Curry Buns

This is one of popular savory deep fried bread in Japan.
It is made of slightly sweet dough, filled with hot thick curry.


My friend asked me to make Japanese curry buns. Then I made it for him and his friends. I arranged the shape. It is usually round shape. But I made it long shape to cut and share easily with 15 people.

To make curry filling, chop off all  vegetable. And make it very thick. I used mince beef, onion, carrot, potato, zucchini for curry. I made it day before make the dough. Because curry filling has to be cold in the fridge to wrap with the dough.
The dough is like doughnuts. To make crispy crust, I add baking powder.
And when I proof the dough before fry, I keep it dry. Usually I keep not to dry the dough all the time. But It is better dry dough surface, it makes crispy in the deep fry oil.

Only one thing to care!!  If the dough is not sealed properly, the bun will burst in the oil, which ends up to be quite a mess (oil seeps in, filling seeps out).

Curry Buns

Dough

Bread Flour 240g

Plain Flour 60g

Baking Powder 5g

Dried Yeast 3g

Sugar 25g

Salt 5g

Unsalted butter 30g

Water 185cc

Very Thick Curry Sauce (Kept in the fridge)

Water

Bread crumb

1. In the mixer or bread machine, combine the all dough ingredients. Mix it 15 minutes till it becomes smooth and elastic. 

2.   Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 1hour).

3. Pour the dough onto floured counter. Deflate and preshape it.Divide into 55g ball each.  Let it rest with cover for 20minutes.

4. Shape them.

A. deflate a ball with your palm. Make 10cm round with the rolling pin.
B. Place the curry filling on the side.
C. Fold over as pulling the dough.
D. Seal it with your finger tips. Try not to touch the filling to seal properly.

Roll and make nice shape.


5. Soak in to water, dip into and cover with bread crumbs. 
Put them on the wire rack. 

 6. Place them on the warm place (30℃) without steam.
Keep them dry.


7. Preheat the deep fry oil at 180℃.
Deep fry them 90seconds each side. 

8. Cool them down on the wire rack. 

It is posted at Yeastspotting. 

Walnuts Rye Sourdough

This is one of my favorite bread.
It doesn't proof much. Because it is made from Rye sourdough starter. And 1: 1: 1 = white flour : Rye flour : wholemeal flour.
It has to be baked with steam at first and gradually low heat for 1 hour.

It is quite dark bread. I like to toast and have it with honey!!

Walnut Rye Sourdough

Rye Sourdough starter
Day 1
Rye flour 40g
Water 50g
2 teaspoon of beer yeast
(or pinch of active dried yeast)
Day2
Rye flour 40g
Water 50g

Final dough 

White Flour 135g

Wholemeal Flour 135g

Rye wholemeal 55g

Salt 8g

Caraway seeds 2 tea spoons

Molasses 19g

Water 150cc

Unsalted Butter 10g

Walnut 100g

Time

Mix 10minutes

Add butter and walnut

Mix 10minutes
Fermenting 7 - 10hours

Deflate
Rest 20 minutes
Proofing 1hour30minutes - 2hours
Bake 220℃　10minutes
180℃ 10minutes
160℃ 40minutes
Turn off fire 10minutes

1. Day 1

In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2. Day 2

Refresh the starter. Add rye flour and water. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

3. Final dough

In the mixer or bread machine, combine the final dough ingredients except butter and walnut. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add walnut, and knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

5. Pour the dough onto floured counter. Deflate and preshape it. Let it rest with cover for 20minutes.

6. Shape it into loaf.

7. Place it at worm place (30℃) for 1.5 - 2 hours.
Preheat oven at 220℃ with baking a tray.

8. Take the baking tray out from the oven. sprinke flour. Transfer the dough on it. 
Slash the dough.

9. Bake it at 220℃ for 10minutes with steam. 180℃ for 15minutes, 160℃ for 35minutes. Turn off and leave it for 10minutes.  

