Karipap Pusing Resepi CMG

My journey to find the best shell pastry for the karipap pusing refers..

It started when I wanted to make some after seeing my cousin flashed her karipap pusing on the FB..the need to make a good one has made me surf the net for the best images and recipe..owwhh to my surprise there are hundred  of images of shapes, sizes  and recipes of karipap pusing..

I have made some earlier this year ..recipe here and my very own recipe here. I tried this recipe here but then when cold next day, the skin just turn very 2 soft..not good when eaten cold.

The ones I made here are from CMG. of Tiffin Biru..Thanks to Cik Mat for the recipe.

This is the recipe for pastry that I am interested in.

BAHAN PASTRY :-)

A...

260 g tepung gandum/ 260 g AP Flour

50 g margarine

20 g gula halus/ 20g castor sugar

1/4 camca teh garam / 1/4 tsp salt

140 ml air (kurang lebih)/ 140 ml water ( approx)

B...

180 g tepung gandum/ 180 g AP Flour

80 g lemak sayur (shortening)/ 80 g shortening

CARA MEMBUATNYA :-)

1. UNTUK PASTRY :- Satukan semua bahan2 "A" kecuali air, gaul rata dan tambah air sedikit demi sedikit sambil terus diadun hingga menjadi doh yang tidak melekat di mangkuk adunan. Ketepikan. (Jangan risau jika air tidak habis digunakan).
2. Satukan pula bahan "B" dan adun hingga menjadi doh. Rehatkan doh "A" dan "B", selama 20 minit. Kemudian bagi dua setiap doh, biar sama besar. Bulat2kan. Ambil 1 bahagian doh "A", leperkan sedikit, letak atasnya doh "B", kemudian balut hingga menutupi doh "B" tadi. Buat kaedah yang sama untuk 1 bahagian doh lagi.
3. Ambil satu bahagian doh, canai membentuk 4 segi.. kemudian canai lagi dari arah depan hingga ke hujung, canai juga bahagian tepinya, hingga mendapat ketebalan lebih kurang 2mm. Gulung doh tadi dari depan hingga ke hujung seperti swiss roll.
4. Rapikan gulungan tadi dan potong kepada 8 bahagian. Buat kaedah sama untuk bahagian doh yang satu lagi. Ambil 1 potongan. Leperkan sedikit dan canai lebih kurang 3mm, isi inti dan kelim seperti membuat karipap biasa. Buat hingga siap.
5. Goreng hingga kuning keemasan, gunakan api sederhana sahaja. Jangan goreng banyak seentak, CMG goreng 2 - 3 biji sekali goreng, berhati2 semasa membalikkan karipap. Angkat dan toskan minyaknya, letak atas paper towel dan biar minyak terserap. Boleh dihidangkan....

These are rolled the old style way

These are rolled the lazy way just one time like the swiss roll and cut up but it resulted in cracked skin..but CMG buat cantik jer pulak..adeiii gamaknya kena roll betui2 ketat lah.

VERDICT:

Skin is nice and crunchy ..I like it when I roll old style but not when I roll the lazy way..too crunchy.

Good recipe but when eaten cold, it tends to b soft..

KARIPAP PUSING REVISITED

Filling

2 onions, peeled and chopped

4 cloves garlic, peeled and chopped

3 green chillies, coarsely chopped or sliced

500 g (1 lb) yellow potatoes (don't use Russets or other floury varieties) peeled and cubed

3 tbsp curry powder 

400 ml (2 cups) water

1 tsp salt

1 tsp sugar

Heat 5 tablespoons vegetable oil then fry the onions and garlic until fragrant and translucent. Add green chillies and fry until limp.

Add the potatoes and stir for about 3 minutes then add the curry powder. Stir another 3 minutes or so, then add water, salt and sugar and stir well. Bring to a boil then lower heat and simmer partially covered until potatoes and tender and curry is very thick. This should take about 20 minutes. Stir from time to time, to prevent sticking and burning, especially as curry begins to thicken.

Turn off heat and let curry cool completely.

Water Dough

2/3 tsp salt

125 ml (2/3 cup) water

300 g (3 cups) plain flour

1 egg

2 tbsp vegetable oil

Put salt and water in a mixing bowl and stir until salt dissolves.

Add the remaining ingredients and mix then knead to a smooth and pliable dough. 

