【カレーパン】パン粉付けずに揚げるふんわりもっちりカレーパンの作り方★自家製ドライカレーの作り方とレシピ
hello! Today we will make Japanese fried curry buns. First make the dry curry filling. A fruity curry with a hidden flavor. Materials are listed in the description. Let’s make it together! The filling curry has less water. It’s a very delicious curry as it is. Minced garlic. German onions are firmer than Japanese onions. I use this machine all the time. It cuts quickly. Chop the carrots in the same way. very convenient. Chop the apples as well. If you don’t like sweet curry, you don’t have to add it. Then you are ready. Add butter for richness. Adjust the fat content of the meat you use. Fry the garlic until fragrant and add the onions. Then add carrots and fry. The finished curry will be even more delicious if left overnight. Add apples and fry. Add meat and sauté until cooked through. Add cocoa powder. I use Japanese curry powder. Very fragrant. Add 1 teaspoon of flour and stir. Also add tomato puree. Please watch my other videos for cooking recipes. You can add a little water to see how it goes. Adding pizza cheese will increase the richness. Feel free to add salt and pepper to taste. How about that? It looks delicious! Next, make the bread dough. Materials are listed in the description. Dissolve yeast in lukewarm milk. Mix until dissolved. Mix flour, sugar and salt in a large bowl. Weigh the eggs. The bread dough doesn’t absorb much oil, so it’s easier to eat than you might think. Making bread dough is fun. Take it out on a work surface and knead it with your hands. Please adjust the amount of milk. Knead until elastic. Then hit it on the table. Add butter and knead. It will be sticky at first, but will quickly absorb into the dough. The bread dough looks really cute. Put it in a bowl and let it ferment until it doubles to 2.5 times its size. Split. Calculate by subtracting the weight of the bowl. Of course, there is no problem even if you measure by eye. Degas lightly and roll into balls. I want to eat curry buns soon. We have a break for about 15 minutes. Wrap curry. Make it about this size and place the closed eyes on top. Place 30~40g filling and wrap. Fasten the middle and then close the sides. I’ll show you one more time. Laying the filling flat makes it easier to wrap. Be careful not to get curry on the edges as it will come off when fried. Press lightly. Let it sit in a warm place for about 20 minutes. Now, let’s fry it. Place the seam side down in the oil. Fry at 160-170℃/320-338℉ for 2 minutes on each side. Deflate when the gas expands. flip it over. It looks so delicious! Drain the oil well. Make a smoothie using frozen watermelon. The only ingredient is watermelon. It’s a cool and perfect drink for summer. bon appetite! Is delicious! Thanks for watching! Please subscribe to the channel! Itadakimasu♪ It’s a fluffy and elastic bread dough. See you next time!
ホッカホカの揚げたてカレーパンはいかがですか？今回はパン粉を付けずに油で揚げるカレーパンです。弾力のあるパン生地とフルーティーでコクのあるドライカレーの組み合わせ！みんなの人気者のカレーパン、良かったら作ってみてください♪
▼チャンネル登録、いいね👍ボタン＆🔔マーク、
ポチっとどうぞよろしくお願い致します。
https://www.youtube.com/c/TempaKitcheninGermany
▼コメントやリクエストもじゃんじゃんお待ちしてます。
▼細々とですがブログも書いてます
https://tempakitchen.com
▼夫のブログでも普段の生活を綴ってるので良かったら覗きに来てください♪
https://pocharinikki.com
▼おすすめ商品
生地がくっつかないと評判の凸凹麺棒 https://amzn.to/3LiGISG
パン用ドレッジ ♡https://amzn.to/3vjLSFd
可愛いグレーのオーブンミトン https://amzn.to/2SnWW5E
パンも捏ねれるハンドミキサー♪https://amzn.to/3oK1HCC
環境にやさしいミツロウラップhttps://amzn.to/3ufjGlK
▼カレーパン 8個
●パン生地
強力粉 200g
ドライイースト小さじ1
砂糖 10g
塩 3g
卵 30g
牛乳 115～125ml
無塩バター 10g
●ドライカレー
牛挽き肉 200g
玉ねぎ 約100g（大1/2個）
人参 約50g（1/2~1/3本）
りんご 約80g（小1/2個）
ニンニク 一かけ
無塩バター 30g（炒め用）
カレー粉 大さじ2
ココアパウダー小さじ1
薄力粉 小さじ1
トマトピューレ50g
ピザチーズ 大さじ1
水 1/2カップ
塩 3～4g
胡椒
●工程メモ
一次発酵 2～2.5倍になるまで（30℃/86℉で約60分）
8分割後15分ほどベンチタイム
成形後、2次発酵 （35℃/95℉で20分目安）
160～170℃くらいで片面2分くらいずつ揚げる
▼目次
0:00 オープニング
0:53 ドライカレー作り
4:33 パン生地作り
7:29 パン生地分割
8:27 カレーパンの成形
10:02 カレーパンを揚げる
10:47 スイカのスムージーの作り方
11:17 揚げたてカレーパンを食す♪
#カレーパン
#カレーパン_作り方
#カレーパン_レシピ_人気
#スイカジュース