Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, meat curry buns. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Super soft buns stuffed with meat. Great recipe for lunch or brunch. I have been in a bread making frenzy lately. There's this something about bread making.
Meat Curry Buns is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Meat Curry Buns is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have meat curry buns using 28 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Meat Curry Buns:
- Make ready A. Tanzhong/water roux/slurry
- Get bread flour/plain flour
- Get water
- Take B. Meat Curry Filling
- Prepare diced potato
- Take cooked, minced meat
- Prepare cooking oil
- Get minced brown onion
- Prepare hot chilli flakes
- Prepare shredded curry leaves
- Prepare KEEN curry powder
- Take BABA's meat curry powder
- Take water
- Make ready chicken seasoning powder
- Take (Or salt to taste)
- Make ready C. The dough (bun)
- Prepare water
- Prepare egg - lightly beaten
- Make ready sugar
- Take butter/oil
- Make ready salt
- Take bread flour
- Take milk powder
- Get bread improver
- Prepare INSTANT dried yeast
- Make ready D. Glazing
- Take egg - beaten (apply before baking)
- Take butter (apply after baking)
Add in coconut milk, sugar and salt. They are soft fluffy buns that have curry filling and then coated in panko breadcrumbs and finally That panko layer makes the buns really crispy and the look also is so unique and beautiful, don't you. These curried beef buns are super versatile! We enjoy eating these Sri Lankan mas paan any time of If you love curries, and meat stuffed bread, or want to try a slice of Sri Lankan cuisine, these Sri.
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.
These curried beef buns are super versatile! We enjoy eating these Sri Lankan mas paan any time of If you love curries, and meat stuffed bread, or want to try a slice of Sri Lankan cuisine, these Sri. These Kare Pan, or Curry Buns are filled with a Japanese curry beef stew. For these buns, I made a curry dish with steak, but you can definitely use any other meat, such as lamb, pork, or chicken. Make a favourite Japanese hot fast food at home with soft, round Nikuman steamed buns.
So that is going to wrap this up with this exceptional food meat curry buns recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
