| Curry bread |
Ingredients(for 8) |
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Butter bread dough |
200g
1/2 teaspoon
20g
4g
100g
20g
20g |
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Dry curry |
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minced beef
onion(minced)
salad oil
curry
roux
ginger(minced)
garlic(minced)
water
worcester sauce
soy
sauce |
100g
1 piece
1 teaspoon
1 piece(25g)
1 teaspoon
1 teaspoon
2
tablespoon
2 teaspoon
1/2 teaspoon |
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| Look at the Butter bread from 1 to 9. |
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While the dough is fermenting, look at and make the Dry curry. Cool the dry curry down. |
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| 9. |
Flatten the dough with the palm of your hand. |
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10. |
Put the dough on a parchment paper at 30 degrees. |
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Put the 25g dry curry on the dough |
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After about 35 minutes, the dough will become 2 times. |
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Cover the dry curry with the dough like the picture. |
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11. |
Make the three holes in the dough with a fork. |
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Flatten the dough lightly with the palm of your hand. |
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12. |
Deep-fry the dough in 170 degrees oil until the surface changes into brown. |
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Coat the surface with a beaten egg and cover the surface with bread crumbs. |
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