Curry Bun

I learned this curry bun in Sam's workshop. He called this "no-time dough method". I guess that is because the dough only need one proofing time. I changed the bun fillings by adding some chicken cubes rather than just only potato cubes so that it won't be too boring for me. Of course you could change your curry recipe instead of using the original recipe as I found the taste quite boring. Somehow, I found sambal chili with onion or chili sardines are quite tasty too!
This recipe could make 10 buns, however, I reduce it to half as there are only two of us.

(Original recipe from Sam)
Ingredients for the bun:
300g Bread Flour
10g Milk powder
2 tsp Bread improver
20g Sugar
1 tsp Salt
6g Yeast
1 Egg
120g Water
20g Butter
Some lime leaves and slices chilli for decoration

Method for the bun:
1. Place all the ingredients in the dough mixer except butter. Knead till the side of the bowl is clean.
2. Add in butter and knead till well developed.
3. Remove the dough and divide into 10 x 50g pieces. Roll the dough out and wrap 50g of curry potato filling. Shape and place the dough in a baking cup on a baking pan.
4. Proof the bread till double in bulk, approximately 1 hour.
5. Preheat the oven to 200'C. Brush the surface lightly with egg glaze.
6. Bake at 200'C for 12 to 15 minutes until golden brown. Brush with oil when baked to give a
glossy finish. Decorate wtih lime leaf and sliced chili.

Curry potato filling:
1 tbsp Olive oil
1 medium yellow onion - cut cubes
3 medium potatoes - steam or boiled, peeled & cut cubes
1 tbsp curry powder or more
1 tsp salt

Method for curry potato filling:
1, Heat up frying pan. Add in olive oil and onions. Stir fry till fragrant.
2. Add in potatoes cubes, curry powder and salt (to taste). Stir fry till evenly mixed.
3. Cool the filling before use. Divide the filling into 50g portions.

Whole Wheat Loaf

This is quite a dense and solid loaf as it consists of fifty percent of wheat flour. Do you ever think how much wheat in a wholemeal bread you bought from supermarket? I have read many whole wheat bread recipes, but most of the bread with very little wheat until I found "Happy Home Baking". She has a wholemeal bread recipe that consists of fifty percent wheat flour. If you are looking for a healthy diet of cause the more wheat you have the best. I really like to give a try so I followed her recipe and added some ground rye on the bread surface before it go into the oven. I was quite happy with the result although I'm not sure the texture mentioned is the same. Yes, the crust of the bread was crisp and the crumbs were quite dense but somehow it still had the softness just like the one I ate in Berlin. I love the smell of wheat and definately will put this recipe in my bookmark.

Journey to bread-making

I've been making cakes for many years but I've not tried to make a bread before. May be this is a good excuse saying that I afraid of the stickiness of the mixture during the bread making process. But things happen within my expectation, I started to make bread nowadays. Many thanks for the mixer that keeps my hands from the stickiness. I never attend any baking lesson or workshop before, but somehow there is a free bread making workshop that inspired me to start my bread making journey. Mocha chocolate chips loaf was my first bread making follow by the pizza bread, curry bun and custard bun (I changed the recipe to roti boy lately) which are all free workshop from Mayer. The most I like is the curry bun
because it's just the same as the one sold at those bakery shops and the bread of custard buns are very soft and fluffy. Lately I found Happy Home Baking, she is very professional in baking that I shall learn more from her. I like the way of Sam teaching during the worshop too! He is willing to answer all the questions and shares about the chemistry of those ingredients through email. I did try making those bread that I learn from him, it really works and this again has inspired me to start my bread making journey.