螺旋咖喱角食谱|千层酥皮|How To Make Spiral Curry Puffs (Karipap) Recipe| Puff Pastry layers
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- Опубликовано: 8 фев 2025
- #咖喱角 #螺旋咖喱角 #千层酥皮#千层咖喱角 #SpiralCurryPuffs #CurryPuffs #Karipap #PuffPastryCurryPuffs
»我家人不能吃太辣，所以喜欢辣的你们可以加辣/辣椒粉噢。
»要有美丽螺旋，卷时要薄要紧，尤其是上下两端。
»油炸方式很重要，跟紧影片
»收藏方式：最好3天内吃完。炸好，凉透收密封容器，隔天toaster中火烤热，放凉酥皮脆回，温吃。
»my family cant eat spicy, if u like spicy can add more spiciness/chili powder
»want pretty spiral, must roll thinly tightly, especially on the two edges
»Frying technique important, follow video exactly
»Storage method: Best eaten within 3 days. Once fried, let cool completely, keep in airtight container, next day use toaster medium heat to heat awhile, let cool till pastry crispy back, eat warm.
♦螺旋香芋头酥月饼Thousand Layers Yam Spiral Mooncake Recipe: • How To Make Thousand L...
♦酥皮食谱 Pastry Recipe: • Pastry/Tarts酥皮挞皮食谱
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
今天来做马来西亚非常出名的糕点，螺旋咖喱角，我从小喜欢吃着长大的。哈哈。现在自己学做，从咖喱馅料，到千层酥皮，一步一步做。看到酥皮美美分明的千层螺旋效果，炸至恰恰到位，黄金色，真开心。外面的螺旋千层酥皮，好脆，里面包着满满的咖喱馅料看到马铃薯和鸡肉块，好香，好好吃。新鲜刚炸出来的咖喱角最好吃。
收藏方式：最好3天内吃完。炸好，凉透收密封容器，隔天toaster中火烤热，放凉酥皮脆回，温吃。
Today I’m making famous pastry in Malaysia, Spiral Curry Puffs, which I grew up love eating since young. Haha. Now I’m learning how to make it myself, from curry filling to puff pastry, make it step by step from scratch. I was so happy to see the spiral puff pastry effect, beautifully fried on point till golden. The spiral pastry on the outside is so crispy, and in the inside is loaded with curry fillings, where Potato and chicken cutlets can be clearly seen. So fragrant and delicious. Freshly fried curry puffs are the best.
Storage method: Best eaten within 3 days. Once fried, let cool completely, keep in airtight container, next day use toaster medium heat to heat awhile, let cool till pastry crispy back, eat warm.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦食谱 (12粒咖喱角)
=咖喱馅料= (30-35克/份)
足够 水
足够 盐
225克 马铃薯 (切丁煮软)
1汤匙 食用油
9克 蒜头 (切碎)
45克 红洋葱 (切丁)
125克 鸡胸肉 (切丁)
9克 咖喱粉
适量 盐,胡椒粉
100毫升 水
10克 白糖
=水皮=3份 (83.5克/份)
150克 普通面粉
8克 细纱糖
2克 盐
38毫升 植物油
50毫升 冰水
=油皮=3份 (33克/份)
65克 普通面粉
38克 无盐牛油
足够煎炸油（花生油）
（中火预热油，小火控制油温：165C-170C）
♦Recipe (12pcs Curry Puffs)
=Curry Fillings= (30-35g/pc)
Enough Water
Enough Salt
225g Potato (Cubed, Boiled soft)
1Tbsp Cooking Oil
9g Garlic (minced)
45g Onion (diced)
125g Chicken Breast (diced)
9g Curry Powder
To Taste Salt, Pepper
100ml Water
10g White Sugar
=Water Dough= 3pcs (83.5g/pc)
150g All Purpose Flour
8g Castor Sugar
2g Salt
38ml Vegetable Oil
50ml Cold Water
=Oil Dough= 3pcs (33g/pc)
65g All Purpose Flour
38g Unsalted Butter
Enough Frying Oil (Peanut Oil)
(Medium Heat preheat oil, low heat control oil Temperature: 165C-170C)
♦ MUSIC
Artist: Rick Steel
Title: Post
Artist: Wayne Jones
Title: Mr. Sunny Face
Artist: Wayne Jones
Title: First Love 
Хобби
»我家人不能吃太辣，所以喜欢辣的你们可以加辣/辣椒粉噢。
»要有美丽螺旋，卷时要薄要紧，尤其是上下两端。
»油炸方式很重要，跟紧影片
»收藏方式：最好3天内吃完。炸好，凉透收密封容器，隔天toaster中火烤热，放凉酥皮脆回，温吃。
»my family cant eat spicy, if u like spicy can add more spiciness/chili powder
»want pretty spiral, must roll thinly tightly, especially on the two edges
»Frying technique important, follow video exactly
»Storage method: Best eaten within 3 days. Once fried, let cool completely, keep in airtight container, next day use toaster medium heat to heat awhile, let cool till pastry crispy back, eat warm.
