inititially i had intended to use instant yeast for these. but, I didn't have any at the time. and I had sourdough starter. and so I made them this way. and inertia. inertia. inertia. it's a process. an all day process.
onion 120 g garlic ginger paste[2] 1 tbsp curry powder 1½ tsp cumin 1 tsp turmeric 1 tsp chili powder ½ tsp black pepper ¼ tsp potato 100 g chicken 200 g milk 84 g tomato paste 1 tsp clove ¼ tsp fennel ¼ tsp salt 1 tsp sugar ½ tsp oil some[2] garlic ginger paste
make it vegetarian by removing the chicken, and making these adjustments:
onion 200 g potato 260 g milk ⅓ cup
* grind any of the spices not yet ground.
* procure two medium sized bowls.
* chop the onion into small-ish pieces
* into the first bowl, add onion, garlic/ginger paste, curry powder, cumin, turmeric, chili powder and black pepper.
* chop the potato (~half centimeter pieces), and chicken (~1 centimeter pieces)
* into the second bowl add the potato, chicken, milk, tomato paste, coriander, clove, fennel, salt and sugar.
* heat some oil in a pan, pot, wok or something.
* dump the first bowl into the pan. cook until spices are fragrant and the onions begin to soften. mix to ensure everything is well combined.
* dump the second bowl into the pan. mix well. put a lid on the pan and let simmer. mix occasinally.
* it is 'done' when the chicken is cooked through. the potato need not be soft.
* when it is 'done' remove the lid. let simmer until any standing liquid has disappeared.
* weigh the risen dough.
* divide dough into twelve equal portions by weight. this is generally ~54 grams each.
* form each portion into a sphere and set aside.
* with a rolling pin, flatten a portion into a disk twice as long as wide.
* place a large tablespoon of filling onto the lower portion of the disk.
* fold the upper portion of the disk over the top of the filling.
* crimp the edges with thumb and forefinger.
* once sealed, shape the bun into a half circle with cupped hands.
* place on a baking sheet lined with parchment.
* do this for each portion of dough.
* place the baking sheet inside a plastic bag, and let rise for 6 hours.
* after 6 hours has passed, put it in the fridge overnight.
* remove the baking sheet from the refrigerator.
* do your buns look plump? one can hope. if not, set the baking sheet on top of the fridge, and wait a spell. until you think they look nice.
* whisk together soft butter and egg yolk for the glaze. add as much milk as necessary for the desired consistency.
* once the buns are ready to bake, apply the glaze with a brush.
* preheat a steamy oven to 220C
* bake for 10 minutes.
* remove the steam
* bake for another 10 minutes
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