1. Whisk all the bread ingredients except butter and salt until smooth and elastic, then add salt and pre-softened butter.
2. Beat until the dough can pull out a fine and tough film.
3. The dough is organized into a ball, put into a container, covered with plastic wrap, placed in a warm environment, and fermented to twice its size.
4. Put a proper amount of oil in the pan, first saute the onion until fragrant, then add the chicken, stir fry to change color, add potatoes and carrots, and stir evenly.
5. Add milk and an appropriate amount of water, boil off the foam.
6. Add the curry cubes, mix well, and simmer for 10 minutes.
7. Cover the bowl with tin foil, pour the curry chicken, and pinch it tightly.
8. Roll the dough into a round dough sheet, put the curry filling in the center, and put the tin foil on the top.
9. Gently lift the surrounding dough sheet, wrap the filling, transfer it to a baking tray lined with greased paper, and close it to the bottom. After 30 minutes of fermentation, the surface is brushed with a layer of whole egg liquid.
10. Put it into the preheated oven, fire up and down at 180 degrees, and bake the lower layer for about 25 minutes. You can cover it with tin foil in the middle to prevent excessive coloring.
11. After the bread comes out of the oven, it is placed on a dinner plate, and it can be eaten directly after it is cut.
