Recipe on how to make Japanese curry bread or kare pan, the popular fried curry buns in Japan.
#Chichabon #CurryBread #KarePan
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Ingredients (makes 12 buns):
Curry filling
1 tbsp Oil
1 lb Ground beef
3 cloves Garlic
1 medium Onion
2 medium Carrots
2¾ cups Water
5 cubes Japanese curry roux
2 tsp Soy sauce
2 tbsp Honey
2 tbsp Butter
Dough
59 mL Warm water (100°-110°F)
1 tsp Sugar
7g Active dry yeast
470g Bread flour
5g Salt
6g Sugar
287 mL Cold water*
1 tbsp Oil
Breading
2 large Eggs
1½-2 cups Panko breadcrumbs
*If you are using a bread machine or KitchenAid mixer, use COLD water to prevent the dough from getting too warm. If you are kneading by hand, room temperature water is fine.
KitchenAid mixer (using dough hook) method:
1. Mix yeast mixture, bread flour, salt, sugar and cold water on low speed (speed 2-4) until dough forms.
2. Increase to medium speed (speed 6) and knead for 6 minutes.
3. Lower to speed 2, add oil, and knead for 4 minutes.
4. Stop/turn off the mixer for 2 minutes.
5. Turn on the mixer to speed 6, and knead for 10 minutes.
Kneading by hand method:
1. Mix yeast mixture, bread flour, salt, sugar and water in a bowl until dough forms.
2. Turn out the dough onto the counter and knead for 20 minutes.
3. Use extra bread flour (35-40g) to prevent the dough from sticking while kneading by hand. Try not to add more than this amount during the kneading process because you will be using more flour later on anyways for dusting and rolling out the dough.*
*The dough will be a bit sticky because it has a high hydration, which is a good thing because that is what makes the bread light and airy. But, it also makes it harder to knead by hand. It is much easier to knead the dough with a bread machine or KitchenAid mixer without having to add too much flour.
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