Curry Stuffed Breads 咖喱麵包

Ingredients
Makes 12 Buns

Dough

• 400g Unbleached bread flour
• 180g Water
• 1/2 tbsp Instant yeast
• 80g Sugar
• 1tsp Salt
• 16g Instant dry whole milk
• 1 Egg
• 40g Salted butter, room temperature
• 1 Egg plus 2 tbsp water for egg wash
• 1 tbsp poppy or sesame seeds for garnish (optional)

Filling

• 100g Ground beef
• 50g Potatoes, diced
• 1 Small onion, diced
• 1 tbsp Curry powder (turmeric, cumin, coriander, chili, black pepper, garlic, onion combined)
• 1 tsp Salt

Method

1. Combine the flour, water, yeast, sugar, salt, dry whole milk, and egg in a mixing bowl at low speed until well blended.
2. Increase to medium speed and slowly add the butter to the dough.
3. Mix until all the butter has been incorporated into the dough and the dough is developed with a nice gluten structure, about 12 minutes.
4. Remove the dough from the mixer and work into a ball.
5. Place the dough in a container with a cover, and let it rest at room temperature for 2 1/2 hours or until doubled the size.
6. Brown the ground beef, add the rest of filling ingredients and stir well. Set aside.
7. Divide the dough into 12 equal parts, about 4.5g each. Let them rest for 1 minute before shaping.
8. Roll each dough into a ball, and then press a ball down lightly and roll into a 3" circle.
9. Place 1tbsp filling in center of the circle, and bring up sides to cover filling and seal closed. Repeat for all 12.
10. Roll the balls in a circular motion to a smooth buns, and shape them into a oval.
11. Transfer the buns, seal side down, to a parchment-lined baking sheet.
12. Combine the egg, water and whisk briskly until thoroughly combined.
13. Brush the buns with egg wash, and sprinkle on some poppy or sesame seeds.
14. Let the buns rise at room temperature for about 45 to 50 minutes.
15. Preheat the oven to 350ºF.
16. Bake for about 10 minutes, then rotate the baking sheet for another 5 minutes, until the crust of the buns turns golden brown.
17. Cool on a wire rack for 15 minutes before serving.