Curry Puff recipe-Chinese Food-best chinese food recipes-cooking food

Step1:[curry stuffing] first, make chicken cubes of Curry Vegetables - select the chicken legs with tight meat quality; select carrots, potatoes and green peppers for vegetables, which can be selected according to personal preferences; select Japanese curry pieces with mild spicy taste.

Step2:[curry stuffing] peel and dice potatoes and radishes; cut green peppers into small circles; dice onions and ginger; remove meat and bone from chicken legs; cut chicken into small pieces about 1 cm long. Divide chicken skin into small pieces 3 cm long for use. Mix the chicken with ginger, cooking wine and soy sauce and marinate for about 15 minutes.

Step3:[curry filling] heat the oil pan to 60% heat. Add onion and stir in medium heat.

Step4:[curry stuffing] then add chicken. Turn to medium heat and stir fry until it turns white.

Step5:[curry stuffing] add potatoes and turnips. Stir well until the vegetables are discolored.

Step6:[curry filling] add hot water that has not been used for food.

Step7:[curry stuffing] after boiling, add curry block, turn to medium and small heat cover and simmer for 5 minutes.

Step8:[curry filling] add green peppers and mix well. Turn the heat to collect the juice. Turn off the heat and set aside.

Step9:[puff pastry] cut the butter into small pieces. Soften and slide it at room temperature. Sift in the mixture of low gluten flour, sugar powder and salt.

Step10:[puff pastry] knead the mixture by hand to form a snowflake like dough.

Step11:[puff pastry] use two fresh-keeping films or bags to roll the slightly tight dough into a thin slice about 3mm thick, and then refrigerate it.

Step12:[puff] sift the flour first; mix the milk, corn oil, salt and sugar in the milk pot.

Step13:[puff body] heat the mixture of milk and corn oil over medium heat until it bubbles. During this period, constantly stir the liquid at the bottom of the pot to avoid the paste.

Step14:[puff body] turn off the heat first. After the milk pot cools down a little, add flour immediately. Mix well with egg cream.

Step15:[puff body] open fire again. Use medium heat to heat the dough in the previous step until there is a film on the wall of the pot. Then turn off the fire.

Step16:[puff body] the egg is first broken into egg liquid. After the hot dough cools slightly, add a small amount of egg liquid. Then use chopsticks to stir the dough until the egg liquid is completely absorbed. Then add a small amount of remaining egg liquid several times.

Step17:[puff body] use chopsticks to pick up dough. When a triangle of 3-5cm can appear, stop adding egg liquid.

Step18:[bubble

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Cooking tips:1. When making puff dough, do not pour egg liquid into it at one time. Because different flour has different moisture absorption. There are big and small eggs. Three eggs may be more or less. In a word, a small amount of egg liquid needs to be added several times. Each time, it needs to be stirred until it is fully absorbed before adding. The egg liquid can be stopped until the surface can be pulled out of the inverted triangle. 2. When baking puffs, remember not to open the oven and affect the temperature field inside the oven. Otherwise, the puffs will collapse. There are skills in making delicious dishes.