Japanese Curry Buns

Recipe adapted: Sonia Nasi Lemak Lover
To cook curry filling
1/2 yellow onion, diced
1/2 carrot, diced
300g chicken, thinly sliced
74g Japanese curry roux
420g water

42g butter
42g plain flour

Method:

Heat up cooking oil in a small pot, saute onion and carrot till aroma, add in water.

In another non-stick frying pan, pan fry chicken slices till colour changed.

Add cooked chicken slices into the pot, continue to cook over medium low heat for about 15 minutes.  Add in curry roux and mix well.

In another clean non-stick frying pan, melt butter over low heat, then add in plain flour, stir to combine well. Then add into curry mixture.

When the mixture started to turn thick, dish out and cool it completely.

Weight 50g curry mixture and lightly roll into ball.

To make curry buns:

500g High Protein flour or bread flour

60g sugar

1/4 tsp salt

50g butter

1 and 1/2 tsp instant yeast

1 egg (large), I used 1 1/2 small eggs

235g warm water

1 egg, lightly beaten

Panko or bread crumbs

Some pecan nuts, i used red cherry

Method:

Normal making bread steps, mix all ingredients together except butter and knead till smooth.

Add in butter and knead until elastic and smooth.

Set aside to rise for an hour or until double size.

Equal divide the dough for 50g each, roll into ball and rest for another 15 minutes.

Wrap curry ball with the dough and seal tightly, lightly flatten it.

Brush the dough with egg, then place it on the bread crumbs, place one pecan and lightly press into centre, then cover the whole dough with bread crumbs.

Place it on a pan with baking paper, bake at pre-heated oven (lower rack) at 190C (fan forced) for 12 minutes or until golden brown.

Store it in a container in room temperature if you have leftover.  You can make the bread crumbs returned crispy by placing them in a pre-heated oven at 190C for 3 minutes.