Easiest Way to Make Perfect Meat Curry Buns - Logo collection for you

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Before you jump to Meat Curry Buns recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.

We are all aware that consuming healthy snacks can help us truly feel better in our bodies. We are likely to feel way less gross after we increase our daily allowance of healthy foods and reduce our consumption of junk foods. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Choosing healthier food choices can be challenging when it is snack time. Finding snacks that will help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. Here are a few healthy snacks that can be used when you need a fast pick me up.

Have a shot at eating almonds if you do not have problems with nut allergies. Almonds offer a multitude of health advantages and are an excellent choice when you need a shot of energy. These types of nuts possess lots of vitamins E, B2, and manganese. They actually do, however, contain tryptophan-the same enzyme which makes you tired after eating turkey. But once you eat almonds, you don't feel like you need to sleep a while. These nuts unwind the muscles and offer a general sense of peace. Sometimes eating almonds can also be a mood increaser!

You can find lots of healthy treats you can choose that don't involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let's go back to meat curry buns recipe. To make meat curry buns you need 28 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Meat Curry Buns:

1. Prepare of A. Tanzhong/water roux/slurry.
2. Get 60 g of bread flour/plain flour.
3. Get 300 g of water.
4. Provide of B. Meat Curry Filling.
5. Provide 2 C of diced potato.
6. Provide 2 C of cooked, minced meat.
7. Take 4 tbsp of cooking oil.
8. Use 1/2 C of minced brown onion.
9. Prepare 1/2 tsp of hot chilli flakes.
10. Provide 1 tbsp of shredded curry leaves.
11. Use 1 tsp of KEEN curry powder.
12. Prepare 2 tbsp of BABA's meat curry powder.
13. Use 1/2 C of water.
14. Take 2 tsp of chicken seasoning powder.
15. Take of (Or salt to taste).
16. Get of C. The dough (bun).
17. Use 150 g of water.
18. Use 1 (60 g) of egg - lightly beaten.
19. You need 2 tbsp of sugar.
20. You need 2 tbsp of butter/oil.
21. Prepare 1 tsp of salt.
22. Prepare 540 g of bread flour.
23. Use 3 tbsp of milk powder.
24. Use 1 tsp of bread improver.
25. Get 2 1/4 tsp of INSTANT dried yeast.
26. Take of D. Glazing.
27. Get 1 of egg - beaten (apply before baking).
28. Use 2 tbsp of butter (apply after baking).

Steps to make Meat Curry Buns:

1. Note: Start by preparing tanzhong/water roux. This can be made few hours earlier or a day before baking. Next, prepare/cook the filling. Then, Measure out all ingredients before getting started..
2. A. Tangzhong - Mix flour and water in a small pot and whisk until there is no lump. Heat this mixture over low heat, keep stirring until it turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. Turn off the heat and leave to cool completely. Cover with plastic wrap to keep it from drying before adding to the bread dough. This tanzhong can be prepared the night before or an hour before baking..
3. B. Meat Curry Filling - half cook diced potato. Drain water. In a pot, cook minced meat in water, let it boil and then, drain the water. Next, heat oil over medium heat, add minced brown onion, shredded curry leaves, KEEN curry powder, BABA's meat/chicken curry powder & hot chilli flakes. Stir until aromatic then add cubed potato & 1/2 cup of water. Simmer for 2 minutes. Stir in minced meat & season. Taste & adjust. Let this filling simmer over low heat until potato is tender..
4. C. The Dough - Proof active dried yeast in 150g of tepid water for 5-10mins. In a mixing bowl of a stand mixer with dough hook attached, add A (tanzhong), yeast mixture and the rest of the ingredients in C & mix at low speed for about 5mins. Stop the mixer, scrap the dough from the side of the bowl. Continue mixing (increased speed) & kneading for 10-15mins until dough is stretchable. This dough is a bit wet & sticky. Dont be tempted to add extra flour. Proceed to step 6..
5. Note: If using a bread maker, place A (Tangzhong) in a bread pan followed by the rest of the ingredients in C. If using INSTANT DRIED YEAST, no proofing is required. INSTANT DRIED YEAST is added last to the bread pan. Press ‘dough’ function. Wait until it beeps and stops then Proceed to step 7..
6. Grease a big bowl with oil. Transfer the dough into this bowl. Cover with cling film and let it rise for 1 hour or more or until it doubles in size..
7. Once the first proofing is done, transfer dough to a generously floured work top. Punch the air out of the dough. Divide & weigh dough into smaller portions (50g each). Roll each portion lightly into balls (avoid pressing when rolling). Do the same with the rest..
8. Once all done, take each ball, flatten & place a tsp full of filling then seal or wrap it neatly. Then roll the dough again in a circular motion with your palm against the table until it forms a round ball. Place the dough balls on a baking sheet/tray lined with parchment paper. Cover & let rise for another 40-50mins. Preheat oven to 160-170 C..
9. Right before baking, gently brush the rolls with thin layer of beaten egg. Bake for 15 mins or until the rolls are lightly golden. Apply a thin layer of melted butter right after the buns are out from the oven. Serve warm. Extra buns can be kept for few days. Microwave for 30sec & serve warm..

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