Curry Bread
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Curry bread, from "The Most Detailed Bread Making Textbook."
While making preparations, I accidentally learned that curry bread turned out to be a must-have style of Japanese bread.
I just want to taste it. I was not willing to do it at that time, because it belongs to the deep-fried system. Of course, because there was no curry at that time. I don't like deep-frying, even if I enter the practice, I didn't plan to deep-fry it as it is. If you are still in the interest of tossing the air fryer, you will definitely put it into the fryer. However, it is not suitable to enter the frypot because the space is small. The most important thing is that the net basket of the frypot is a thin grid, and the soft dough will be stuck in it and cannot extricate itself. What is it for? oven! In fact, the air fryer is nothing more than a small oven with limited space and hot air circulation. What it can do, the oven can do it too.
The idea is very good, the oven is baked, the hot air circulation makes the heating even, and the surface of the dough is oiled to simulate the frying effect. However, neither an oven nor an air fryer can simulate a dough that is evenly heated in hot oil and quickly colored to reach a mature state. Frying takes only a few minutes to complete, and it will extend the time in the oven or air fryer. Perhaps it is this slow coloring process that allows enough time for the filling inside the dough to expand and recover from the weakness. Welled out. I didn't dare to make it completely colored, I was afraid that it took too long and all the fillings would slip out, so I finally had to sing the empty city plan. . . .
However, I am quite satisfied with this effect. "
While making preparations, I accidentally learned that curry bread turned out to be a must-have style of Japanese bread.
I just want to taste it. I was not willing to do it at that time, because it belongs to the deep-fried system. Of course, because there was no curry at that time. I don't like deep-frying, even if I enter the practice, I didn't plan to deep-fry it as it is. If you are still in the interest of tossing the air fryer, you will definitely put it into the fryer. However, it is not suitable to enter the frypot because the space is small. The most important thing is that the net basket of the frypot is a thin grid, and the soft dough will be stuck in it and cannot extricate itself. What is it for? oven! In fact, the air fryer is nothing more than a small oven with limited space and hot air circulation. What it can do, the oven can do it too.
The idea is very good, the oven is baked, the hot air circulation makes the heating even, and the surface of the dough is oiled to simulate the frying effect. However, neither an oven nor an air fryer can simulate a dough that is evenly heated in hot oil and quickly colored to reach a mature state. Frying takes only a few minutes to complete, and it will extend the time in the oven or air fryer. Perhaps it is this slow coloring process that allows enough time for the filling inside the dough to expand and recover from the weakness. Welled out. I didn't dare to make it completely colored, I was afraid that it took too long and all the fillings would slip out, so I finally had to sing the empty city plan. . . .
However, I am quite satisfied with this effect. "
