Curry bun, white soup with salmon and pan-baked potato (Brunch 30 June)
Got some left over portion of minced meat curry from last weekend (Dinner 24 June) in the freezer.
I found a very interesting recipe of "Oyaki-pann" (pan-baked bread without fermentation) in a Japanese cooking magazine "Orange Page" (17 April 2012). With these recourses, I attempted to create a new left-over recipe, a curry bun.
|"Oyaki-Pann" Orange Page 17 April 2012: 34-35|
Making the bun dough
- Put all ingredients except warm water in a large bowl. Add warm water into the bowl in three times separately and combine well with ingredients with a hand each time until becoming a bough
- Take the dough out from the bowl and place it on a large cutting board dusted with flour. Knead the dough by pressing the half part of it with the palm of the hand and then folding it over to the rest of dough. Repeat this process for 5 mins till it become s smooth
- Put the dough into a plastic bag and close the mouth (I used a medium size freezing bag) and rest it for 30 mins in room temperature.
Ingredients for four pieces of bun: Plain flower (80g), Self-raising flower (80g), sugar (1.5 tablespoon), baking powder (1.5 teaspoon), salt (1/4 teaspoon), warm water (80 ml)
Wrap the curry-stuffing with the bough
- De-freeze the minced curry. Instead for using minced curry, you can stuff anything as you wish such as chopped bacon or ham, cheese, and sweet corn
- Make the dough 20cm of length, cylindrical shape by rolling it on the board with hands and cut into four pieces in wide width
- make a ball with each piece and then flatten it to make 12cm diameter. Then thin the edge of the circle by pinching it with fingers
- Add small potion (roughly 20g) of stuffing in the middle of each dough and gather up the edge and close it by using fingers (like the procedure of making dumpling)
|Thinning the edge|
|Add stuffing in the centre of a dough|
|Gather up the dough-edge|
Bake buns with a frying pan
- Prepare a large frying pan (26 cm diameter), a lid large enough to close the pan, a baking sheet larger than the diameter of the pan. Heat the pan over medium temperature and place a baking sheet on the bottom
- Place buns with some distance with each other and bake for 3 mins and turn to the other side and leave it for 1 min
- Add 1/2 cup of water under the baking sheet and cover the pan with the lid
- Steam buns for 10 mins while turn each piece to the other sides once
|Add water to steam|
Direction of the white soup with salmon
Ingredients: a piece of salmon, 1/2 winter cabbage, a small piece of carrot, small onion, shallot, and some okura or green root veggies, tablespoon of butter, 1/2 cube of chicken stock, tablespoon of plain flour, 1/2 cup of milk, black pepper.
- Chop winter cabbage, shallot, onion, carrot into large bite sized and fry with butter over medium temperature
- When veggies are half done, add plain flower and keep frying for a min
- Add 1.5 cup of water and 1/2 cube of chicken stock, and okura then gently shimmer for 5-7 mins
- Add milk and black pepper to serve.
While steaming buns and shimmering the soup, I made the potato.
- Peel and shread the potato into long thin strips
- Heat a small frying pan over medium temperature and add 1 tablespoonful vegetable oil and spread potato pieces evenly. Close the pan with a lid and cook the potato for 10 mins
- Remove the lid and turn the potato over to the other side and cook another 7-8 mins until the surface turns brown and crispy
- Serve with a pinch of salt on the top
Total time for preparation: 1 hour
Total cost: 1.80 pounds (1.30 (salmon), 50p for all other veggies)