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Thursday, May 30, 2013

Old-Fashioned Curry Bun 老式咖哩面包


(制作于2013年3月24日)

这面包算是无心插柳的成果。好久都没做面包了,翻看了Alex Goh老师早期的面包书,《烘出面包香》,选了里头的cheese bread但揉好面团后才发现家里的cheese不够,瞄到架子上的几颗马铃薯,即想到做马铃薯咖哩面包,趁面团在发酵的时候煮馅料。



这个食谱低糖低油,500克的面粉才用20克的糖和30克的牛油,拿来做咸面包我觉得甜度刚好,算是比较健康的食谱吧。虽然采用直接法但面包却也非常软,室温保留到隔天还是一样软,面团也非常好操作。我只留了隔天的份量剩余的收入了冷冻库,所以不确定面包室温放到第三天会不会一样软。


我觉得这面包的口感和味道很像我小时候很爱和印度大叔买的咖哩面包,早知道不要涂蛋液和加芝麻,那就更像了。
Old-Fashioned Curry Bun
This curry bun tastes and looks like the old-fashioned curry bun (minus the egg wash and black sesame) which I like very much since young. I remember one bun only cost me forty cents or so. This type of bun can still find in some Indian mama shops nowadays. 


Ingredients:

Dough
320g bread flour 80g plain flour
20g sugar
1 tsp salt
2 tbsp instant yeast
220ml cold milk
1 cold egg
30g butter (soften at room temperature)

Glazing
Beaten egg (optional)

Fillings
3 potatoes (about 300g)(cut into small cubes)
100g chicken filet (cut into small cubes) (you may omit this)
2 cloves garlic (chopped)
1 onion (chopped)
Curry sauce (2 tbsp Babas brand meat curry powder + 6 tbsp hot water)
Seasonings (1 tsp chicken powder + light soya sauce and sugar to taste)
+/-100ml hot water
1 hard-boiled eggs (cut into 8pcs)


Method:

Dough
1) Using straight dough method, refer to here for detail.
2) In step 2, divide the dough into 60g each (can make 12). In step 3, flatten the dough and wrap with curry fillings and 1/8 hard-boiled egg. Seal the opening tightly, rolls into ball and leave it for second proofing.

Fillings
1) Cook potatoes in boiling water until just cooked (do not cook till too soggy).
2) Sauté garlic and onion until fragrant, add curry sauce, sauté over low heat till aromatic.
3) Add chicken briefly fry for a while, return potatoes and add water, mix well.
4) Add seasonings to taste and cook for a while. Dish up. Leave to cool completely before using.


Kitchen Note:
1) The dough yields 12 buns. I made 8 curry buns, 2 hotdog rolls and 2 red bean buns. Thus, the curry filling recipe above is enough for 8 buns only. If you intend to make 12 buns, just prepare 1.5 times of the recipe.
2) You may use up to 3 tbsp of curry powder based on your own liking. I use slightly more than 2 tbsp.
3) You may increase the sugar in the dough up to 40g if you prefer sweeter dough.


老式咖哩面包

 材料:

面团
320克 面包粉/高粉
80克 普通面粉
20克 白糖
1茶匙 盐
2汤匙 速发酵母
220毫升 冷牛奶
1颗 冷鸡蛋
30克 牛油(室温软化)

扫面
全蛋液(随意)

馅料
3颗 马铃薯(约300克)(切小方块)
100克 鸡肉(切小块)(可省略)
2 瓣 蒜头(剁碎)
1粒 洋葱(剁碎)
咖哩酱(2汤匙 Babas牌肉类咖哩粉 + 6 汤匙热水)
调味料(1茶匙 鸡精粉 + 适量酱油和糖)
+/-100毫升 热水
1颗 水煮蛋 (切成8小块)


做法:

面团
1) 采用直接法,详细步骤参考这里
2) 步骤2,面团分阁成60克一个(可做12个)。步骤3,把面团擀平,包入咖哩馅料和1/8水煮蛋,收口捏紧,进行第二次发酵。

