Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Curry Chicken Bun(recipe & pic)
Goto page 1, 2  Next
 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Breads from all over
View previous topic :: View next topic  
Author Message
Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Sat Nov 20, 2004 4:37 pm    Post subject: Curry Chicken Bun(recipe & pic) Reply with quote


Just fresh from the oven. Piping hot curry chicken bun...so yummy...!

Ingredient A:
480g bread flour
120g plain flour
100g sugar
20g milk powder
10g salt
4 tsp yeast

Ingredient B:
1 egg
300ml cold water

Ingredient C:
60g butter

Fillings:
2 tbsp corn oil
1 large potato(cooked and diced)
1 onion diced
100g chicken
2 tbsp curry powder
1 tsp salt
a little pepper

Egg wash: Lightly beat 1 egg with 1 teaspoon water

Method
1. Mix ingredients (A) thoroughly.
2. Add in ingredients (B) and mix well and knead to form a dough.
3. Add in ingredients (C) and knead into a smooth elastic dough.
4. Leave it to prove in a covered mixing bowl for 1.5 hours.
5. Heat up corn oil in a wok, stir fry onions for a while, add in chicken then potatoes, add in salt, pepper and curry powder. When chicken is cooked dish up and leave aside to cool.
6. Divide proven bread dough into 60g portion and pat it into a round shape on your palm. Add in 1 tablespoon of filling and wrap up and shape it into rounds.
7. Place shaped dough onto a lined tray and leave to prove for 45 minutes.
8. Apply egg wash and bake at 190C for 20 -25 minutes or until surface of bun is golden brown.

Note
Finger test: Insert finger into proven dough, if the indentation in the dough does not sink or close up then the dough is ready for use.


Last edited by Florence on Sat Nov 20, 2004 10:22 pm; edited 1 time in total
Back to top
View user's profile Send private message Send e-mail Visit poster's website
mellie77
Guest





PostPosted: Sat Nov 20, 2004 10:00 pm    Post subject: Reply with quote

*salivating*

Looks really good, Florence. Will try this one out Smile
Back to top
makan_kaki
Guest





PostPosted: Sun Nov 21, 2004 7:13 am    Post subject: Reply with quote

Can you Fedex some over? Wink
Back to top
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun Nov 21, 2004 9:17 am    Post subject: Reply with quote

Florence

is the chicken diced or minced? from the picture it look minced. Next time, you can try adding Garam Masala powder instead of curry powder..the taste is even better and even more fragant.

I used it for making the Malay Epok Epok fillings too.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Sun Nov 21, 2004 9:25 am    Post subject: Reply with quote

Gina wrote:
Florence

is the chicken diced or minced? from the picture it look minced. Next time, you can try adding Garam Masala powder instead of curry powder..the taste is even better and even more fragant.

I used it for making the Malay Epok Epok fillings too.


Dear Gina,

The filling in this Bun is a copy of your Epok Epok filling but I can't find Garam Masala powder in HK, so have to use curry powder.

The chicken is chopped into small pieces.

In what form does Garam Masala comes in? Prepacked packets or do you buy them by grams from the wet market???
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Sun Nov 21, 2004 9:26 am    Post subject: Reply with quote

makan_kaki wrote:
Can you Fedex some over? Wink


Sure! But did u find the Hello Kitty Cutter yet?
Back to top
View user's profile Send private message Send e-mail Visit poster's website
hugbear
Kitchen Hand


Joined: 11 Sep 2004
Posts: 288

PostPosted: Wed Nov 24, 2004 11:30 pm    Post subject: Reply with quote

Florence, looking at your curry bun makes me crave for it. So I did some tonight. My sweet bun dough recipe is quite similar to what you have given except that the sugar is 10 gm more. I also added 1 tsp of dough softner. By adding the dough softener, the bread keeps very soft even after a few days.




