curry chicken cobbler
By VicentaLakin
There's a lot of curry in the house, but it's getting a little tired of eating curry. I made curry chickens last time, and this is a surprise for making pancakes. The pancakes are delicious, but the amount of oil used is amazing. Peasing with pig oil is ideal, but I'm afraid cholesterol is too high, so this time it's botanical oil, soy oil. The edible oil, which is raw for the smelting seeds, obtained through traditional oil extraction techniques, is not only unique in its flavour but also has the effect of strong body, body, beauty and body. The soufflé works pretty well, too, and it's a real mess. And curry chicken meat, it's new。
Recipe Recommendations
- chicken pipa leg of 2
- potatoes one
- onion 60 grams
- onion ginger appropriate amount
- Baimengduo Original Curry
- cooking wine 1 tablespoon
- salt Sugar a little
- dry starch 1.5 tablespoons
- flax oil
- medium-gluten flour
- Banlan powder 3.5 grams
- pumpkin powder 2 grams
- purple sweet potato powder 3 grams
- boiling water 28 grams
Steps for curry chicken cobbler
1
All the food for curry chicken meat: The chicken legs go to the bone and cut their skins into meat (the chicken breast is also possible, but the chicken legs are softer) and the potatoes go to the skin cuttin in the fresh water, onion cuttin, onions onions on onions, ginger slices, called salt, sugar, wine, dry starch。
2
Prepare all the foods for the cakes: the amount of smelt oil, the amount of barbed flour required for the oils, and the amount of flour required for the mills, pumpkin flour, potato flour, and the amount of flour required for the soufflé. An additional pot of open water can be burned, and salt sugar can be added to the pie skin, either。
3
In the chicken, salt sugar and wine are added, evenly mixed, and the film is frozen for 30 minutes。
4
A small amount of water is added to the starch to be replaced by water. The starch is deposited and used evenly。
5
Pick up the kettle, blast the onions. The oil here is not in the formula, and it's the same amount as usual。
6
And then the onion stings, and then the spare。
7
The chicken tweezers are fried till the color changes。
8
Potato platinum with plenty of water first boils to sand and can easily be inserted with chopsticks。
9
The chicken and the onion were boiled and added to the curry, I added a piece, and then the taste faded, and I added half。
10
The curry boiled and the juice was almost collected, and the fire was changed, the painting ring was poured into the starch, and it was quickly turned to the crumbs, and it was dry。
11
Water oil coats: Each flour (60 grams) mixed with a vegetable colour powder, plus 20 grams of lumber oil, salt sugar (optional), 28 grams of water, mixed in a swirling form, rolled out on the board like a coat of clothes and then taken back, and repeated with a smooth face and covered with a hyper. Oil: Each flour (40 grams) plus 20 grams of smelt, which is roughly smoothed down on the board, rubbed through its palms, and in a similar manner to the skin of water。
12
IT'S A BIG BUN, A CHORD, TWICE THE SIZE OF A CHORD, A CHORD, A CHORD, A CHORD, TWO-BARRELLED, ABOUT 5MM THICK RECTANGULAR SKIN, WITH BUBBLES, AND A TOOTHPICK TO BREAK IT OUT OF THE AIR. THREE FOLDS OF THREE SKINS AND 15 MINUTES OF FAÇADE, FOUR TIARAS OF APPROXIMATELY 3MM THICK RECTANGULAR SKIN, ROLLED UP ALONG LONG SIDES。
13
1 Splits the rolls into an average of 4 sheets, with 15 minutes of waking film. A roll is drawn, the two ends are folded to the middle, a flat-touched, thin, mid-margined, a spoonful of curry chicken to the centre of the pie, 4 left thumbs, which is responsible for crushing the material into the skin, and the right hand is covered with a tiger mouth。
14
Turn around and close the door and close the door to the floor and sort the shape on the board。
15
When they are ready, they must cover the film in time to prevent surface drying。
16
The oven is preheated at 180°C and the upper middle level is baked for about 30 minutes。
17
CURRY TASTES LIKE CURRY, CHICKEN Q-SLIPS, CAKES AND CUSTARDScurry chicken cobbler Make Tips
1 Water oils, oils: Powder = 1:3 and less than half the volume of powder. Oil, oil: Powder = 1:2. 2 The video is based on a large and possibly a mini-measure method. Three powders may not be added, or may be added as they please, but some powders, such as cocoa powder, have a significant amount of water, with due care to increase or reduce the quantity. The four oil coats and the soaks are of a similar degree of softness, with each step appropriately awakening, dry powdered and adhesive at the time of the skin, and a skin that is temporarily inoperable, covered with a moist film. Five curry chickens are a little bit saltier than usual, depending on their taste. Six of them cannot be too wet, so the starch is dry, thick as possible, and too wet the pie skin can burst when baked。