馅料
1) 马铃薯用滚上煮熟(煮到刚熟就好,不要煮到太烂)。
2) 爆香蒜头和洋葱。加入咖哩酱用小火炒香。
3) 下鸡肉炒一下。加入马铃薯和水,拌匀。
4) 下调味料,煮一下即可上桌,等完全冷却后才使用。


厨房笔记:
1) 以上面条可做12个面包。我做了8个咖哩面包,两个香肠包和两个豆沙包。所以,以上咖哩馅料的份量只足够做8个面包,如果要做12个,需要准备1.5倍的份量。
2) 你可以根据自己的喜好把咖哩粉增加到3汤匙,我用了两汤匙多一点。
3) 如果你喜欢甜一点的面包,面团里的糖可增加到40克。

(面团食谱参考Alex Goh 《烘出面包香》,咖哩馅料食谱来自Angel of Cook.Bake.Love)



36 comments:

  1. 咖喱面包也是我喜欢的面包之一。。。咖喱配面包真的很赞!!

    ReplyDelete
  2. 这个面包也很ngam我,喜欢叻!

    ReplyDelete
  3. 我小时候最喜欢吃这样的咖喱面包了。看到你做的这样美,我也想试试看。

    ReplyDelete
    Replies
    1. Ann,

      想不到我们有共同喜欢的童年食物。

      Delete
  4. Angel, 面包做的很赞哦!照片也很好看!

    ReplyDelete
  5. 照片拍得很美,忍不住要進來看看。

    ReplyDelete
  6. 看到第一张照片我就喜欢上你家的面包了。很赞哦!

    ReplyDelete
    Replies
    1. Tracy,

      谢谢你的喜欢。有空多来坐坐。

      Delete
  7. 謝謝妳,我正找著咖哩餡料的煮法。。哈哈哈

    做好了的話,我第一時間邀請妳入府一起享用哦。。。 ^^

    ReplyDelete
  8. 照片好好看的。今天累了整天,现在肚子好饿的。

    这个面包喜欢,下次要做了。谢谢分享~

    ReplyDelete
  9. Replies
    1. Hi Edith,

      How are you? Thanks for dropping by.

      Can you share with me your new blog address?

      Delete
  10. 我也买了好些马铃薯,准备做咖哩面包呢 :)
    先吃你的,改天请你吃。

    ReplyDelete
  11. 嗯。。。真的有小时候的味道,好怀念哦!

    ReplyDelete
    Replies
    1. Irene myme,

      看来我们小时候都吃过一样的curry面包。

      Delete
  12. Never tried curry in rolls before, but I can imagine both taste great together. Lovely rolls by the way :).

    ReplyDelete
    Replies
    1. Cooking Gallery,

      The roll in the background is sausage roll.

      Delete
  13. 软软的也。喜欢这样的面包。谢谢分享哦!

    ReplyDelete
  14. Replies
    1. 38隐形人,

      这个直接发食谱真的是蛮软的,值得一试。

      Delete
  15. Angel, 謝謝妳的分享
    我有2個問題想請教妳
    1 這款咖哩麵包裡面的咖哩,是否炒到入味就好,還是得加水像煮咖哩那樣煮到濃稠?
    如果煮出來的有一些湯汁,可以加一些入麵包裡嗎? (烤時會不會流出來? )

    2 有一篇 " 毛毛蟲熱狗麵包" 裡,請問妳是怎麼切的才可以讓表面看起來像妳的一樣呢?

    謝謝妳~~

    ReplyDelete
    Replies
    1. Carrie,

      1) 如果你照着上面的食谱,咖喱煮出来是不会水水的。要煮一下入味。

      2) 要做成毛毛虫的样子,把面团擀长,中间部分开始往下切几刀,间隔大约1cm,把香肠放在上方从上往下卷,就行了。卷好后有条纹的那面向上。

      Delete
  16. Hi 請问肉得炒到熟吗?謝謝

    ReplyDelete
    Replies
    1. 要。

      鸡肉切得很小块,根据上面的食谱,炒好后鸡肉一定会熟的。

      Delete
  17. Hi Angel, I baked these buns today and my boys loved them very much...I love eggs so I add it too but omitted the chicken. so delicious!

    ReplyDelete
    Replies
    1. Jeannie,

      I am glad to hear that your boy loved it. :)

      Delete

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