素咖喱马铃薯面包 Vegetarian Curry Potato Buns

A traditional and highly recommended home made curry potato bread recipe using the water roux method. 
这是一道美味即受好评的传统马铃薯咖喱面包。再加上以汤种方法制作更是大力推荐的配方。

A combination of soft airy bread with sweet savory curry potatoes fillings.  I am going for my 3rd serving now. Lol!
这软面包香甜再配上甜咸辣的咖喱馅料令人吃了又不想停口。哎呀，我又得去拿第三粒来吃了！

素咖喱马铃薯面包 Vegetarian Curry Potato Buns

Water Roux 汤种面糊 (A)

60g Bread Flour 面包粉／高筋面粉

300g Water 水

Bread Dough 面包面团材料(B)
150g Water Roux 汤种面糊(A)

405 Bread Flour 面包粉／高筋面粉

45g Cake Flour 低筋面粉
1.5 Tsp Instant Yeast 速发干酵母

84g Castor Sugar 幼糖

1/2 Tsp Salt 盐

70ml Water 清水
60ml Soy Milk 豆浆
45g Canola Oil 菜籽油

Fillings 馅料 (C)
Curry Potatoes recipe

Coating 
Soy Milk 豆浆

Method 步骤

Combine ingredients (A) into a heatproof saucepan and cook over medium heat while stirring continuously until the mixture thickens with no visible lumps. Once the mixture reaches 65C degrees the water roux is ready. I just cook and stir until it has thickened like baby porridge. 

将材料A里的水和高筋面粉加入耐热锅／盆搅拌均匀成面糊，然后以中小火加热，边煮边搅拌一直煮到面糊开始变浓稠就关火继续搅拌至无粒粒或如婴儿粥般就好了。

Transfer the water roux paste to a clean bowl and place a piece of cling wrap directly over the top of the mixture to prevent skin from forming on the surface. Allow the mixture to cool before using. Refrigerate the water roux once it has cooled. I kept the leftovers in the fridge for not more than 4 days.

把汤种面糊倒入一个干净的碗内然后表层铺上一层保鲜纸以防面糊表面上生一层皮。汤种糊一旦冷却后便可加入面包材料里混合。剩余的汤种面糊可收入冰箱不超过4天。

Combine all ingredients (B) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. Increase the mixer speed to medium and continue to knead for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.

将所有材料(B) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团. 然后依照片揉面标准程序继续以中速把面团搅拌（大约15-18分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 - 2 hours or until the dough doubled in size.

将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1-2 小时钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 

Punch down the dough. Divide the dough into 15 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成15等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Flatten each dough into a flat disc and place 1 heaping tablespoon of potatoes filling in the middle of the dough. Gather the edges and pinch to seal. 

将每个面团用手掌压扁成扁圆皮，把一大汤匙的马铃薯馅料放置面团的中间，一边折一边转最后将收口捏紧。

Place the buns on the baking tray and brush a thin coat of soy milk on the surface of the buns. Continue the process for the balance buns. 

完成的面团收口朝下间隔整齐排放在烤盘上. 在面包表面均匀刷上一层薄薄的豆浆水。

Final proof the bread in a unheated oven for another 40-50 mins.

将烤模放入未开火的烤箱中盖上烤箱门, 再侍发酵40-50分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 190C degrees.

发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至190C度.

Bake the buns in the middle level of a preheated oven at 180C degrees for 15 mins.
放进已经预热至180C度的烤箱中层烘烤15分钟, 至表面呈现金黄色即可.

Remove bread from oven and turn it out onto cooling rack to cool.

烤好后马上倒扣出来放在铁网架上放凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #26 hosted by Joyce of Kitchen Flavours