Curry Potato Buns

by - July 20, 2017





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.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until 90% of the size.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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.

Recipe - Curry Potato Buns 


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  (I used Japan High Gluten 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. Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.  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. Preheat oven at 170C (top & bottom heat) or 150C (fan-forced) for 10 - 15 minutes.
  6. Brush the buns with egg wash.  Bake in a pre-heated oven for 20 to 25 minutes, or until brown. 
  7.  Transfer onto a wire rack and let cool completely.

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