1. Weigh all the ingredients, except for the butter, pour into the inner tube of the bread machine.
2. Select the dough file and noodles.
3. After 20 minutes, put the butter in and continue to knead the dough.
4. In the first fermentation, the dough is twice as large as the original, and the dough is gently squeezed to remove air bubbles.
5. Take out the dough and divide it into the required number of portions, knead it into a round shape, and leave it to ferment for 15 minutes.
6. Wash the chicken breast and cut into small cubes. Grab it with salt and water starch. Pour in cooking oil and marinate for 10 minutes. Peel the carrots, onions, and potatoes, wash and cut into small cubes for later use.
7. Put the pot on the fire and heat the butter, add the diced carrots and fry to get the red oil, then add the diced chicken and stir fry to change the color; add potatoes, onions, and curry, stir and fry evenly, pour in the right amount of milk, add some salt to the boil , Cover and simmer for 10 minutes until thick to make fillings.
8. Cool the curry stuffing for later use, chop the cheese slices into minced pieces
9. The fermented dough is flattened and rolled into a circle with a rolling pin; the filling is added and the dough is kneaded into a pentagonal dough.
10. After shaping, put it into baking paper mold for final fermentation.
11. Take out after fermentation is complete, brush a layer of egg liquid on the surface; decorate the surface with shredded cheese.
12. Preheat the oven, 170 degrees, middle, upper and lower fire, 15 minutes, bake and color.
