JUARA MASTERCHEF SEASON 9 CHERYL MASTERCHEF - RESEP CHICKEN CURRY PUFF
Resep
MasterChef Champion Cheryl's Chicken Curry Puff
Bahan
Bahan Kulit A :
Bahan Kulit B :
Bahan Filling :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat adonan A (adonan air): campurkan tepung terigu, gula pasir, garam, shortening dan margarin, lalu tambahkan air dingin dan uleni sebentar hingga tercampur; bungkus dan sisihkan.
- Buat adonan B (adonan minyak): campurkan tepung terigu, shortening, margarin, dan sedikit garam, uleni hingga tercampur.
- Bungkus kedua adonan dan istirahatkan di suhu ruang selama 10-15 menit.
- Untuk filling, potong kentang kukus dan ayam menjadi dadu, serta potong bawang bombay dan bawang putih.
- Tumis bawang bombay dan bawang putih geprek hingga bawang bombay layu, lalu masukkan bubuk kari dan bubuk cabai.
- Masukkan daun kari dan daun salam, tambahkan sedikit air jika adonan terlihat terlalu kering.
- Masukkan ayam yang sudah digoreng sedikit dan kentang, masak perlahan selama sekitar 10-15 menit sambil menambahkan air secukupnya hingga ayam dan kentang matang.
- Bumbui dengan gula, garam, dan merica, cicipi rasanya, lalu dinginkan filling di suhu ruang atau kulkas.
- Timbang dan bagi adonan A menjadi 6 bagian (sekitar 35-40 gram masing-masing) dan adonan B menjadi 6 bagian (sekitar 12 gram masing-masing), lalu bulatkan.
- Pipihkan adonan A, letakkan adonan B di tengahnya, lalu bungkus rapat.
- Gulung adonan menggunakan rolling pin, gulung lagi dengan sisi terbuka menghadap ke atas, pipihkan lagi, dan ulangi proses ini untuk membentuk lapisan-lapisan yang nantinya membuat kulit lebih flaky.
- Potong adonan menjadi dua, pipihkan, lalu gilas membentuk lingkaran sambil terus diputar; istirahatkan sebentar di kulkas agar lebih mudah dibentuk.
- Isi kulit dengan filling ayam kari, tutup, lalu cubit bagian pinggirnya membentuk pilinan agar rapat dan tidak bocor saat digoreng.
- Goreng dengan api tidak terlalu tinggi hingga berwarna golden brown, angkat, tiriskan, dan sajikan.
Ingredients
Bahan Kulit A :
Bahan Kulit B :
Bahan Filling :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make dough A (the water dough): mix the flour, sugar, salt, shortening, and margarine, then add cold water and knead briefly until combined; wrap and set aside.
- Make dough B (the oil dough): mix the flour, shortening, margarine, and a little salt, knead until combined.
- Wrap both doughs and let them rest at room temperature for 10-15 minutes.
- For the filling, dice the steamed potatoes and chicken, and dice the onion and garlic.
- Sauté the crushed onion and garlic until the onion softens, then add the curry powder and chili powder.
- Add the curry leaves and bay leaves, adding a little water if the mixture looks too dry.
- Add the lightly fried chicken and the potatoes, cook slowly for about 10-15 minutes, adding water as needed until the chicken and potatoes are cooked.
- Season with sugar, salt, and pepper, taste, then let the filling cool at room temperature or in the fridge.
- Weigh and divide dough A into 6 portions (about 35-40g each) and dough B into 6 portions (about 12g each), then roll into balls.
- Flatten dough A, place a ball of dough B in the center, then wrap it up tightly.
- Roll the dough out with a rolling pin, roll it up again with the open side facing up, flatten again, and repeat this process to build the layers that create the flaky crust.
- Cut the dough in half, flatten, then roll into a circle while rotating it; chill briefly in the fridge to make it easier to handle.
- Fill the wrapper with the chicken curry filling, close it, then pinch the edge into a twisted seal so it doesn't leak during frying.
- Fry over moderate heat until golden brown, remove, drain, and serve.