請問可以不油炸而用烤嗎?
@@lyviatjong 用烤可能没那么脆和层次可能没那么分明
Petricia Zhang ，
为什么没有螺旋的花式呢！
@@sookaiirispng6675 因为你的饼皮破酥了，或是牛油融化了，水皮油皮混合连在一起就没有层次了
跟着你的步骤，第二次做了这不开裂的螺旋curry puff食谱，你真的很细心一步一步还有分享不失败的步骤好让我们一次成功。。我只做半分我老公一个人就吃掉六粒😅我用一个小锅盖满curry puff,一个一个炸，只为不要浪费大量的油。谢谢你。
哈哈，哇很好，开心你先生喜欢哦，脆口，继续尝试做其他食谱哦，thanks alot, try it too, ❄️🍪莫莫饼/雪球饼食谱Kuih Momo/Kuih Makmur/Snowball Cookies Recipe:
ruclips.net/video/LHL49QEPipk/видео.htmlsi=-ym7E2RPVvIDx3Q1
Thank you so much for demonstrating to us the pitfalls n outcomes if frying it wrongly. Much appreciated!
谢谢老师分享非常诱人食欲的卜卜脆“螺旋咖哩角”
👍
不客气哦，希望你尝试做，真的很脆
I finally make this today, and they turned out perfect! Your instructions are so clear & detail, thank you!
Thanks for sharing, next time, don't boil the potato, let them simmer in the curry sauce. Fry the chopped big onion 1st ( as garlic will burnt if fry 1st) , fry to almost transparent, add in the chopped garlic, fry to lightly golden, add in the curry paste-- best is to activate any powder form of powder -- taught by Chef Wan by adding in some water 15 mins before frying. Fry well then add in chicken and potato , fry to aroma then add in some water, cover and simmer and season to taste when it is almost dry. Once dry enough, dish up and cool .
There are so many types of potatoes. Some cook fast n some takes long to cook, so you can’t add into the mixture of chicken n curry paste if potatoes take too long to cook. Better to boil first. Every cook has his own way to do a dish so we can’t compare one with the other. I hv watched Chef Wan cooking demo n I don’t agree with some things he does but that’s his way to do it.
You are definitely right .
The potatoes are over cooked, become mashed in the end
I think her mistake is overboiling the potatoes. By the time she added them in to mix with the chicken they already overcooked. And that 100ml of water is making things worst.
Results,very mushy curry potatoes with chicken bits.
好用心的教学，竟然连失败的原因也拍出来了～谢谢你无私的教学制作。
不客气，谢谢你的支持，对我很重要。开心你看到我的用心。希望你尝试做噢
真的很用心！還示範失敗品，大愛！❤️
The pastry is excellent. Fluffy and crispy. Thank you.
How long will is stay crispy
Bagus resepnya Dan keterangan bikin Kari puff bagus bang get, tq
Thanks alot, hope you can try, so crispy and yummy
Thank you very much for sharing this recipe.
眞謝謝，我做了好多次，非常成功，家人説哇好美好吃。
好厉害噢。做了拍照来看看
I've tried your amazing recipe. The spiral pastry turned out so crispy and yummy.🥟👍 And, my family love it so much. 😘😘😘👍👍👍
Can bake the curry puff instead of fried?
