Meat Curry Buns
Meat Curry Buns

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, meat curry buns. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Meat Curry Buns is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Meat Curry Buns is something that I’ve loved my whole life.

Bakery worthy buns filled with real meat! It was originally a workman's lunch, a hollowed-out piece of bread filled with a meat curry that you could carry with you. They must choose between Meat Bun or Curry Bun.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook meat curry buns using 28 ingredients and 8 steps. Here is how you can achieve that.

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

These curried beef buns are super versatile! We enjoy eating these Sri Lankan mas paan any time of If you love curries, and meat stuffed bread, or want to try a slice of Sri Lankan cuisine, these Sri. Japanese Curry Buns (Kare-Pan): We eat lots of Japanese style curry and rice at home. It's delicious, filling, quick, and easy to make a big pot full that lasts for several meals.

Instructions to make Meat Curry Buns:
  1. 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. 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 thickens. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan or it turns into a thick paste. 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 few hours before baking.
  3. Prepare filling - half cook diced potato. Drain water. In a pot, cook minced meat in water & let it boils. Drain the water completely in a colander. 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. Activate yeast in 150g of tepid water for 5-10mins or until foamy. In a mixing bowl of a stand mixer with dough hook attached, add A (tanzhong/water roux), yeast mixture and the rest of the ingredients in C (all ingredients for the bun dough) & 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Bakery style Home made curry bun recipe from scratch with a creamy paneer filling. I must have done countless batches of curry buns in my life. My husband and son love these stuffed buns. These Kare Pan, or Curry Buns are filled with a Japanese curry beef stew. For these buns, I made a curry dish with steak, but you can definitely use any other meat, such as lamb, pork, or chicken.

So that is going to wrap it up for this special food meat curry buns recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!