Monday, April 17, 2017

Kare Pan - Japanese Curry Buns with the BBB

Well these were a hit with my eldest and my hubby.  Big thumbs up.  Youngest hasn't tried yet, but I really liked them too.  We are a curry loving family, usually coconut curry, but the idea of putting leftover curry into dough, rolling it in panko, and deep-frying it was a new one for us.  Our favorite curry is one of those recipes that is too liquidy for the recipe to work well, so I gladly used the recipe kindly provided by our host kitchen.  Hers is a nice vegetarian curry.  The only changes I made to her recipe were the veggie blend, which included a few more veggies since I used a mixed blend and a stir fry blend, and to add a bit of tabasco for some heat.  Not too much, just enough to be pleasantly noticeable against the bread background. Still need to work on my shaping technique to get the filling centered better, but despite having more dough on one side, these were still delicious.

I've never actually seen blocks of instant curry roux in the stores, but they are evidently out there and often used for the Japanese curry.  I had everything for our recipe but the garam masala and picked that up easily.  Oh, fresh coriander (called cilantro here in the US) is something I have only learned to like in recent years.  I used to think it tasted like soap.  I still prefer it finely chopped to large pieces.  But I can never use up fresh, so freeze dried is my preferred option and almost just like fresh.  We really enjoyed Aparna's version of curry and it was perfect for filling the buns.  You'll want to give this one a try!  You have the option of deep frying, shallow frying, or baking, as you choose.  And you don't have to have a blog to participate, a picture will do.  Just send a picture or your post of your finished curry buns to Aparna of My Diverse Kitchen at (aparna(at)mydiversekitchen(dot)com), by the 29th of this month.  You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month.  New recipes are posted every month on the 16th.  Check out our Facebook group to see most of the Babes' baking results during that time.

Kare Pan or Japanese Curry Buns

For the Dough:

1 tsp dry active yeast (or ¾ tsp instant yeast)
¼ cup warm water
1 tsp sugar
1 ¼ cups all-purpose bread flour (I used King Arthur all purpose)
½ cup whole wheat flour (I used whole emmer flour)
½ cup cake flour (I used a homemade substitute with spelt and arrowroot starch)
1 tsp salt
1½ tbsp oil
½ cup water

For the coating:

A thin almost watery slurry/ mixture of all-purpose flour and water (or two eggs beaten well) (I used one egg and a couple tbsp water)
1½ cups Panko crumbs

Oil for deep-frying

Aparna's Vegetarian  Curry (makes more than you need for the buns):

2½ cups diced mixed vegetables (carrot, cauliflower, beans)
1/3 cup frozen green peas
3 big potatoes  (I only had two but very large)
2 tbsp oil
1 tsp garlic paste
1 tsp ginger paste
1 big onion, chopped fine
2 medium tomatoes, chopped (I used a can of diced tomatoes)
½ tsp turmeric powder
1 tsp Kashmiri chilli powder (adjust to taste) (I had regular chili powder)
1½ tsp coriander powder
1½ tsp cumin powder
1 tsp garam masala
Salt to taste
3 to 4 tbsp coriander chopped fresh (cilantro)

You can make the curry ahead or do it while the dough is rising. Steam cook all the mixed vegetables and the potatoes till well done. Mash them very well and keep aside.

In a large wok or pan, heat the oil.  Add the ginger and garlic pastes and saute taking care to see that it doesn’t burn. Add the onions and sauté again until soft and translucent. Add the chopped tomatoes and cook them till they’re soft and mushy.

Use your potato masher or a wooden spoon, to mash the onion-tomato mixture further. Cook until the oil appears on the edge.

Add the turmeric, chili powder, ground coriander, cumin and garam masala powders. Cook over medium heat for a couple of minutes, stirring often, until the raw smell of the spices disappears. Add the mashed vegetables, salt and about a quarter cup of water. Cook for another 5 to 10 minutes until the curry is an evenly thick, moist consistency with no gravy left.   Mix in the chopped coriander (cilantro) and let it cool.  Use to fill the Curry Buns.

For the Dough :

Mix together the yeast and sugar into the ¼ cup warm water and let it sit for 5-10 minutes until foamy. If you’re using instant yeast, just mix that directly into the flours along with the sugar.

In a large bowl or stand mixer, mix together the flours and the salt. Add the yeast mixture (or instant yeast and sugar), the oil and the water. Knead well, adding as much more water or flour as is needed to form a smooth elastic dough.

Roll the dough into a ball and place in an oiled bowl, turning to coat. Cover loosely and let it rise until double in size (should take about 1½ hours or so).

Deflate the dough and divide it into an equal 10 (or 12) pieces. (I made 12 and they were still palm sized when cooked.)  Place them on a lightly floured work surface, cover and let rise for about 30 to 45 minutes. Meanwhile get the Curry filling ready. Also set up the flour slurry or beaten egg, and the Panko crumbs in bowls for the coating.

Working quickly with one piece at a time, gently press down a piece of dough and roll it out into a circle about 1/4" thick. Place a generous amount of filling in the center, (not too much or you won't be able to seal it) and bring up the sides together over the filling to shape into a ball. Or you can fold over into a half-moon taking care to seal the edges very well. Use water or egg wash if necessary to seal.

Dip the dough ball into the flour slurry (or beaten egg) and then roll it in the breadcrumbs till it is coated well. If shaping into a ball. Use your palms to gently press in the breadcrumbs. Set aside on a plate or sheet. Quickly repeat with remaining dough pieces and filling.  Let them rest for about 10 to 15 minutes.

In the meantime heat enough oil in a wok or fryer for deep frying the dough balls.  Once the oil is hot enough (365º F/ 185º C), gently drop 2 or 3 of the dough balls in the oil turning them over so they brown evenly. Once they are a deep golden brown after about a couple of minutes, remove them from the oil with a slotted spoon or spatula and let them drain on paper towels.

Serve them warm as they are or with sauce. They should be crisp and crunchy on the outside and slightly bready on the inside with the filling.