The method of curry beef golden bags

\”I haven’t made small breads for a long time. Today I used a dough and a bowl of stuffing to make two different shapes and tastes. Does it sound strange? Look at the picture, do you like it?
[ 123] A mold with a lid, so it is very flat; the other is to make it develop freely after plastic surgery. The yellow object wrapped outside is golden bread bran, as bright as the sun, and it is crispy. \”

The details of the ingredients


    Fast curry

  • 4 small pieces
  • Beef filling

  • 100g
  • Tudou


dry yeast

    3 grams

  • Salt
  • Fine sugar 15 grams
  • whole milk powder 6 grams
  • Egg 30 grams
  • Cool water 170 grams
  • butter 25 grams
  • Decoration

The surface brushing fluid

A moderate amount

Golden bread bran

    A moderate amount

  • Salted fresh flavor Baking process

One hour time consuming

Ordinary difficulty

  • The method of curry beef golden bag

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:1

    Stir -fry the stuffing 2 hours in advance.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:2

    Tudou peeled and cut less than 1 cm.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:3

    Heat the wok, put the beef filling directly into the pan, stir fry and change color and produce fat.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:4

    Stir -fry the potato into the pan until the surface is transparent.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:5

    Speed \u200b\u200bmeal curry blocks into the pot, turn over medium heat, and fry the curry blocks.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:6

    Add a small amount of water, make the filling sticky, turn off the heat, put it into the bowl, slightly a little bit, a little slightly, a little bit Dry, keep the plastic wrap into the refrigerator and save it, then use it completely before use; stir fry and cool for a few hours in advance. If necessary, you can fry the night before and use it the next day.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:7

    The bread materials are ready, see the previous material table in detail.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:8

    All materials except butter are entered into the kneading barrel, the water absorption rate of flour is different, and the amount of water can be reserved. 20 grams, look at the state of the dough; first stir into a ball at a low speed, stir at a medium speed for 2 minutes, and then turn to high speed.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:9

    First integrate the butter into the dough at a low speed, then rotate medium speed and high -speed stirring; For non -sticky walls, a piece of face can be used to support a transparent and elastic film with your hands.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:10

    The navigation is rounded in the basin, the plastic wrap, the basic fermentation of the warm and humid place; , Temperature 28 degrees, spray an appropriate amount of water inside the oven to increase humidity.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:11

    The dough is twice as large as the dough, the finger dipping flour pokes a hole on the top of the dough, does not collapse, and returns slightly back. Shrink; the dough is poured on the chopping board and patted and exhausted gently.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:12


    Weighing and dividing according to the mold used or the styling you want to do; Firstly, 6 30 grams of dough are called, and the remaining flat is divided into 6 copies, each about 60 grams.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:13


    Kneaded the round, and the plastic wrap was relaxed for 15 minutes.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:14


    The loose 6 small dough in minutes to make a cake-shaped, wrapped in 15-20 grams of curry beef filling Essence

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:15


    Sealing strictness.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:16 16

    Put in the mold, use your handsRefers to gently pressing the flat, 15 minutes fermentation.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:17 17

    The relaxed large dough are filmed into cakes and wrapped in 40-50 grams of curry beef filling.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:18 18

    The sealing pinch is tile into oval.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:19 19

    The sealing is down, and the code is placed on the second fermentation on the non -stick baking tray.

  • 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:20 20

    Small bread fermented for 15 minutes, cover the lid, preheat 190 degrees for the oven.

  • 21 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:21 Send the small bread into the middle layer of the preheated oven, the temperature is 190 degrees up and down, 16 minutes in 16 minutes, 16 minutes Essence

  • 22 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:22 Lightly shake the baking sheet for a few times, remove the mold, and eat it when it is warm; A butter was leaked from the seal, and the kitchen paper was wiped off while it was hot.

  • 23 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:23 Look at the big bread. When it is twice as large, first brush the egg liquid on the naked dough.

  • 24 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:24 dipped in golden bread bran, flip it, put the remaining naked surface brush egg liquid, dipped the bread bran Essence

  • 25 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:25 The code is placed in a non -stick baking sheet.

  • 26 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:26 Send the middle layer of the preheated oven, 180 degrees up and down, 20 minutes.

  • 27 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:27 Lightly shocked with a baking tray after the baked, transferred to the drying rack until it was warm and edible edible edible edible edible edible edible edible edible edible edible edible edible edible edible edible. Essence

  • 28 咖喱牛肉金黄包&咖喱牛肉夹心面包的做法步骤:28 The beautiful small bread, even crispy at the bottom.


1. This side is not limited to the mold, the shape is diverse, the bread bran is optional, there will be different appearance and taste;

2. In addition to baking, it can also be fried. For safety reasons, do not have too high oil temperature, do not fill the filling too much, and use a toothpick on the bread to prevent explosion; [123 123] 3. The beef in the filling can also be replaced with chicken breasts and pork, and do not have too much soup in the filling;

4. The temperature and time of the bakery according to the actual situation of the oven, the material of the mold used, the bread of the bread used, the bread of the bread usedThe size is adjusted;

5. The bread is eaten while it is warm, and the color and fragrance are good. After cold, it will affect the taste due to the solidification of the butter in the filling.Time flavor.


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