How to Prepare Super Quick Homemade CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan)

Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Speedy CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan) using 30 ingredients and 17 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan):

1. Buns
2. 150 g (1 and 1/5 us cups) bread flour
3. 75 g (3/5 us cup) cake flour
4. 18 g (2 Tbsp) cane sugar
5. 4 g (2/3 tsp) salt
6. 2 g (2/3 tsp) instant dry yeast
7. 105 g (3.5 us fl oz) lukewarm water
8. 37 g (1.3 oz) beaten egg
9. 15 g (1.3 Tbsp) unsalted butter
10. Curry Filling (Double the required amount)
11. 300 g ground meat (mixed beef and pork)
12. 150 g (5.3 oz) minced onion
13. 1 piece red chili pepper
14. 1/2 tsp cumin seed
15. 1 Tbsp cake flour
16. oil for frying onion
17. (For Curry Sauce)
18. 1/2 tsp salt
19. 2 Tbsp curry powder
20. 1 tsp garam masala powder
21. 30 g (2 Tbsp) ketchup
22. 2 Tbsp Worcestershire sauce
23. 1/2 clove garlic (1 tsp grated garlic)
24. 1 thumb-size piece of ginger (1 Tbsp grated ginger)
25. 1 cube chicken stock bouillon (Maggi bouillon)
26. 300 ml (10 us fl oz) water
27. For deep- frying
28. water
29. panko bread crumbs
30. oil for deep-frying

Instructions to make CURRY BUNS (Japanese Deep-fried Curry Buns, Kare-Pan)

1. ★Recipe video★ (my You Tube channel)→youtu.be/wMcc59UZaMQ
2. 【Curry Filling】Combine all curry sauce ingredients; salt, curry powder, garam masala, ketchup, Worcestershire sauce, grated garlic, grated ginger, a crushed bouillon cube, and water. Divide a red chili pepper in two and get rid of the seed; set aside.
3. Heat oil in a frying pan over medium heat. Put cumin seed and chili pepper and fry it for about 30 sec. Put minced onion and fry it over medium heat until soft. Take it out from the pan; set aside.
4. Put ground meat in the frying pan and fry it over medium-high heat until light brown. Turn down the heat, and remove extra oil with 2-3 sheets of paper towel.
5. Put the fried onion and the curry sauce mixture in the pan. Cook it over medium heat for 5 mins while stirring.
6. Turn off the heat, and put cake flour and stir well. If lumps of flour are formed, please crush them.
7. Cook it over medium heat while stirring for another 5 mins or until it has thickened. Turn off the heat, let it cool. When it's cooled thoroughly, transfer to a bowl and cover with plastic wrap, and let it sit in a fridge overnight. The curry is double the required amount so use half to cook curry buns.
8. 【Dough of Buns】Put bread flour, cake flour, instant dry yeast, and cane sugar in a large bowl. Mix well. Add about 2/3 of the lukewarm water and beaten egg. Mix roughly while cutting it.
9. Pour the remaining water little by little against powdery places. Mix until it becomes a single mass. Spread the dough onto a work surface. Sprinkle salt over it, and put butter on.
10. Knead it with your hands for 4-5 mins until combined. Hit the dough against the work surface for 5 mins. Repeat hitting and folding until smooth and elastic, for another 5 mins.
11. Place it in a lightly oiled bowl. Cover with a plastic wrap. Let it rise at 40℃ / 104°F (or warm place) for about 40-60 mins until it has increased in size 1.5-2X. Please take the curry out of the fridge; set aside.
12. Finger Dent Test! Press your floured finger into the dough. If the dent springs back a little, and it stays without filling in, it’s ready. Punch the air out. Divide it into 6 equal pieces.
13. Punch down each piece and shape each into a ball. Please sprinkle bread flour when necessary. Cover with a damp towel and let it rest for 10 mins.
14. 【Wrap the curry with the dough, and deep-fry!】Roll out into a 9 cm (3.5-inch) circle, sprinkling bread flour when necessary. Put 2-3 Tbsp of the curry paste in the center. Fold it and pinch the edges to seal well. Please pinch and press tightly so as not to open during deep frying.
15. Cover with a damp towel. Let it rise at 40℃ / 104°F (or warm place) for about 20-30 mins until it has increased in size 1.2X.
16. Dip the formed dough into the water and then place it in panko bread crumbs to coat.
17. Heat the deep-frying oil to 320ºF (160ºC) in a frying pan. Deep-fry each dough for 5 mins or until golden brown on both sides. Drain excess oil. It's all done!

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