Curry pie practices - how to do curry pie production methods Detailed

[Material]: Chicken Ding Ding potato 150 grams 70 grams 60 grams of red Luobu Ding cold fried dough 360 grams of oil 2 tablespoons [seasoning]: shallot 1 tablespoon broth 120 grams of MSG 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon pepper 1/2 teaspoon curry powder 2 teaspoons sesame oil 1 1/2 tablespoons water 1 teaspoon Qianfen 1.5 tbsp 

How do the production methods curry pie:

1. Qianfen and water ratio of 1: 1.5 and mix thoroughly into Qianfen water reserve.

2. After the wok, add shallot, chicken broth and then into the small to medium heat fry open continuously fed potatoes diced carrots and seasonings (except sesame oil, water Qianfen outside) slightly stir-fry 1 to 2 minutes Finally, put a little sesame oil and water mix Qianfen is curry fillings, remove and let cool in the refrigerator cold.

3. The average cold dough into about 60 grams each of a total of six copies of the dough, the dough with both hands, and then extruded into a round ball from outside to inside center, then wake up set for about 5 minutes, the rod outer diameter of about 12 cm pastry thin thick inside.

4. Take a bag into the right amount of curry pie filling, pie crust slowly counterclockwise Niechu the crease, and finally shut up slightly to rotate counterclockwise after crimping become round bag shape, and then to palm slightly Shi effort to squash down the pellet about 1 cm thickness.

5. Take a frying pan, add 2 tablespoons of frying oil pan, into the practice of a small pie 4 gently for about 8 to 10 minutes until golden on both sides showing a color can be cooked.