Recipe: Perfect Meat Curry Buns

Meat Curry Buns.

You can have Meat Curry Buns using 28 ingredients and 8 steps. Here is how you cook that.

Ingredients of Meat Curry Buns

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

Meat Curry Buns detailed

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. To make Tanzhong/water roux 👉🏻 First, whisk 60g of bread flour in 300g of water. Next, Cook this mixture until thickened (thick slurry-glue-like texture). Leave to cool or cover with cling film & refrigerate if not using right away..
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..