Dough material
Qiangli flour
800 grams
cake flour
200 grams
granulated sugar
100g
salt
15g
milk powder
20 grams
30 grams of wet yeast
yolk
80 grams
water
520 grams
butter
100g
Bread bran
Proper amount
Curry sauce material
Pork stuffing
300 grams
carrot
150g
potato
600 grams
Bread bran
100g
onion
600 grams
Curry block
300 grams
Curry dishes
30 grams
water
800 grams
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How to make Japanese curry bread with vitality?
Make curry sauce
Get all the materials ready
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Boil the curry block in 800g water for later use.
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Shred onion, dice carrot and potato, and cook until soft.
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Stir-fry the pork stuffing with a little oil, then mix in curry powder and stir well for later use.
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Saute shredded onion with butter until fragrant.
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Add potatoes, carrots, onions and minced meat in step 2 and simmer.
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Add bread crumbs to adjust the consistency of curry.
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Curry stuffing is ready to use.
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Dough making
Prepare all the dough ingredients.
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The ideal dough temperature is 26℃ after oil mixing to the complete stage. Fermentation temperature is 28℃-30℃, humidity is 75%-85%, and basic fermentation lasts for 50 minutes.
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The fermented dough is divided into 60 grams of small pieces.
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After rounding, put it in a baking tray.
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Fermentation temperature is 28℃-30℃, humidity is 75%-85%, and fermentation time is 20-30 minutes.
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Proofing dough is smooth and flat.
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Pack 30g curry stuffing and pinch it tightly.
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Spray water on the surface, roll the dough on the bread crumbs, so that the dough surface is evenly covered with bread crumbs, and be careful not to touch the bread crumbs below.
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Dip all the dough in bread crumbs, close it, put it evenly on the baking tray, and separate it with fermented cloth.
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The fermentation temperature is 32℃-35℃, the humidity is 75%-85%, and the final fermentation time is 40-50 minutes.
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Pour oil into the pan, heat to 170℃, and put the fermented dough into the oil pan.
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Fry on each side for 1.5 minutes, and then remove after golden brown.
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? skill
1. How many loaves can this recipe make?
This recipe can make 3 1 curry bread.