Curry Buns

Curry Buns

Ingredients:

Bun Dough:

200g Bread Flour

1/2 tsp Salt

20g refined White Sugar

1 1/4 tsp Instant Dried Yeast

100g warm Water

20g Egg

20g Butter

Dry Curry Filling:

100 g Ground Beef

1/2 Yellow Onion, chopped

1 tsp Canola Oil

25 g Curry Roux (Curry Paste)

1 tsp Ginger, chopped

1 tsp Garlic, minced

1 tbsp Water

2 tsp Worcester Sauce

½ tsp Soup Base

Garnish:

Parsley Flakes

Instructions:

To make the dough:

Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.

In a large bowl, put the flour, salt, sugar, and butter. Pour the foamed yeast and egg.

Bring the ingredients together to form a sticky mass.

Move to a kitchen table.

Knead with clean hands. Throw the dough on the table, and fold in half; Repeat this process of folding and kneading for 10 minutes.

When the dough is already smooth, thin, and elastic; Shape the dough into a smooth ball.

Put the dough in a lightly oiled bowl and leave to rise in a draught-free place for 1 hour, or until double in size.

Press a finger into the dough. If indentation remains, the dough has properly risen.

Knock back the dough by punching it gently.

Turn out the dough, and fold it into thirds.

Divide the dough into 8 equal portions, and shape each piece into a ball lightly.

Cover loosely with a damp cloth and leave for 10 minutes.

Meanwhile, prepare the filling.

To make the (dry curry) filling:

In a pan, eat the canola oil, then add-in the garlic and ginger and stir fry on low heat.

Add-in the onion. Then, -in the ground beef and stir fry until meat is browned.

Season and stir fry.

Set Aside.

When the dough is ready, Roll it out into a circle 10 cm (4”) in diameter.

Cut with a 9 cm (3.5 inch) circle-shaped cookie cutter.

Twist and fold the dough.

Place on the baking tray with wax paper.

Leave to rise for 40-50 minutes, or until 2 times in size.

Put the dry curry into the center. Brush the surface with beaten egg.

Bake in preheated 200ºC oven for 10-15 minutes, or until golden.

Garnish with parsley flakes on top.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.

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