9d (edited) • General discussion
Curry Pan Bread! One of my favorite Japanese snacks
Curry Filling*
- 2/3 cup (100 g) onion, diced
- 3–4 cloves (10 g) garlic, minced
- 4–4.5 oz (126 g) ground beef
- 1/2 tsp (2 g) salt
- 1/3 cup (55 g) carrots, finely diced
- 1/2 cup (60-80 g) potatoes, diced
- 1 pack (50 g) Japanese curry roux cubes
- 2 tsp (9 g) ketchup or honey
- 1 tsp (4 g) cocoa powder
- 1 tsp (4 g) garam masala
- 1 1/2 cups (320 ml) water
Dough Option 1 (Soft and Chewy)
- 1 1/2 cup (180 g) bread flour
- 3 tbsp (20 g) cake flour
- 1 1/2 tbsp (20 g) sugar
- 1/2 tsp (3 g) instant dry yeast
- 3/4 tsp (4 g) salt
- 1 tbsp (8 g) milk powder (or substitute water with 1/2 cup + 2 tsp (135 ml) 2% milk)
- 1/2 cup (120 ml) water
- 1 1/2 tbsp (20 g) butter, softened
Dough Option 2 (Soft and Fluffy)
- 1 1/2 cup (160 g) bread flour
- 3 tbsp (40 g) cake flour
- 1 tbsp + 2 tsp – 2.5 tbsp (20–30 g) sugar (I usually add about 24 grams)
- 1/2 tsp (3 g) instant dry yeast
- 3/4 tsp (4 g) salt
- 1 large (20 g) egg yolk
- 1/4 cup + 2 tsp (70 ml) 2% milk
- 3 tbsp + 1 tsp (50 ml) water
- 1.5 tbsp (22 g) unsalted butter
Coating and Frying
- 1 egg or 1/4 cup water or milk
- 1 cup Japanese style panko
- 3 – 4 cup neutral frying oil
Instructions
Curry Filling
- Cook the aromatics: Heat 1 tablespoon of oil in a pan over medium-high heat. Add the minced garlic and diced onions, cooking until the onions become translucent.
- Add the beef: Stir in the ground beef and salt, cooking for about 1 minute until lightly browned.
- Add the vegetables: Mix in the diced potatoes and finely diced carrots. Fry for 30 seconds, then pour in the water. Cover the pan, reduce the heat to low, and let the mixture cook until the potatoes are nearly tender.
- Add the seasonings: Break the curry roux cubes into pieces and add them to the pan along with ketchup and garam masala. Stir well to combine.
- Thicken the curry: Continue cooking until the mixture thickens. It should be quite thick as it will firm up more when cooled.
- Cool and store: Remove from heat, transfer the curry to a glass container, and let it cool. Once cooled, cover and refrigerate.
Dough
By Hand:
- In a mixing bowl, add all ingredients except the butter. Place the yeast and salt on opposite sides of the bowl to avoid direct contact. Mix until a shaggy dough forms.
- Transfer the dough to a work surface and knead until it starts coming together. Once smooth, add the butter to the center and knead it in.
- Knead by hitting the dough against the surface and rolling it upward. Continue until the dough becomes smooth and elastic. Shape into a ball and place in a bowl. Cover and proof for 60 minutes at 30°C, or until doubled in size.
- To check if it’s ready, poke a hole in the dough. If it doesn’t spring back quickly, it’s ready.
With a Stand Mixer:
- Place all ingredients except the butter into the stand mixer bowl. Mix on speed 2 for 1 minute. Increase to speed 4 and knead for 8 minutes.
- Remove the dough from the hook, press the butter into the center, then return it to the mixer. Knead on speed 4 for another 5 minutes.
- Form the dough into a ball, cover, and let it proof for 60 minutes at 30°C until doubled in size.
Assembling and Frying
- Shape the dough: Flatten the dough to remove air bubbles and divide into 6 equal pieces, about 63 g each. Take one piece and gather the edges toward the center, pinching to seal and form a ball. Place seam side down, loosely cup with your hands, and roll gently against the work surface to smooth. Repeat with the remaining pieces. Cover as you go, then let rest for 10 minutes to relax the gluten.
- Prepare the filling: Divide the curry filling into 6 portions, about 60-65 g each. You may have some leftover curry.
- Form the curry bread: Roll out each dough ball into a 10×13 cm (4×5 inch) oval. Place the filling on the top half. Fold the bottom half up to meet the top edges, ensuring the curry doesn’t touch the edges. Pinch firmly to seal. Place seam-side down on a non-stick baking tray and cover with a damp towel. Repeat for all pieces.
- Coat: Pour panko into a shallow dish. Brush each dough piece with egg or milk, or spray with water. Then coat evenly in panko, pressing it gently so it sticks to the dough. Place back on the baking tray, covering as you go.
- Final proof: Let them proof for 25-30 minutes at 30°C, or until it looks slightly puffed up and larger in size. Take care not to over proof at this stage or else the seams tend to loosen and puff up too much when being fried. You can also skip this step and go straight to frying for a thinner, chewier textured kare pan.
- Fry: Heat oil in a deep pot to at least 3 inches deep and bring to 170–180°C (338–356°F). Fry 1–3 pieces at a time, seam side down, for 15–20 seconds to set the seam. Flip and fry for 2 1/2–3 minutes, until lightly golden. Flip once more (seam side down again) and fry for another 2–2 1/2 minutes, until evenly golden brown. The bread will continue to cook slightly after frying, so remove before it becomes too dark.
- Drain and cool: Place the fried curry bread on a wire rack to drain excess oil. Remove leftover panko from the oil with a skimmer before frying the next batch. Serve hot and fresh. Enjoy!!
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Curry Pan Bread! One of my favorite Japanese snacks
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