10. Cool it down on the wire rack.

It is placed at Yeastspotting.

Orange Rye Sourdough

My beer yeast works very well. I made starter with rye flour and beer yeast. I m so impressed with rye starter. It was fragrant with fruity aroma. I never have like that before. Rye flour fermented well with beer yeast.


With this Orange Rye Sourdough, I used a whole orange, squeezed juice, shave and chopped peel. Orange makes hint of citrus, but I added muscovado sugar to make it mild and dark color.
Actually orange and muscovado sugar work together well.
You could use molasses instead of muscovado sugar.

It is perfect for breakfast. Toast them and apply butter. You could taste natural rye flavor and citrus aroma.

Orange Rye Sourdough (make 2 small loaf)

Rye Sourdough starter
Day 1
Rye flour 50g 
Water 50g
2 teaspoon of beer yeast
(pinch of active dried yeast)


Day2
Rye flour 50g 
Water 50g


Final Dough
1 orange
240g bread flour
60g Rye flour
140cc squeezed Orange juice and water
8g Salt
15g Muscovado Sugar
All starter
10g Unsalted Butter
100g Orange peel


Time
Mix 15minutes
Fermenting 7 - 10hours
dividing
Rest 20 minutes
Proofing 1hour30minutes - 2hours
Bake 220℃　10minutes
180℃ 10minutes
160℃ 20minutes
Turn off fire 10minutes

1. Day 1

In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest. 

2. Day 2

Refresh the starter. Add rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest. 

3. Final dough

In the mixer or bread machine, combine the final dough ingredients except butter and orange peel. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 5minutes. 

Then add orange peel, and knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours).

5. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it and let rest, covered, for 20 minutes.

6. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

7. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.


8. take the baking tray out. Put the dough on the floured baking tray as upside down the basket. Score slant line on the dough with a sharp knife. Spray water. 


9. Put the dough at 220℃ with steam with 10minutes, 180℃ for 10minutes, 160℃ for 20minutes. Turn off fire and leave the loaf in the oven for 10minutes. 


10. Cool them down on the wired rack. 

It is placed at Yeastspotting. 

Salty Beer Baguette

Last day, I got beer extract yeast from my friend. Since then, I make sour dough starter with beer yeast. It is amazing!! Fermenting bubble has fruity aroma and proofing well. I m so impressived!!

Then I got an idea to make bread with beer.
I used beer instead of water. I got beer from the brewer of my friend. He gave me beer before bottling. So no carbon dioxide with this beer. I recommend to use light color beer. Dark beer make brown color crumb.

To make sour dough starter, half flour and half beer and bit of beer yeast. You can smell beer aroma from starter.
After fermenting the final dough, I tried not to deflate the air bubble. Handle the dough with care and gently.

I make it baguette shape and 1 slash. before placing the oven, drip little of olive oil on the slash. It helps crust open up and crispy crust. Sprinkle Rock salt!!

Crumb has beer aroma, and salty taste. Slice and toast them, it could be perfect snack for drinking beer or wine!

Salty Beer Baguette (make 2 loaves)
Sour Dough starter
Day 1
75g Bread Flour
75cc Beer
2 tea spoon of Beer yeast

Day 2
75g Bread flour
75cc beer

Final Dough
250g Bread Flour
All of starter (300g)
8g Salt
20g Honey
Beer 122cc

Olive oil
Rock Salt

1. Day 1
In a container, combine flour, beer and beer yeast, then stir it. Set it 6-10 hours to ripen at room temperature. When it start bubbling, put it into the fridge, and let it rest.

2. Day 2
Refresh the sour dough starter. Add flour and beer, then stir it. Repeat to set it 6 - 10 hours, and let it rest in the fridge.

3. Day 3 (Start to make the final dough. )
In the mixer or bread machine, combine the final dough ingredients. Mix it 5 minute till it is completely combined.  
4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours). First 2 hours and 3hours, fold the dough.

