1. Wash potatoes and carrots, peel them, and cut into pieces with a hob.
2. After the pan is heated, add olive oil and sauté the potatoes and carrots over medium heat until the color changes.
3. Pour in an appropriate amount of clean water, bring to a boil, add the curry paste cubes, stir to melt completely.
4. Then add all kinds of seafood, boil it to stick and turn off the heat.
5. After cooling thoroughly, put it in a fresh-keeping box and put it in the refrigerator overnight.
6. Weigh the wheat flour, toast powder and refined salt, and mix them evenly; weigh the yeast powder and water, stir to dissolve; dig a deep pit of the wheat flour, pour the yeast liquid, stir to make it fully absorbed by the flour; add 280g in several times Clean the water to absorb all the water; weigh 20g of butter, heat it in a microwave oven: 600w for 35 seconds, add the softened butter to the dough, and knead it into a smooth dough.
7. Put the dough in the basin, cover with a slightly damp cloth, and carry out the first fermentation: 1 hour and 30 minutes.
8. After the first fermentation, divide the dough into 10 small doughs and let stand for 15 minutes.
9. After the rest, the curry paste that has been boiled and cooled in advance is wrapped into the small dough.
10. Tighten your mouth and put it upside down.
11. Cover with a slightly damp cloth, and carry out the second fermentation: 1 hour; simultaneously: preheat the oven in advance: 230 degrees for 10 minutes.
12. After preheating, pour 50g of water (outside the recipe) into the empty baking pan at the bottom of the oven; sprinkle the dough evenly with raw wheat flour before putting it in the oven.
13. Put the rack or baking tray with the dough in the oven and start baking: 230 degrees, 20 minutes.
14. After the bread comes out of the oven, take it out and let it cool naturally.
15. Finished picture