_________________
LeeLee
Pasir Ris
Back to top
View user's profile Send private message Visit poster's website
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Nov 25, 2004 7:43 am    Post subject: Reply with quote

Florence wrote:
In what form does Garam Masala comes in? Prepacked packets or do you buy them by grams from the wet market???


Florence,

Garam masala is in powder form like curry powder and there are many types.Garam masala is just a common type for a type of indian spices. Just like curry powder, there are curry powder for fish, for meat and for vegetables cooking.

It costs only S$2 to get a pack of 300g and that can last for 6 months to 1 year depending on your usage. Unused powder can be stored in an airtight jar(I recycled my jam jars for this) and kept in the freezer.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Thu Nov 25, 2004 8:52 am    Post subject: Reply with quote

hugbear wrote:
Florence, looking at your curry bun makes me crave for it. So I did some tonight. My sweet bun dough recipe is quite similar to what you have given except that the sugar is 10 gm more. I also added 1 tsp of dough softner. By adding the dough softener, the bread keeps very soft even after a few days.


Wow! Wow! That is quick. I reduce 10g sugar 'cos I find the sweet bun a little too sweet to my liking.

My friends are coming over later at 11.00am to do these buns again.
This time I'm using the Sponge & Dough Method instead of adding dough softener. I bought some dough softener on Monday, if Sponge & Dough method is not too good, I will use the softener.
Back to top
View user's profile Send private message Send e-mail Visit poster's website
hugbear
Kitchen Hand


Joined: 11 Sep 2004
Posts: 288

PostPosted: Thu Nov 25, 2004 9:55 am    Post subject: Reply with quote

Actually the most important thing to me is that the bread must be able to maintain its softness even after a day or two. So please let me know if your sponge and dough method works well for you. I tried the sponge and dough method to make my cinnamon rolls before. The rolls nvr make it to the 3rd day bcos all finished by the 2nd day so cannot test to see whether it is still soft after 3 days.
_________________
LeeLee
Pasir Ris
Back to top
View user's profile Send private message Visit poster's website
Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Thu Nov 25, 2004 11:36 am    Post subject: Reply with quote

hugbear wrote:
Actually the most important thing to me is that the bread must be able to maintain its softness even after a day or two. So please let me know if your sponge and dough method works well for you. I tried the sponge and dough method to make my cinnamon rolls before. The rolls nvr make it to the 3rd day bcos all finished by the 2nd day so cannot test to see whether it is still soft after 3 days.


Well! Hugbear, I don't think I will have the chance to know if it last 3 days 'cos the buns are all booked by friends' tummies.

Let me see, I leave a small portion of baked dough to see if it lasts for 3 days and let you know then OK!
Back to top
View user's profile Send private message Send e-mail Visit poster's website
hugbear
Kitchen Hand


Joined: 11 Sep 2004
Posts: 288

PostPosted: Thu Nov 25, 2004 12:04 pm    Post subject: Reply with quote

Thanks so much Florence.
_________________
LeeLee
Pasir Ris
Back to top
View user's profile Send private message Visit poster's website
Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Mon Nov 29, 2004 12:29 pm    Post subject: Reply with quote

hugbear wrote:
Actually the most important thing to me is that the bread must be able to maintain its softness even after a day or two. So please let me know if your sponge and dough method works well for you. I tried the sponge and dough method to make my cinnamon rolls before. The rolls nvr make it to the 3rd day bcos all finished by the 2nd day so cannot test to see whether it is still soft after 3 days.


Hugbear,

Day 1 : Very soft

Day 2: Soft and edible without doing anything to it. But if you sprinkle some water on the bun and put it in the microwave for 20 seconds the texture is as good as Day 1.

Day 3: Not soft and must put in microwave to reheat before eating. Texture is denser unlike Day 2's bun.

