How to Prepare Ultimate Meat Curry Buns

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Before you jump to Meat Curry Buns recipe, you may want to read this short interesting healthy tips about Tracking Your Food: The Right Way to Do It.

When you start a diet probably the most often heard pieces of advice is to keep a food log in which you write down every thing you eat during the day. Keeping your meal journal not only helps you see clearly what you are eating, it helps you see what you are not eating. For example, after maintaining a food record for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. When you write everything down you can see which parts of your diet must change as well as have a simpler time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.

But what if youve been writing everything down and still arent losing weight? There is a proper way and a wrong way to monitor your food. There is more to food journaling than creating a list of what you eat during the day. You have to account for a few other very important information. Here are a number of the hints that can make it easier to become a lot more successful at food tracking.

What sort of feelings are you in while you eat? Write it down! This really helps to explain to you whether or not you use food as a response to emotional issues. This will likely show you whether or not you gravitate for specific foods based on your mood. There are many people who seek junk food when they feel angry or depressed and are equally likely to choose healthy things when they feel happy and content. Not only will this enable you to notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) selections on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got insight from reading it, now lets go back to meat curry buns recipe. You can have meat curry buns using 28 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Meat Curry Buns:

1. You need of A. Tanzhong/water roux/slurry.
2. Provide 60 g of bread flour/plain flour.
3. Take 300 g of water.
4. Provide of B. Meat Curry Filling.
5. Use 2 C of diced potato.
6. Provide 2 C of cooked, minced meat.
7. Prepare 4 tbsp of cooking oil.
8. Use 1/2 C of minced brown onion.
9. Take 1/2 tsp of hot chilli flakes.
10. Get 1 tbsp of shredded curry leaves.
11. Provide 1 tsp of KEEN curry powder.
12. Get 2 tbsp of BABA's meat curry powder.
13. Use 1/2 C of water.
14. Prepare 2 tsp of chicken seasoning powder.
15. You need of (Or salt to taste).
16. Use of C. The dough (bun).
17. Get 150 g of water.
18. Provide 1 (60 g) of egg - lightly beaten.
19. Use 2 tbsp of sugar.
20. You need 2 tbsp of butter/oil.
21. Get 1 tsp of salt.
22. Take 540 g of bread flour.
23. Use 3 tbsp of milk powder.
24. Prepare 1 tsp of bread improver.
25. Prepare 2 1/4 tsp of INSTANT dried yeast.
26. Provide of D. Glazing.
27. Provide 1 of egg - beaten (apply before baking).
28. Use 2 tbsp of butter (apply after baking).

Steps to make Meat Curry Buns:

1. Note: Start by preparing tanzhong/water roux. This can be made few hours earlier or a day before baking. Next, prepare/cook the filling. Then, Measure out all ingredients before getting started..
2. A. Tangzhong - Mix flour and water in a small pot and whisk until there is no lump. Heat this mixture over low heat, keep stirring until it turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. Turn off the heat and leave to cool completely. Cover with plastic wrap to keep it from drying before adding to the bread dough. This tanzhong can be prepared the night before or an hour before baking..
3. B. Meat Curry Filling - half cook diced potato. Drain water. In a pot, cook minced meat in water, let it boil and then, drain the water. Next, heat oil over medium heat, add minced brown onion, shredded curry leaves, KEEN curry powder, BABA's meat/chicken curry powder & hot chilli flakes. Stir until aromatic then add cubed potato & 1/2 cup of water. Simmer for 2 minutes. Stir in minced meat & season. Taste & adjust. Let this filling simmer over low heat until potato is tender..
4. C. The Dough - Proof active dried yeast in 150g of tepid water for 5-10mins. In a mixing bowl of a stand mixer with dough hook attached, add A (tanzhong), yeast mixture and the rest of the ingredients in C & mix at low speed for about 5mins. Stop the mixer, scrap the dough from the side of the bowl. Continue mixing (increased speed) & kneading for 10-15mins until dough is stretchable. This dough is a bit wet & sticky. Dont be tempted to add extra flour. Proceed to step 6..
5. Note: If using a bread maker, place A (Tangzhong) in a bread pan followed by the rest of the ingredients in C. If using INSTANT DRIED YEAST, no proofing is required. INSTANT DRIED YEAST is added last to the bread pan. Press dough function. Wait until it beeps and stops then Proceed to step 7..
6. Grease a big bowl with oil. Transfer the dough into this bowl. Cover with cling film and let it rise for 1 hour or more or until it doubles in size..
7. Once the first proofing is done, transfer dough to a generously floured work top. Punch the air out of the dough. Divide & weigh dough into smaller portions (50g each). Roll each portion lightly into balls (avoid pressing when rolling). Do the same with the rest..
8. Once all done, take each ball, flatten & place a tsp full of filling then seal or wrap it neatly. Then roll the dough again in a circular motion with your palm against the table until it forms a round ball. Place the dough balls on a baking sheet/tray lined with parchment paper. Cover & let rise for another 40-50mins. Preheat oven to 160-170 C..
9. Right before baking, gently brush the rolls with thin layer of beaten egg. Bake for 15 mins or until the rolls are lightly golden. Apply a thin layer of melted butter right after the buns are out from the oven. Serve warm. Extra buns can be kept for few days. Microwave for 30sec & serve warm..

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