Baked Japanese Curry Buns

Baked Japanese Curry Buns
(basic bread dough recipe adapted & modify slightly from Carol)

Ingredients:
starter dough
200g Blue Jacket Bread Flour
1/2 tsp instant yeast
130g water    

main dough 
70g Blue Jacket Bread Flour
30g Blue Jacket Plain Flour
50g water
2 Tbsp sugar
30g Cowhead salted butter, soften

Fillings:
2 chicken thigh, remove skin & fats & cut into cubes
1 medium onion, peeled & cut into cubes
1 medium carrot, peeled & cut into cubes
1 medium potato, peeled & cut into cubes
3 Japanese curry cubes
water
black pepper
*sauté onions in a bit of oil till fragrant. Add in onion, carrot & potato & fry for 5mins. Add in chicken & fry for another 5mins. Add in water & let them cooked for 10mins. Add in black pepper & curry cubes & stir till dissolved. Cooked for few minutes till the mixture thickens slightly. Leave to cool for later use

breadcrumbs

Method:
1. Mix starter dough ingredients together & knead till smooth & window pane stage. Proof for 1hr.
2. Mix main dough ingredients (except butter) together with starter dough & knead till combined. Add in butter & knead till window pane stage. Proof for 1 hr.
3. De-gas the dough. Divide into equal portions. Roll out each dough & wrap fillings. Spray some water on each dough & roll them onto breadcrumbs. Proof for 1hr.
4. Bake in a preheated oven @ 180 for 12mins.

Extremely soft & fluffy buns =)