Curry Bao Buns

Name: Curry Bao Buns
Yield: Makes 12 buns + leftover filling
Cuisine: British
Ingredients: 500 g pork or beef mince; 1 onion, finely chopped; 1 celery stick, finely chopped; 1 carrot, grated; 1/2 tsp garlic powder; 1/2 tsp ginger powder; 60 g (3 blocks) of) Japanese curry roux such as S&B; 1 tbsp tomato ketchup; 1 tbsp Bulldog tonkatsu sauce; 4-6 tbsp water; 3/4 tsp garam masala; 400 g strong flour; 200 g plain flour; 6 g dried yeast; 6 g baking powder; 40 ml oil; 1 tsp turmeric; 50 g sugar; 1/4 tsp salt; 25 g skimmed milk powder; 250-260 ml water

lilypal @cook_lilypal

Another family favourite is this curry Bao or "karē man". The fluffy sunshine yellow buns stuffed with curried mince.

#fluffy #buns #Japanese #karē #manju #bulldogsauce #staub

Another family favourite is this curry Bao or "karē man". The fluffy sunshine yellow buns stuffed with curried mince.

#fluffy #buns #Japanese #karē #manju #bulldogsauce #staub

lilypal @cook_lilypal

Another family favourite is this curry Bao or "karē man". The fluffy sunshine yellow buns stuffed with curried mince.

#fluffy #buns #Japanese #karē #manju #bulldogsauce #staub

Another family favourite is this curry Bao or "karē man". The fluffy sunshine yellow buns stuffed with curried mince.

#fluffy #buns #Japanese #karē #manju #bulldogsauce #staub

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Ingredients

Makes 12 buns + leftover filling

Filling
500 gpork or beef mince
1onion, finely chopped
1celery stick, finely chopped
1carrot, grated
1/2 tspgarlic powder
1/2 tspginger powder
60 g (3 blocks)of) Japanese curry roux such as S&B
1 tbsptomato ketchup
1 tbspBulldog tonkatsu sauce
4-6 tbspwater
3/4 tspgaram masala
Bao bun
400 gstrong flour
200 gplain flour
6 gdried yeast
6 gbaking powder
40 mloil
1 tspturmeric
50 gsugar
1/4 tspsalt
25 gskimmed milk powder
250-260 mlwater

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Steps

1

Heat 1 tbsp oil on a frying pan and sauté the vegetables. Add the mince, garlic and ginger powders. When the mince is cooked, add the ketchup, tonkatsu sauce and curry roux. Add water to loosen the roux and mix well. Once the roux has melted, mix in garam marsala, take off the heat and let the filling cool.
2

Put the dough ingredients in a bread machine and select the dough mode.
3

When the dough is done, divide it into 12 portions.
4

Roll out each dough portion, wrap the filling, pinch and seal to form a bun.
5

Place the buns on baking parchment, and steam for 15 minutes or so until the filling inside is piping hot.

Tips

The buns can be frozen and reheted - wrap a bun with cling film and reheat for a minute (1000w).

The leftover filling can be used for the cheat's karē pan https://cookpad.wasmer.app/eng/recipes/24773269
or simply stuffed into a toastie for a quick and fuss free snack.

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