When Angel of Cook.Bake.Love made this Curry Bun in May, I keep telling myself I must try this one day. After exchanging emails with Angel two days ago, I started to fry the potato fillings in the morning and prepare the bun dough in the afternoon. After kneading and proving the dough (more than 3 hours), I was very delighted when the 12 golden Curry Potato Buns emerged from the oven. Some of the buns were not very round in shape and some of them did not have enough filling (still room for improvement) but they were soft and very delicious especially when they were hot. Definitely love to try this bun dough recipe with other filling and thank you Angel for sharing 🙂
Curry Potato Buns
Prep time
Cook time
Total time
Author: Ann Low
Serves: 12 buns
Ingredients
- Fillings
- 450g Potato
- 150g Chicken fillet
- 3 cloves Garlic (chopped)
- 1 large Onion (chopped)
- Curry sauce (4 tbsp curry powder mix with 6 tbsp hot water)
- Seasoning (2 tsp chicken powder + 1½ tsp light soya sauce, 1 tsp salt and 1 tsp sugar or to taste)
- 4-5 tbsp Hot water or more for the mixture if too dry
Bun dough- 320g Bread flour
- 80g Plain flour
- 20g Sugar
- 1 tsp Salt
- 2 tbsp Instant yeast
- 220ml Cold milk
- 1 cold Egg (55g)
- 30g Butter (soften at room temperature)
1 beaten egg for glazing
Instructions
- Fillings - Cook potatoes in boiling water with little salt until just cooked, about 15-20 mins (do not cook till too soggy).
- Saute garlic and onion until fragrant, add curry sauce, saute over low heat till aromatic.
- Add chicken briefly fry for a while, return potatoes and add water, mix well.
- Add seasoning to taste and cook for a while. Dish up. Leave to cool completely before using.
- Bun Dough - Mix all dry ingredients and egg together in the mixing bowl and add milk, mix to form a dough. (I used Kitchen Aid, dough hook to mix for 5 minutes). Then place dough on the table and add soft butter and knead to become smooth and elastic. (The dough is quite oily at first with the butter added. It'll be easier to handle after dusted some flour on it. I kneaded the dough for 20 minutes).
- Place dough into a big bowl, cover with cling wrap and let it proof for about 50-60 minutes till double in size.
- Knock down the dough, rest for 10 minutes. Divide dough into 12，60g each, roll into ball, rest for another 10 minutes.
- Flatten the dough with roller pin and wrap with curry fillings. Seal the opening tightly, rolls into ball and leave it on baking tray lined with parchment paper for second proofing - 45 minutes.
- Egg wash and bake in pre-heated oven at 180 degrees C for about 15 minutes till golden brown.
recipe adapted from Cook.Bake.Love
3.5.3208
咖哩马铃薯面包
馅料：
- 450克 马铃薯
- 150克 鸡胸肉
- 3 瓣 蒜头（剁碎）
- 1粒 大洋葱，切小
- 咖哩酱 – （4汤匙咖哩粉+ 6汤匙热水，拌匀）
- 调味料 – （2茶匙鸡精粉 + 1.5茶匙酱青，1茶匙盐和糖适量）
- 4-5汤匙热水 （如果觉得馅料太干的话，可再加一点热水）
面包团：
- 340克 高粉
- 80克 普通面粉
- 50克 糖
- 1/2茶匙 盐
- 2汤匙 速发酵母
- 220克 冷牛奶
- 1个冷鸡蛋 （55克）
- 30克 牛油 ，室温软化
- 扫面： 打散全蛋
做法：
- 馅料 – 马铃薯洗净去皮。放入沸水中（加入少许盐）煮约15-20分钟至熟。用叉把马铃薯稍微压烂。
- 热锅加入适量的油，用中火将洋葱和蒜头炒香，倒入咖哩酱再炒至香。
- 加入鸡肉翻炒几下才倒入马铃薯和热水拌匀。
- 最后加入适量的调味料，拌匀熄火。等完全冷却后才使用。
- 面包团 – 干性材料和鸡蛋一起搅拌均匀后加入牛奶拌成一个面团 （我是用Kitchen Aid搅打约5分钟）。然后面团放在桌面上，加入牛油用手揉成一个光滑富弹性的面团 （面团开始有点油，撒上少许面粉比较好操作。面团揉了20分钟）。
- 把面团放入一个大碗里盖好，收口向下，发酵50-60分钟至双倍大。
- 排气，休面10分钟。把面团分割成60克一个，滚圆，再休面10分钟。
- 面团分阁成12份，60克一个。把面团擀平，包入咖哩馅料，收口捏紧，放在烤盘上（底部铺张）进行第二次发酵 – 约45分钟。
- 表面扫上蛋液，放入以预热烤箱180度烤约15分钟至上色。
- 食谱取之于这里
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