Exclusive Japanese Curry Bread

Peel the potatoes, cut them into pieces, and steam until cooked. Set aside.

Clean the bacon and onions and cut them into small pieces for later use.

Stir-fry all the ingredients together in a pot, then add the curry blocks and cook until thickened.

Scoop it out and plate it.

Peel the potatoes, steam them until cooked, and mash them into potato puree for later use.

Pour the milk into the stand mixer and add 5 grams of yeast. Then add 400 grams of bread flour, 2 grams of salt, 100 grams of low-gluten flour, and 30 grams of sugar. Add 20 grams of butter.

Start the dough mixing program.

Add 20 grams of butter.

Mix until the dough can form a film. Continue running the dough mixing program, then take it out, knead it into a smooth dough, and place it in a stainless steel bowl.

Cover with a damp cloth and ferment until doubled in size, one hour in winter.

Divide the dough into portions of 60 grams each, cover with a damp cloth, and let rest for 20 minutes.

Beat the eggs and set aside.

Prepare some breadcrumbs as a backup.

Take a portion of dough, roll it out, and place in curry, potatoes, bacon, and onions.

Then sequentially coat the bottom with a layer of egg wash and then coat with a layer of breadcrumbs.

Put it in the oven and let it ferment until it doubles in size.

Place the oven at the middle rack level, set both upper and lower heat to 180 degrees, and bake for 20 minutes before taking it out. The temperature settings may vary depending on the size and brand of each oven.

Finished product.

I'll have a breakfast.