Curry Stuffed Bread-Kare Pan

Curry Bread, or curry doughnut is a popular Japanese food. An amount of Japanese curry is wrapped in a dough, which then breaded with Panko fresh bread crumbs, and deep fried until golden crispy.

Curry Filling	Dough	Others
1 tbsp Olive oil 250 g Ground beef 80 g Onion, thinly sliced 80 g Carrot, grated 240 ml Dry white wine 1 tbsp Curry powder 1 tbsp Chilli sauce 2 tbsp Cornstarch solution Salt to taste	80 g Water 180 g Water Roux Starter-Tangzhong 40 g Sweetened condensed milk 30 g Egg 1 tsp Salt 25 g Butter, unsalted 300 g German #1050 flour / bread flour 5 g Instant dry yeast	Salad oil 1 Egg 1 tbsp Milk 150 g Bread crumbs, fresh

Heat the olive oil in a skillet over medium heat. Add the sliced onions and sautee over medium-high heat, stirring often, until lightly browned. Stir in ground beef and cook for about 5 minutes. Stir in the grated carrot and sautee for 1 minute. Pour in the white wine and bring to a boil over high heat. Add in curry and chilli sauce. Continue to cook, stirring occasionally, until the liquid is reduced by half. Stir in the dissolved cornstarch and cook until thickened. Season with salt to taste. Set aside to cool completely. Cover and refrigerate until ready to use.
To make the dough in a bread maker, put all of the ingredients into the mixing bowl of your bread machine in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into 8-10 even portions. Round up, cover with plastic wrap, and allow to rest for 15 minutes. Combine egg and milk.
Roll out the dough on a lightly floured work surface into a 4-inch round. Place some of the filling in the center of the round. Fold each of them in half to enclose the filling in a semi-circle. Be sure that the seam is well sealed. Dip the bun into the egg wash, coating it on all sides, then roll in bread crumbs. Place them on a tray lined with parchment paper and let rise for about 20 minutes. Heat up a skillet with oil until 180C/350F. Place the bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side. Drain the curry bread on a kitchen towel.

8 comments:

ila 19/10/08 08:22: nice! i love japanese curry bread. when i make it, i just get the heat-a-pouch curry and squish it around with my fingers before i wrap it in bread. you should also try some potato curry, kinda like a dosa/samosa... it's pretty good! i like using the camelia brand panko for the crusties :)
Angie's Recipes 19/10/08 09:07: Ila,

Using ready-made curry is not a bad idea. Since my husband hates potatoes, so I usually skip anything everything prepared with potatoes.
I like Panko too for the crusty effect.
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