Sunday, July 17, 2011
Curry Filled Sweet buns
If you are a sensible baker who owns a weighing scale (unlike me), you can get the recipe for the same bread using weight measures from Corner Cafe.
These breads are wonderfully soft and yummy.
Use US cup size of 240ml
For Japanese Sweet Bun Dough:
Bread flour - 2 3/4 cups + 1 1/4 tablespoons
All-purpose flour -3/4 cup
Milk powder- 5 3/4 tablespoons
Fine granulated sugar - 5 3/4 tablespoons
Salt -3/4 teaspoon
Instant dry yeast -1 sachet (2 1/2 tsp)
Egg - 1 no, lightly beaten
Lukewarm water - 2/3 cup (approx.) l, adjust as necessary
Butter - 2 2/3 tablespoons, cubed
Bread flour - 3 tablespoons
Water -1/2 cup + 1 teaspoon
For the Filling:
Spring onion/green onion-4
Pepper and Salt-As required
Preparation of the filling:
Slice the mushrooms into fine pieces.Cut the spring onion/green onion and garlic also into fine pieces.Heat a pan and add 1tsp oil.Add garlic and the spring onion. Saute for 20 seconds. Now add the cut mushroom and saute till done.Add soy sauce,vegetable base,pepper and salt.Saute for another 2 minutes till it is dry.
(or you can also fill this bun with any of the following dry curries:
Kerala Egg Roast
Potato Masala )
Preparation for the Water-Roux
1. Mix the flour and water in a small saucepan.Cook over low to medium heat, stirring continuously until it reaches 65ºC. By this time the paste would have thickened to a stage when you can see the bottom of the pan when you stir. Remove from heat; place a cling film over the paste and leave until it cools down to lukewarm or room temperature, before using. (If you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat).
Preparation for the dough:
1. Sift bread flour, plain flour, milk powder, caster sugar and salt the mixing bowl. Add in the yeast and mix well. Add in the water-roux and beaten egg. Slowly add in the lukewarm water and start kneading the dough until the dough form into a nice ball. (You might not need all the water. I used only 130 ml of it)
2. Continue to knead for 10 minutes and add in the butter. Continue to knead until all the butter is incorporated into the dough and the dough is smooth and elastic. Form it into a round ball and let it to rise until double in size in a large greased bowl. Cover the bowl with a wet towel or cling wrap (It may take upto an hour to proof the dough but it all depends on the weather and environment on the day you make the bread)
3. Punch down the dough gives it a few knead and divide the dough into 16 equal portions. The easiest way to divide is to cut the dough into 4 parts and from there divide each into another 4 portions. Form each into a ball and let it rest for another 10 minutes.
4. Shape and fill the buns with fillings. Place the buns in baking sheets that line with parchment paper. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash and sprinkle with sesame seeds.
5. Bake in a pre-heated 350 degree for 15-20 minutes or until golden brown.