麦香咖喱角（wholemeal spiral curry puff)

休息了几天什么都不想做。

家里实在也不缺少吃的。

蛋糕，年饼，吃得多了，真的很害怕那身材一直在向横发展。

尤其看见老公的肚子好像怀孕般，实在让我不敢踏入厨房。

这样也好让我把时间花在别的事情上。

今天突然想吃咖喱角；

篮子里也有好多马铃薯和洋葱，于是决定弄几个来吃。
炒好馅料才发觉到原来最近不做糕点，就连面粉也忘了补货。
秤一下只剩下200克的面粉；又懒惰出去买。
最后铁了心用高筋面粉和麦粉替代，心理祷告着最好别出状况。
惊奇折叠面皮的过程非常好操作，
整个制作过程都非常的顺利，没有混酥的状况。
最重要的是炸时也很好，几乎没有爆裂的现象。
这使到炸完后的油不污浊；
我在想这也可能是折叠时多做了两次，所以层次较多和密，
馅料也就不太容易流出来。
总之，今天的这个食谱虽说是不太合常理，
但是我个人非常的满意。
这个星期六的聚会我要再做，看看是否真的行得通，
还是今天的实验只是侥幸而已。

Ingredients:

Fillings: 

• 4 medium size potatoes, cubed
• 1 big onion, cubed
• 2tbsp curry paste (A1 brand)
• curry leaves
• salt and sugar to taste 
• 3 hardboiled eggs cut into wedges

Method:

1. With 2 tbsp oil, fry onion and curry leaves until softened.  
2. Add in curry paste and potatoes.  Fry for a minute.  Add in water and simmer until potatoes are soft.  Season with salt and sugar.
3. Cook until dry.  Dish out and set aside to cool.  

Water dough pastry:

• 50g plain flour, 50g wholemeal flour, 100g High protein flour,  1 tbsp rice flour
• 1tsp salt, 1tsp sugar
• 2tbsp cooking oil, 1tbsp butter
• 110ml water

Oil dough pastry:

• 100g plain flour, 1 tbsp rice flour, 50g shortening 

Method:

1. To make water dough: Place flour in a mixing bowl. Rub in oil and butter and add in the water. Knead into smooth dough. Leave aside to rest for 10 minutes. 
2. To make oil dough: Rub shortening into the flour to form oily dough. Set aside for 10 minutes.
3. Flatten water dough and roll into rectangle shape.
4. Wrap oil dough inside the water dough and roll out into a rectangular shape on a floured surface.
5. Fold 1/3 of the pastry into the centre, then fold the bottom third up over it.  Turn the dough 90 degrees and roll out again.  Repeat folding, rolling and turning 4 times.
6. Then roll the dough into a long spiral rope (like a swiss roll) and let rest for about 20 minutes.
7. Using a knife, cut the dough into 16 pieces.
8. Use a rolling pin, roll out each dough into a circle.
9. Fill with fillings and crimp the edge.
10. Heat enough oil in a wok/pan.  Deep fry the curry puffs over medium-high heat until golden brown.