Thursday, 3 April 2014

Wholemeal Curry Potato buns 全麦咖哩马铃薯面包 (adpated from Wu Pao Chun's champion toast recipe) (中英食谱教程)

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最近介绍大家做的吴宝春金牌吐司面很受欢迎。许多朋友,网友, FB粉丝和部落格的读者试过了都纷纷赞好,说这是一个极简单又很棒的面包食谱。除了做吐司,这食谱也可以用来做小面包。 今天就和大家分享我昨天做的全麦咖哩马铃薯面包, 加了全麦面粉,吃了更健康。 今早当早餐吃时,还很蓬松柔软,超喜欢! 




Ever since I introduced this Wu Pao-Chun's Champion Toast recipe in my blog, many friends, cyber friends, FB fans and my blog readers have tried it and gave thumbs up for this simple and straight forward bread recipe. We love the soft and fluffy bread texture which this recipe yields. Besides making loaf bread, you can also make small buns with or without fillings. I have modified this recipe, added wholemeal flour to it to make it more wholesome. Here's sharing with you the wholemeal curry potato buns which I made yesterday. I ate it for breakfast this morning and the bun texture still remain as soft as it had just came out from the oven! Simply love it! 






Wholemeal Curry Potato buns (adpated from Wu Pao Chun's champion toast recipe)  
全麦咖哩马铃薯面包 (食谱改之吴宝春的冠军吐司面包


Ingredients for making curry potato fillings:

300g   Potatoes (small cubed)
200g   Chicken fillet (small cubed)
2 tsp   Chopped garlic
1        Onion (diced) 
Curry sauce (50g curry powder, 2 tsp light soya sauce, 1 tsp salt, 1 tsp sugar, 1 tsp corn starch mix all together with 6 tbsp of hot water or more to form a paste)   

*You can adjust the curry powder and seasoning according to your liking as some prefer spicier or saltier than others. 



制做咖哩马铃薯馅料的材料: 

300克    马铃薯(切小方塊) 
200克    鸡肉(切小方塊) 
2茶匙    蒜茸 
1个        洋葱(切丁) 
咖喱酱(50克咖喱粉,2茶匙生抽,1小匙盐,1小匙糖,1茶匙玉米淀粉,加6汤匙热水混合成糊状)

*咖喱粉和调料可以调配到自己喜欢的程度。 






Methods of making curry potato fillings
制做咖哩马铃薯馅料的方法:  


1. Saute the onion and garlic in a wok heated with oil.

1。炒锅中倒入油,油热将洋葱和大蒜放入,爆香。




2. Add in the curry paste and fry till fragrance.

2。加入咖喱酱炒至香味。




3. Add in the chicken and potatoes, mix well.

3。加入鸡和马铃薯,拌匀。




4. Add in enough water to cover the chicken and potatoes, let it boil before lowering heat to simmer till potatoes are soft.

4。加入足够的水覆盖鸡肉和马铃薯,等沸腾后降低火,煮至马铃薯变软。



5. Off fire and set aside to cool.

5。关火,冷却备用。




Ingredients for making buns: (makes 10) 

200g   Fresh milk 
250g   Bread flour (I used organic high protein flour 12%) 
50g     Wholemeal flour (I used organic wholemeal flour)
24g     Caster sugar
1 tsp   Salt  (about 3g) 
1 tsp   Instant dry yeast (about 3g)
15g     Unsalted butter 




制做面包的材料(10个)



200克 鲜奶
250克 高筋面粉
50克 全麦面粉
24克  有机原糖 (可以用幼糖取代)
1 小匙 盐 (大约3克)
1小匙 即发干酵母 (大约3克)
15克 无盐牛油


Method using breadmaker 面包机做法:  


** If you do not own a breadmaker, you can either hand knead or use a stand mixer to knead till window pane stage。Proof for one hour or more till double in size. 