Before and after fermenting.

5.   Pour the dough onto floured counter with scraper gently.

Don't deflate these air bobble!!

6. Divide it two (400g each).

7. Shape them into baguette.

Gently pat the dough with your palm.

A. Fold 1/3of up side.

B. Turn it around, fold 1/3 of another side.

C. Seal it with fingers.

D. Roll it and make it nice shape.

8. Transfer the dough on the floured cloth.

.

9. Cover and Proof them at room temperature for 1hour 45minutes.

Meanwhile, preheat the oven and baking tray at 230℃.

10. Take the baking tray out from the oven. Sprinke enough flour on it.

Transfer the dough gently on it.

I used a board to keep nice shape.

11. Slash them. Drip olive oil on the slash. Sprinkle Rock salt.

12. Bake it at 220℃ for 10 minutes with steam. Reduce heat at 180℃ for 15 minutes and 160℃ for 10 - 15 minutes.

13. Cool them down on the wire rack.

It is placed at Yeastspotting.

Cornet Roll with Custard filling

This bread came from instruments horn and cornet.
The bread are baked with  cone shape molds.

These molds are made from paper and til foil. I made them by myself.
Make the cones with paper and stapler. Then wrap with tinfoil. You will need 10 cone molds for this recipe.

The dough is bit sweet and buttery, rich texture. Brush egg wash before baking, make them golden color.
After bake the rolls, you fill up custard cream.
In Japan, there are two basically filling, custard or chocolate cream. We call them custard corne and choco corne.
I didn't prepare enough custard cream. Then I cut the roll and fill up with lettuce, cucumber, carrot, avocado and tuna. I had one for my breakfast.

Cornet Roll  (make 10 rolls)

Bread Flour 300g

Sugar 30g

Salt 5g

Skim milk powder 10g

Instant Dried Yeast 3g

Unsalted Butter 30g

Water + Egg 1/2 190cc

Egg wash

Custard cream

Piping bag

Time

Mix 10minutes and 8minutes

Ferment 1hour 30minutes

Proofing 40minutes

Bake 15minutes 190℃

1. In the mixer or bread machine, combine the dough ingredients without butter. Mix it 10 minute. Add butter and knead it another 10 minutes. It can be stretched a paper thin“windowpane.
Prepare cone mold. Apply oil to molds.

2. Transfer the dough to a covered container and ferment at warm room temperature for 1 hour 30 minutes till it becomes double size more.

3. Pour the dough onto floured counter, then deflate it, knead briefly. Divide into 10pieces (about 55g each)

4.  Shape them into final shape.

A. 10pieses, about 55g each.

B. Pat the dough and make it flat.

C. Cut off 10mm of the edge.

D. Place the edge on the left side.

E. Pat the dough and make it flat.

F. Fold the upside and seal it.

G. Fold the downside and seal it as well.

H. It becomes a cylinder.

I . Roll it and make it slightly thin and thick cylinder. (that is why I put edge of the dough when I made cylinder. That is easy way to make thick and thin)

J, K, L. Use your thumb, and wrap it around the mold.

M, N. Put it on the baking tray .

5. Place them at warm place (35℃) for 40 minutes. And preheat oven at 200℃.

6.  Brush egg wash on top.

7. Bake them at 190℃ for 15 minutes till they become golden brown.

8. Cool them down on a wired rack.

9. When they gets cool down, fill up custard with piping bag.

It is placed at Yeastspotting.

Beer Yeast Sour Dough

This Bread is made from natural beer yeast.

The other day, I met a guy, who makes craft beer by himself at home.I knew the brewery got yeast extract when they product beer. So I asked him to give me that one, it could be as yeast for bread baking. He gave me the beer extract yeast and malt barley which also came from beer brewing. The malt barley was already cooked and crushed to brew beer.

