Curry Burger

Overview

Teacher Meng's curry burger, curry meat filling, curry dough. I have the impression that there are several self-made circles that can replace the mold. Half a portion, makes three, should be enough. But only two were found. There must be more than two. Where are the others? In a daze, it seems that it was thrown away for some reason? Two are just two, and if the remaining one is left, let it grow freely. Moreover, if there are two circles, you can use the lid of the toast box to press the top. If there are three circles, you have to find a flat plate of the right size to cover the top. The dough grows very slowly in winter, but the golden color of the curry makes people feel a little warm. Waiting patiently for the dough to finally grow, cover the toast box with just the right fit, press it with a bowl, and put it in the oven. What is invisible is all suspense, but the unobstructed dough next to it is growing wantonly. Can we guess the movements in the two circles from it? In other words, can the same quality be achieved at the same time inside and outside the circle? Although it is one furnace, there is a sequence. Those who are restricted by the circle, the time it takes to achieve the same quality will actually be a little longer. . . . However, the ones that are circled look more regular and are more attractive. . . .

Tags

• baking
• children
• afternoon tea
• butter
• corn oil
• corn starch
• curry cubes
• high gluten flour
• onions
• pork stuffing
• black pepper
• black sesame
• curry powder
• dry yeast
• fine sugar
• protein
• salt
• water

Ingredients

Steps

1. 1 Fillings: 1/2 teaspoon of corn oil, 25 grams of onions, 50 grams of pork filling, 1/2 small piece of curry cube, 1/2 tablespoon of water, 1/8 teaspoon of black pepper,

   

2. 2 Wash and dice onions,

   

3. 3 Heat the pot, pour in corn oil,

   

4. 4 Add onion and sauté until soft and fragrant.

   

5. 5 Add the meat filling and stir-fry until it changes color.

   

6. 6 Add the curry cubes and water and cook, stirring, until the juice dries up.

   

7. 7 Turn off the heat, add black pepper and mix well,

   

8. 8 Remove from pan, let cool, and set aside.

   

9. 9 Dough: 100g high-gluten flour, 5g caster sugar, 1/4 tsp salt, 1/4 tsp curry powder, 1/4 tsp dry yeast, 20g egg white, 42g water, 5g butter

   

10. 10 Decoration: 1/2 tsp black sesame seeds, appropriate amount of corn starch

    

11. 11 Pour the dough ingredients, except butter, into the bread barrel,

    

12. 12 Start the dough kneading program,

    

13. 13 Stir into a uniform dough, add butter,

    

14. 14 Repeat the dough mixing process and stir until a thin film can be pulled out.

    

15. 15 Put it into a large bowl for basic fermentation.

    

16. 16 The dough will grow until doubled in size.

    

17. 17 Take out, divide into three equal parts, roll into balls, and let rest for 5 minutes.

    

18. 18 Press flat,

    

19. 19 Wrap in appropriate amount of fillings.

    

20. 20 Pinch the mouth tightly and press flat.

    

21. 21 Stick black sesame seeds on both sides,

    

22. 22 Coated with cornstarch,

    

23. 23 Place into a mold in a baking pan for final fermentation.

    

24. 24 The dough is about 9 minutes full,

    

25. 25 Sprinkle a little starch on the surface,

    

26. 26 Close the lid of the toast box.

    

27. 27 Place in the oven, middle layer, put a heavy object on the lid, heat up and down to 180 degrees, and bake for about 18-20 minutes.

    

28. 28 Color the surface and come out of the oven.

    

29. 29 Unmold and let cool.