如果没有面包机, 可以用手或搅拌器搓,成为撑得起薄膜的面团。发酵约60分钟至两倍大。


1. Place all ingredients based on the sequence listed above (except butter) into the breadmaker pan. (Note: Place sugar on the left side and salt on the right side. Make an indention at the centre of the flour and add instant yeast, make sure it does not touch the wet ingredients below.

1。根据上面列出,将所有配料(牛油除外)放进面包机盘里。(注:糖放左边,盐放在右边。把酵母粉放在面粉中间,确保不接触到下面湿的成分)






2. Select pasta program. (Kenwood BM250 - select program '9' , this cycle takes 14 minutes to complete.)

2。选择面食面团程序 (Kenwood BM250 - 选择程序 '9' ,这个过程只需14分钟就完成)。



*This extra step will help to improve the texture of breadmaker bread. 
*多了这个步骤是为了让面包机做出来的面包更好吃。


3. At the end of program '9', select dough program and add in the butter. (Kenwood BM250 - select program '8',this cycle takes 1 hr and 30 mins to complete.)

3。面团搅好了,再选择面团做法程序并加入牛油。( Kenwood BM250 - 选择程序 '8', 这个过程需要1小时,30分钟完成)。






4. At the end of program '8', take the dough out of the pan, punch it down, divide into 10 portions of about 50g each, roll into round balls and rest for 10 mins.

4。面团发酵后,取出,按出空气,分成十份 (大约50克),滚成圆形,让面团休息10分钟。





5. Use a pastry rolling pin to roll each ball into a disc, spoon fillings in the middle, wrap and seal. Put in bread casing and let it proof for another 50 minutes.

5。用檊面棍擀成圆形,把馅料放在面团中央,将收口捏紧成为一个球形,收口朝下放进面包纸模, 再发酵50分钟。




6. Brush the surface lightly with egg glaze (1 egg add 1 tbsp water).

6。在发好的面团上,轻轻刷上一层全蛋液 (一粒蛋加一汤匙水)。




7. Bake in preheated oven at 180 degrees top and bottom heat for about 15 to 20 minutes until golden brown. Brush with melted butter when baked to give a glossy finish.

7。放入预热烤箱180度上下火烤约15〜20分钟至金黄色。面包烤好后取出,用融化的牛油刷表面, 看起来有光泽。








I am submitting this to International Yeasted Recipe hosted by Kristy of My Little Space.


Updated on 4 April 2014: 
3rd day- the bun still remain as soft as it was on the first day!


Sharing Jasmine's bake using this recipe :
分享读者用这食谱做的面包: 



“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
"编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"



© Copyright 2014 bakingtaitai.blogspot.sg

22 comments :

Anonymous said...

Baking Taitai

Thank you for the wholemeal version.

Yes, totally agree with you that Wu Pao Chun Champion bread recipe is really good after I discovered it at Aunty Young's blog. I have never stopped baking using the recipe. Very trusty recipe. My loaf (doubled the amount) lasted 4 days without turning rancid and still soft at room temp.

Above all, the little butter and more milk are a catch for a healthier version. No need milk powder, egg, whipping cream, per-fermented dough, etc. and yet taste is top-notch.

Blessings
Priscilla Poh

Cheryl - Bakingtaitai said...

Hi Priscilla,

Thanks for dropping by again, I am really in love with this recipe!

Jean said...

Hi Baking Taitai, the curry potato fillings still taste ok on the 3rd day?

Cheryl - Bakingtaitai said...

Hi Jean, I ate the last bun this morning and the curry potato fillings still taste alright. The buns were baked on Wednesday late afteroon, after it has cooled down completely, I stored in an airtight container in room temperature.

Victoria Bakes said...

Wow! Now u r really championing this! Lovely!

Cheryl - Bakingtaitai said...

Thanks Vic! And thank you for introducing this great recipe! :)

Serene Tan said...