Divide dough into 2 equal balls and cover. Set aside while you prepare the oil dough.

Oil Dough

150 g (1 1/2 cups) plain flour

90 g (2/3 cup) cold, firm butter, cubed ( I used margarine)

Put flour into a mixing bowl and cut the butter in with a pastry cutter or blender until mixture is crumbly.

Work mixture with fingers into a soft and very slightly sticky dough. 

Shape into two equal balls and rest covered, in the fridge for 30 minutes.

Assembly

1. Take each ball of oil dough and enclose completely in the balls of water dough. Pinch to seal securely.

2. Flatten ball and shape into a square. Roll out to a long rectangle as thin as possible, without tearing and gently pierce any air bubbles with the point of a small, sharp knife that arise.

3. Roll up the rectangle tightly like a Swiss roll, beginning at the short side nearest to you.

4. Give the roll a quarter turn so that the one coiled end is facing you. Flatten the roll with a rolling pin and roll out to a long rectangle, as thin as you can manage, without tearing the pastry.

5. Give the rectangle a quarter turn so the rectangle now has a landcape (horizontal orientation) and roll up again tightly like a Swiss roll. The seam should be down. Roll gently back and forth to secure the seam, ensuring you end with the seam down.

6. Using a very sharp knife, cut across the roll into 2 cm thick slices. You should end up with about 10 (at most 12) equal pieces. Cover pieces and set aside.

7. Repeat steps 2 - 6 with the other ball of double dough.

8. Turn each piece of dough cut side up so you can see the spiraling layers. Lightly dust work surface and dough with flour. Flatten each disc (still spiral side up) and roll out to a disc large

enough to cover the inside of the curry puff mould.

9. Transfer dough to mould and fill centre with about 1 tablespoon of curry filling. Fold mould into two    to seal the puff, pressing firmly on the edges to make a deep imprint on the pastry edge.

10. Gently release puff from mould. Repeat with the remaining dough and filling until all are filled.

11. Heat enough oil for deep frying until moderately hot. Fry 3 or 4 puffs at a time over moderate heat until golden. Remove from oil and drain on kitchen paper before serving. 

Note : To get an even colour and distinct layering and puffing of the pastry, heat the oil until quite hot then  lower heat to medium just before lowering in puffs.

Last days of Ramadhan

 Sayur Campur

 Butter Prawn

Otak2 Salmon and Talapia

 Egg Tarts

Cream Puffs

KUIH MAKMOR

Kuih yang sedap tpi bercinta nak buat dia..

Ni resepi yg I guna..

Bahan Doh/Kulit 

500 gm tepung gandung 

80 gm gula halus 

minyak sapi [ikut lembut boleh kepal] 

Bahan Inti 

300 gm kacang tanah 

70 gm gula halus 

Gula icing [untuk salut kueh] 

Cara 

1. Gaulkan semua bahan Doh sehingga lembut dan boleh dibentukkan. 

2. Kacang tanah dibakar dalam oven selama 20 minit [sehingga kulit boleh tanggal bila di gosok kacang] 

2. Mesinkan kacang dan gaulkan dengan gula. 

3. Ambil doh dan leperkan. 

4. Masukkan inti yg telah dibulat bentuk bujur sebesar biji buah kurma. Bentukkan bujur. 

5. Bakar dalam suhu 180'C selama 20 - 25 mnit [sehingga nampak masak] 

6. Sejukkan baru golekkan dalam gula icing. 

7. Simpan dalam balang kedap udara.

Another day in Ramadhan

 Telor Bungkus

 Ayam masak ginger

 Masak Lemak Bayam

 Kerabu Kacang

Sambal Ikan Bilis dgn terung pipit and ulam2..

Another day in Ramadhan

 Kari Kepala Ikan Kurau

 Popiah Sayur

 Sotong Kangkong

Salad Soohun

The spread..

Kenangan satu hari di bulan Ramadhan

Ayam Percik

Salad dan ulam2

Udang Marmite

Stir Fry Vegetable

Fried Kembong

The spread

Buah Melaka

Tahun sudah ada masa nak post gambar2 lauk2 untuk berbuka but this year x sempat langsung dgn ada nya stall kat Bazaar Ramadhan..Ni one of the days when I teringat nak ambik gambar2..Miss Ramadhan