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)

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


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


高筋粉 215克
全脂奶 (冷)125克
即溶酵母 2克 (1/2小匙)

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

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

  • 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

– Add in enough water to cover the chicken and potatoes, cook over low medium heat till potatoes tendered. Set aside to cool

  • 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

– Punch down the dough to expel air, divide into 50g portions and mould into round balls, rest for 10mins

– 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

– 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

– Bake at pre-heated oven at 180C for 15mins

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

  • 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

Pollution index: 23 (excellent)



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