1 recipe found
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.
