Cooking expert Ryuji's buzz recipe Time required : 20minutes
- (A) Strong flour : 200g
- (A) millet sugar : 200g
- (A) Curry powder : 2g
- (A) baking powder : 6g
- (A) salt : 2g
- 生クリーム(乳脂肪30%台のもの) : 200g
- Curry (drain and cool) : 150g
make the dough
Put (A) in a bowl and mix well.
Add fresh cream and mix with curd.
Place the dough on the board and roll it into a ball.
Press the dough by hand from the top of the card, cut it and put the dough on top of each other.
Repeat this 4-5 times until the dough comes together.
Divide the dough into 8 equal parts.
Roll out one to 10 cm.
Place the curry in the middle of the dough with a spoon.
Fold it in half and seal the ends together.
Arrange 2 on a baking sheet lined with cooking paper.
Bake in an oven preheated to 190°C for 20 minutes to complete.
・The amount is for 8 pieces.
・Keep the whipped cream well chilled.
・Heat the curry in a pot to evaporate the moisture, and cool it until it becomes hard enough to wrap.
・It tastes better if you use rock salt.
・This recipe uses up one pack of fresh cream.
・It is better to use animal-based fresh cream, but you can also make it with vegetable-based whipped cream.
・If the dough is sticky, dust it with flour.
・Ingredients can be leftover curry or retort curry. It's also delicious with meat sauce.
・When reheating, wrap it in foil and heat it in a toaster.
・To store in the freezer, cool well, wrap each in plastic wrap and place in a zipper bag.
・Thaw should be defrosted naturally or in the microwave.
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