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Saturday, June 29, 2013

Curry Potato Buns





I thought I would not be able to put up a single post on curry for little thumbs up event hosted by for June, but after seeing these buns being posted by a few bloggers, I decided to bake some too since it is quite easy. So here it is, my curry potato buns, just in the nick of time to submit!:P



Curry Potato Buns adapted from Cook.Bake.Love and Ancoo's Journal

Ingredients: makes 12 buns

   Fillings:
   450g Potato
   150g Chicken fillet (omitted)
   3 cloves Garlic (chopped)
   1 large Onion (chopped)
   Curry paste (4 tbsp mix with 6 tbsp hot water) I used a mixture of 3 tablespoons masala and 2 tablespoons chicken curry powder
   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
   3 hard boiled eggs - quartered

   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:
1.  Cook potatoes in boiling water until just cooked (do not cook till to soggy).(I cut the potatoes into   cubes and boil it for 2 minutes)
2.  Saute garlic and onion until fragrant, add curry paste, saute over low heat till aromatic.
3.  Add chicken (if using), frying briefly, then add potatoes and water, mix well. Add water here if it is too dry.
4.  Add seasoning to taste and cook for a while. Dish up. Leave to cool completely before using.

     Bun Dough:
1.  Mix all dry ingredients and egg together in the mixing bowl and add milk, mix to form a dough. (I used the bread maker to prepare the dough). 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).
2. Place dough into a big bowl, cover with cling wrap and let it proof for about 50-60 minutes till double in size.
3. Punch down the dough, and let rest for 10 minutes. Divide dough into 60g each, roll into ball, rest for another 10 minutes. 
4. Flatten the dough with roller pin and wrap with curry fillings and a quarter of the egg. 
Seal the opening tightly, rolls into ball and leave it on baking tray lined with parchment paper for second proofing - 45 minutes or until doubled in size.
5.Egg wash and bake in pre-heated oven at 180 degrees C for about 15 minutes till golden brown. I didn't glaze.
These buns are so yummy!



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 by Ms B of Everybody Eats Well in Flanders.

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