冷当脆包Rendang Crispy Bun

  • Prep Time
  • Cook Time
  • Type
  • View
    352

【脆皮上层面团】
面粉150克、糖4汤匙、牛油150克

【下层面团】
清水240毫升、牛油120克、面粉170克(过筛)、A蛋3粒

【冷当馅料】
Asian Meals冷当酱1盒(2包)、鸡肉300克(切小块)、烤椰丝25克、黄姜叶2片、少许盐及糖调味
挤袋1个、6cm圆形切刀

【上层脆皮面团做法】
在一个碗内将粉料、糖及牛油拌成面团,用保鲜膜包好松弛备用。(图1)

【下层面团做法】
1.在锅中注入清水、牛油、盐及糖,煮至滚后加入面粉,继续煮成浓稠面团,熄火。将面团移入电动搅拌缸内,冷却备用。(图2-3)
2.启动电动搅拌器,逐粒加入鸡蛋与面团,搅拌至细滑。(图4)

【馅料做法】
炒锅倒入Asian Meals 冷当酱及鸡肉煮至熟透,加入椰丝和黄姜叶丝炒匀,以少许盐和糖调味,熄火。(图5-6)

【组合】
1.分别把上下层面团放入挤袋,在烤盘上挤上直径6cm,厚3mm的面积。(图7)
2.在每一块下层面团铺上一个上层面团,放入预热至210℃的烤炉内烤约20分钟或至面呈微黄。(图8-9)
3.将烤炉转至150℃,继续烤约5分钟,取出待冷。
4.用剪刀将面包中间切半,填入鸡肉馅料,就可享用。(图10)

【Crispy top dough】
150g plain flour, 4 tbsp sugar , 105g butter

【Bottom dough】
240ml water, 120g butter, 170g plain flour (sifted), 3 “Grade A” eggs

【Rendang filling】
1 box Asian Meals Rendang Paste (2 sachets), 300g chicken meat(cubed), 25g kerisek, 2 leaves turmeric ‘daun kunyit’ (sliced), pinch of salt and sugar to taste piping bag, round cutter 6cm diameter

【To prepare crispy topping】
Combine the flour and sugar, add butter into the dry ingredients, kneading lightly. Cover with a plastic wrap & set aside. (pic 1)

【To prepare bottom pastry】
1.Pour water, butter, salt and sugar in Saucepan. Bring mixture to a boil and pour the flour over the water mixture. Stir until mixture forms into a ball of dough. Turn off heat, remove and leave to cool. (pic 2-3)
2.Place dough in an electric beater, beat in eggs one at a time and mix well.(pic 4)

【To prepare filling】
Pour Asian Meals Rendang Paste into Fryer. Add the cubed chicken meat and cook until meat is cooked. Add kerisek, sliced turmeric leaves, salt and sugar to taste. Turn off heat & leave filling to cool.(pic 5-6)

【To assembly】
1.Pipe the bottom and topping pastry about 6cm diameter rounds and 3 mm thick sheet on the prepared baking pan.(pic 7)
2.Place one topping dough on each bottom dough. Bake in preheat @ 210℃ oven for 20 minutes or until buns are lightly golden.(pic 8-9)
3.Reduce the temperature to 150℃ and bake for another 5 minutes. Remove and leave to cool.
4.Use scissors to slit each cooled bun. Spoon the rendang filling into the pastry, serve immediately.(pic 10)