How to Make Delicious Meat Curry Buns

Meat Curry Buns. Great recipe for Meat Curry Buns. If kneading by hands or using stand mixer, activate yeast first. #bun #bread #meatbun #breakfast #easyrecipe #tastyrecipe Great recipe for Meat Curry Buns. If kneading by hands or using stand mixer, activate yeast first.

Add enough remaining flour to form a soft dough. In a pan, heat oil and fry onions till soft. Add in curry powder, potatoes, chilli paste and a dash of water. You can cook Meat Curry Buns using 28 ingredients and 9 steps. Here is how you cook that.

Ingredients of Meat Curry Buns

1. It's of A. Tanzhong/water roux/slurry.
2. You need 60 g of bread flour/plain flour.
3. You need 300 g of water.
4. It's of B. Meat Curry Filling.
5. You need 2 C of diced potato.
6. You need 2 C of cooked, minced meat.
7. You need 4 tbsp of cooking oil.
8. You need 1/2 C of minced brown onion.
9. Prepare 1/2 tsp of hot chilli flakes.
10. Prepare 1 tbsp of shredded curry leaves.
11. You need 1 tsp of KEEN curry powder.
12. You need 2 tbsp of BABA's meat curry powder.
13. It's 1/2 C of water.
14. You need 2 tsp of chicken seasoning powder.
15. It's of (Or salt to taste).
16. You need of C. The dough (bun).
17. Prepare 150 g of water.
18. Prepare 1 (60 g) of egg - lightly beaten.
19. Prepare 2 tbsp of sugar.
20. Prepare 2 tbsp of butter/oil.
21. You need 1 tsp of salt.
22. You need 540 g of bread flour.
23. You need 3 tbsp of milk powder.
24. You need 1 tsp of bread improver.
25. Prepare 2 1/4 tsp of INSTANT dried yeast.
26. You need of D. Glazing.
27. You need 1 of egg - beaten (apply before baking).
28. Prepare 2 tbsp of butter (apply after baking).

Add in coconut milk, sugar and salt. Cook till thick and no longer "curry like". Combine all ingredients together except the butter. There are many kinds of Chinese Bao or baked buns.

Meat Curry Buns instructions

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 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..
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..

One of the most well known Chinese buns is the Roast Pork Bun or "Cha Siu Bao" in Cantonese. While I like Cha Siu Bao, my favorite kind of bao is a Curry Beef Bao or "Ga Lay Ngoh Yuuk Bao". The only thing I don't like about them is that they usually cost more. Transfer the beef curry mixture to a bowl and allow to cool completely. One word about store-bought puff pastry versus homemade rough puff pastry is that they are waayyy different!