Surprise Curry Bun

When I published my Chicken Curry photo on my facebook, Mamazieza had put her kind comment on that particular entry. She had said, why not put the curry in a bun. That rings a bell because I've came across this kind of recipe before. Only thing is, I can't recall where I've seen this recipe. So, I just have to 'do' it as I please. And I remembered coming across Gert's recipe that I've been wanting to try for quite sometime.

I copied down the recipe and set to work. Oh oh.... I ran out of bread flour. Well, then I'll chuck in something else... hahaha.. sorry Gert, I did quite a few changes to the recipe you posted actually, according to what's available in my larder. And this was what I came out with. Thank you Mamazieza for inspiring me and Gert for the recipe. May God bless you both.

SURPRISE CURRY BUN
Adapted from : Gert's Japanese-Style Sweet Bun Dough

Ingredients :

250g bread flour
225g superfine flour
35g milk powder
55g caster sugar
3/4 teaspoon salt
2 1/2 teaspoons instant dry yeast
1 egg, lightly beaten
170ml (approx.) lukewarm water – adjust according
40g butter, cubed

1 egg + a bit of fresh milk (for egg wash the buns)
a bit of butter for glazing

Method :

1. Fit the mixer with the dough hook attachment. Sift bread flour, plain flour, milk powder, caster sugar and salt the mixing bowl. Add in the yeast and mix well. Add in the water roux and beaten egg. Turn on the mixer and slowly add in the lukewarm water until the dough form into a nice ball of dough. (You might not need all the water. I used only 130 ml of it)

2. Continue to knead for 10 minutes and add in the butter. Continue to knead until all the butter is incorporated into the dough and the dough is smooth and elastic. Take the dough out from the mixing bowl and give it a final few kneading by hand. Form it into a round ball and let it to rise until double in size in a large greased bowl. Cover the bowl with a wet towel or cling wrap (It took me an hour to proof the dough but it all depend on the weather and environment on the day you make the bread)

3. Punch down the dough gives it a few knead and divide the dough into 3 equal portions. Form each into a ball and let it rest for another 10 minutes.

4. Wrap the chicken curry in a foil and shape it into a ball.

5. Take a dough and roll flat. Place the foil in the middle and cover with dough. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.

6. Bake in a pre-heated oven at 200 C 15-20 minutes or until golden brown.

7. Once out of the oven, brush with a bit of butter. Carefully cut the bun and ready to serve.

Bread Maker method :

1. Pour water, egg, sugar and salt into the bread maker pan. Top it with both flours, milk powder, yeast and water roux.

2. Set the breadmaker to Dough function.

3. Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.

4. Divide the dough into 3 equal portions. Form each into a ball and let it rest for another 10 minutes.

5. Wrap the chicken curry in a foil and shape it into a ball.

6. Take a dough and roll flat. Place the foil in the middle and cover with dough. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.

7. Bake in a pre-heated oven at 200 C 15-20 minutes or until golden brown.

8. Once out of the oven, brush with a bit of butter. Carefully cut the bun and ready to serve.

Water-Roux Paste/Tang Zhong :

25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

Preparation for the Water-Roux :

1. Mix the flour and water in a small saucepan. . Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, which is when you stir you can see the bottom of the pan. Remove from heat; place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.)

Note: This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in color, that means it has gone bad.

Step By Step photo...

Have a nice day everyone!