Malaysian layered cakes

Description

You are thinking what to buy loved ones during the holidays? Offer to cook these wonderful Malaysian cakes, incredibly tender, with a crisp and crunchy batter. To do is very simple, the process pleasant and interesting, but baking is so beautiful, it deserves to be the Central dish of the holiday table. By the way, the filling can be any, I too will tell.

Ingredients

Water

100 ml
Salt

0.5 tsp
Potatoes

4 piece
Onion

2 piece
Garlic

2 tooth
Curry

4 Tbsp
Sugar

1 tsp
Vegetable oil

4 Tbsp
Butter

200 g
Flour

430 g

Cooking

Malaysian puff pie "Karipap" or "Epok-epok" or "Kuri puff" is a very popular pastry not only in Malaysia, but also Thailand, India and China. The most popular fillings - chicken, sardines, potatoes, sweet yams, egg, now there are pies with sweet cream and American cheese. In Russian, I think, will be good with mushrooms, green onions, thick jam or cheese. Today, I have a potato filling. But from words to deeds, let's get our creativity. Filling. Fry the onion and garlic, add curry and mix. Put the potatoes, cut into small cubes

Fill with water, plus salt, sugar. Cook under cover on low heat, stirring frequently, as the potatoes can easily burn. After about 10 minutes the filling is ready, depending on the variety. To shift from the hot frying pan for faster cooling.

Make the dough 1. Mix flour with butter and salt, add water,

Knead elastic, soft dough (one-and-a-K, where the batter there and my assistant).

Divide into 2 parts and leave to rest for 15 minutes, covering from chapping.

The dough is 2. Mix butter and flour. Divide also into 2 parts.

Now we will do a wonderful puff pastry. Test 1 flatten with your palm on a slightly floured table. In the center put the dough 2. Wrap the dough 2 into dough 1.

Roll the Kolobok.

Flatten on the table with his hand,

Then roll out with a rolling pin into a rectangle.

Folded 3 times.

Roll first along the fold

Then across into a rectangle approximately 25 by 30 cm.

Roll with the short side. Moisten the end with water to secure the edges.

Cut into circles with thickness of 1 cm.

Every bite put on the cut, flatten with your palm, roll it with a rolling pin into a circle.

Put the filling.

Stung the edge and

Wrap the scallop.

Of this number 30 out of pies, we can safely divide by 2.

You can do so.

Fry patties in oil until Golden brown.

Dry on paper from fat. And to bring to the table. In Malaysia, their rides just like a street snack, served at home with a variety of sauces and washed down with tea or coffee. Here, perhaps, and all. Surprise and raduyte their loved ones!

PS: I Want to tell you a little about flour, or rather on its quantity when rolling out. Use it a little bit, just to keep it from sticking to table and rolling pin. I usually have enough hand to wipe the rolling pin and a little preporuciti table. A little more flour may be needed on the first rolling. But see that the table is not stuck, and if they break through the dough, don't worry - you can make a patch or just sprinkle with flour. Importantly, unroll the dough slowly, slowly, not to tear and not to shoot down the layers - it needs to feel. You'll know what he needs and subsequent times is all being done quickly.

View this video http://www.youtube.c om/watch?v=w0 OgeHBcB6K it perfectly shows the atmosphere of this test, as it gently cook. I'm doing a little faster, and it seems to me that very slowly, I think that's why my family loves these cakes, not only because they are beautiful and delicious, but also because working with this dough, be a very peaceful and relaxing, and the dough, as you know, very well absorbs emotions.

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