JAPANESE DEEP FRIED CURRY BUNS
INGREDIENTS TO MAKE CURRY STUFFING
- ½ onion, chopped
- 1 Potato, diced
- ½ Carrots, diced
- ½ cup diced capsicum
- 50 gms Chicken/pork mince
- Japanese Curry powder (4 cubes)
- 1 tbsp Cornstarch
- 1 tbsp Garlic, grated
- 1 tbsp ginger, grated
- Water
- Honey
- ½ chicken cube
- ½ tsp Chilli powder
- ½ tsp garam masala powder
- Salt
- Oil
INGREDIENTS FOR DOUGH
- 200 g bread flour
- 10 g castor sugar
- 2.5 g Salt
- 10 g oil
- 120 ml milk
- 3 g instant yeast
- 1 egg for coating
- Breadcrumbs for coating
INSTRUCTIONS
- Heat oil in a pan.
- Add onions, garlic, ginger, carrots, potatoes, mince and sauté for few mins.
- Add salt, curry powder, chilli powder, chicken cube, honey and water and simmer for few mins until the sauce is thickened and vegetables are cooked.
- Add bell peppers and cook for few more mins.
- Add cornstarch to thicken.
- Remove and cool completely (overnight is recommended) for use later.
- Now add flour, caster sugar, salt and mix.
- Add milk and oil.
- Add yeast and mix everything well.
- Knead the dough (by stretching it) for at least 10 mins.
- Cover and let it rest for 60 mins until it doubles in size.
- Divide into 6 equal parts.
- Knead each ball well and cover and rest the dough for 15 mins.
- Roll one out into an oval.
- Stuff the prepared filling and gently fold the sides together.
- Roll it slightly until the surface is smooth.
- Prepare egg wash by beating an egg.
- Dip the stuffed bread in egg first and then in bread crumbs and allow it to rest on parchment paper (covered) for half an hour.
- Heat cooking oil to 160°C.
- Add the bread (along with butter paper).
- Fry 2 mins on each side on medium heat.
- Discard the butter paper.
- Turn over and fry until golden brown on both sides.
- Drain and place over a cooling rack.
- Enjoy, your delicious KARE PAN is ready.
