跨越传统的QBB纯奶油

虽然融合菜肴已经成为一种流行趋势, 但由于文化上的差异, 许多主要材料仍然根植于他们自己的传统文化, 就比如原始于地中海的橄榄, 中东的涨红花, 日本的紫菜或印度的酥油

分枝出来, 大众也开始察觉这些根植材料的广大用途, 而印度名产的酥油Ghee,也成为了如今世界各地的烘焙主要材料之一, 替代了传统奶油. 当时的大马美食节, Q.B.B奶油踏入了本地市场, 分享了许多烹饪用途. 去年的农历新年, Q.B.B奶油为新春年饼制作行业带来了新气息, 在这个华人佳节的主要市场里介绍了各种烘焙用途, 其大受欢迎的是大家都爱的传统黄梨酥和各式奶油酥饼, 现场给予的示范和品尝, 让Q.B.B的摊子成了众人焦点!

今年农历前, Q.B.B再次抵达梳班Empire Shopping Gallery的Jaya Grocer为大家介绍其奶油的用途和烘焙示范, 好让烘焙爱好者可以深一层的认识Q.B.B奶油, 丰富大家的年饼制作!

尤其是家家喜爱的黄梨酥, 也都会现场示范, 所以千万别错过今月的12,19,24和26号到现场参与这盛大的烘焙示范和品尝, 让您的味蕾来决定它的好吃与否!

Jaya Grocer, Empire Shopping Gallery

LG01，Jalan SS16/1,

47500 Subang Jaya,

Selangor Darul Ehsan, Malaysia

Tel: 03 5022 2028

QBB也附上一些年饼食谱供大家参考! ^^

做法链接： 香烤栗子饼干

做法链接： 花生酥

做法链接： 香橙葡萄干饼

做法链接： 果仁蜜酥饼

做法链接： 简易雪球饼

做法链接： 桂花冬瓜酥

做法链接： 柠檬香橙方块酥

除了年饼之外, 还分享了这道香酥十足的咖喱角，
加了QBB的奶油, 会有您意想不到酥香口感 , 不妨试试!! ^^

INGREDIENTS材料:

OIL DOUGH 油皮

100 g plain flour  100克面粉

60 g QBB clarified butter   60克QBB纯奶油

WATER DOUGH 水皮

250 g plain flour  250克面粉

35 g QBB clarified butter  35克QBB纯奶油

1 tsp sugar  1大匙糖

120 ml water

FILLING 内陷

3 tbsp oil  3大匙食油

1 spring of curry leaf 1根咖喱叶

1 big onion, diced 1颗洋葱 [切小丁]

100 g chicken meat, diced 100克鸡肉 [切小丁]

3 potatoes, diced and cooked  3颗马铃薯 [切丁, 煮熟]

SEASONING 调味

3 tbsp curry powder 3 大匙咖喱粉

1 tbsp light soy sauce 1 大匙生抽

1 tsp salt 1茶匙盐

1 tsp sugar 1茶匙糖

3 tbsp water 3大匙水

Filling内陷做法:

Heat up 3 tbsp of oil in a pan. Saute the curry leaves until aromatic. Stir in the diced onion until fragrant. Add the diced chicken meat and stir fry until cooked. Add the cooked potatoes followed by the seasoning ingredients and cook until dry. Leave aside to cool before use.

烧热3大匙食油, 炒香咖喱叶, 加入洋葱丁, 翻炒至香. 加入鸡肉丁炒至熟透, 最后加入马铃薯丁和调味. 待冷备用

Pastry Skin酥皮做法:

To prepare the oil dough, sift flour into a mixing bowl. Rub clarified butter into the flour to form a dough. Leave aside to rest.

油皮做法, 面粉过筛, 加入奶油, 拌匀. 面团搁置休面

To make the water dough, sift flour and add sugar into a mixing bowl. Rub in the clarified butter and add the water gradually. Knead into a smooth dough. Leave aside to rest.

水皮做法, 面粉过筛, 加入糖和奶油, 分段加入清水, 拌匀成滑面面团, 搁置休面

To make the pastry, wrap the oil dough inside the water dough. Flatten out the dough and roll it up like a Swiss roll. Repeat the flattening and rolling process      (2 times). Let it rest for 5 – 10 minutes after each process.

Divide dough into equal portions. Using a rolling pin, roll the dough out into the shape of a circle. Spoon some filling on it, fold, pinch the edges and pleat nicely to seal it.

Heat up oil for deep frying. Deep-fry curry puffs in medium heat until golden in colour. Drain and serve hot.

酥皮做法, 将油皮包入水皮, 面团擀平, 卷起, 重复动作两次. 各程序休面5至10分钟. 把酥皮面团均匀分割, 擀成圆形, 包入馅料,  折边封起.

预热炸油, 中火油炸至金黄, 捞起沥干油, 趁热享用!

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