Homestyle Curry Buns

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Do you like curry flavour of bread? I do ! I love to eat spicy curry with white bread, it’s delicious ! You should try ^.- Curry bun is a popular savoury bread in Japan. It is filled with Japanese curry sauce and some vegetables like carrots , onions or add some meat if you like. Basically, the curry buns will be deep-fried but I’m more prefer to bake it. For today’s recipe, I’m not using Japanese curry to make the filling but I used the Indian curry powder which I can easily get in my kitchen.With these recipe, you will definitely not to be disappointed and make them again soon ! Yummy ^.^B

你喜欢吃含有咖喱风味的面包吗?我超级爱!我还蛮喜欢吃咖喱配上白吐司呢~ 非常美味!你也应该尝尝看^.- 相信大家都知道咖喱面包在日本是非常受欢迎的面包之一。面包里包覆了日式咖喱酱再搭配一些蔬菜如马铃薯,洋葱及萝卜或加上一些肉类,如果你喜欢。  基本上,咖喱面包都是炸得表皮金黄酥脆,不过我比较喜欢以烘烤的方式来处理。对于今天的食谱,我并没有使用日式咖喱而用了平时可在我厨房里容易取得的印度咖喱粉。透过这食谱,你绝无失望并很快的再想制作第二次!咖喱面包真的好香,好好吃^.^B

Ingredients / 食材:-
[Bread dough]

Bread flour – 170 gram
高筋面粉-170克

Cake flour- 30 gram
低筋面粉-30克

Skim milk powder – 7 gram
奶粉-7克

Yeast – 3 gram
速發酵母粉 – 3克

Sugar – 13 gram
白糖- 13克

Salt – 3 gram
盐巴-3克

Water – 130 ml
水 - 130毫升

Butter – 20 gram
奶油-20克

Egg – 1 pc
鸡蛋-1粒

Bread crumbs- some amount
面包屑- 适量

[Curry Filling Ingredients / 咖喱馅料食材]
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Hard boiled egg – 1 pc (chopped)
水煮蛋-1粒(切丁)

Mashed potato – 1 pc
马铃薯泥-1粒

Carrot – 30 gram (chopped)
红萝卜-30克 (切丁)

Onion – half (chopped or cut slices)
洋葱-半粒(切丁/切丝)

Curry sauce – 2 tablespoons of curry powder (depends on how spicy you like it) mix with some amount of water. Stir until well combine.
咖哩酱汁-2汤匙的咖喱粉(这看你自已喜欢有多辣) 加适量的水,搅拌均匀即可。

Heat the pan with 1 tablespoon of  olive oil, saute the onion chopped until fragrant then add carrot, mashed potato and pour in the curry sauce mixture, stir fry about 2-3mins (add little water if needed). Lastly, add the chopped egg and combine well.

预热平底锅后,加入一大匙的橄榄油,把洋葱爆香之后加入萝卜丁,马铃薯泥和倒入咖喱酱汁,炒个2-3分钟(有需要时加入少许的水)最后,加入水煮蛋再混合均匀即可。

Steps / 步骤:-
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1)To prepare the bread dough please refer to White Sesame Full Cup Bread‘s recipe. For this recipe, I will used butter to substitute with grape seed oil and It’s take me about 15 mins to knead the dough until smooth.

面团制作请参考芝麻杯面包食谱。今天这食谱,我利用了奶油代替葡萄籽油。这面团我揉了大约15分钟至面团表面平整光滑。

2)Cover and leave the dough rest in a warm place to rise until double the size, about 1 hr.
盖上保鲜膜,让面团静置发酵大约1小时或双倍大的体积。

3)1 hour later,the dough has risen double its quantity. Stains little flour on finger and poke into center of the dough, if the dough didn’t bounce back means it’s rise well.
一小时后,面团已经膨胀两倍大。将手指沾上少许的面粉再往面团中心压,如果面团不反弹就证明面团已经充分发酵。

4)Lightly press out the air from the dough.
轻轻的按压,把面团里的空气排出。

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1)Shape the dough into 6 small balls and divide each ball into 50 grams.
将面团分成6颗小球。每颗小球面团平均50克。

2)Lightly press out the air and use the rolling pin to flatten the dough.
轻轻的按压,把面团里的空气排出再用擀面棍将面团擀平。

3)Make a small pocket then put the curry filling into the pocket.
做一个小口袋,然后加入咖喱馅料。

4)Wrap and pinch them up ,just like making a dumpling (* make sure you pinch the dough tightly to avoid loosen during the fermentation)
把面皮和咖喱馅料包覆起来,就像包水饺一样。(*确保把面皮的封口处捏紧,以免在发酵过程中松开)

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1) Dip in beaten egg, and coat with bread crumbs ( I added some dry parsley flakes mix with bread crumbs)
粘上蛋液和面包屑。 (*在面包屑里我加了干的香菜片)

2)Place the curry bun seam-side down on the baking pan. Cover with plastic wrap and let them rest for 20-30 minutes until they have doubled in size.
将包好的咖喱面包封口处朝下的放在烤盘上。盖上保鲜膜,再次静置第二次的发酵20-30分钟或至到体积双倍大。

3)Preheat oven at 180C , bake for 20-25 minutes or until golden brown.
预热烤箱在180度,烘烤20-25分钟至金黄色即可。

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Done ! 完成!

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Hope you enjoy ^.^

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