Hi Baking Tai Tai, thanks so much for the recipe. Its very straight forward and simple. Whats importantly was the bread turn out really soft. First time bake choco chip loaf using BM second time baked sardine and butter bun kneaded by kitchen machine. Both turn out soft and yummy.

Cheryl - Bakingtaitai said...

You are welcome Serene! Glad you like this simple and straight forward recipe as much as I do. It's definitely a keeper ya?! :)

Jean said...

Ok thanks! I juz made the same buns over the weekend but I gave out most by Sunday! Used the 5k dough and it's really soft!

Cheryl - Bakingtaitai said...

Hi Jean, nice to hear from you again! Next time you can try using the Wu Pao-Chun's dough or the 40 minutes bread recipe, both produce soft buns too. :)

Anonymous said...

请问我可以用你的那个40分钟面包食谱的面包来做这个有馅料的面包吗?

Cheryl - Bakingtaitai said...

Hi, (您没留名,不知怎么称呼您)
没问题,我也是用这个食谱的馅料来做40分钟面包的。不过那个快速面包食谱,包馅时要尽量快,包完后,休息不可超过10分钟,因为时间拉长, 延迟进烤炉会影响柔软度的。

Michelle said...

Hi Cheryl
If i am going to use normal machine or hand, i just combine all ingredients and knead till window pane stage and proof for 1 hour. Then wrap my fillings and proof for another 50 mins again?

Thank you.

Cheryl - Bakingtaitai said...

Hi Michelle, I am truly sorry for the late reply as I have missed out your question amidst the hundreds of emails and pm I have received from readers and fans. Yes, knead till window pane stage, proof for 1 hour or till double in size. Then punch down, divide accordingly and rest for 10 minutes before you wrap with fillings and proof for another 40~50 minutes or when double in size.

Melinda said...

Hi Cheryl. Just tried this recipe today. It was very successful an is delicious but the bottom of the bun sticked to the bread casing and the bottom of the bun is darker than the top.
Pls advise.
Tq

Cheryl - Bakingtaitai said...

Hi Melinda, it is normal for the bun to stick to the bread casing a little. If the bottom of the bun is darker, you could have placed the tray nearer to the bottom heating element or your oven temp is a little high, you can try to bake at a lower temperature and increase the timing. All temp and timing in my blog recipe are according to baking in my Brandt oven thus you will have to adjust to suit your own oven as different ovens have different thermostat.

carissa Chan said...

Hie, i'm new in baking and breadmaker. Using Kenwood BM450. there's no pasta program in bm450. Can i just choose the dough cycle and add everything altogether?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Carissa, yoy can skip the pasta program and go straight to the dough cycle, add everything except butter, let the machine knead for a few minutes then it will stop. Add the butter in at this stage. .

Sharon Lim said...

Hi Cheryl,

Can I just use a total of 300g bread flour instead of 250g bread flour + 50g wholemeal flour?

Thanks
Sharon

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Sharon, yes you can. Some readers have tried using all bread flour and feedback to me that it's good!

Grace Ling said...

Hi Cheryl, I have tried using this Hi-Protein Flour to make breads but it always turns out doughy and hard even though I have knead it to window pane stage. I can't seem to get that pull apart and soft texture. Mould starts to grow too after 2 days. Hear from you soon, thanks!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Grace, perhaps you might like to switch to Blue Jacket bread flour, it has high water absorbency and can retain moisture well, thus bread or buns bake using it are softer. Sometimes, yeast plays a part too, if your yeast is inactive, the texture of your bread will be dense too. As homemade bread does not use any preservatives, it will turn mouldy after 2-3 days. Remember to cool down your bread/buns completely (about 1-2 hours) before storing it in an air-tight container. It will turn mouldy faster if it is not cool down properly. To get that nice pull apart and really soft fluffy texture, I would like to recommend you my 'Wholemeal Butter Buns' recipe uploaded on the 1 April 2016 in this blog, many readers have tried and feedback that the texture and taste is better than this recipe here. Do give it a try.

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