Meat Curry Buns
Meat Curry Buns

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, meat curry buns. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Meat Curry Buns is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Meat Curry Buns is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook meat curry buns using 28 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Meat Curry Buns:
  1. Take A. Tanzhong/water roux/slurry
  2. Take bread flour/plain flour
  3. Prepare water
  4. Get B. Meat Curry Filling
  5. Make ready diced potato
  6. Get cooked, minced meat
  7. Prepare cooking oil
  8. Take minced brown onion
  9. Make ready hot chilli flakes
  10. Get shredded curry leaves
  11. Get KEEN curry powder
  12. Take BABA's meat curry powder
  13. Prepare water
  14. Prepare chicken seasoning powder
  15. Prepare (Or salt to taste)
  16. Prepare C. The dough (bun)
  17. Get water
  18. Take egg - lightly beaten
  19. Get sugar
  20. Make ready butter/oil
  21. Make ready salt
  22. Take bread flour
  23. Prepare milk powder
  24. Make ready bread improver
  25. Take INSTANT dried yeast
  26. Take D. Glazing
  27. Make ready egg - beaten (apply before baking)
  28. Take butter (apply after baking)
Instructions to make Meat Curry Buns:
  1. Note: Start by preparing tanzhong/water roux. This can be made few hours earlier or a day before baking. Next, prepare/cook the filling. Then, Measure out all ingredients before getting started.
  2. A. Tangzhong - Mix flour and water in a small pot and whisk until there is no lump. Heat this mixture over low heat, keep stirring until it turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. Turn off the heat and leave to cool completely. Cover with plastic wrap to keep it from drying before adding to the bread dough. This tanzhong can be prepared the night before or an hour before baking.
  3. B. Meat Curry Filling - half cook diced potato. Drain water. In a pot, cook minced meat in water, let it boils and drain the water. Next, heat oil over medium heat, add minced brown onion, shredded curry leaves, KEEN curry powder, BABA's meat/chicken curry powder & hot chilli flakes. Stir until aromatic then add cubed potato & 1/2 cup of water. Simmer for 2 minutes. Stir in minced meat & season. Taste & adjust. Let this filling simmer over low heat until potato is tender.
  4. C. The Dough - Proof active dried yeast in 150g of tepid water for 5-10mins. In a mixing bowl of a stand mixer with dough hook attached, add A (tanzhong), yeast mixture and the rest of the ingredients in C & mix at low speed for about 5mins. Stop the mixer, scrap the dough from the side of the bowl. Continue mixing (increased speed) & kneading for 10-15mins until dough is stretchable. This dough is a bit wet & sticky. Dont be tempted to add extra flour. Proceed to step 6.
  5. Note: If using a bread maker, place A (Tangzhong) in a bread pan followed by the rest of the ingredients in C. If using INSTANT DRIED YEAST, no proofing is required. INSTANT DRIED YEAST is added last to the bread pan. Press ‘dough’ function. Wait until it beeps and stops then Proceed to step 7.
  6. Grease a big bowl with oil. Transfer the dough into this bowl. Cover with cling film and let it rise for 1 hour or more or until it doubles in size.
  7. Once the first proofing is done, transfer dough to a generously floured work top. Punch the air out of the dough. Divide & weigh dough into smaller portions (50g each). Roll each portion lightly into balls (avoid pressing when rolling). Do the same with the rest.
  8. Once all done, take each ball, flatten & place a tsp full of filling then seal or wrap it neatly. Then roll the dough again in a circular motion with your palm against the table until it forms a round ball. Place the dough balls on a baking sheet/tray lined with parchment paper. Cover & let rise for another 40-50mins. Preheat oven to 160-170 C.
  9. Right before baking, gently brush the rolls with thin layer of beaten egg. Bake for 15 mins or until the rolls are lightly golden. Apply a thin layer of melted butter right after the buns are out from the oven. Serve warm. Extra buns can be kept for few days. Microwave for 30sec & serve warm.

So that’s going to wrap this up for this special food meat curry buns recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!