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Before you jump to Meat Curry Buns recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Almost every single “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. But occasionally the last thing you wish to do is put together a whole dinner for yourself and your family. Sometimes you just would like to hit the drive through on the way home and call it a day. Why shouldn’t you have the ability to do this every now and then and not have a bunch of guilt about slipping up on your diet? You can do this because lots of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is how you can find appropriate food choices at the drive through.
Focus on the sides. It has not been that long ago that all you could get in a fast food cafe was French Fries. Today the vast majority of the most popular fast food franchises have amplified their choices. Now you can find several different salads. You may also choose Chili. You could possibly get baked potatoes. Fruit is generally available. There are a lot of possibilities that don’t involve eating anything deep fried. When choosing your dinner from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. When you are doing this you can keep your fat content and also calorie counts low.
Traditional logic tells us that one positive way to get healthy and lose weight is to drop the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good plan but if you make beneficial choices, there is no reason you can’t visit your drive through once in a while. Sometimes what you require most is just to have another person do the cooking. There isn’t any reason to feel bad about visiting the drive through when you make healthful decisions!
We hope you got benefit from reading it, now let’s go back to meat curry buns recipe. To cook meat curry buns you need 28 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Meat Curry Buns:
- Take A. Tanzhong/water roux/slurry
- You need 60 g bread flour/plain flour
- Use 300 g water
- Get B. Meat Curry Filling
- Provide 2 C diced potato
- Get 2 C cooked, minced meat
- Use 4 tbsp cooking oil
- Get 1/2 C minced brown onion
- Take 1/2 tsp hot chilli flakes
- You need 1 tbsp shredded curry leaves
- Provide 1 tsp KEEN curry powder
- Get 2 tbsp BABA's meat curry powder
- Use 1/2 C water
- Prepare 2 tsp chicken seasoning powder
- Use (Or salt to taste)
- Use C. The dough (bun)
- Use 150 g water
- You need 1 (60 g) egg - lightly beaten
- Get 2 tbsp sugar
- Provide 2 tbsp butter/oil
- Prepare 1 tsp salt
- Prepare 540 g bread flour
- Take 3 tbsp milk powder
- Get 1 tsp bread improver
- Get 2 1/4 tsp INSTANT dried yeast
- You need D. Glazing
- Take 1 egg - beaten (apply before baking)
- Use 2 tbsp butter (apply after baking)
Steps to make Meat Curry Buns:
- 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.
- 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.
- B. Meat Curry Filling - half cook diced potato. Drain water. In a pot, cook minced meat in water, let it boil and then, 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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