Chicken & Potatoes Curry Milk Buns 马铃薯咖喱鸡面包

I just done this bun just now, but I can't wait to share with you, immediately post it here because this bun is so fragrance and soft !! I like to say in Chinese"  软和香到不行的面包" !!
While the buns is baking in the oven, my whole kitchen is full of pandan aroma, smell so good !!
My daughter again asked me to open a bakery shop ^_^ .

 

Home grown curry leaves and pandan leaves

 I like how these buns are decorated with curry leaf and pandan leaf



 

still lacking skill of wrapping, the filling is out of shape,hehehe, anyway, it tasted so good !

I adapted the basic bread dough recipe from the popular Kopitiam milk buns recipe from Crystal. But I made some changes to the original recipe as I reduced the yeast amount (Usually I use 1tsp yeast for 300g-350g of flour ) and I omitted milk powder as I can't find milk powder in my pantry anymore since my kids are grown up,^_^

Updated on 11th July 2013-  This morning I just had this milk bun for breakfast. The bun still tasted moist and soft. I hope you can try out this bun soon. I am going to make with difference filling next time. This photo was posted at my Instagram @ sonianll

Chicken & Potatoes Curry Milk Buns 咖喱鸡马铃薯面包

(recipe source: basic dough adapted from Crystal with minor changes, chicken and potatoes curry by Sonia aka Nasi Lemak Lover)
*makes 11 buns

Chicken & Potatoes Curry

3 potatoes, small cubed
200g chicken breast, small cubed
2 sprig curry leaves

½ onion, chopped finely

2 cloves garlic, chopped finely
3 shallots, chopped finely

Mix to form a paste

1 and 1/2tbsp curry powder (meat type)
1/2tbsp red chili powder
1tsp coriander powder
1/2tsp cumin powder
1/2tsp turmeric powder
4tbsp water

Method

1. Heat oil in a wok, sauté onion, garlic and shallots till aroma.
2. Add in curry paste & curry leaves, stir till fragrance. Add in chicken and potatoes, mix well.
3. Add in enough water to cover the chicken and potatoes, cook over low medium heat till potatoes tendered. Set aside to cool.

To prepare Chicken & Potatoes Curry buns

Overnight sponge dough

215g high protein flour
125g full cream milk (cold)
2g instant yeast (1/2tsp)

Method

1. Mix all ingredients till a rough dough (I use KA mixer), cover with cling film and store in the fridge for overnight.

To prepare basic dough

1 quantity of above overnight sponge dough
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1tsp)
3g fine salt (1/2tsp)
60g sugar
45g butter (room temperature)
1tbsp milk (cold)

Pandan leaves

Curry leaves
Toothpicks
Egg wash – balance half egg + 1tbsp milk

Method

1. Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough (I use KA mixer at speed 2-3) .
2. Add in the butter and knead until dough is smooth, shinning and elastic. Cover with cling film and set aside to proof till double in size.
3. Punch down the dough to expel air, divide into 50g portions and mould into round balls, rest for 10mins.
4. Flatten the dough ball into a round disc, spoon filling in the middle, wrap and seal. Roll in ball shape and gently press to form a disc shape. Place on a baking tray. Let it proof for another 45mins.
5. Wrap each bun with pandan leaf that secured with toothpick. Egg wash the top of the buns, and place a piece of curry leaf on top.
6. Bake at pre-heated oven at 180C for 15mins.

Spiral Curry Puff 螺旋咖哩角

Curry puff ( It is a small deep-fried pie consisting of specialised curry with chicken and potatoes ) is a very common snack in Malaysia. Today i not going to share with you the normal curry puff but instead I'm sharing with you this special spiral curry puff (inspired by Jane's corner as she recently brought a big box of spiral curry puffs to school and was well received by all).

The crust of this spiral curry puff is more crunchy than the normal curry puff. Even after several hours, the skin still maintain crunchy and crispy.

The process of making pastry

I believe more practices making nice curry puff, i'm proud to see this beautiful plait,,

I found the curry puff deep fry in a deep fryer get nicer colour and more crunchy. This was a batch that using wok to deep fry, the middle part tend to brown faster than other parts..

