Yes, it was too much vinegar and sugar, but I adjusted it to my taste without adding all of it. Note: Glutinous white rice is NOT the same as sushi rice. The former is more opaque (almost cream coloured) and longer (or bigger grained) while the latter is more translucent white and shorter (or smaller grained).
To keep pastry ends together, dip a finger in water and smear it on the edge and press the two pastry layers together.
If you are doing a long roll, fold over one edge onto the filling, apply a bit of water and fold the other edge over the dampened edge. Then pierce gently, diagonally with fork tines to seal. After baking, immediately cut long roll into serving sizes.
However, leaving one end slightly open will help the built-up steam escape out of the puff.
You do need to cook gently all the spices in oil first - to make it easier on sensitive tummies. Then add the onions, etc. This method also makes the end result more aromatic. Certainly dahl spinach soup is soul warming on a cold day. :)
Suggestion: Add thin slices of banana to the top before baking for extra caramelised banana flavor and a great look! Wonderfully light textured, flavourful and lightly moist. I put in a teaspoon of baking powder plus 1/2 tsp of baking soda as I didn't want to taste any soda. I added 1 1/2 tsp of cinnamon powder and half a cup of chopped walnuts. I used half cup of raw sugar + 1 tbs brown sugar and semi-melted butter.
It turned out rather well even though I subbed a third of the flour with rustic bread flour. The proofing was phenomenal. Made sure to have the dough quite soft, and brushed/spritzed with water every 3 or 4 minutes three times at the beginning of baking. I halved the recipe, so it took the three joined rounds on 32 minutes to be done. I laid it on a baking-paper-lined, semolina-sprinkled big round cake tin. The temperature I set was between 220 and 210 degrees Celsius, watching to make sure the top didn't get too dark. It turned out a lovely medium brown. Thanks for all the tips, fellow ARers. ^_^
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