How to Make Ultimate CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan) Recipe Video

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We hope you got insight from reading it, now lets go back to curry buns (japanese deep-fried curry buns, kare-pan) recipe video recipe. To make curry buns (japanese deep-fried curry buns, kare-pan) recipe video you only need 30 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to prepare CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan) Recipe Video:

1. You need of Buns.
2. Provide 150 g of (1 and 1/5 us cups) bread flour.
3. Use 75 g of (3/5 us cup) cake flour.
4. Use 18 g (2 Tbsp) of cane sugar.
5. Provide 4 g (2/3 tsp) of salt.
6. Prepare 2 g (2/3 tsp) of instant dry yeast.
7. Take 105 g of (3.5 us fl oz) lukewarm water.
8. Take 37 g (1.3 oz) of beaten egg.
9. Prepare 15 g (1.3 Tbsp) of unsalted butter.
10. Prepare of Curry Filling (Double the required amount).
11. Take 300 g of ground meat (mixed beef and pork).
12. Get 150 g (5.3 oz) of minced onion.
13. Prepare 1 piece of red chili pepper.
14. Provide 1/2 tsp of cumin seed.
15. Get 1 Tbsp of cake flour.
16. Take of oil for frying onion.
17. Get of (For Curry Sauce).
18. Take 1/2 tsp of salt.
19. Get 2 Tbsp of curry powder.
20. Get 1 tsp of garam masala powder.
21. Provide 30 g (2 Tbsp) of ketchup.
22. Get 2 Tbsp of Worcestershire sauce.
23. Prepare 1/2 clove of garlic (1 tsp grated garlic).
24. You need 1 of thumb-size piece of ginger (1 Tbsp grated ginger).
25. Prepare 1 cube of chicken stock bouillon (Maggi bouillon).
26. Prepare 300 ml of (10 us fl oz) water.
27. Use of For deep- frying.
28. Provide of water.
29. Get of panko bread crumbs.
30. Get of oil for deep-frying.

Steps to make CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan) Recipe Video:

1. Recipe video (my You Tube channel)youtu.be/wMcc59UZaMQ.
2. Curry FillingCombine all curry sauce ingredients; salt, curry powder, garam masala, ketchup, Worcestershire sauce, grated garlic, grated ginger, a crushed bouillon cube, and water. Divide a red chili pepper in two and get rid of the seed; set aside..
3. Heat oil in a frying pan over medium heat. Put cumin seed and chili pepper and fry it for about 30 sec. Put minced onion and fry it over medium heat until soft. Take it out from the pan; set aside..
4. Put ground meat in the frying pan and fry it over medium-high heat until light brown. Turn down the heat, and remove extra oil with 2-3 sheets of paper towel..
5. Put the fried onion and the curry sauce mixture in the pan. Cook it over medium heat for 5 mins while stirring..
6. Turn off the heat, and put cake flour and stir well. If lumps of flour are formed, please crush them..
7. Cook it over medium heat while stirring for another 5 mins or until it has thickened. Turn off the heat, let it cool. When it's cooled thoroughly, transfer to a bowl and cover with plastic wrap, and let it sit in a fridge overnight. The curry is double the required amount so use half to cook curry buns..
8. Dough of BunsPut bread flour, cake flour, instant dry yeast, and cane sugar in a large bowl. Mix well. Add about 2/3 of the lukewarm water and beaten egg. Mix roughly while cutting it..
9. Pour the remaining water little by little against powdery places. Mix until it becomes a single mass. Spread the dough onto a work surface. Sprinkle salt over it, and put butter on..
10. Knead it with your hands for 4-5 mins until combined. Hit the dough against the work surface for 5 mins. Repeat hitting and folding until smooth and elastic, for another 5 mins..
11. Place it in a lightly oiled bowl. Cover with a plastic wrap. Let it rise at 40 / 104F (or warm place) for about 40-60 mins until it has increased in size 1.5-2X. Please take the curry out of the fridge; set aside..
12. Finger Dent Test! Press your floured finger into the dough. If the dent springs back a little, and it stays without filling in, its ready. Punch the air out. Divide it into 6 equal pieces..
13. Punch down each piece and shape each into a ball. Please sprinkle bread flour when necessary. Cover with a damp towel and let it rest for 10 mins..
14. Wrap the curry with the dough, and deep-fry!Roll out into a 9 cm (3.5-inch) circle, sprinkling bread flour when necessary. Put 2-3 Tbsp of the curry paste in the center. Fold it and pinch the edges to seal well. Please pinch and press tightly so as not to open during deep frying..
15. Cover with a damp towel. Let it rise at 40 / 104F (or warm place) for about 20-30 mins until it has increased in size 1.2X..
16. Dip the formed dough into the water and then place it in panko bread crumbs to coat..
17. Heat the deep-frying oil to 320F (160C) in a frying pan. Deep-fry each dough for 5 mins or until golden brown on both sides. Drain excess oil. It's all done!.

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