Curry bread
From WikiDotMako
Curry bread | |
---|---|
Dietary Restrictions: Diet::vegetarian | |
Meal: Meal::snack | |
Servings: Servings::8-10 |
I had leftover Japanese curry, so I decided to make curry bread, which is a very popular baked item in Japan.
Ingredients
- 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)
Preparation
- Mix all ingredients (I mixed dry and wet items separately first but I'm not sure if that's necessary).
- Knead for 3 minutes.
- 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.
- Gently punch it down and divide into 8-10 balls.
- Let the balls rest for 10 minutes.
For each ball:
- Roll out into a 10-15cm dia circle.
- 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.
- Close it REALLY WELL. Empanada shape is easiest.
- Use brush to apply a lay of milk.
- Roll in panko
- Place on a tray with the seam on the bottom if possible.
- After preparing all bread, let it rise in a warm place for 20-30 minutes.
- Heat up oil in a deep frying pan until 170C (~350F).
- 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.