Recipe of Ultimate Meat Curry Buns

Meat Curry Buns. One of my go to staple buns is Chinese curry beef buns. I am very picky about the filling in these buns because I find that a lot of bakeries use potato as a filler and it ruins the overall texture. My personal favourite is the curry beef bun from Saint Germain Bakery.

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. Looking for the perfect Meat Curry Buns recipe? look no further! We provide you only the perfect Meat Curry Buns recipe here. You can cook Meat Curry Buns using 28 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Meat Curry Buns

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

We also have wide variety of recipes to try. In a skillet or wok, heat the vegetable oil over medium-high heat. Add the onions and garlic and cook until translucent and just slightly caramelized. Add the ground beef, breaking it up with a spatula.

Meat Curry Buns instructions

1. Note: 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. A. 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 turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. 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 an hour before baking..
3. B. Meat Curry Filling - half cook diced potato. Drain water. In a pot, cook minced meat in water, let it boil and then, drain the water. 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. C. The Dough - Proof active dried yeast in 150g of tepid water for 5-10mins. In a mixing bowl of a stand mixer with dough hook attached, add A (tanzhong), yeast mixture and the rest of the ingredients in C & 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. Proceed to step 6..
5. Note: If using a bread maker, place A (Tangzhong) in a bread pan followed by the rest of the ingredients in C. If using INSTANT DRIED YEAST, no proofing is required. INSTANT DRIED YEAST is added last to the bread pan. Press ‘dough’ function. Wait until it beeps and stops then Proceed to step 7..
6. 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..
7. 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..
8. 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..
9. 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..

These Kare Pan, or Curry Buns, consist of Japanese curry wrapped in yeasted bread dough, coated with panko, and then deep fried. These Kare Pan, or Curry Buns are filled with a Japanese curry beef stew. Evidently, kare pan is a popular snack food in Japan, and is sold in bakeries and convenience stores. In a pan, heat oil and fry onions till soft. Add in curry powder, potatoes, chilli paste and a dash of water.