Curry Bread-You Are Foodie

By Polly
7

Curry Bread

Curry Bread, from the most detailed textbook on bread making.While preparing, I was surprised to learn that curry bread was a must-have style of Japanese bread.I just want to taste it. At that time, I was not willing to do it because it belonged to the frying system. Of course, there was no curry at that time. I don't like frying. Even if it is in practice, I don't intend to fry it as it is. If you are still interested in tossing the air fryer, you will definitely put it into the fryer. However, it is not suitable for frying pan because the space is narrow. The most important thing is that the net basket of frying pan is a thin bar, and the soft dough will be trapped in it. With what? oven! In fact, the air fryer is just a small oven with a narrow space and hot air circulation. What it can do, so can the oven.It's a good idea. The oven bakes, the hot air circulates to heat evenly, and the dough surface is coated with oil to simulate the frying effect. However, neither the oven nor the air fryer can simulate that the dough is evenly heated in hot oil and quickly colored to mature. When frying takes only a few minutes, it will take longer in the oven or air fryer. Perhaps it is this slow coloring process that allows enough time for the filling inside the dough to expand and flow out from the weak points. I didn't dare to make it completely colored. I'm afraid it will take too long for the stuffing to slip out. Finally, I had to sing the empty city plan....However, I am quite satisfied with this effect.

Main Ingredients

Auxiliary Ingredients

pepper appropriate amount
salt A moderate amount of
water appropriate amount
Instant curry block 25 g
Large potato Half
meat stuffing 40 g
Carrot 1/8
onion 1/4
Corn oil 1/2 tablespoon

Filling materials can be adjusted according to their own tastes.The fermentation time shall be determined according to the actual temperature.During the baking process, you can take out the baking pan and brush the oil once or twice.

Step 1 . Stuffing: 1/2 tablespoon corn oil, 1/4 onions, 1/8 carrots, 40g meat stuffing, half a large potato, 25g instant curry pieces, proper amount of water, salt and pepper

Step 2 . Wash and slice the potatoes, put them into the pot and cook them,

Step 3 . Peel and pound the mud, and set aside.

Step 4 . Wash and dice onions and carrots respectively, and set aside.

Step 5 . Pour oil into the pot and heat it,

Step 6 . Add onion and diced carrots and stir fry until fragrant,

Step 7 . Add minced meat and stir fry evenly.

Step 8 . Season with salt and pepper.

Step 9 . Add water, and there is no material.

Step 10 . Add curry cubes and stir well.

Step 11 . Pour the mashed potatoes in several times and stir well.

Step 12 . Stir fry until the stuffing becomes dry, turn off the fire and cool it for backup use.

Step 13 . Dough: 125 grams of high gluten powder, 10 grams of white granulated sugar, 2 grams of salt, 5 grams of milk powder, 12 grams of butter, 25 grams of eggs, 2 grams of dry yeast, 57 grams of water

Step 14 . Pour the dough except butter into the bread bucket,

Step 15 . Start the sum program,

Step 16 . Stir into a uniform dough, add butter, and mix again.

Step 17 . Stir until the film can be pulled out,

Step 18 . Take it out and put it into a large bowl for basic fermentation.

Step 19 . The dough grows,

Step 20 . Divide into 5 equal parts, round and relax for 15 minutes.

Step 21 . Roll it into an oval,

Step 22 . Put in the stuffing,

Step 23 . Pull the dough from both sides and wrap the filling.

Step 24 . Pinch tightly, close and place downward.

Step 25 . Put it in a greased baking pan. Make a final wake-up.

Step 26 . The dough grows, and the surface is coated with oil,

Step 27 . Put it in the oven, in the middle layer, heat it up and down 180 degrees, and bake it for about 15-20 minutes.

Step 28 . The surface is golden and comes out of the furnace,

Step 29 . Cool for 30 minutes and serve.

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