OUR OWN 3 RD EXPERIMENT GINGER :)

This week is going to be the same week liked the last week experiment. But for this week we are going to put a bit of extra experiment. If we recall back last week for the experiment pizza dough we save the halved of the dough to keep rest for a week. So for this week we going to analysis 2 different experiment.

Last go to picture for the pizza dough that we keep for a week:

After the pizza dough is cook...the conclusion is that we find is that:- the dough is more tasteful than the dough that keep rest just for 30 minute...and it is more elastic and easy to flatting it.

After we finish with the pizza dough we are going back to the new experiment :-

THE  CURRY PUFF DOUGH....

The ingredient is :- ( for the dough)

300 g of flour
1.5 tsp salt
150 ml cold water
2 tbsp melted butter

The method making the dough....

1. Preparing the ingredient.
2. Mix together flour and salt inside a bowl. after mixing it together put in the butter and  water. mix all together until the mixture form in a dough.
3. After that let the dough rest about 15-20 minute.
4. For the refer the last blog ( because the filling is still the same quantity being use)
5. After letting the dough rest. Flatten the dough on the smooth surface and then cut the dough to a 30.5cm/12 inch square.
6. Spoon a quarter of the filling on to one half of each square.
7. Brush the edge of the square with a little of beaten egg. Fold over the dough to form a triangular parcel. Seal the edges well and place on a lightly oiled baking sheet.
8. Brush the parcels with the remaining beaten egg and cook in the preheated oven of 200 c for 20 minute.

The conclusion :-

• we find out that the pizza dough is in best quality went the dough is kept long time period.
• for the curry puff dough we find that the dough is some how have a bit of crack in the making but with the help of other team. Finally the dough is make perfectly.