Curry Potato Buns

 

It was my hubby’s idea to make this cos it reminds him of the buns we used to have when we were kids.  I remember I used to get this from the School Canteen for something like 10 or 20 cents only.  We are paying between RM2.00 to RM4.00 for a bun these days.  This is a comfort food snacks for us Gen-X Malaysians.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

 

Yields: 18 buns

 

INGREDIENTS:

Potato Filling:

5 medium potatoes, around 450g (cut into small cubes)

2 large onion (roughly chopped)

2 cloves garlic (chopped finely)

3 to 4 tablespoons vegetable oil

3 tablespoons meat/chicken curry paste (mixed with some water to become a paste)

Water

Salt to taste

¼ cube chicken stock (optional)

3 sprigs curry leaves

 

Bun/Bread:

540g bread flour

1 ½ tsp instant yeast

2 tbsp milk powder

30g brown Sugar

1 ½ tsp Salt

20g butter

20g corn oil or olive oil

220g water

100g fresh milk  (If you do not have fresh milk, you can use total 320g of water)

 

Egg wash – mixture of 1 egg yolk with 1 tablespoon of water.

 

      

     

 

METHOD:

 

Potato Filling:

  1.  Heat oil in a wok and saute garlic, onion and curry leaves.
  2. Add in curry paste and stir for a while then add in potatoes.
  3. Add some water and season with salt and chicken stock. Turn down the fire and let it simmer till potatoes are soft and curry is dried. Keep aside to let it cool before using.

 

Bun/Bread:

  1. Add all ingredients into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and achieve window pane stage (when stretch the dough you should be able to see thin membrane). It takes around 10 to 15 minutes. If the dough is too dry, add 1 tablespoon of water at a time. Some bread flour absorbs more water.
  2. Then let the dough complete the first round of proofing, about 60 minutes until double in size.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 16 equal portions (about 60g each).  Knead into ball shapes.
  4. Roll out each small dough ball with a rolling pin and flatten into a disc. Place about 1 ½ tablespoon of curry potato filling in the middle. Enclose and knead into an oval shape with the seal facing down. Repeat this step of rolling and wrapping fillings with the rest of your dough. Place onto a baking tray lined with baking paper (2 inches apart from each bun).  Leave for the 2nd round of proofing, about 30 to 45 minutes, until double in size.
  5. 15 minutes before baking, preheat the oven at 180C.
  6. Brush the buns with egg wash.  Bake in a pre-heated oven for 20 to 25 minutes, or until brown. Transfer onto a wire rack and let cool completely.

Pandan Cotton Cake with Gula Melaka Swiss Meringue Buttercream – 2

 

 

This is not new but it seems to be a very popular cake, so I am sharing the recipe again.  I made this cake for my hubby’s good friend’s birthday and everyone just loves it. I think it’s combination of flavours that is familiar and comforting for us Malaysians. Pandan, gula Melaka and coconut just go together well!

 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

 

PANDAN COTTON CAKE

 

Yield:  Two 7 inches round cakes

Ingredients:

174g cake flour or all purposed flour

1/2 tsp double action baking powder or baking powder

½ tsp salt

 

8 egg yolks (large size)

106g vegetable oil

66g fresh milk

66g pandan juice (screw-pine leaves juice), very thick and concentrated juice.

 

8 egg white (large size)

106g caster sugar

1/2 tsp cream of tartar

 

Method:

  1. Preheat oven to 170C.
  2. Sift flour, salt and baking powder. Set aside.
  3. Combine fresh milk and pandan paste. Set aside.
  4. Heat corn oil in sauce pan over low heat then add in the shifted flour mixture and mix well. Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.
  5. Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
  6. Mix 1/3 of meringue with yolk batter with a spatula. Add another 1/3 portion and fold gently. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
  7. Pour the batter into the 2 prepared round tin and tap tin lightly to remove air bubbles.
  8. Baked in water bath at 170C for 30 to 35 minutes. Then another 40 minutes at 150C.
  9. Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
  10. Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.

 

GULA MELAKA SWISS MERINGUE BUTTERCREAM

 

Ingredients:

Gula Melaka Caramel:
100g gula melaka, crushed or chopped
4 pandan leaves, tied a knot
50ml of water

Swiss Meringue Buttercream:
6 large egg whites
160g caster sugar
300g butter, room temperature
1/2 tsp vanilla extract
1/2 tsp salt

 

Method:

To prepare Gula Melaka Caramel:

  1. Combine gula melaka, pandan leave and water in a saucepan and bring to boil over medium heat. Keep on stiring until all the sugar has melted and reduce slightly. Remove from heat, strain & discard the pandan leaves. Keep aside to cool. The syrup will thicken as it cools.

To prepare Swiss Meringue Buttercream:

  1. Cut the butter into cubes. Set aside to room temperature.
  2. Combine egg white and sugar in a heat-proof bowl over a pot of simmering water. Make sure the base of the bowl is not touching the water. Whisk with hand whisk until the sugar is dissolved. Rub between your fingers to check if there is any unmelted sugar.
  3. Transfer the egg white mixture to a bowl of mixer. With Whisk attachment, beat over high speed until stiff peaks and the mixture has cooled to room temperature.
  4. Turn down the speed and add in the butter cube gradually then turn to high speed. Beat until the mixture comes together. At one stage, it will look as it is curdled.  But, keep going and it will combine into a smooth buttercream.  You may change to Paddle attachment. But, I did not.
  5. Add in salt and vanilla extract until well incorporated.
  6. Turn down the speed and in gula melaka one teaspoon at a time. Scrap the bowl with spatula and beat until all well combined. I used all the gula melaka caramel.  You are not required to use all the gula melaka caramel.

 

TO ASSEMBLE THE CAKE

 

Ingredients:

Dried coconut flakes

Tools:  Cake board, cake turntable, off-set spatula, icing smoother, piping bags, round tip nozzle and swirls nozzle.

 

Method: 

  1. Cut the dome off from the cake if necessary and place on a cake board. Place the cake on turntable.  Spread a layer of Gula Melaka Swiss Meringue Buttercream (GSMB) on top of the cake. Then stake the second cake on top. Crumb coat the entire cake and leave in the fridge for 10 to 15 minutes.
  2. Place GSMB in a piping bag fitted with a plain round tip.
  3. Pipe rings around the cake starting from the bottom till the top.
  4. Once finished piping, use an off-set spatula to smooth the top.  Then smooth the excess icing at side of the cake too.
  5. Even out the icing at the side with an icing smoother by placing the smoother lightly on the cake with bottom touching the turntable and spin the turntable around.  Repeat few times until the icing is smooth and even.
  6. Smooth the top again with the same off-set spatula until even.
  7. Sprinkle whole cake with coconut flakes and pipe swirls.

Korean Style Buttercream Flowers Cake – 19

Happy Chinese New Year, 新年快樂 and Gong Xi Fa Cai to everyone!

Hope the Fire Rooster will bring you abundant of joy, happiness and luck!

Red and Pink roses buttercream flowers on 2 layers of  7 inches Pandan Cotton Cake with Swiss Meringue Buttercream Icing.  Red roses symbolise  love, passion, great respect and courage.  Pink roses in general show thankfulness and happiness.  Pink and red roses together represent both appreciation and love.  This cake was ordered by a gorgeous lady for her gorgeous friend to show her love and appreciation.

No recipe sharing, I just sharing photos of my work.