Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Meat Curry Bun one of my favorites food. This time, I will make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Meat Curry Buns:

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

Step 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 In a pot, cook minced meat in water, let it boil and then, drain the Next, heat oil over medium heat, add minced brown onion, shredded curry leaves, KEEN curry powder, BABAs meat/chicken curry powder hot chilli flake Stir until aromatic then add cubed potato 1/2 cup of Simmer for 2 minute Stir in minced meat season. Taste adju 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 5-10min 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 5min 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 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 re
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 40-50min 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 day Microwave for 30sec serve warm.

So that’s going to wrap it up with this exceptional food Meat Curry Bun Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!