-
1
Prepare bread ingredients. -
2
Mix salt and flour evenly, add sugar to warm water to dissolve, then add yeast and mix evenly, pour into flour and knead into a smooth dough, then add 20 ml of vegetable oil and continue kneading (knead with a bread machine Noodles are more trouble-free) After kneading, cover with plastic wrap and wait for fermentation. -
3
Prepare the curry chicken ingredients. -
4
Debone the chicken legs and cut potatoes, carrots and onions into small cubes. -
5
Take a pan and fry the chicken legs skin side down over low heat. -
6
When the chicken skin is browned, turn it over. . Pour in vegetable oil and continue to fry, then add potatoes, carrots, and onions in sequence. -
7
Take out the chicken legs and cut into small cubes, return to the pan and stir-fry. -
8
Pour the curry melted with water into it and stir-fry until the juice is reduced. -
9
Put the curry chicken in the refrigerator, take it out and knead it into a ball. -
10
Let the dough double in size. -
11
Divide the dough into 100g pieces and roll into balls. -
< /p>
12
Roll out the dough, put the curry chicken on the dough (put an egg white wrap on top, or not) and wrap it into a bun. -
13
Form the upside-down buns into balls and place them on the baking sheet one by one. Put them in the oven for about forty minutes. Put a cup of warm water at about 35 degrees in the oven to help fermentation. After fermentation, take out the dough, smear the surface with egg wash, preheat the oven to 175 degrees, put the dough in and bake for 20 minutes. -
14
The baked bread will become soft when it cools down. -
15
Cut curry chicken buns. . For leftovers, microwave them for 40 seconds and bake them in the oven for a minute or two, and they will taste as good as ever. -
16
Curry cubes (curry rice seasoning).