chicken and potatoes curry milk bunsomg! (((\(@v@)/))) these are truly drop dead delicious buns!!! it’s the first time i make such buns because i had been a lazy baker… “chooo” lazy to fry the filling but hey, we need to give everything a try at least once ya? ٩(^ᴗ^)۶

Recipe adapted from Nasi Lemak Lover

Ingredients  chicken and potatoes curry milk buns Chicken & Potatoes Curry
3 potatoes, small cubed
200g chicken breast, small cubed
2 sprig curry leaves
½ onion, chopped finely
2 cloves garlic, chopped finely
3 shallots, chopped finely

Curry paste (mix all ingredients below to form a paste)
1 and 1/2tbsp meat type curry powder
1/2tbsp red chili powder
1tsp coriander powder
1/2tsp cumin powder
1/2tsp turmeric powder
4tbsp water

Buns Overnight sponge dough
215g high protein flour
125g full cream milk (cold)
2g instant yeast (1/2tsp)

Basic Dough
1 quantity of above overnight sponge dough
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1tsp)
3g fine salt (1/2tsp)
60g sugar 45g butter (room temperature)
1tbsp milk (cold)

Decoration
Pandan leaves
Curry leaves
Toothpicks
Egg wash – balance half egg + 1tbsp milk

食材

鸡肉土豆咖喱食材
土豆3颗,切成小丁块儿
鸡胸肉 200克,切成小丁块儿
咖喱叶 2片
洋葱 1/2颗,剁碎
大蒜 2瓣,剁碎
红葱头 3颗,剁碎

咖喱酱料 (将以下全部混合)
肉类咖喱粉 1.5 大匙
辣椒粉 1/2 大匙
芫茜粉 1小匙
芝兰粉 1/2小匙
姜黄粉 1/2小匙
水 4大匙

面包食材

隔夜发面团
高筋粉 215克
全脂奶 (冷)125克
即溶酵母 2克 (1/2小匙)

主面团
隔夜发面团 1份
高筋粉 90克
鸡蛋 30克 (约半颗大鸡蛋)
即溶酵母 4克 (1小匙)
细盐 3克 (1/2小匙)
糖 60克
室温黄油 45克
冷牛奶 1大匙

收尾
香兰叶
咖喱叶
牙签 蛋液 - 剩余的半颗鸡蛋 + 1大匙牛奶

Directions/方法 chicken and potatoes curry milk buns– night before making buns: Mix all ingredients of sponge dough till a rough dough forms (I use KA mixer), cover with cling film and store in the fridge for overnight
制作面包的前一晚(准备功夫):将隔夜发面团材料放入容器中,混合至成面团后盖上保鲜膜、隔夜冷藏

– next day – prepare filling – Heat oil in a wok, sauté onion, garlic and shallots till aroma
第二天,准备馅料 ~ 热锅冷油,将洋葱、蒜蓉和红葱头爆香

– Add in curry paste & curry leaves, stir till fragrance. Add in chicken and potatoes, mix well
拌入咖喱酱料和咖喱叶,炒至出香味儿后加入鸡肉和土豆。拌匀

– Add in enough water to cover the chicken and potatoes, cook over low medium heat till potatoes tendered. Set aside to cool
加入足够的水量覆盖鸡肉和土豆,以小火焖煮至土豆变软。熄火、冷却

– meantime, prepare dough. Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough (I use KA mixer at speed 2-3)
馅料冷却当儿准备面团 ~ 将发面团撕成小团儿,放入容器中、加入主面团所有食材 (除黄油)。搓揉至成光滑面团 (我用了厨师机以速度2-3搅拌)

– Add in the butter and knead until dough is smooth, shinning and elastic. Cover with cling film and set aside to proof till double in size
加入黄油,搓至拓展性。盖上保鲜膜、让其发酵至双倍大

– Punch down the dough to expel air, divide into 50g portions and mould into round balls, rest for 10mins
面团排气,分割成50克等份,搓成小圆形,休面10分钟

– Flatten the dough ball into a round disc, spoon filling in the middle, wrap and seal. Roll in ball shape and gently press to form a disc shape. Place on a baking tray. Let it proof for another 45mins
面团擀平,勺入馅料,封口捏紧。面团搓成圆形,轻轻压扁。整型后的面包放到烤盘上进行二次发酵,约45分钟

