapper by pinching the edge. Pleat to form patterns. Put the dumplings on a greased steaming plate. Repeat till all dough are wrapped.
  8. Bring steamer to boil. Steam the dumplings over high heat for 8 mins. Lightly brush the dumplings with some sesame oil and cool down slightly before serving.

Really loves the translucent orangy skin after steaming!

Nice! Skin is not too thick and packed with right amount of fillings :)





Thursday, October 16, 2014

45mins Bread Roll



video


Can you believe the above bread rolls can be done within 45 mins? No need to wait for the usual 3-4 hours for the dough to proof! Amazingly fast and simple and the texture is soft enough if you are not particular with it :) I read a similar recipe posted by Diana but I'm using a recipe by Sassy's Kitchen from Facebook :) Both recipes not much difference, only the flour and liquid used varies slightly, try it out and see which one works well for you :) 

Let's see how is it done within 45 mins? 10 mins to reactivate the yeast, 5 mins kneading the dough, 10 mins resting, shape into rolls/wrapped in filling within 5 mins if you fast enough?,  then rest for another 10 mins, bake in oven 15 mins...total 45 mins! 

bubbling yeast after 10mins

rather sticky dough

Grease hands and continue to knead till smooth and rest for 10 mins

 Divide into equal portions and rest for 10 mins. Wrap in filling at this stage or leave it plain

Glaze with egg wash and ready to send to oven

you can bake it as plain rolls or wrapped the dough with your desired fillings! 

Recipe ref : Sassy's Kitchen (Facebook)
Ingredient (12 rolls)
  • 440gm plain flour
  • 1 egg
  • 1/2 tsp salt
  • 2 tbsp fine sugar
  • 2 tbsp instant yeast
  • 100ml vegetable oil
  • 250ml warm water (divide into 2 portions)
  • beaten egg for glazing

Method
  1. In a bowl, combine sugar and instant yeast in 150ml warm water, stir well. Leave aside for about 10 mins to allow it to foam.
  2. Add flour, salt, egg and oil into a large mixing bowl. 
  3. Pour in yeast mixture. Use a dough scrapper to mix in the flour with the yeast mixture to make into a rough dough.
  4. Add in remaining water gradually (need not use all) and lightly knead for about 5 mins till a smooth dough is formed. Dough will be slightly sticky. Lightly grease a clean bowl and place in the dough. Cover lightly and rest for 10 mins.
  5. Lightly grease your both hands. Punch down the dough and knead lightly. Divide dough into 12 equal portions. Wrap each dough with filling (or leave it plain) and seal the edge tightly. Place the bun, seams side down, on a lined baking sheet. Rest in a warm area for another 10mins.
  6. Meanwhile preheat oven to 200 deg cel. Glaze the bun with beaten egg. Bake for 12-15 mins until golden brown. 

Baked Char Siew Bun (homemade char siew filling )

 Hot Dog & Pork Floss Bun

 Cheesy Otah Bun

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