Curry Beef Crispy Corner

1

Post-oil method.

2

Mix into dough.

3

Use 50 grams of butter to chop into cubes and knead the butter cubes into the dough.

4

until the dough is kneaded evenly and the oil surface is fully blended.

5

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6

Wrap the dough with plastic wrap.

7

Put the dough in the refrigerator to relax and ferment for 1 hour.

8

Pour olive oil into the pan.

9

Add the beef and onion under the heat of the oil and stir fry. When the water has evaporated, add the curry powder and continue to stir fry.

10

Stir well, season well, remove, let cool and set aside.

11

Roll out the relaxed and fermented dough with a rolling pin.

12

Wrap in butter rolled into slices beforehand.

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15

Make it in three stacks. After each stack of three layers, place it in the refrigerator for 30 minutes until the three stacks are complete.

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18

Finally, roll the dough made in the triple stack method into thin slices 3-4 mm thick with a rolling pin.

19

Then use a knife to cut into small dough sheets 8-10 cm square.

20

Put the filling in the middle of the dough sheet.

21

Fold them diagonally and place them on a baking sheet and leave them in an oven at 28-35 degrees Celsius for final fermentation.

22

When the blank expands to one to one and a half times, apply egg milk liquid to the skin of the blank.

23

Preheat the box for 5 minutes, start baking with high and low heat at 200 degrees, and bake until golden brown before baking.

1. This item is a modified version of Danish pastry, representing a neutral production method between bread and puff pastry; therefore, the proofing time should not be too long. The amount of yeast used during mixing should be reduced by 60% compared to Danish bread, and a small amount of baking powder should be added to facilitate rapid expansion during baking. It is not as hard as puff pastry, yet has better lamination than bread, with a texture that lies between the two. 2. When using the three-fold method, it is essential to rest the dough at a low temperature for 20-30 minutes after every three folds. A refrigerator temperature of around 0-3 degrees Celsius is ideal. 3. Before starting, it is best to let the shortening sit at room temperature for 1-2 hours. The firmness of the dough should be close to that of the shortening. This prevents the fat from leaking during the three-fold process, makes handling easier, and ensures the layers appear clearly after baking. 4. After each fold, press evenly with a rolling pin. Only start rolling with the rolling pin when approaching the desired thickness. This ensures the dough and shortening stretch uniformly and extend simultaneously, preventing the fat from leaking out. 5. Diced potatoes or minced water chestnuts can be added to the filling for an even better texture. The prerequisite is to evaporate over 50% of the moisture during stir-frying, ensuring there is no excess liquid. It is best to season with curry powder for a rich flavor; avoid using curry blocks, as they will make the filling sticky and pasty with a poor texture. Do not use too much oil; the standard is that there should be no pooling oil after stir-frying.