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Curry Puff
Hi Team, please advice can we froze the curry puff before bake the puff ? I want to prepare in advance and froze then I bake the puff when needed. Please advice
Also, please advice for puff we need to use high protein flour?
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1 Reply
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Scoolinary Team
Hi Sahmini.
Welcome to the Scoolinary community, and thank you for your question!
Yes, you can freeze curry puffs before baking them. To do this properly:
- Assemble the curry puffs according to the recipe, but do not apply the egg wash.
- Place them on a tray in a single layer and freeze for 1-2 hours until firm.
- Once firm, transfer them to a sealed bag or airtight container and store them in the freezer. They can be kept for up to 2-3 months.
- When ready to bake, there’s no need to thaw them. You can bake them directly from frozen, adding an extra 5-10 minutes to the baking time until they are golden brown and fully cooked.
About the flour for the pastry dough
For this type of dough, you don’t need high-protein flour. All-purpose flour is ideal as it provides a good balance between elasticity and flakiness.
If you use higher-protein flour (such as bread flour), the dough may become more elastic and harder to roll out, affecting the layering. On the other hand, if you use very low-protein flour (such as cake flour), you might lose structure and have difficulty with the lamination process.
I hope this information helps!
Best regards.
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