Cook Mode
JUARA MASTERCHEF SEASON 9 CHERYL MASTERCHEF - RESEP CHICKEN CURRY PUFF
MasterChef Champion Cheryl's Chicken Curry Puff
JUARA MASTERCHEF SEASON 9 CHERYL MASTERCHEF - RESEP CHICKEN CURRY PUFF
JUARA MASTERCHEF SEASON 9 CHERYL MASTERCHEF - RESEP CHICKEN CURRY PUFF
Bahan
Bahan Kulit A :
Bahan Kulit B :
Bahan Filling :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat adonan A (adonan air): campurkan tepung terigu, gula pasir, garam, shortening dan margarin, lalu tambahkan air dingin dan uleni sebentar hingga tercampur; bungkus dan sisihkan.
- Buat adonan B (adonan minyak): campurkan tepung terigu, shortening, margarin, dan sedikit garam, uleni hingga tercampur.
- Bungkus kedua adonan dan istirahatkan di suhu ruang selama 10-15 menit.
- Untuk filling, potong kentang kukus dan ayam menjadi dadu, serta potong bawang bombay dan bawang putih.
- Tumis bawang bombay dan bawang putih geprek hingga bawang bombay layu, lalu masukkan bubuk kari dan bubuk cabai.
- Masukkan daun kari dan daun salam, tambahkan sedikit air jika adonan terlihat terlalu kering.
- Masukkan ayam yang sudah digoreng sedikit dan kentang, masak perlahan selama sekitar 10-15 menit sambil menambahkan air secukupnya hingga ayam dan kentang matang.
- Bumbui dengan gula, garam, dan merica, cicipi rasanya, lalu dinginkan filling di suhu ruang atau kulkas.
- Timbang dan bagi adonan A menjadi 6 bagian (sekitar 35-40 gram masing-masing) dan adonan B menjadi 6 bagian (sekitar 12 gram masing-masing), lalu bulatkan.
- Pipihkan adonan A, letakkan adonan B di tengahnya, lalu bungkus rapat.
- Gulung adonan menggunakan rolling pin, gulung lagi dengan sisi terbuka menghadap ke atas, pipihkan lagi, dan ulangi proses ini untuk membentuk lapisan-lapisan yang nantinya membuat kulit lebih flaky.
- Potong adonan menjadi dua, pipihkan, lalu gilas membentuk lingkaran sambil terus diputar; istirahatkan sebentar di kulkas agar lebih mudah dibentuk.
- Isi kulit dengan filling ayam kari, tutup, lalu cubit bagian pinggirnya membentuk pilinan agar rapat dan tidak bocor saat digoreng.
- Goreng dengan api tidak terlalu tinggi hingga berwarna golden brown, angkat, tiriskan, dan sajikan.
Ingredients
Bahan Kulit A :
Bahan Kulit B :
Bahan Filling :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make dough A (the water dough): mix the flour, sugar, salt, shortening, and margarine, then add cold water and knead briefly until combined; wrap and set aside.
- Make dough B (the oil dough): mix the flour, shortening, margarine, and a little salt, knead until combined.
- Wrap both doughs and let them rest at room temperature for 10-15 minutes.
- For the filling, dice the steamed potatoes and chicken, and dice the onion and garlic.
- Sauté the crushed onion and garlic until the onion softens, then add the curry powder and chili powder.
- Add the curry leaves and bay leaves, adding a little water if the mixture looks too dry.
- Add the lightly fried chicken and the potatoes, cook slowly for about 10-15 minutes, adding water as needed until the chicken and potatoes are cooked.
- Season with sugar, salt, and pepper, taste, then let the filling cool at room temperature or in the fridge.
- Weigh and divide dough A into 6 portions (about 35-40g each) and dough B into 6 portions (about 12g each), then roll into balls.
- Flatten dough A, place a ball of dough B in the center, then wrap it up tightly.
- Roll the dough out with a rolling pin, roll it up again with the open side facing up, flatten again, and repeat this process to build the layers that create the flaky crust.
- Cut the dough in half, flatten, then roll into a circle while rotating it; chill briefly in the fridge to make it easier to handle.
- Fill the wrapper with the chicken curry filling, close it, then pinch the edge into a twisted seal so it doesn't leak during frying.
- Fry over moderate heat until golden brown, remove, drain, and serve.
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