Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, meat curry buns. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Beef Curry Meat Bun Recipes Chinese Beef Curry Food Curry Buns Baking Cooking Meat Curry Bun Recipe. Bakery worthy buns filled with real meat! My son given me a challenge. as chef make something different apart from burger with bun and mince meat. so here it is. challenge number one.
Meat Curry Buns is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Meat Curry Buns is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook meat curry buns using 28 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Meat Curry Buns:
- Get A. Tanzhong/water roux/slurry
- Take 60 g bread flour/plain flour
- Take 300 g water
- Get B. Meat Curry Filling
- Get 2 C diced potato
- Prepare 2 C cooked, minced meat
- Make ready 4 tbsp cooking oil
- Make ready 1/2 C minced brown onion
- Get 1/2 tsp hot chilli flakes
- Prepare 1 tbsp shredded curry leaves
- Make ready 1 tsp KEEN curry powder
- Get 2 tbsp BABA's meat curry powder
- Prepare 1/2 C water
- Make ready 2 tsp chicken seasoning powder
- Make ready (Or salt to taste)
- Make ready C. The dough (bun)
- Take 150 g water
- Prepare 1 (60 g) egg - lightly beaten
- Prepare 2 tbsp sugar
- Get 2 tbsp butter/oil
- Make ready 1 tsp salt
- Make ready 540 g bread flour
- Prepare 3 tbsp milk powder
- Get 1 tsp bread improver
- Get 2 1/4 tsp INSTANT dried yeast
- Prepare D. Glazing
- Prepare 1 egg - beaten (apply before baking)
- Prepare 2 tbsp butter (apply after baking)
These curry potato buns were soft and very delicious especially when they were hot. Home › Snacks › Quick Loaf/Bread/Buns › Curry Potato Buns 咖哩马铃薯面包. A wide variety of curry bun options are available to you, such as packaging, product type. Soft and fluffy milk buns are filled with aromatic and savory chicken and potato curry filling and baked to perfection.
Steps to make Meat Curry Buns:
- Note: Start by preparing tanzhong/water roux. This can be made few hours earlier or a day before baking. Next, prepare/cook the filling. Then, Measure out all ingredients before getting started.
- A. Tangzhong - Mix flour and water in a small pot and whisk until there is no lump. Heat this mixture over low heat, keep stirring until it turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. Turn off the heat and leave to cool completely. Cover with plastic wrap to keep it from drying before adding to the bread dough. This tanzhong can be prepared the night before or an hour before baking.
- B. Meat Curry Filling - half cook diced potato. Drain water. In a pot, cook minced meat in water, let it boil and then, drain the water. Next, heat oil over medium heat, add minced brown onion, shredded curry leaves, KEEN curry powder, BABA's meat/chicken curry powder & hot chilli flakes. Stir until aromatic then add cubed potato & 1/2 cup of water. Simmer for 2 minutes. Stir in minced meat & season. Taste & adjust. Let this filling simmer over low heat until potato is tender.
- C. The Dough - Proof active dried yeast in 150g of tepid water for 5-10mins. In a mixing bowl of a stand mixer with dough hook attached, add A (tanzhong), yeast mixture and the rest of the ingredients in C & mix at low speed for about 5mins. Stop the mixer, scrap the dough from the side of the bowl. Continue mixing (increased speed) & kneading for 10-15mins until dough is stretchable. This dough is a bit wet & sticky. Dont be tempted to add extra flour. Proceed to step 6.
- Note: If using a bread maker, place A (Tangzhong) in a bread pan followed by the rest of the ingredients in C. If using INSTANT DRIED YEAST, no proofing is required. INSTANT DRIED YEAST is added last to the bread pan. Press ‘dough’ function. Wait until it beeps and stops then Proceed to step 7.
- Grease a big bowl with oil. Transfer the dough into this bowl. Cover with cling film and let it rise for 1 hour or more or until it doubles in size.
- Once the first proofing is done, transfer dough to a generously floured work top. Punch the air out of the dough. Divide & weigh dough into smaller portions (50g each). Roll each portion lightly into balls (avoid pressing when rolling). Do the same with the rest.
- Once all done, take each ball, flatten & place a tsp full of filling then seal or wrap it neatly. Then roll the dough again in a circular motion with your palm against the table until it forms a round ball. Place the dough balls on a baking sheet/tray lined with parchment paper. Cover & let rise for another 40-50mins. Preheat oven to 160-170 C.
- Right before baking, gently brush the rolls with thin layer of beaten egg. Bake for 15 mins or until the rolls are lightly golden. Apply a thin layer of melted butter right after the buns are out from the oven. Serve warm. Extra buns can be kept for few days. Microwave for 30sec & serve warm.
You don't want to miss this! For my son, I have made half of these buns to be the non-curry ones and glad that he was enjoying the non-curry buns too. #curry #curry bread #curry buns #bread #asian #japanese #food #recipe #karee pan. I wanted kare pan but did not want to go through a shallow fry panko process…so tried this. Bakery style Home made curry bun recipe from scratch with a creamy paneer filling. I must have done countless batches of curry buns in my life.
So that is going to wrap this up with this exceptional food meat curry buns recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
