Small Baked Curry Bread. Curry bread (kare pan) is Japanese curry encased in bread dough, lightly covered in panko bread crumbs, and then deep fried till golden brown. I actually did this test before - dunk the curry bread in hot oil and pick it up immediately and baked. Spray oil doesn't give you nice golden brown and it's.
Bread Recipes Curry Australian Food Baking Delicious Eat Curry Bread Japanese Food. Japanese curry is one of my favorite meals and it is hard to improve on something that is already so good. Making a classic Curry Bread involves making curry and then kneading together a dough before proofing it and stuffing it with the filling. You can cook Small Baked Curry Bread using 13 ingredients and 15 steps. Here is how you cook it.
Ingredients of Small Baked Curry Bread
- Prepare 250 grams of ★Strong bread flour (I used Haruyutaka blend).
- You need 1 of ★Egg yolk.
- Prepare 90 ml of ★Milk or soy milk.
- It's 170 ml of when combined with egg yolk and milk. ★Water.
- Prepare 30 grams of ★Sugar.
- You need 3 grams of ★Salt.
- Prepare 3 grams of ★Instant Dry Yeast.
- Prepare 25 grams of Unsalted butter.
- It's of Filling:.
- Prepare 500 grams of Curry.
- Prepare 1 of Egg white.
- It's 1 of Panko.
- It's 12 tsp of Olive oil.
These buns then get coated in a layer of panko before being baked or deep-fried. It's an involved process that takes about half a day to make, which is why most. Karee Pan, or Curry Bread, is one of the most delicious Japanese food creations ever! It is bread filled with curry and is great to eat on the go!
Small Baked Curry Bread instructions
- If your curry is runny, try simmering it with some cake flour or mixing in some mashed potato like in the picture to make it more solid..
- Combine the egg yolk, milk, and water and beat together. Add all of the ingredients marked with ★ to the bread maker and start it on the dough kneading course. Put the yeast in the specified compartment..
- After the dough has been kneaded for 5 minutes, add the butter and leave everything to the bread maker until the first proofing is over..
- Once the dough is ready, take it out of the bread maker, press down the surface to remove any gas, and separate into 12 parts with a scraper. Shape the dough into balls of about 41g each and place them with the sealed end down..
- Cover with a tightly wrung out cloth and leave to rest for 15 minutes. Roll it out, making sure the center is thicker, with a rolling pin whilst getting rid of any more gas..
- If it's necessary, dust with just a tiny amount of flour..
- Turn the dough over and hold it in your hand. Push in some curry mixture with a spatula and curl the edges over. you may need to stretch it a bit but make sure to close the dough tightly..
- If there's any curry poking out of the seam, things will get sticky so be careful! Place the curry bread seam-down in your hand and roll into uniform ball shapes. Gently push down the surface to flatten a little..
- Coat the curry bread in egg whites and then plenty of panko..
- Place the curry bread seam-down onto a baking tray with plenty of space between them, and let them proof for a second time at 35℃ for 45 minutes. This photo is how they looked before the second proofing..
- When the curry bread has expanded to 1.5x the original size as in the pcture here, it's ready for the oven. Preheat the oven to 210℃..
- Whilst the oven is preheating, coat each curry bread in 1 teaspoon of olive oil. Bring the temperature of the oven down to 200℃ and bake for 15 - 18 minutes..
- When the whole bread turns a golden color, it's ready. Take them out of the oven and leave to cool on a plate..
- Try adding some cheese cubes for extra flavour..
- They smell so good, I just can't help eating them as soon as they're done..
Fresh-baked bread and steamy-hot curry are two of the best smells in the world, and here the two were served all in one, yet still separate—a Malaysian As we retreated to the bar with small bowls of the curry and a fresh baguette to sample his work, Wong told me he'd grown up not far from Kampar. This Baked Malai Kofta recipe is a healthy take on the popular Vegetarian curry. Malai Kofta is a Mughlai Speciality dish made with Deep fried Potato Paneer Balls simmered in Spiced Onion Tomato Gravy. Vegan and grain-free socca seasoned with curry spices and baked until fluffy and golden brown. Japanese Curry Buns (Kare-Pan): We eat lots of Japanese style curry and rice at home.