|Oops... Ate it before I could take a pic :P|
|Those spirals makes the pastry crumbly and flaky... also makes it really pretty|
Water Dough: (Dough A)
125gm Plain Flour
20gm Caster Sugar
Oil Dough: (Dough B)
120gm Self Raising Flour
(colouring if desired)
Mix the two doughs separately - I add colouring to one of them, just so I don't get confused...
Now for the rolling... this is rather important. It's vital that it is done this way, to achieve the pretty spiral effect. Follow the pictures below, and you'll be just fine...
|Thats a looong picture.|
I tried to draw the tutorial... but I just couldn't!
2. Roll out dough A
3. Put dough B on the rolled out dough A
4. Wrap dough B in dough A
5. Roll out the wrapped doughs
6. Start to roll up the flattened doughs, like how you roll up a carpet
7. & 8. Your rolled up dough. Now arrange the rolled up dough vertically.
9. & 10. Roll flat the dough, make sure its long and vertical
11. & 12. Now, start to roll up the dough, as you did in step 6, the other way. Now you'll get a similar rolled up dough as you did in step 7.
13. Cut the dough into two.
14. As you can see here, you'll get a pretty shell like spiral pattern
15,16. & 17. Lay it flat, spiral pattern facing up. Now, flatten it with your palm, or roll it with your rolling pin
18. Fill yummy goodies on the flattened dough
19. Now wrap up the dough, pinching it shut in the middle, and 20 is what you get when you turn it around
Remember to keep the doughs well moist - cover them with a damp cloth if you are working under a fan, or if the rolling is taking some time.
You can choose to deep fry the pastry or bake it - I personally prefer baking. It's less work, and not as messy. Bake it at 220 degrees for about 15 to 20 minutes - till the corners turn golden brown.