Oh wow great, hope you can try and send me photo after making,
@@tanjunesee8969 I havent tried, but oil fried will be crispier with obvious spiral
超级喜欢！因为妳会示范错与对的做法，可以让大家看到分别。对新手来说，这是一个很容易辨别与学习的影片。超厉害的！不用打电话给妈妈，也可以做了！ 呵呵！😍 赞！赞！赞！
谢谢你哦，听了很开心，哈哈，你形容得很好笑，“不用打电话给妈妈”。希望你可以尝试做了拍照来看哦。
@@iwen777 kkk
@@yuanvegetarianbistro7453 加油
@@iwen777 tolong penjelasan resepnya dlm bahasa Indonesia agar mudah dimengerti
Thank you for this recipe
Your dough is super!!!
Your work is nice
Congratulations chef
Welcome, hope you can try it
Not sure if anyone tried to make these curry puffs? My water dough and oil dough are very dry. I added water and oil by kneading. And around 10g butter to the oil dough just to knead them together, but it’s yet still quite dry. Luckily at the end I still made it .. they are not that nice as Iwen’s curry puffs but still ok. I like the way you explain everything in detailed and show us the mistakes that might happened in different ways and forms. Thanks for sharing 😉🙏🏻💐
I encountered the same problem. I wish these bloggers give their true measurements. I was told from a pastry chef, recipes given are not accurate . They only want more hits so they get paid
@@jameswong9202 but with the not correct measurements, we don’t get successful results, then they won’t get 👍🏻.
Look very nice maam .i must try this
今天第一天做 成功了，老公都讲不错 谢谢老师。
哇，很厉害噢。开心你们喜欢，做了拍照来看
很谢谢这视频教导做咖喱卜，这位小姐很耐心又很温柔非常细心又认真的教，把咖喱卜炸的方法解释的很详细。再次谢谢这位很用心的小姐祝福你平安快乐。
我成功了！ 太好吃了！ 满满的成就感！ 你是最棒的！
Very good tutorial... very detail and step by step..👍👍👍 jia you!!
Wow thanks, hope u can make it and send me photo
您好，谢谢您Iwen老师的分享👍👍👍，谢谢您的教学设计好，我喜欢吃卡力 ，一定要去做💪💪💪🙏🙏🙏🥰😘💞🌹
不客气，我是Wendy.很好，做了拍照来看噢
it's so beautiful , nice teaching ,thankyou so much for sharing the video ,love from the UK
Hi, thanks for your recipe. A question here, can I substitute butter with planta?
It's so good for health.
I like it
Wow..look so delicious..i mustcyry..tk u.
I 🥰 yr tutorial very much🙏
Very details, good, i like it
Hi Iwen..谢谢妳的分享..今天试做了人生的第一次酥皮咖喱角, 我成功了！！家人都说好吃，还以为是外面买回来的😄
哇，好厉害噢。有天分，做了拍照来看
Wow! Thanks for this amazing recipe esp the flaky dough method . I will try it.. 🤗👍
Thank you very much are very nice and yummy yummy.
昨天试做了，好吃😋谢谢妳的食谱🙏
Tested today, pastry easy to handle n turned out very nice too, thank you
Oh wow great, pls send photo after making,send to my instagram/fb page messenger, links in description box
What great explanations. Thank you.
Welcome, hope you can try
Wow! Looks so delicious.😋🤤
Thanks a lot, please try it ya
我今天要来试看看了🤩🤩🤩你教的很仔细 期待成品
妳非常專業人才，什麼都會做👍👍👍
美女你好 我学了你分享咖喱卜食谱 皮簿 脆 好吃😋 感恩🙏
Very nice
Thank you for this recipe
老师教学很清楚，咖喱角做得很美！
谢谢你，赶快尝试
😳很多工伱的教法但是你很有耐心分享大家谢謝您🙏
Thanks for sharing this recipe. They look yummy. I'm doing now, wish me luck
Oh wow great, all the best, pls send photo after making
Well done. Gregings from Italia.
Tnx for sharing❤️
Thanks for sharing
谢谢老师的教导，我试了很好吃哦☺️
bisa di taruh freezer tidak,,pagi baru di goreng
我做了好多次，都很成功，谢谢您的教导视频。
哇太有天分了，希望你尝试做哦
谢谢你的recipes, 做出来的 currypuff 非常好吃啊。。。
不客气，开心你喜欢噢，做了拍照来看
@@iwen777 don't know how to send it....
