RECIPE OF POTATO CURRY STUFFED BUNS 咖哩马铃薯面包

Ingredients of Buns: Recipe yield 8 buns, each about 57 gram

Sponge Dough 50 gram 

(Bread Flour 150 gram, Natural Yeast Starter 100gram, Water 45 gram, 1/4 teaspoon of Salt)
(Mix all the ingredients. Rest dough until it has double its size. Keep in the fridge. Else, can keep in the freezer. Use it when needed. For this recipe, we only need 50 gram of the sponge dough)

Tang Zhong - 42 gram 

(10 gram flour + 50 gram water)

Main Dough

23 gram + 40ml of water (please adjust according to your flour water absorption level)

70 gram of natural yeast starter (please refer this link for the method of cultural yeast starter)

10 gram condense milk

190 bread flour

1/4 teaspoon of salt

20 gram of sugar

15 gram of milk powder

20 gram of butter

Curry Filling:

2 Potatoes
Baba Curry Powder
Mushroom Powder for Seasoning

Method:

1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set aside.

2. Mix the sponge dough ingredients and place at the countertop until it has become double or triple it size. (It will take about 2-3 hours) Then place overnight in the fridge.

3. Follow by placing the flour mixture, tang zhong, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening)

4. Select dough mode for 15 minutes, add in butter for another 15 minutes.

6.Proof bread for 4-5 hours or until it has become double its size.

7. After 1st proof, punch down the air. Divide dough into 8, each about 57 gram. Roll dough into ball shape. (Prepare some pandan leaves and use pandan leaves as the mould for your bread dough)

8. I use my PPC for my potato curry - beans mode for 3 min then follow by any bake mode until your desired softness. Place the curry fillings in the bread dough and roll into ball shape.

8. Then rest the dough for another 3-4 hours or until it has doubled its size.

9. Lastly, preheat your oven @175 C and bake for 20 minutes.

Note:
By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.