Chilli Chicken Croissants
Makes 20
Time required : One hour 50 minutes plus baking time
A. For the croissant dough
Ingredients
1 kg flour
270 ml lukewarm water
20 g yeast
1 egg
90 g sugar
20 g salt to taste
100 g ghee, melted
35 ml oil
For the glaze
1 egg yolk
1 teaspoon ( 5 ml ) milk
Method
Dissolve yeast in a little lukewarm water. Cover and keep aside for 10 minutes. Mix all the ingredients ( except the ghee and lukewarm water ) and the yeast mixture and knead a smooth dough, by gradually adding the lukewarm water. Apply the melted ghee uniformly over it. Fold the dough thrice over, cover and keep aside for half an hour.
B. For chicken filling
For the batter
4 eggs, beaten
½ tablespoon ( 20 g ) cornflour
Salt and pepper to taste
For the filling
400 g boneless chicken , cubed
Cooking oil
For the marinade
250 ml chicken stock
4 green chillies, chopped fine
1 tablespoon ( 15 g ) ginger- garlic paste
1 tablespoon ( 15 ml ) chilli sauce
1 tablespoon soy sauce
A pinch of ajinomoto
Method
To prepare chicken filling
Beat cornflour, salt and pepper into the eggs. Dip the chicken pieces into the batter and deep fry in hot oil till golden brown and done. Drain on absorbent paper.
Remove the excess oil from the frying pan. Add the green chillies and ginger- garlic paste and fry for two minutes. Add the chicken stock and simmer for five minutes. Add chili sauce, soy sauce and ajinomoto. Stir well. Add the chicken and boil for two more minutes. Dissolve cornflour in a little water and add to the sauce. Stir till almost dry.
Final preparation
Then roll the dough out again into an oblong shape and cut it into triangles. Place a little of the chicken filling over it. Roll each triangle from the broader side into a croissant shape, sealing the tip of the triangle well. Keep aside for 30 minutes. Lightly beat the egg yolk and milk together. Brush the rolled croissants with the egg- milk glaze. Bake in a preheated oven at 250*F for 15 minutes or till brown.
1 egg yolk
1 teaspoon ( 5 ml ) milk
Method
Dissolve yeast in a little lukewarm water. Cover and keep aside for 10 minutes. Mix all the ingredients ( except the ghee and lukewarm water ) and the yeast mixture and knead a smooth dough, by gradually adding the lukewarm water. Apply the melted ghee uniformly over it. Fold the dough thrice over, cover and keep aside for half an hour.
B. For chicken filling
For the batter
4 eggs, beaten
½ tablespoon ( 20 g ) cornflour
Salt and pepper to taste
For the filling
400 g boneless chicken , cubed
Cooking oil
For the marinade
250 ml chicken stock
4 green chillies, chopped fine
1 tablespoon ( 15 g ) ginger- garlic paste
1 tablespoon ( 15 ml ) chilli sauce
1 tablespoon soy sauce
A pinch of ajinomoto
Method
To prepare chicken filling
Beat cornflour, salt and pepper into the eggs. Dip the chicken pieces into the batter and deep fry in hot oil till golden brown and done. Drain on absorbent paper.
Remove the excess oil from the frying pan. Add the green chillies and ginger- garlic paste and fry for two minutes. Add the chicken stock and simmer for five minutes. Add chili sauce, soy sauce and ajinomoto. Stir well. Add the chicken and boil for two more minutes. Dissolve cornflour in a little water and add to the sauce. Stir till almost dry.
Final preparation
Then roll the dough out again into an oblong shape and cut it into triangles. Place a little of the chicken filling over it. Roll each triangle from the broader side into a croissant shape, sealing the tip of the triangle well. Keep aside for 30 minutes. Lightly beat the egg yolk and milk together. Brush the rolled croissants with the egg- milk glaze. Bake in a preheated oven at 250*F for 15 minutes or till brown.
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