Curry Bread カレーパン

Method21 steps · about 2 hr 45 min

1. 1

   Step 1: Combine the three grams dry yeast,140 grams milk and twenty grams sugar (20 g) in a small bowl or jug. Cover and set aside for ten minutes.

   Activate yeast 10 min · 10 minUses 3 g dry yeast · 140 g milk · 20 g sugar

2. 2

   Step 2: Combine the 180 grams bread flour, twenty grams plain flour (20 g) and two grams salt in a large bowl.

   Uses 180 g Baker's Flour · 20 g Plain flour · 2 g salt

3. 3

   Step 3: Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.

   Uses Combined flour and salt · Activated yeast-milk-sugar mixture

4. 4

   Step 4: Transfer to an electric mixer fitted with a dough hook and knead for about 5 min or until smooth and elastic.

   Uses Mixed soft bread dough

5. 5

   Step 5: With the mixer motor running, add the chopped butter (30 g) and mix until the butter is combined and a smooth and silky dough forms.

   Uses Kneaded smooth elastic dough · 30 g butter

6. 6

   Step 6: Put the dough in a lightly greased bowl, cover, and prove in a warm place for about one hour until doubled in size.

   Prove dough 1 hour · 60 minUses Smooth butter-enriched bread dough · A little oil to grease the dough bowl, amount unspecified

7. 7

   Step 7: While the dough proves, prepare the half-batch curry filling below.

8. 8

   Step 8: Finely chop the half carrot, half onion and half garlic clove.

   Uses 0.5 count carrot · 0.5 count onion · 0.5 clove garlic

9. 9

   Step 9: Peel and cut the one-and-a-half potatoes into small pieces. Cook in separate water until soft, drain, mash and set aside.

   Uses 1.5 count potato · Water as needed to cook potatoes; discard after draining

10. 10

    Step 10: Heat a little olive oil in a frying pan. Cook the chopped onion, carrot and garlic until soft, then add the fifty grams ground beef (50 g) and cook through to at least 71°C (160°F).

    Uses Finely chopped half-batch carrot-onion-garlic · Olive oil for cooking the filling, amount unspecified · 50 g Ground beef for half-batch curry filling

11. 11

    Step 11: Add only the 125 ml filling water to the frying pan and bring to a boil.

    Uses Cooked filling vegetables and ground beef · 125 ml water

12. 12

    Step 12: Turn the heat down to low and add the thirty-five grams Japanese curry roux (35 g).

    Uses Cooked beef-vegetable filling with boiling water · 35 g Japanese curry roux for half-batch filling

13. 13

    Step 13: Stir and mix the curry roux to dissolve.

    Uses Filling with added curry roux

14. 14

    Step 14: Add the prepared mashed potatoes and half teaspoon garam masala. Simmer, stirring, until the filling is thick enough to hold its shape.

    Uses Filling with dissolved curry roux · Cooked drained mashed potatoes · 0.5 tsp Garam masala for half-batch filling

15. 15

    Step 15: Spread the filling in a shallow container and cool until it can be handled and holds its shape. Divide enough for eight buns into eight portions; reserve any surplus rather than overfilling.

    Uses Thick fully cooked half-batch curry filling

16. 16

    Step 16: Divide the proved dough into eight equal balls and knead briefly on a lightly floured surface until smooth.

    Uses Proved butter-enriched bread dough · Extra plain flour as needed to dust the work surface

17. 17

    Step 17: Flatten one raw dough portion, wrap it around one cooled curry-filling portion, and pinch the dough closed securely.

    Uses One of eight raw bread-dough portions · One of eight cooled curry-filling portions

18. 18

    Step 18: Lightly spray the sealed bun with the coating olive-oil spray and roll in panko to coat, sharing the listed cup panko across all eight buns.

    Uses One sealed raw curry-filled bun · Part of coating olive-oil spray, shared across eight buns · Part of one cup panko, shared across eight buns

19. 19

    Step 19: Repeat filling, sealing, spraying and coating for the other seven dough portions.

    Uses First panko-coated filled bun · Remaining seven raw dough portions · Remaining seven cooled filling portions · Remaining coating spray as needed · Remaining portion of listed cup panko

20. 20

    Step 20: Place them on a cooking paper lined oven tray and cover with clean damp cloth and set aside for about 45 min or until doubled in size.

    Second prove 45 min · 45 minUses Eight sealed panko-coated curry buns

21. 21

    Step 21: Preheat the oven to 180°C (356°F). Bake the proved buns for about fifteen minutes until golden and the bread is cooked through.

    Bake curry buns · 15 minUses Eight buns after second proof