Curry Buns
I woke up early to make lots of curry filings for the curry buns that my son asked for. Already mixed the dough and done 2 proofs using the tangzhong method yesterday. I am now left with lots of filings, which I will use to make curry puffs later.
食谱
Curry Buns
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
Bread
- 1recipe from Tangzhong bun
Filings
- 3large potatoes, diced to 1/2 cm cubes
- 1large chicken breast or thigh meat, diced to 1/2cm cubes
- 2 Tbspcooking oil
Curry Paste
- 1large onion, cut into 1cm pieces
- 4 clovesof garlic, roughly chopped
- 1 tspground coriander seeds
- 1 tspground cumin seeds
- 1 tspturmeric powder
- 1 tspcurry powder
- 1 tspbelachan
- 3buah keras
- 5large red chilies, reconstituted (soaked in hot water for 15 minutes or more)
- 2small chili padi
- 2 tspoil
做法
- 01Make the bread dough, and while it is proofing, make the filings.
- Filings
- 02Gind all the ingredients of the curry paste together into a a fine paste.
- 03In a medium heat pan, heat up the cooking oil, and then add the curry paste and fry at medium heat for 5 minutes. Do not let it burn.
- 04Add the potatoes and cook until soft.
- 05Add the chicken and stir through, until the chicken changes color.
- 06Season with salt and pepper and soya sauce.
- 07Put the filings in the freezer to cool it for easier handling.
- Shaping the dough
- 08Weigh the dough out to 30g(small buns) or 60g(regular commercial buns) each.
- 09Place 1 Tbsp or 2 Tbsp of filings into each bun. Roll them into spheres.
- 10Bake at 200C for 13 minutes or until 2/3 of the bottom of the buns are golden brown in color.
- 11Remove from the oven and dust some curry powder.
- 12When the buns are at room temperature, it is important to store them into air tight containers.