22 June 2013

南瓜马铃薯咖哩餐包



好一个黄金餐包啊!太喜欢这样的色泽了!哈 ^ ^
看到冰箱里存放的马铃薯就快要冒芽了,还是趁早将其解决掉好了!随即煮了咖哩马铃薯馅料,
因早前看到Zoe分享的咖哩鸡肉面很是心动,又刚好在淘宝淘了个不沾方模,就来试试做餐包咯!
说到那不沾模真是方便,烤面包轻松多了,无需再担心烤模油涂不够,面包卡在里头出不来啊!爽~


冷冻库里刚好剩有些南瓜泥,选来了黄灿灿的餐包。尝试了新食谱的配方【誳江典子的63种吃了会微笑的手作面包&多拿滋】,是前阵子好友从香港带回来送我的手信,试了这一款,很满意,是好的开始噢^ ^







马铃薯咖哩馅料:
3粒马铃薯,一个大洋葱个别切丁备用。
一枝咖哩叶,3小匙咖哩粉+2大匙水拌成糊状备用。
2杯水左右
适量调味盐和糖

1 用少许油爆香洋葱,和马铃薯丁,拌炒至洋葱呈透明状
2 加入咖哩叶和咖哩糊采用小火炒香
3 倒入适量的水,盖上锅盖焖至马铃薯松软收汁
4 特凉后即可包入面包

晓笔录:
~添加在面团中的南瓜泥著作是用到100克,我用冷冻的65克面团已很粘湿了,所以要视自家的面粉吸水量来加或减后加的水量噢!
~原配方的水量是用到70ml
~这不沾模底部烤得不够上色,下回可调至下火200度来烤。
~面团中添加的蜂蜜,跟咖哩馅怎么那么不搭啊!哈!






I am linking this post  to Little Thumbs up ~It's Curry Time! hosted by Ms B @Everybody Eats Well in Flanders organized by Zoe @ Bake For Happy Kids and Mui mui @ my little favourites DIY




4 评论:

Zoe said...

Hi Xiao,

This is brilliant! I can see that the curry filling makes the pumpkin buns extra yummy.

Zoe

said...

Thank Zoe ^^
Natural color it so nice right~hehe...

Miss B @ Everybody Eats Well in Flanders said...

Hi,
Thanks for sharing with us your pumpking curry buns, your buns with curry fillings look just like the buns sold in a bakery!

said...

Thank Miss B~
u r so welcome...^^

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