I needed only small amount of beer yeast. Because it is so vigorous. When I prepare the sour dough, yeast was starting bubbling at the room temperature. I had to scale ingredients and put it away into the fridge quickly.  And it taste like tangy beer. If I put too much, bread become tangy taste.
To make the sour dough starter with beer yeast, I used 100g bread flour and 1 tea spoon of  beer yeast for 1 loaf.
The malt barley contained water, so I reduced water when I make the final dough. 

The crumb color becomes brown from beer yeast.
Polish becomes light brown.

Beer Yeast Sour Dough

Time

1st Starter ferment: 6 hours

2nd Starter ferment: 6 hours

Mix the final dough: 15 minute

1st ferment: 6 - 10hours (depends)

Rest the dough: 20minutes

Proofing: 1 - 2hours (depends)

Baking : 35 - 40minutes

Sour dough starter

Day 1

50g Bread flour

50cc Water

1 tea spoon of beer yeast

Day 2

50g Bread flour

50g Water

The final dough

180g Bread Flour

120g Wholemeal Flour

15g Honey

8g Salt

10g Shortening

120cc Water

80g Malt barley (cooked and crushed)

1. Day 1
In a container, combine flour, water and beer yeast, then stir it. Set it 6-10 hours to ripen at room temperature. When it start bubbling, put it into the fridge, and let it rest.

2. Day 2
Refresh the sour dough starter. Add flour and water, then stir it.  Repeat to set it 6 - 10 hours, and let it rest in the fridge.

3. Day 3 (Start to make the final dough. )
In the mixer or bread machine, combine the final dough ingredients except shortening. Mix it 10 minute till it becomes smooth and elastic. Add shortening and knead it another 5 minutes.

4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours).

5. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it and let rest, covered, for 20 minutes.

6. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

7. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.

8. Take the baking tray out. Put the dough onto the floured baking tray as up side down the basket. Score slant lines on the dough with sharp knife. Spray water.

9.  Put the dough into the oven with steam for 10 minutes at 230℃. Then bake it at 200℃ for 20 minutes without steam. Reduce the heat at 180℃ for 5 - 10minutes.

10. Cool it down on the wire rack.

It is placed at Yeastspotting.

Chocolate Cube

This is Chocolate version of the cube loaf.
Last time I made Custard cream cube.

On Christmas I got lots lots of chocolate as present. I wrapped these chocolate with the dough.
And decorated with chocolate as well.

Chocolate Cube (10 x 10 x 10cm)
200g Bread Flour
3g Salt
3g Instant dried yeast
20g Sugar
50cc Milk
70cc Water
10g Unsalted Butter

80g your favorite Chocolate (chopped)
Chocolate for decoration


1. In the mixer or bread machine, combine the dough ingredients without butter. Mix it 10 minute. Add butter and knead it another 10 minutes. It can be stretched a paper thin“windowpane.
Prepare tin. Apply oil on the tin and baking tray.

2. Transfer the dough to a covered container and ferment at warm room temperature. 1 hour later, fold the dough and proof it another 30 minutes till it becomes double size more.

3. Pour the dough onto floured counter, then deflate it, knead briefly.  Preshape it and let rest, covered, for 20 minutes.

4. Shape into final loaf. See the detail of how to shape on Custard Cube recipe.

Roll it over about 20 x 25cm with the rolling pin. Get the air out from the dough.
Place the chocolate onto the dough.
Fold over and seal it with your finger.
Fold over the another side and seal it. Seal it tightly with your finger !!
Roll the dough gently. Set it into the tin. The sealing side has to be bottom in the tin.

5. Cover the tin with oil sprayed baking tray. Place it into warm place with moisture for 40 - 60  minutes.

Meanwhile preheat oven at 190℃. Spray water before bake it.

6. Bake it at 180℃ with steam for 10 minutes, 160℃ for 25 minutes.

7. Cool it down on the wire rack.

8. Decorate with melt chocolate.