– Wrap each bun with pandan leaf that secured with toothpick. Egg wash the top of the buns, and place a piece of curry leaf on top
用一片香兰叶裹上一个面包,以牙签扎实。面包涂抹鸡蛋液,在摆上一片咖喱叶做装饰

– Bake at pre-heated oven at 180C for 15mins
送入预热之180摄氏度烤箱烤15分钟即可

Personal notes/温馨小贴士:  chicken and potatoes curry milk buns– my dough (not the overnight sponge dough) was a little dry after mixing everything ~ hence i added  an additional 1/2 tbsp of milk. the dough did come together
我混合后的面团(既是发酵面团和主面团)稍微偏干,所以我另加入了半大匙牛奶。这回就刚刚好了哈

– the rectangular shape in the middle was formed by placing a rectangle-shaped cut out paper in the middle of the bun before coating bun with bread crumb. japanese characters “カレ一” (meaning curry) are painted using cocoa paste with a toothpick (mix extra dark cocoa powder with a bit of hot water). “leaves” on buns are pumpkin seeds
我免了原博客的装饰方式 ~ 自己裁剪了一张长方形的烘焙纸,摆放在面团的正中央、然后刷上蛋液,裹上面包糠。撕下烘焙纸、用牙签以黑可可酱在方格中写了日 “カレ一”(也就是咖喱的意思),最后粘上两颗瓜子(黑可可酱 - 过筛后的黑可可粉加入一点热水混合即可)

– i used 25-28g of filling for each bun (still have half a big bowl of filling leftover)
个面团中我裹入了25-28克馅料 (做完后还有半大碗剩余馅料)

– my buns were baked for 16 mins ~ first batch baked throughout uncovered, and second batch was tented 12 mins after baking (which resulted in a fairer top)
我的面包烤了16分钟 ~ 第一批烘焙过程没有盖上锡纸,第二批在烘焙 12分钟后盖上锡纸,所以没那么上色

chicken and potatoes curry milk bunsi love love love these buns… the maid couldn’t get her hands off’em… these are probably the next best favorite buns in the house
ლ(|||⌒εー|||)ლ

Pollution index: 23 (excellent)

 

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(20) Comments

  • Angie Ng (October 24, 2013)

    来拿一个当午餐,嘻嘻~

  • 鲸鱼蓝蓝蓝 (October 24, 2013)

    你的面包未免太可爱了吧???

  • Xiao (October 24, 2013)

    这味儿超经典,怎么吃都不腻,太喜欢了♥
    我带包子来换这面包,呵呵:D

  • Jessie Ng (October 24, 2013)

    Your curry buns look so cute with those japanese words.

  • Ann Low (October 24, 2013)

    你的面包太太可爱了!

  • Qi Qi in the house (October 24, 2013)

    我的天,连面包也能做得那么可爱!怎舍得吃呀?!

  • Jenny (October 24, 2013)

    每一篇文 每一个作品都超水准

  • eileen (October 24, 2013)

    我很羡慕你家的面包,有一个这么细心的主人来装扮。。。

  • Mel (October 24, 2013)

    Your buns looks so sweet. You can be on par with the well known bakeries shops in town already.

  • May Law (October 24, 2013)

    哎呀! 面包都让你搞到这样的可爱, 你的内功很深厚叻!

  • Sonia (October 24, 2013)

    Oh no, you have made it look so Japanese and kawaii !! Thanks for your shout out! By the way , I love your wooden fork , that I have been looking for some..may I know where did you buy this fork.. Thanks dear.

  • sally (October 25, 2013)

    好特别的造型哦,可爱呢。。:)

  • Chris (October 25, 2013)

    Your buns are so cute ….

  • Ivy (October 25, 2013)

    你的面包做得很漂亮,要来偷师咯^^

  • Esther Lau (October 25, 2013)

    Victoria, your curry buns look very kawaii, I love them so much! I baked this before and totally agreed with they\’re super delicious.

  • Sandra (October 28, 2013)

    Hi, your extra touch of decoration made it looked even better. Very creative!

  • Doreen/ mui mui (October 29, 2013)

    Hi Vic,
    These are so kawaii. I don\’t mind to have 2, one for breakfast and 1 for lunch..lol
    mui

  • hanushi (October 29, 2013)

    These buns are so cute!! 🙂 I love how you deco it! 🙂

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