Recommendation to Serving Perfect Meat Curry Buns

How to get through the week with healthful but appetizing dishes that will cause you feel good? This healthful, simple but tasteful Meat Curry Buns recipe is the answer.

We hope you got insight from reading it, now let's go back to meat curry buns recipe. To make meat curry buns you need 28 ingredients and 9 steps. Here is how you achieve that.

To cook an unforgettable Meat Curry Buns, here are the ingridients needed:

1. Provide of A. Tanzhong/water roux/slurry.
2. Take 60 g of bread flour/plain flour.
3. Provide 300 g of water.
4. Use of B. Meat Curry Filling.
5. Take 2 C of diced potato.
6. Prepare 2 C of cooked, minced meat.
7. Prepare 4 tbsp of cooking oil.
8. Take 1/2 C of minced brown onion.
9. You need 1/2 tsp of hot chilli flakes.
10. You need 1 tbsp of shredded curry leaves.
11. Use 1 tsp of KEEN curry powder.
12. Prepare 2 tbsp of BABA's meat curry powder.
13. Use 1/2 C of water.
14. Prepare 2 tsp of chicken seasoning powder.
15. Provide of (Or salt to taste).
16. You need of C. The dough (bun).
17. You need 150 g of water.
18. Take 1 (60 g) of egg - lightly beaten.
19. You need 2 tbsp of sugar.
20. Use 2 tbsp of butter/oil.
21. Take 1 tsp of salt.
22. You need 540 g of bread flour.
23. Use 3 tbsp of milk powder.
24. Prepare 1 tsp of bread improver.
25. You need 2 1/4 tsp of INSTANT dried yeast.
26. Use of D. Glazing.
27. You need 1 of egg - beaten (apply before baking).
28. Take 2 tbsp of butter (apply after baking).

After preparing the ingridients, next you are good to prepare your 5-star Meat Curry Buns by following the instructions below:

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..
8. 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..
9. 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..

They have to be meaty, curry beef buns, filled with lots of aromatics. Confession time: While I was in University, I would make the trek to West Edmonton Mall and grab a Curry Beef Bun from T&T for. 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. As with many things in life, the simple things are often the best.

Recipe : Meat Curry Buns

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fast method to make Meat Curry Buns

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