May 8, 2008
I learned this curry bun in Sam's workshop. He called this "no-time dough method". I guess that is because the dough only need one proofing time. I changed the bun fillings by adding some chicken cubes rather than just only potato cubes so that it won't be too boring for me. Of course you could change your curry recipe instead of using the original recipe as I found the taste quite boring. Somehow, I found sambal chili with onion or chili sardines are quite tasty too! This recipe could make 10 buns, however, I reduce it to half as there are only two of us. (Original recipe from Sam) Ingredients for the bun: 300g Bread Flour 10g Milk powder 2 tsp Bread improver 20g Sugar 1 tsp Salt 6g Yeast 1 Egg 120g Water 20g Butter Some lime leaves and slices chilli for decoration Method for the bun: 1. Place all the ingredients in the dough mixer except butter. Knead till the side of the bowl is clean. 2. Add in butter and knead till well developed. 3. Remove the dough and divide into 10 x 50g pieces. Roll the dough out and wrap 50g of curry potato filling. Shape and place the dough in a baking cup on a baking pan. 4. Proof the bread till double in bulk, approximately 1 hour. 5. Preheat the oven to 200'C. Brush the surface lightly with egg glaze. 6. Bake at 200'C for 12 to 15 minutes until golden brown. Brush with oil when baked to give a glossy finish. Decorate wtih lime leaf and sliced chili. Curry potato filling: 1 tbsp Olive oil 1 medium yellow onion - cut cubes 3 medium potatoes - steam or boiled, peeled & cut cubes 1 tbsp curry powder or more 1 tsp salt Method for curry potato filling: 1, Heat up frying pan. Add in olive oil and onions. Stir fry till fragrant. 2. Add in potatoes cubes, curry powder and salt (to taste). Stir fry till evenly mixed. 3. Cool the filling before use. Divide the filling into 50g portions.