Look delicious 😋😋😋
Good morning Wendy your curry puffs look so yummy😋👍
Thanks a lot, please try it
I will try it thank you❤
I will try it thank you❤
Wonderful video thank you so much, can’t wait to try them :)
Great, pls,send photo after making
Today I try to make the spiral curry puff, it taste crispy but there is no layer show on the curry puff after frying. Anyway it taste better than the simple method that I hv made before. Thanks for your recipe.
很漂亮。加蛋就锦上添花了。
太誘人了！！😍😍😍
谢谢你噢，希望你尝试做噢
Can I bake instead of deep fry?
Success!! May I ask how long we can store cooked curry puff and will it remain flaky and non cooked wrap dough can it be frozen and how long
Thank you so much
謝謝妳的分享。我跟你一樣，可是没有一层一层的出來。請問为什麼会这樣呢？？？谢你❤
好棒的影片，回头在家试着做做看
谢谢你，很好，做了拍照来看
很喜歡你的手揉 柔順 一眼就專業
谢谢你噢。哈哈，希望你尝试噢
Very good. I made it!
thanks for your good rescipe
Can I check this recipe can only cook in deep fried oil? Can I bake it? Thanks
Can i just freeze this, then fry later?
very nice
Thank you so good !
Tq for this recipe 😍👍
Welcome, hope you can try
Hi Iwen, I love Yam Puff, hope you can upload a video on this delicacy. Thank you.
Hi, Thanks for sharing. I like to know can I freeze puff? If can do 8 freeze it before frying them?
谢谢食谱和耐心解释，试做了成功😍
Can i make the curry puff and keep in chiller? And fry on the next day
Hi iwen..why my curry puffs when fried my curry puffs open and cannot stick...is it too dry???
Good recipe. Can I bake instead of frying?
Thank you for sharing
Thanks for your English Subtitle.
Welcome, hope you can try
Hi Iwen why I make spiral after deep fry the skin not fluffy. Can you tell me what is my mistake ?can I show the images to you？
Thanks Happy New Years
If the dough too hard, should we add more oil or water?
Hi ! iwen 我今天学做了你教的咖哩角很好吃，谢谢你😘
哇，恭喜成功。做了拍照来看
有好多人跟我要了食谱，我都给了你教的视频给他们🥰😘
@@leebeelian3255 哇，谢谢你噢。太感动了
不知道怎样把照片放在这里，想让你看看，好喜欢你教的东西，讲得好仔细。😘
Iwen 老师，请问我如果包好咖哩角放冰箱隔天早上才炸可以吗？
谢谢老师🥰😘
不客气噢，希望你尝试噢
Can I add hard boiled egg in the filling?
Very nice👍👏😊
Thanks alot, hope you can try
多謝你的悉心指導同時又教授，那樣做法比較好那樣比較差，在你的片段顯示很清楚，謝謝你。
不客气噢。感谢你看到我的用心，希望你尝试噢
Can I bake it instead of deep frying?
看起來好美味喔 !
谢谢你噢，希望你尝试做
Nice ❤️
Tried first time n managed to get a crispy skin though I forgot to roll twice.
Hello its amazing your recipe its taste so yummy thank
Thanks alot ya
我試做了。 就是外表沒有明顯的螺絲紋路。
谢谢你的食谱。做了，很美，好吃😋！
哇，恭喜成功，开心你喜欢噢，做了拍照来看
@@iwen777 你好老师，请问如何炸到酥脆呢做了两次成功了但是还不够酥脆呀😄
Thanks for this receipe chef,,
From indonesia,,,
Oh wow great, hope you can try it
油炸讲得很详细👍🏻
谢谢你，希望你尝试噢
皮面团不能成型。撕破了。是不是配方错了，小姐？
Can it be baked in the oven?
很成功，很好吃，谢谢
谢谢你给我们分享
Hi iwen. Thanks for sharing your recipe. Read one of your comment here about oil water seperation if left out too long at counter top. May I know what does it mean and what will happen if oil water seperation?
May I also check what are the substitute for sunflower oil for water dough?
Can the puff be made in advance and kept in fridge for frying next morning?
Thanks and hope to hear from you
Thank you for information oil heat 175-170
Perfect
Looks so yummy 😋
Thanks a lot, please try it
謝謝老師分享有逮镁字慕太细看不清楚，用料可講重要面粉斤刃謝謝您分享
Can I keep the filled dough in fridge or freezer and fry next day.. Also how long we can store uncooked filled dough
Pls reply
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