Baked curry bread bears recipe

 

Baked curry bread recipe
Japanese Curry Buns (Kare-Pan)
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ingredients serving10(small size)
dough
200g(7,1oz) bread flour
60 g(2,1oz) water
60 g(2,1oz) milk
1tablespoon(10g/0,4oz) sugar
1/2 teaspoon(3g/0,1oz) salt
10g(0,4oz) butter　
1teaspoon(3g/0,1oz) instant dry yeast

filling
150g(5,3oz)leftover curry(retort is OK)
50g(1,8oz.)onion(dice cut)
40g(1,4oz)carrot(dice cut)
160g(5,6oz)mixture of ground beef and pork
1tablespoon cooking oil
Some salt and pepper

Other
1beaten egg
Some Japanese panko(or bread crumbs),cooking oil
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Preparation

Filling
①Dice the onion and carrot into small cubes.
②Heat 1tbsp oil in the pan,and stir-fry the onions and carrots thoroughly.
  Add the mixture of ground beef and pork,sprinkle the salt and pepper and stir- fry together. Add the curry, cook until no water is left,and set aside to cool.   

Dough

 

 

①Heat up the milk and stop right before it begins to boil. Then, leave it to cool.
②Get two bowls ready, and put bread flour and salt in one.
  Put water(use lukewarm water during wintertime), the cooled milk, sugar, and dry yeast into the other bowl and mix together thoroughly. Add this mixture into the bowl containing the bread flour, and knead.
  When the mixture becomes one cluster, take it out from the bowl, and knead the cluster until the surface of the dough becomes smooth.
  When the surface becomes smooth, add butter and knead thoroughly once more. Then, roll the dough into a ball and put into a bowl.

③Put plastic wrap onto the bowl. Then, by keeping this bowl somewhere warm, do the primary fermenting until the dough blows up to twice its size.

 

④Take out the dough from the bowl while being careful not to damage it.
  Make 20 3g(0,1oz) dough balls (these balls will later become the ear portion of the bear)
  Split the remaining dough into 10 and roll each of them up.
  Let the dough sit for 15 to 20 minutes after placing a fully wrung wet cloth on top.

 

 

⑤Lightly flatten the dough and punch it down. Re-roll all of them.
  Flatten out the dough with hands,and Make a small pocket.
  (I used a rolling pin referred to as Japanese menbo, roll the dough out into a sheet.)
  Place curry filling ,pull and pinch the dough to seal. Firmly attach the ear  portions (3g/0,1oz× 2) to the large rounded doughs and create a bear shape.

⑥Cover the dough with  beaten egg.
  Cover the dough with  panko(bread crumbs)in another tray.Lightly shake off the excess. Put the bear-shaped dough on an oven plate with a baking sheet on top.
⑦Paint the oil on the dough with a brush（spray oil is ok）.
  Preheat at210℃(410F°) and bake for 15 minutes.
○Baking times and the temperature of the oven will differ according to the model, so please make adjustments accordingly.

○After the bread is baked, create eyes and noses using toasted nori seaweed. Seaweed matches curry very well.
 
People who are not Asian may not be very fond of toasted nori seaweed. I am currently researching on what can be used other than toasted nori seaweed to create the nose and mouth.

Thank you for reading this to the end.


○Because this blog translates Japanese in a translation site and writes it, there may be the place where a sentence is wrong. sorry.