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【 With recipe 】 Ideal curry bun

▼ Ingredients (for 3 pieces)

A

・ Cake flour 100g

Yeast 1.5 g

・ Sugar 1 / 2 tsp

・ Salt 1 / 8 tsp

1 / 8 teaspoon turmeric

B

30 ml of milk

· Water 35ml (front and back)

An

200 g minced meat

・ Fried onion tablespoon 2

・ 1 teaspoon garlic

・ Ginger 1 tsp

・ 1 teaspoon tomato ketchup

・ 1 teaspoon of soy sauce

・ Salt 1 / 2 tsp

Spices

・ 1 tsp each of cumin and coriander

1 / 2 tsp turmeric, chili pepper (optional)

① Mix A. Mix while adding B little by little

Put it in a warm room and wait until it swells up to about twice.

② Mix the bean paste ingredients

Divide ① into 3 equal parts and wrap ②

④ Put water in a steamer and cook on low heat for 15 minutes. Turn off the heat and steam for 10 minutes.

It was genius good.

1/19 Edited to

... Read moreカレーまんは日本の蒸しパンの中でも人気のある一品ですが、自宅で作るとなると生地のふんわり感やスパイスの調合に悩むことも多いですね。私も初めてカレーまんを手作りした時は、生地の発酵時間や水分量の調整に苦戦しました。しかし、今回紹介した材料と手順を守ることで、自宅でもお店の味に近いカレーまんが簡単に作れることを実感しました。 特に、薄力粉にターメリックを加えることで生地に独特の風味とほんのり黄色い色味がつくのがポイントです。これは市販品とは一味違う、オリジナル感を出せます。また、あんにはクミンやコリアンダーをしっかり使い、フライドオニオンがコクをプラスしてくれます。にんにくやしょうがの香りもアクセントになり、トマトケチャップと醤油が味のまとまりを良くしています。 発酵は暖かい環境で2倍に膨らむまでゆっくり待つことが重要です。急ぐあまり発酵不足だと硬くなりやすいため、時間に余裕を持って取り組みましょう。蒸し時間も15分の弱火蒸しでふっくら蒸しあがり、蒸らしの10分を入れれば中までしっかりと熱が通り、ジューシーなカレーあんが楽しめます。 私はこのレシピで子どもたちと一緒に作ることもあります。自分で包む楽しさがあるので、おやつや軽食にぴったりです。好みでチリペッパーを加え辛さを調整したり、あんに細かく刻んだ野菜を混ぜるアレンジも可能です。これからの季節、手作りカレーまんでほっこりした時間を過ごしてみてはいかがでしょうか。

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