Japanese curry corset
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 50g
- milk powder 10g
- fine sugar 20g
- salt 3g
- whole egg 55g
- water 110g
- yeast 3.5G
- butter 25g
- Yi Xiao Bei Xin Xian stuffing 500G
- Baimengduo Curry 2 blocks
- meat floss appropriate amount
- whole egg liquid
- bread crumbs
- oil
- slightly spicy
- fried
- several hours
- senior
Steps for Japanese curry corset
1
Prepare all the ingredients。
2
ALL FOODS, EXCEPT BUTTER, WERE PLACED IN THE MIXING BASIN, AND I USED THE HEIDE HM740 COOKER ' S 1ST-CLASS MIXED-FACE GROUP FOR APPROXIMATELY ONE MINUTE, MOVING TO 2ND-CLASS TO CONTINUE MIXING FOR APPROXIMATELY 20 MINUTES。
3
The detection of the noodles, which removes the thin film of the large noodles, can clearly see the uneven texture, and butter is added at this time。
4
It continues to rub around for about 10 minutes, and detects that the face of the face easily pulls out a large sheet of film, that it is even, that the edge of the broken hole is smooth, that it is flexible and that it is about 25°C。
5
Puts a round of noodles in the fermenter box, at a temperature set at 27°C and fermenting for about 50 minutes, the finger-tip flour is released from the middle of the fermentation, and the state of fermentation is completed without immediate condensation。
6
At the time of the roll, we'd have to fry the insides, and the little ones would fall into the pan with their heart, and they'd put a little more curry and a little bit more water and a little bit more even。
7
It's warm enough to mix with the meat, and it's ready for use。
8
The fermented face is split, rounded and covered with a flavoured film for about 30 minutes, and hand-tested on the pressure surface。
9
Drop the noodle mouth and flatten it with your hands, and put meat pine curry on the face of the noodle ' s pen. Sealed around the noodles like buns and folded them with tiger mouths。
10
Two rounds to the dish, with a temperature set at 32°C and a humidity of 75%, fermentation of about 40 minutes, with a light press for a microback of the pressure face。
11
Two finished breads, full of egg fluid。
12
And dried toast, and made bread, and covered with egg-smelting bread, and covered with bread。
13
It shall be filled with oil and heat, and shall be filled with bread, which shall be blown up to the surroundings。
14
With paper and oil in the kitchen, you can eat the bread without ovens, you can love the curry, and you can eat it all the time。Japanese curry corset Make Tips
It can be made of its own taste, or it can be made of mashed potatoes and meat with vegetables of its own taste, which determines the taste of bread。