Spiral Curry Puffs

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Since I started baking flaky yam mooncakes, I was quite confident of making the water & oil dough crusts. I decided to try the spiral curry puffs from Jo's Deli then. The recipe calls for the puff to be fried, but I baked it. Therefore, the puffs looked pretty pale. The dough didn't turn out as well too! Guess I'll try again sometime.


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2 comments:

Kitchen Corner said...
September 18, 2008 at 12:39 PM

Hey Jane,
Curry puff looks delicious! I think bake is really healthy than deep fry. You've folded very pretty edges. May I Know how to fold it?

Passionate About Baking said...
September 18, 2008 at 1:03 PM

Hi Grace,
Thanks! My curry puff is pretty "pale", it is sick lah, so no colour! Kekeke... Hmm, well I guess I must've learnt the folding when I was young playing with plasticine? I do admit I can fold pretty well on the curry puff sides.
For folding it, place your thumb below the dough, your index finger on the dough. Then, push your thumb upwards, which will result in your index finger going downwards. It's like a "pinching" action. Then you just continue doing it.
I hope I'm not confusing you?

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