I recently posted my 100% plant-based curry bread on my FaceBook. I was a bit surprised that so many friends wanted to know the recipe. So, here is the one for you💕I hope you will try to make them for yourself and your family! Curry bread is one of the most popular pastries in Japan. It consists of Japanese curry wrapped in a piece of dough, coated in bread crumbs, and deep-fried golden brown. When you bite into the freshly fried one, the crispiness of the outside, chewiness of the dough, and savory curry start to play a musical harmony in your mouth. It's so comforting and delicious. Since it is not sugary sweet like a doughnut, a lot of people love this bread. To be hornet, though, I did not plan to make curry bread at first. As we are now in a shelter in place, I cook a lot of meals for my family, and I happened to make a large portion of curry, hoping to last a few days. But, my son told me that he was tired of eating curry! So, I had to invent something. If you have leftover curry, this is a great way to make something different. And the best part of this bread is that you can use any leftovers for your filling. It could be some sort of stew or egg/potato salad. And, you can freeze them before you fry. 👍👍👍 If your curry or stew has a lot of soup, you can add some mashed potatoes or beans, which I did this time, so your filling is solid enough to be in the dough. As they are going to be fried, your filling can not be juicy as it might leak from the dough while you are frying. I hope many of you will try to make curry bread. It takes about 2-3 hours in total as your dough needs to rise. However, you don't have to wait, after you knead the dough, you can do something else and come back when it's ready for the next step. You can create many different types of bread with this dough. I sometimes make small soft table bread which can go perfect with the soup or salad! How to make 100% plant-based curry bread🥯🥯🥯 Filing Left-over curry 1 cup 1 medium-sized Boiled/steamed potato 1/4 onion (sliced) Vegetable oil 1 TBS sea salt 1 tsp Turmeric/Curry powder/coriander powder of your choice 1/2 each (It is your choice to use any spices for your curry filling! ) How to make the filling 1. Boil your potatoes with a pinch of sea salt until they get soft enough to be mashed. 2. Heat your saucepan, add 1 TBS of oil and sautee your onion for 3-5 min. Then, add sea salt and turmeric/curry powder/coriander of your choice and add your leftover curry. Mix well and turn off the flame. 3. Add boiled potatoes in the saucepan and mash potatoes and mix well. 4. Make sure you season well and put it aside to cool down. Ingredients for dough Unbleached all-purpose white flour 3 cup Brown rice bran 2 TBS (If you don't have, no need to add!) Sea salt 1 tsp Water 1/2 cup Soy milk 1/4 cup vegetable oil 1 TBS Maple syrup 1 TBS Lukewarm water 1/4 cup Dry Yeast 1 package (8g) (I used Non GMO RED STAR's active dry yeast this time) How to make curry bread dough 1. In a small bowl, add lukewarm water, maple syrup, and mix well. Then, pour yeast and dissolve and let stand until bubbles form on the surface. It takes about 3-5 minutes. 2. In a large bowl, add flour, brown rice bran, sea salt, oil, yeast mixture, water, and soy milk. 3. Mix slowly with your hand, then knead until smooth and elastic for 15-20 minutes. 4. Place in a greased bowl, turning once to grease the top. 5. Cover and let rise until doubled for 1-2 hours. 6. Punch down the dough. Turn onto a lightly floured surface, divide dough in 10-12, cover with a damped cloth/plastic cover for 10 min. 7. Roll out one of the pieces of dough into a 7-inch rectangle sized and place a spoonful of the curry in the center as the photo shows. 8. Close the edges. Then, turn the dough around and shape it rectangularly with your hands, and continue to do the same with the rest. 9. Brush the top of each dough with water, and spread the bread crams. (If you don't have bread crumbs, you can skip this part.) 10. Leave them for 10-15 min to rise. ( If you have a plastic cover, please cover them.) 11. Heat the oil in a pan with medium heat about 320F. 12. Place the bread (sealed side needs to go to the bottom at first) into the oil and fry until golden brown on both sides, about 2-3 min. per side. 12. Place the cooked curry bread onto the oil drainer butt or paper towels. 13. Place them on the plate and enjoy! 😁
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