Details of ingredients
- sweet taste flavor
- roast workmanship
- Hours time consuming
- ordinary difficulty
Procedure of Japanese Curry Bread
Peel and cut potatoes, steam and set aside.
Clean bacon and onion and cut into small pieces.
Stir fry the three ingredients together, add curry and cook until thick.
Fish out and put on the plate.
Peel potatoes, steam and press into mashed potatoes.
Pour 300g warm milk into the chef's machine and add 5g yeast. Pour in 400g of bread flour, 2g of salt, 100g of low flour and 30g of white sugar. Add 20 grams of butter.
Start the dough mixing program.
Add 20 grams of butter.
Stir until the film can be pulled out. Continue to start the dough mixing procedure, then take it out, knead it into a smooth dough, and put it into a stainless steel bowl.
Cover with a damp cloth and ferment to twice the size, one hour in winter.
Divide the dough into 60g portions, cover with wet cloth, and let stand for 20 minutes.
Beat the eggs and set aside.
Prepare some bread crumbs for use.
Roll out a portion of dough and add curry, potato, bacon and onion.
Then wrap a layer of egg liquid at the bottom in turn and then wrap a layer of bread bran.
Put into the oven and ferment to twice the size.
42 liter Galanz oven, middle layer, 180 degrees of upper and lower fire, baked for 20 minutes, each oven has different scale, brand and temperature.
Have a breakfast.