-
1
Bring the butter to room temperature.
-
2
Dissolve the marked flour in the water and add to the curry.
-
3
Heat it up to thicken.
-
4
Put the ingredients into a bowl.
-
5
Pour in 1/2 of the lukewarm water, aiming at the yeast, and mix.
-
6
Add the remaining lukewarm water and mix.
-
7
When it starts to come together, add the salt.
-
8
Transfer the dough onto a board and keep kneading.
-
9
It might be sticky at first but it will come together as you continue kneading.
-
10
Roll into a ball and smooth out the surface.
-
11
Place in a bowl, cover with plastic wrap, and allow the dough to rise for 50 minutes at 40C with your oven's bread-rising function.
-
12
When it doubles in size, do the finger test.
-
13
Apply bread flour to your finger, poke the dough, and if the finger mark remains, the rising is finished.
-
14
Transfer the dough onto a floured board and gently punch the air out.
-
15
Divide into 8 portions.
-
16
Roll into balls, cover with a tightly wrung out kitchen towel, and let them rest for 20 minutes.
-
17
Gently punch the air out.
-
18
Place curry in the middle, and wrap.
-
19
Coat with egg and panko in that order.
-
20
Arrange on a baking sheet lined with parchment paper.
-
21
Cover with the tightly wrung out kitchen towel, and let them rise for 20 minutes at 40C with your oven's bread-rising function.
-
22
Take them out, and let them rest for 10 minutes.
-
23
They should be a little bit more plumped up than before.
-
24
Drizzle 1/2 ~ 1 tablespoon of oil over each ball of dough.
-
25
Bake in the preheated oven for about 20 minutes at 180C, and they're done.
