- 150 g (1 and 1/5 us cups) bread flour
- 75 g (3/5 us cup) cake flour
- 18 g (2 Tbsp) cane sugar
- 4 g (2/3 tsp) salt
- 2 g (2/3 tsp) instant dry yeast
- 105 g (3.5 us fl oz) lukewarm water
- 37 g (1.3 oz) beaten egg
- 15 g (1.3 Tbsp) unsalted butter
- Curry Filling (Double the required amount)
- 300 g ground meat (mixed beef and pork)
- 150 g (5.3 oz) minced onion
- 1 piece red chili pepper
- 1/2 tsp cumin seed
- 1 Tbsp cake flour
- oil for frying onion
- (For Curry Sauce)
- 1/2 tsp salt
- 2 Tbsp curry powder
- 1 tsp garam masala powder
- 30 g (2 Tbsp) ketchup
- 2 Tbsp Worcestershire sauce
- 1/2 clove garlic (1 tsp grated garlic)
- 1 thumb-size piece of ginger (1 Tbsp grated ginger)
- 1 cube chicken stock bouillon (Maggi bouillon)
- 300 ml (10 us fl oz) water
- For deep- frying
- panko bread crumbs
- oil for deep-frying
★Recipe video★ (my You Tube channel)→youtu.be/wMcc59UZaMQ
【Curry Filling】Combine all curry sauce ingredients; salt, curry powder, garam masala, ketchup, Worcestershire sauce, grated garlic, grated ginger, a crushed bouillon cube, and water. Divide a red chili pepper in two and get rid of the seed; set aside.
Heat oil in a frying pan over medium heat. Put cumin seed and chili pepper and fry it for about 30 sec. Put minced onion and fry it over medium heat until soft. Take it out from the pan; set aside.
Put ground meat in the frying pan and fry it over medium-high heat until light brown. Turn down the heat, and remove extra oil with 2-3 sheets of paper towel.
Put the fried onion and the curry sauce mixture in the pan. Cook it over medium heat for 5 mins while stirring.
Turn off the heat, and put cake flour and stir well. If lumps of flour are formed, please crush them.
Cook it over medium heat while stirring for another 5 mins or until it has thickened. Turn off the heat, let it cool. When it’s cooled thoroughly, transfer to a bowl and cover with plastic wrap, and let it sit in a fridge overnight. The curry is double the required amount so use half to cook curry buns.
【Dough of Buns】Put bread flour, cake flour, instant dry yeast, and cane sugar in a large bowl. Mix well. Add about 2/3 of the lukewarm water and beaten egg. Mix roughly while cutting it.
Pour the remaining water little by little against powdery places. Mix until it becomes a single mass. Spread the dough onto a work surface. Sprinkle salt over it, and put butter on.
Knead it with your hands for 4-5 mins until combined. Hit the dough against the work surface for 5 mins. Repeat hitting and folding until smooth and elastic, for another 5 mins.
Place it in a lightly oiled bowl. Cover with a plastic wrap. Let it rise at 40℃ / 104°F (or warm place) for about 40-60 mins until it has increased in size 1.5-2X. Please take the curry out of the fridge; set aside.
Finger Dent Test! Press your floured finger into the dough. If the dent springs back a little, and it stays without filling in, it’s ready. Punch the air out. Divide it into 6 equal pieces.
Punch down each piece and shape each into a ball. Please sprinkle bread flour when necessary. Cover with a damp towel and let it rest for 10 mins.
【Wrap the curry with the dough, and deep-fry!】Roll out into a 9 cm (3.5-inch) circle, sprinkling bread flour when necessary. Put 2-3 Tbsp of the curry paste in the center. Fold it and pinch the edges to seal well. Please pinch and press tightly so as not to open during deep frying.
Cover with a damp towel. Let it rise at 40℃ / 104°F (or warm place) for about 20-30 mins until it has increased in size 1.2X.
Dip the formed dough into the water and then place it in panko bread crumbs to coat.
Heat the deep-frying oil to 320ºF (160ºC) in a frying pan. Deep-fry each dough for 5 mins or until golden brown on both sides. Drain excess oil. It’s all done!
Source: Read Full Article