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满足你的中国胃
咖哩饺的家常做法
8/10/2021
材料：
现成的酥皮、马铃薯、咖喱粉、绞肉、蛋、豌豆、番茄酱、咖喱粉、些许蚝油。
作法：
1.绞肉加入蛋、青葱、生姜、大蒜及咖喱粉调味。
2.马铃薯切丁，备用。
3.将腌好的绞肉、马铃薯丁、豌豆放入锅里炒香，一边炒一边加入番茄酱、咖喱粉和些许的蚝油。内馅炒好后放在一旁冷却。
4.将现成酥皮用擀面棍擀成如饺子皮大小，但要厚一点。
5.将内馅包入酥皮中，可以包成饺子形状或是三角形，若包成三角形，就似印度咖喱饺（Samosa）。三角形饺子「容量」比较大，可以多包些内馅。
6.表面涂上蛋黄，将烤箱调到400℉。
7.将包好的咖喱饺放入烤箱烤，烤至表面金黄即可。
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Weee! – Asian & Hispanic Groceries, Delivered!
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更多美食制作方法，请参考
www.macaronmagic.com
Jun 22, 2021
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.
