Curry bread

Curry bread, from the most detailed bread-making textbook. While preparations were under way, it was unexpected to learn that curry bread was the form of Japanese bread. Just trying to taste it. It wasn't easy at that time because it belonged to the bombing department. Of course, because there was no curry. I don't like it. I don't even want to blow it up. If it's still on the rise, it'll be thrown into the pot. However, it is not well suited to the frying pot because the space is small and, above all, the basket of the frying pot is a fine fence, and the soft skin is bound to fall deep into it. With what? In fact, the air fryer is just a small space, a hot wind cycle, just a little oven on fire. It can do it, and the oven can do it. It's a good idea. The oven is baked, the hot wind cycle is even, the face of the face is oiled, and it simulates the fried effect. However, neither the oven nor the air frying pot can simulate a swarm of hot oil in which heated and quickly coloured to maturity. It takes only a few minutes to complete, and it lengthens the time in the oven or in the air fryer, and perhaps it is this slow-colouring process that allows enough time for the insides of the dough to swell and come out of the weak. I didn't dare to color it completely, but I was afraid it would take too long, all the material would slip out, and I'd end up singing empty city meters. However, this effect is more satisfactory。