Meat Curry Buns. Bakery worthy buns filled with real meat! It was originally a workman's lunch, a hollowed-out piece of bread filled with a meat curry that you could carry with you. My son given me a challenge. as chef make something different apart from burger with bun and mince meat. so here it is. challenge number one.
Add in curry powder, potatoes, chilli paste and a dash of water. Add in coconut milk, sugar and salt. Japanese Curry Buns (Kare-Pan): We eat lots of Japanese style curry and rice at home. You can have Meat Curry Buns using 28 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Meat Curry Buns
- It’s of A. Tanzhong/water roux/slurry.
- You need 60 g of bread flour/plain flour.
- It’s 300 g of water.
- Prepare of B. Meat Curry Filling.
- Prepare 2 C of diced potato.
- You need 2 C of cooked, minced meat.
- You need 4 tbsp of cooking oil.
- You need 1/2 C of minced brown onion.
- It’s 1/2 tsp of hot chilli flakes.
- You need 1 tbsp of shredded curry leaves.
- It’s 1 tsp of KEEN curry powder.
- Prepare 2 tbsp of BABA's meat curry powder.
- It’s 1/2 C of water.
- It’s 2 tsp of chicken seasoning powder.
- You need of (Or salt to taste).
- Prepare of C. The dough (bun).
- It’s 150 g of water.
- You need 1 (60 g) of egg – lightly beaten.
- You need 2 tbsp of sugar.
- Prepare 2 tbsp of butter/oil.
- You need 1 tsp of salt.
- Prepare 540 g of bread flour.
- You need 3 tbsp of milk powder.
- Prepare 1 tsp of bread improver.
- It’s 2 1/4 tsp of INSTANT dried yeast.
- It’s of D. Glazing.
- Prepare 1 of egg – beaten (apply before baking).
- You need 2 tbsp of butter (apply after baking).
It's delicious, filling, quick, and easy to make a big pot full that lasts for several meals. A wide variety of curry bun options are available to you, such as packaging, product type. 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.
Meat Curry Buns step by step
- 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 boils and 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..
This post may contain affiliate With a savory curry filling, a chewy, springy texture, and a light coating of crispy panko, Japanese Curry. 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. For my son, I have made half of these buns to be the non-curry ones and glad that he was enjoying the non-curry buns too. Make a favourite Japanese hot fast food at home with soft, round Nikuman steamed buns.