|Dietary Restrictions: Diet::vegetarian|
I had leftover Japanese curry, so I decided to make curry bread, which is a very popular baked item in Japan (カレーパン).
- 1-2 cups leftover Japanese curry.
- 250g bread flour
- 50g flour
- 50ml milk
- 1 egg
- (calculate 180ml-egg-milk) water
- 10g vegetable shortening without trans fat
- 1/3tsp salt
- 1TBSP sugar
- 4g dry yeast
- panko (bread crumb: can be made with old bread in a food processor)
1. Mix all ingredients (I mixed dry and wet items separately first but I'm not sure if that's necessary).
2. Knead for 3 minutes.
3. Let the dough rise for 30 minutes (or until the dough becomes about 1.5 times bigger) in a warm place. I placed the bowl on the tea kettle with a towel beneath the bowl.
4. Gently punch it down and divide into 8-10 balls.
5. Let the balls rest for 10 minutes.
For each ball:
6. Roll out into a 10-15cm dia circle.
7. Put Japanese curry on top. Don't put too much. If the curry spills out of the dough while frying, it'll splash and disappear completely.
8. Close it REALLY WELL. Empanada shape is easiest.
9. Use brush to apply a lay of milk.
10. Roll in panko
11. Place on a tray with the seam on the bottom if possible.
12. After preparing all bread, let it rise in a warm place for 20-30 minutes.
13. Heat up oil in a deep frying pan until 170C (~350F).
14. Fry bread for 2-3 minutes or until it looks brown. Flip bread in the middle. If you notice a hole in the seam, keep that side up and pour oil on top. The bread will cook fine - one side will be much lighter but this way, you don't lose curry into the oil.