CURRY BEEF BUNS RECIPES

Steps:

• Make filling first:.
• Parcook potatoes by either steaming in the microwave or boiling them.
• In a pan, heat oil and fry onions till soft. Add in curry powder, potatoes, chilli paste and a dash of water.
• Cook well.
• Add in coconut milk, sugar and salt. Cook till thick and no longer "curry like".
• Cool.
• For buns:.
• Combine all ingredients together except the butter. Knead either by hand or bread hook for 10 minutes Add in butter and knead for another 20 mins or till it is smooth, shiny and no longer sticky. Let rise for 45 minutes.
• Divide into portions of 60g. Let rest another 10 minutes.
• Roll flat, add fillings in, seal and roll into a ball. Let rise, covered with plastic wrap, for around 45 minutes.
• Glaze thickly with beaten egg. Bake in a preheated oven of 190degrees celsius for 12 minutes.
• Immediately brush generously with melted butter once out of the oven.

Steps:

• In a large mixing bowl, whisk together the warm plant milk, yeast and brown sugar. Allow the mixture to rest for 10 minutes. The yeast will bloom, letting you know that it is active. If it does not, your yeast might be dead or the water too hot or too cold. Stir in the aquafaba and salt.
• Add a half cup of flour and whisk until completely combined. repeat 1-2 times or until the mixture is too doughy to whisk. Switch to chopsticks or spatula and add more flour in the same manner until the dough has formed enough to knead by hand. I used 3 1/2 cups of flour up to this point.
• Turn the dough on to a lightly floured surface and knead for 1 - 2 minutes. The dough should be fairly soft and slightly sticky. You may need to sprinkle on extra flour so that the dough doesn't stick too much but avoid adding too much flour. Too much flour will result in a stiff dough and non-fluffy buns.
• Place the dough back in the mixing bowl and let rest in a warm, draft-free location until doubled in size (about one hour). If you have not already prepared your filling, now is a good time!
• When the dough has doubled, scrape it from the bowl, back on to your floured surface and divide into 16 pieces. Roll each piece into a ball shape. Then, starting from the dough ball that you make first, flatten it into a disc-like shape. Do not make it too thin.
• Hold the dough in your palm and add 3-4 tablespoons of the filling to the middle. Pull up the dough from the sides and pinch at the middle to cover the filling up. Pinch and twist the puckered ends to secure and place on a parchment-lined baking sheet with the puckered side down. Repeat with all the dough balls and space out the buns on the baking sheet so they have room to rise.
• Cover the buns with a warm, damp towel and let rise until doubled in size. If the filling you used is warm, it will rise quickly. If is cold, it will rise more slowly. To speed up the process, place the buns in a warm location.
• Preheat the oven to 400°F or 205°C.
• Mix the maple syrup and water together. When the buns have doubled in size, carefully brush the maple wash on to the tops of the buns. Sprinkle sesame seeds on top if desired.
• Bake in a preheated oven for 20 minutes. The buns should come out nicely browned. Let cool before serving.