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Curry Potato Buns

Wednesday, June 26, 2013 20:00

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When Angel of Cook.Bake.Love made this Curry Bun in May, I keep telling myself I must try this one day. After exchanging emails with Angel two days ago, I started to fry the potato fillings in the morning and prepare the bun dough in the afternoon. After kneading and proving the dough (more than 3 hours), I was very delighted when the 12 golden Curry Potato Buns emerged from the oven. Some of the buns were not very round in shape and some of them did not have enough filling (still room for improvement) but they were soft and very delicious especially when they were hot. Definitely love to try this bun dough recipe with other filling and thank you much Angel for sharing

For the recipe written in Chinese, please refer to Cook.Bak.Love.

Curry Potato Buns

Ingredients: makes 12 buns

Fillings

450g Potato

150g Chicken fillet

3 cloves Garlic (chopped)

1 large Onion (chopped)

Curry sauce (4 tbsp mix with 6 tbsp hot water)

Seasoning (2 tsp chicken powder + 1 1/2 tsp light soya sauce, 1 tsp salt and 1 tsp sugar or to taste)

4-5 tbsp Hot water or more for the mixture if too dry

Bun dough

320g Bread flour

80g Plain flour

20g Sugar

1 tsp Salt

2 tbsp Instand yeast

220ml Cold milk

1 cold Egg (55g)

30g Butter (soften at room temperature)

Glazing

1 beaten egg

Method:

Fillings

Cook potatoes in boiling water until just cooked (do not cook till to soggy).
Saute garlic and onion until fragrant, add curry sauce, saute over low heat till aromatic.
Add chicken briefly fry for a while, return potatoes and add water, mix well.
Add seasoning to taste and cook for a while. Dish up. Leave to cool completely before using.

Bun Dough

Mix all dry ingredients together in the mixing bowl and add milk, mix to form a dough. (I used Kitchen Aid, dough hook to mix for 5 minutes). Then place dough on the table and add soft butter and knead to become smooth and elastic. (The dough is quite oily at first with the butter added. It’ll be easier to handle after dusted some flour on it. I kneaded the dough for 20 minutes).
Place dough into a big bowl, cover with cling wrap and let it proof for about 50-60 minutes till double in size.
Knock down the dough, rest for 10 minutes. Divide dough into 60g each, roll into ball, rest for another 10 minutes.
Flatten the dough with roller pin and wrap with curry fillings.
Seal the opening tightly, rolls into ball and leave it on baking tray lined with parchment paper for second proofing – 45 minutes.
Egg wash and bake in pre-heated oven at 180 degrees C for about 15 minutes till golden brown.

I am linking this post to the event,Little Thumbs Up organised

by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

and hosted byMs B of Everybody Eats Well in Flanders.

Source: http://www.anncoojournal.com/2013/06/curry-potato-buns.html

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