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Before you jump to Meat Curry Buns recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial For Your Health.
On TV and in magazines absolutely everyone is telling you to eat an apple a day, having said that, have you ever asked yourself why? This is something which many men and women live by and they also make certain their children are eating at least one apple a day. This thought is known all over the world and people just take it as fact without knowing if this is really true. In this article we are going to be looking at apples to see if they really are a food which will help to keep you healthy.
Another thing that has been found is that apples can furthermore help your heart. More than likely you know that apples contain fiber, and that, and some of the various other ingredients of apples can promote heart health. One more of the added benefits apples can give you is that it can help you to lower your cholesterol, and you should also know that this also helps your heart. The particular skin of the apple is where the majority of the healthy vitamins and minerals can be located in an apple. The reason why I point this out is simply because many individuals will peel an apple before eating it and that’s actually a bad thing as you are removing a lot of the nutritional value.
I really hope I have revealed some good information that defined why apples are so good. The one thing you should realize is that we only discussed a handful of the benefits of eating apples. All of the benefits would take us too much time to include in this post, but the information is out there. I hope that the the very next time you go to the food store you find yourself getting plenty of apples. It can really help your overall health for short term and also for the long haul.
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 it.
The ingredients needed to cook Meat Curry Buns:
- Provide A. Tanzhong/water roux/slurry
- Use bread flour/plain flour
- Use water
- Prepare B. Meat Curry Filling
- Get diced potato
- Use cooked, minced meat
- Take cooking oil
- Prepare minced brown onion
- Use hot chilli flakes
- Prepare shredded curry leaves
- Provide KEEN curry powder
- Use BABA's meat curry powder
- Prepare water
- Take chicken seasoning powder
- Get (Or salt to taste)
- You need C. The dough (bun)
- Provide water
- Provide egg - lightly beaten
- You need sugar
- You need butter/oil
- Take salt
- Get bread flour
- You need milk powder
- Take bread improver
- You need INSTANT dried yeast
- Provide D. Glazing
- You need egg - beaten (apply before baking)
- Get butter (apply after baking)
Instructions 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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