Spiral Curry Puff
*makes 15 curry puffs
recipe source: pastry adapted from Jane's corner, folding method adapted from this video, and my own style of potato and chiken filling

Potato and chicken filling

250g potato, diced
150g chicken, diced
1tbsp chili paste
2tbsp meat curry powder
1 big onion, chopped
3 sprigs curry leaves
1tsp salt or to taste
1tsp sugar or to taste
1tsp light soy sauce

Method
1. Heat oil in wok, sauté chopped onions until aroma
2. Mix in chili paste, curry leaves and curry powder till fragrant.
3. Add in diced chicken and potatoes, mix well.
4. Add in some water and simmer for 10-15min, season with salt, sugar and light soy sauce, cook until potato tender and mixture is dry.
5. Dish out to cool.

Pastry

Water dough
200g all purpose flour
90-100g water
3tbsp cooking oil
1/2tsp salt
25g caster sugar

1. Mix all dry ingredients in a mixing bowl.
2. Slowly pour in water and lightly knead till a soft dough.
3. Cover and set aside to rest for 20mins.

Oil dough
90g all purpose flour
45g Crisco shortening ( i reduced from original recipe 70g as i found it was too sticky to be handled)

1. Put flour in a mixing bowl.
2. Rub in shortening and slowly combine to a soft dough.
3. Cover and set aside to rest for 15mins.

To make spiral skin
1. Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
2. Dust some flour on a work surface, gently roll the dough out into a rectangle.
3. Fold the rectangle from one long end by 1/3, and fold the other one long end over the top.
4. Rotate the dough 90 degree, gently roll the dough into rectangle again and repeat the folding process twice more.
5. Once the dough has been rolled and folded 3 times, slowly roll up tightly into a Swiss roll (apply some water on the dough while rolling) and rest for 20mins.
6. Use a sharp knife, divide the dough into 15 pieces of small dough (about 30g each).


To fill and shape puff
1. Take a small dough (spiral side face up) and use a small rolling pin to roll to a circle disc.
2. Put 1tbsp of filling in the centre, press the edge together and seal it.
3. Pinch the edge of the puff with your thumb and make plait on the edge.
4. Heat oil in a wok or deep fryer, oil must be very hot before putting in the puff and enough to cover to the puff.
5. Deep fry the puff on medium heat until golden brown.

Fried Pork Chops and Curry Rice

I prepared this fried pork chops and curry rice for yesterday dinner, very similar to Japanese pork and curry rice. But I couldn't call this as Japanese pork and curry rice because i did not use Japanese curry paste.

Insteat i use this famous curry powder, a light and fragrant curry powder.

My family members were enjoyed so much of this rice, you are feel free to try out!

Fried Pork Chops and Curry Rice
(recipe source: by Sonia aka Nasi Lemak Lover)

Deep fried Pork Chops
Boneless pork chops ( get rid of fat, pound the meat)
Garlic pepper powder
Salt

1 egg
2 tbsp milk
2tbsp water

Flour
Breadcrumbs
Oil for deep frying

Method
1. Dust pork chops with garlic pepper powder and salt, set aside for 30mins.
2. Mix egg, milk, and water in a mixing bowl, lightly stir to mix.
3. One by one, dip meat in flour, next coat meat in egg mixture, then transfer to breadcrumbs and coat thoroughly.
4. Deep fry breaded meat until golden brown on both sides. Drain on paper towels.

Carrot and Potato curry

1 small carrot, cubed
1 potato, cubed
1 onion, cubed
1 tomato, cubed

2tbsp curry powder
1tbsp light soy sauce
3/4tsp salt or taste
1/2tsp chicken stock powder

3tbsp cooking oil
2-3 cups water
Few spoons of tapioca flour water / cornstarch flour water

Method
1. Heat oil in a wok, sauté onion till aroma.
2. Add in carrot and potato, and add in curry powder, stir to combine well.
3. Add in water, cook to boil and simmer till carrot and potato turned soft.
4. Add in tomato, cook for few minutes.
5. Last thicken the curry by adding few spoon of tapioca flour water.

Cooked rice, preferably Japanese short grain rice
Cucumber, to garnish
Tomato, to garnish

Happy a Nice Week Ahead !!