Seafood Curry Bun
Overview
Add S&B curry paste (spicy) and cook the vegetable and seafood curry one day in advance. It will become richer after being refrigerated overnight~(^^)
Tags
Ingredients
Steps
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Wash the potatoes and carrots, peel them and cut them into pieces.
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Once the pan is heated, add olive oil and stir-fry potatoes and carrots over medium heat until they change colour.
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Pour in an appropriate amount of clean water, bring to a boil, add the curry paste cubes, and stir until completely dissolved.
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Add all kinds of seafood, cook until thickened and then turn off the heat.
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After cooling completely, place in a crisper and refrigerate overnight.
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Weigh the wheat flour, toast powder and refined salt, mix evenly; weigh the yeast powder and water, stir to dissolve; dig a deep hole in the wheat flour, pour the yeast liquid, and stir to make it fully absorbed by the flour; add 280g of clean water several times to absorb all the water; weigh 20g of butter, heat it in the microwave: 600w for 35 seconds, add the softened butter to the dough, and knead it into a smooth dough.
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Put the dough into a basin, cover with a slightly damp cloth, and ferment for the first time: 1 hour and 30 minutes.
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After the first fermentation is completed, divide the dough into 10 small pieces and let it rest for 15 minutes.
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After resting, wrap the curry paste that has been cooked and cooled in advance into a small dough.
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Tighten the mouth and put it upside down.
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Cover with a slightly damp cloth and perform the second fermentation: 1 hour; at the same time: preheat the oven in advance: 230 degrees for 10 minutes.
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After preheating, pour 50g of water (excluding the recipe) into the bottom empty baking pan of the oven; sprinkle the dough evenly with raw wheat flour before putting it in the oven.
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Place the rack or baking sheet with the dough in the oven and start baking: 230 degrees, 20 minutes.
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After the bread is baked, take it out and let it cool naturally.
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Finished product pictures