Name: Curry Potato Sourdough Buns
Prep time: 1 h
Cook time: 20 min
Total time: 12 h 20 min
Cuisine: Malaysian
Ingredients: 450g, around 5 medium potatoes, peeled and cut into small cubes; 2 large onion, roughly chopped; 2 cloves garlic, chopped finely; 3 to 4 tablespoons vegetable oil; 2 tablespoons meat/chicken curry powder, mixed with 4 - 5 Tbsp water to become a paste (I used Baba's Meat Curry Powder); Salt to taste; Mushroom seasoning or chicken stock to taste; 3 sprigs curry leaves; Some water; 90g bread flour (I used Japan High Gluten Flour); 90g boiling water; 80g sourdough starter (100% Hydration), preferably use at its peak; 240g bread flour (I used Japan High Gluten Flour); 100g water; 40g sugar (I used organic brown sugar); 80g bread flour (I used Japan High Gluten Flour); All stiff starter (above); All the yudane dough (above0; 25g brown sugar (I used organic brown sugar); 1 1/4 tsp salt; 35g milk powder; 35g butter, room temperature; 55g cold egg, whisked (from 1 medium egg); 30g water, cold(reserve 10g and add in later if the dough need more water); 1 egg + 1 tbsp water, whisked; Some curry leaves for decoration; 2 baking trays

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These Curry Potato Sourdough Buns remind me of the buns I used to have when I was a kid. This is a comfort food snack for many of us Gen-X Malaysians and Singaporeans. I shared this Curry Potato Buns recipe using yeast few years ago. This time, I am sharing the sourdough version.

I used the Sourdough Shokupan Stiff Starter + Yudane Method recipe. The bun texture is very soft, slightly chewy and moist.

Please store the buns in the fridge if unable to finish in a day. The filling may go spoil in a warm environment. I steamed the buns the next day when I want to have it. You may also microwave it.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Curry Potato Sourdough Buns

Yields: 14 buns

INGREDIENTS:

CURRY POTATO FILLING

450g, around 5 medium potatoes, peeled and cut into small cubes

2 large onion, roughly chopped

2 cloves garlic, chopped finely

3 to 4 tablespoons vegetable oil

2 tablespoons meat/chicken curry powder, mixed with 4 - 5 Tbsp water to become a paste (I used Baba's Meat Curry Powder)

Salt to taste

Mushroom seasoning or chicken stock to taste

3 sprigs curry leaves

Some water

BUN DOUGH

Yudane Dough:

90g bread flour (I used Japan High Gluten Flour)

90g boiling water

Sweet Stiff Starter (50% Hydration):

80g sourdough starter (100% Hydration), preferably use at its peak

240g bread flour (I used Japan High Gluten Flour)

100g water

40g sugar (I used organic brown sugar)

Main Dough:

80g bread flour (I used Japan High Gluten Flour)

All stiff starter (above)

All the yudane dough (above0

25g brown sugar (I used organic brown sugar)

1 1/4 tsp salt

35g milk powder

35g butter, room temperature

55g cold egg, whisked (from 1 medium egg)

30g water, cold(reserve 10g and add in later if the dough need more water)

Egg Wash:

1 egg + 1 tbsp water, whisked

Some curry leaves for decoration

Utensil:

2 baking trays

METHOD:

For The Curry Potato Filling

Heat oil in a wok and saute garlic, onion and curry leaves.
Add in curry paste and stir for a while then add in potatoes.
Add some water and season with salt and mushroom seasoning. Turn down the fire and let it simmer till potatoes are soft and curry is dried. Keep aside to let it cool before using.

For The Buns

Yudane:

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
Cling film and leave on the counter for at least 4 hours or overnight in the fridge. I prepared the night before.
Use directly from the fridge.

Sweet Stiff Starter

Dilute starter with water, stir in sugar and mix in bread flour to become a dough. I usually mix with plastic scrapper then mix with hand to make into a ball. Please use stand mixer with paddle attachment to mix if you find hard to mix with hand.
Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. The starter should look smooth and round dome. It shouldn't collapse.

Main Dough:

Put all ingredients (except butter), including all the stiff starter and yudane dough into a bowl of stand mixer. I usually torn stiff starter and yudane dough into pieces first.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing/Resting:

In the same bowl, let the dough rest for 45 - 60 minutes. Keep it covered with clingfilm or use a lid. This dough I rested for 45 minutes and the dough did not rise a lot.

Shaping:

Transfer the dough to a clean floured surface then divide dough into 14 equal portions (approx. 62g each for mine). Please use a kitchen scale if you want to be exact.
Form each portion to a ball. Please watch the video how to shape the buns.
Place bun onto the baking pans lined with non-stick baking paper. Make sure they are about 1 ½ to 2 inches apart. I arranged 7 buns on a tray.
I made marks with a pencil about 1.25 cm away from the original size of the buns.

Final Proofing:

Let the buns proof at a warm place until the dough rise double in size or when it reaches the pencil marks. These buns took approximately 2 hours at at room temperature of 30C. The duration of proofing depends on your ambient temperature and starter.

Baking:

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
Brush with egg wash and place a curry leave on the centre as decoration.
Bake in a preheated oven for 15 - 20 minutes, or until golden brown. I turned the tray half way of baking to make sure they are evenly bake.
Remove buns from oven and let them cool on rack.

CURRY POTATO BUNS

YUDANE DOUGH

SWEET STIFF STARTER

MAIN DOUGH

GENERAL NOTES:

SOURDOUGH STARTER

Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance"

A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

MILK POWDER

Why do I use milk powder?

Milk or milk powder will enhance the flavour of the bread and makes the bread texture softer due to the fat content of the milk.
Milk powder is shelf stable and you can have it anytime when you want to use. Unlike liquid milk you need to finish within a certain time before it spoils.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR

The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.

BAKING TEMPERATURE AND TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Comments

UnknownSeptember 27, 2021 at 10:21 PM
Hi, your recipes are very good. If I want to replace eggs, what do I replace it with?
UnknownSeptember 27, 2021 at 10:22 PM
Hey, love your recipes. Can you please tell me if I want to replace eggs in the recipe, what do I replace with?
AnonymousAugust 15, 2022 at 1:54 AM
Hello Bakewithpaws! For the curry filling, can I use dried curry leaves?