But please bear in mind, the temperature at my place in HK is about 16 - 21C for the last 3 days. Also I did not add any bread improver to the sweet bun dough.
Back to top
View user's profile Send private message Send e-mail Visit poster's website
hugbear
Kitchen Hand


Joined: 11 Sep 2004
Posts: 288

PostPosted: Mon Nov 29, 2004 12:54 pm    Post subject: Reply with quote

Thanks so much for your 3-day report. I will try nuking my bread in mv before eating if bread is kept for more than 2 days.
_________________
LeeLee
Pasir Ris
Back to top
View user's profile Send private message Visit poster's website
lysander
Guest





PostPosted: Wed Apr 20, 2005 2:01 pm    Post subject: Reply with quote

sorry but i was at the supermarket this afternoon and realised they don't sell bread flour?!? is there any other kind of flour i could use to replace bread flour?? thanks!
Back to top
nora
Commis Cook


Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Wed Apr 20, 2005 3:34 pm    Post subject: Reply with quote

Hi lysander

You can try high protein flour.
Back to top
View user's profile Send private message
yangone
Kitchen Hand


Joined: 22 Nov 2004
Posts: 229
Location: Pasir Ris, Singapore

PostPosted: Wed Apr 20, 2005 6:32 pm    Post subject: Reply with quote

This are my curry buns.
I placed some curry leaves as deco and at same time it gives a nice fragrance after it is baked. Very Happy


_________________
~Elaine
Back to top
View user's profile Send private message
nad18
lurker


Joined: 15 Nov 2005
Posts: 57
Location: french

PostPosted: Thu Nov 17, 2005 6:08 am    Post subject: Reply with quote

Thanks for the recipes Florence, this what i do this evening:



All my family apprecied Wink
Back to top
View user's profile Send private message Send e-mail Visit poster's website
novice
lurker


Joined: 14 Oct 2005
Posts: 27
Location: singapore

PostPosted: Wed Sep 13, 2006 4:59 pm    Post subject: Reply with quote

Thank you florence for this wonderful recipe, i've made it over the weekend and the bun is super soft, yummy!

[img]http://shw.fotopages.com/12104662.html

[/img]
Back to top
View user's profile Send private message
novice
lurker


Joined: 14 Oct 2005
Posts: 27
Location: singapore

PostPosted: Wed Sep 13, 2006 5:53 pm    Post subject: Reply with quote

Failed to attached the image earlier, here it is.

[img][/img]
Back to top
View user's profile Send private message
snow
lurker


Joined: 22 Jan 2007
Posts: 10
Location: singapore

PostPosted: Thu Mar 29, 2007 4:46 pm    Post subject: Reply with quote

Hi,

What is egg wash? Just brush the dough with the beaten egg?
Back to top
View user's profile Send private message
Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Fri Mar 30, 2007 10:20 am    Post subject: Reply with quote

snow wrote:
Hi,

What is egg wash? Just brush the dough with the beaten egg?


snow,

Yes, you are right! Very Happy
Back to top
View user's profile Send private message Send e-mail Visit poster's website
snow
lurker


Joined: 22 Jan 2007
Posts: 10
Location: singapore

PostPosted: Fri Mar 30, 2007 11:00 am    Post subject: Reply with quote

Florence wrote:
snow wrote:
Hi,

What is egg wash? Just brush the dough with the beaten egg?


snow,

Yes, you are right! Very Happy


Hi Florence,

Thanks a lot.
Back to top
View user's profile Send private message
shine
lurker


Joined: 09 Feb 2007
Posts: 3

PostPosted: Fri Aug 22, 2008 5:41 am    Post subject: yeast Reply with quote

island hi,

may I know what form does the yeast comes in?
Back to top
View user's profile Send private message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Fri Aug 22, 2008 8:21 am    Post subject: Reply with quote

shine

Yeast used in bread are often in powdery form. More like tiny balls.

Only yeast for wine making comes in a form of a biscuit. cheers
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Breads from all over All times are GMT + 8 Hours
Goto page 1, 2  Next
Page 1 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group