Curry bread

Overview

Curry bread, from "The Most Detailed Bread Making Textbook". While making preparations, I unexpectedly learned that curry bread is actually a must-have style of Japanese bread. Just wanted to taste it. I didn't want to make it at that time because it was fried. Of course, it was also because there was no curry back then. I don’t like deep-frying, so even if I get into the actual operation, I don’t intend to fry it as it is. If you are still interested in playing with the air fryer, you will definitely put it into the fryer. However, it is not suitable for the fryer because the space is small. The most important thing is that the basket of the fryer is a thin grid, and the soft dough will definitely get stuck in it and cannot extricate itself. What to use? Oven! In fact, the air fryer is just a small oven with a small space, hot air circulation, and only heat. What it can do, the oven can do too. The idea is very good, oven baking, hot air circulation makes the heating even, and the surface of the dough is brushed with oil to simulate the frying effect. However, neither the oven nor the air fryer can simulate the state in which the dough is evenly heated and quickly colored in hot oil to reach maturity. What takes only a few minutes to fry will take longer to complete in the oven or air fryer. Perhaps it is this slow coloring process that gives the fillings inside the dough enough time to expand and emerge from the weak spots. I didn't dare to let it color completely, for fear that it would take too long and all the fillings would slip out, and in the end I would have to resort to an empty city strategy. . . . However, I am still quite satisfied with the effect.

Tags

• baking
• old man
• breakfast
• fast food
• big potato
• butter
• corn oil
• egg
• high gluten flour
• instant curry cubes
• meat filling
• milk powder
• onions
• white sugar
• carrot
• dry yeast
• pepper
• salt
• water

Ingredients

Steps

1. 1 Filling: 1/2 tablespoon of corn oil, 1/4 onion, 1/8 carrot, 40 grams of meat filling, half a large potato, 25 grams of instant curry cubes, appropriate amount of water, appropriate amount of salt, appropriate amount of pepper

   

2. 2 Wash and slice potatoes, put them in a pot and cook,

   

3. 3 Peel and mash, set aside.

   

4. 4 Wash and dice onions and carrots separately and set aside.

   

5. 5 Pour oil into the pot and heat it,

   

6. 6 Add diced onions and carrots and saute until fragrant,

   

7. 7 Add the meat filling and stir-fry evenly.

   

8. 8 Add salt and pepper and season to taste.

   

9. 9 Add water just enough to cover the ingredients.

   

10. 10 Add the curry cubes and mix well.

    

11. 11 Pour in the mashed potatoes in portions and mix evenly.

    

12. 12 Stir-fry until the filling becomes dry, turn off the heat, let cool and set aside.

    

13. 13 Dough: 125g high-gluten flour, 10g white sugar, 2g salt, 5g milk powder, 12g butter, 25g eggs, 2g dry yeast, 57g water

    

14. 14 Pour the dough ingredients except butter into the bread pan,

    

15. 15 Start the dough kneading program,

    

16. 16 Stir into a uniform dough, add butter, and repeat the kneading process.

    

17. 17 Stir until the film can be pulled out,

    

18. 18 Take it out and put it into a large bowl for basic fermentation.

    

19. 19 The dough grows,

    

20. 20 Divide into 5 equal parts, roll into balls, and rest for 15 minutes.

    

21. 21 Roll into oval shape,

    

22. 22 Put the stuffing,

    

23. 23 Pull the dough up from both sides to cover the filling.

    

24. 24 Pinch tightly and place with the seam facing down.

    

25. 25 Place in greased baking pan. Perform final proofing.

    

26. 26 When the dough grows, brush the surface with oil,

    

27. 27 Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 15-20 minutes.

    

28. 28 The surface is golden, out of the oven,

    

29. 29 Cool for 30 minutes before serving.