As a curry lover and bread maker, it's a bit unreasonable not to make a curry bun. However, looking through a lot of small partners' recipes, I found that the method is really a bit complicated, and it takes time to fry the curry filling. In addition, I have been a bit busy lately, and I can't make bread for a long time, so the plan to make a curry bun has not been put on the agenda until I came up with such a lazy way.
Quick hand curry bacon toast
Today's curry bacon toast, the filling is extremely simple to stir-fry, there are two ingredients, bacon and curry sauce, from preparation to completion in less than five minutes. And the use of a fast hand fermentation method, eliminating the time of basic fermentation and relaxation, greatly shortening the production time, so that I did not have to stay up late to make this super soft and salty flavor of the big toast. I ate two slices of breakfast empty, and I also felt that the aftertaste was endless. If you love curry and bread like me, then you really don't want to miss it!
List of ingredients for the main dough: 250 grams of Japanese toast powder (high gluten flour), 10 grams of milk powder, 20 grams of caster sugar, 2.5 grams of salt, 3.5 grams of high-sugar dry yeast, 65 grams of light cream, 80 grams of water, 25 grams of whole egg mixture.
The main dough is butter-free, especially suitable for small partners who do not like the taste of butter.
Filling ingredients: 4 slices of bacon, curry paste to taste.
Surface decoration material: a little whole egg mixture, a little mozzarella cheese crushed.
Mold preparation: 450 g toast box one.
Preparation Method:
Step 1: Let's start by making the curry filling. Bacon cut into small cubes, into the frying pan sautéed to break the raw, this process does not need to add cooking oil, the use of bacon itself precipitated oil can be, if the bacon out of too much oil, it is best to skim off the excess oil to be healthier.
Bacon sautéed to break raw
Step 2: Squeeze the curry paste onto the sautéed bacon, reduce the heat, and quickly stir-fry the bacon and the curry sauce to turn off the heat. The amount of curry sauce is inserted so that each slice of diced bacon can be filled without being too wet. Stir-fry the curry with bacon filling and let it cool.
Add curry paste
Sautéed filling
Step 3: We add the ingredients from the main dough to the bread bucket in the order of first liquid and then flour. Note: Sugar and salt should be placed separately and cut away from yeast; it is recommended to reserve about 10 grams of water and decide whether to add it depending on the water absorption of the flour.
First-in liquid material
Re-add powdered material
The ingredients are in place, the bread machine and dough function are activated, and the dough is kneaded until the dough is moist and elastic, preferably to a fully expanded stage where the ductile film can be pulled out. My bread machine model is relatively old, usually the bread machine kneading the first half, my own hand kneading the second half. It's a little hard, but it's also a lot of fun.
Step 4: Round the kneaded dough and divide it directly into three equal parts.
Knead the dough
trisect
Step 5: Take a small dough, roll out to form a rectangle about 25 cm long and 10 cm wide, arrange the corners neatly, and slightly thin the top.
Roll it out
Step 6: Divide the curry bacon filling into roughly equal portions. Take about one-third of the filling, spread it on the rectangular dough, and press slightly to make the filling fit more closely to the dough for subsequent operation. Note: 1 to 2 cm should be vacated at the top for sealing.
Spread curry filling
Step 7: Roll up carefully from the bottom up, rolling it up a little tighter, but don't pull the pasta to break the gluten.
Rolled
Step 8: After rolling it up, use a quick knife to cut everything from the middle into two. Stand up and place in a toast box as shown. Complete the operation of three small doughs in turn to obtain six rolls, arranged in intervals inside the toast box.
Divided
Place in the toast box
All done
Step 9: Use the oven fermentation function to carry out the final fermentation directly. At 36 degrees, about 60 minutes, ferment until about eight minutes full mold and remove. Brush the surface of the raw blank with whole egg mixture and sprinkle a little mozzarella cheese crumbs. If you want the taste to be rich, you can put it a little more, and you can also put it if you don't like cheese.
Fermentation is completed with brushed egg mixture
Samassuri la chila shreds
Step 10: Preheat oven at 180 degrees, heat up and down. Place the raw blanks in the lower and middle layers of the preheated oven and bake for about 30 minutes. Bake until about the fifteenth minute, cover the surface with tin foil to avoid too dark coloring. Diced bacon wrapped in curry sauce is browned to a darker color, but it is also more caramelized and flavorful. Note: The temperature and time given here are for reference only and may need to be adjusted according to the spleen of your own oven.
Baked
After the bread came out of the oven, it fell off the mold to shake out the hot air, and immediately lay on the cooling rack on the side of the mold release. Let cool completely before slicing.
Finished product drawing
Slice 1
Slice 2
The use of light cream makes the bread softer and more fragrant, and you can't stop eating a slice. Although it is a fermentation, because the kneading of the dough is in place, the tissue is also very delicate, and it is also great to eat it without slicing it. Breakfast with a glass of milk or coffee is the perfect meal.
Today's fast and delicious curry bacon bread, do you look OK?
For newbies interested in bread making, please follow my column "Rayna's Warm Food Diary" to learn more about bread fermentation, kneading, shaping techniques, and a variety of bread recipes for you to choose from. Don't miss out on a limited-time offer!