Wholemeal Curry Potato buns 全麦咖哩马铃薯面包 (adpated from Wu Pao Chun's champion toast recipe)  (中英食谱教程)

Ingredients

  • 2 tsp
  • 1 Onion (diced)
  • 1. Saute the onion and garlic in a wok heated with oil. 1
  • 2. Add in the curry paste and fry till fragrance.
  • 3. Add in the chicken and potatoes, mix well.3
  • 4. Add in enough water to cover the chicken and potatoes, let it boil before lowering heat to simmer till potatoes are soft.
  • 5. Off fire and set aside to cool.
  • 1 tsp
  • 1 tsp
  • 1 小匙
  • 1. Place all ingredients based on the sequence listed above (except butter) into the breadmaker pan. (Note
  • 2. Select pasta program. (Kenwood BM
  • 14 minutes to complete.)
  • 3. At the end of program
  • 1 hr and 30 mins to complete.) 3
  • 4. At the end of program
  • 10 portions of about 50g each, roll into round balls and rest for 10 mins.
  • 5. Use a pastry rolling pin to roll each ball into a disc, spoon fillings in the middle, wrap and seal. Put in bread casing and let it proof for another 50 minutes. 5
  • 6. Brush the surface lightly with egg glaze (1 egg add 1 tbsp water).6
  • 7. Bake in preheated oven at 180 degrees top and bottom heat for about 15 to 20 minutes until golden brown. Brush with melted butter when baked to give a glossy finish. 7
  • 2014 bakingtaitai.blogspot.sg

Instructions

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