X'mas Specials # Curry Chic & Corn Custard Bunz

It looks complicated but not really complicated, the recipe might require longer to prepare but it’s really fun, I enjoyed the whole process









Curry Chicken Fillings
(a)
150-200g of chicken meat, cut into small cubes, dash of pepper, 1 tablespoon of light soya sauce, 1 tablespoon of oyster sauce, 1tablespoon of curry powder & ½ tablespoon of corn flour
(b)
100g of potatoes & 50g of sweet potatoes
(c)
2 tablespoon of curry powder, 1 big onion-chopped, 3 cloves of garlics-chopped, handful of curry leaves, ½ tablespoon of chill paste or chili powder (optional) & adequate amount of cooking oil

Seasonings
Fish sauce, salt, brown sugar & msg to taste

Methods
Marinade ingredient (a) for at least ½ an hour
Peel ingredients (b) and steam for 10mins or until soft, cut into small cubes
Heat up the oil, sauté big onion until golden brown and add in the chili paste/chili powder, continue to sauté until fragrant
Add in the marinated chicken & curry leaves-continue to stir fry (add some water if too dry)
Add in ingredients (b) & curry powder followed by seasonings, set aside

Corn Custard Filling
For the corn custard filling pls refer to the ‘tang yuan’ recipe on the previous post. If the custard is too dry add some more corn-creamed to make it more moist






Ingredients for the bunz dough
400g high protein flour, 100g low protein flour, 1 teaspoon of bread improver, 10g milk powder, 1 teaspoon of salt, 1 tablespoon of instant yeast, 100g of castor sugar, 1 egg, 200-250ml of water & 75g of butter

Methods
Mix all the ingredients except butter into smooth dough
Add in the butter and continue to knead until the dough turns very smooth and can be stretched into thin layer
Cover with a damp cloth and leave to rise until it doubles up
Punch down and continue to knead again until smooth
Divide into desired portions and shape into balls
Cover with damp cloth for another 15-20mins before adding the fillings

Methods
Roll the dough into thin sheet, wrap up 1-2 tablespoon filling and shape into bunz
Glaze with beaten eggs (1 egg & ½ teaspoon of salt-lightly beaten)
Leave it to rise until it doubles up
Bake in preheated oven @180`C about 15-20mins or until golden brown