Bring the butter to room temperature. Dissolve the ◎ marked flour in the water and add to the curry. Heat it up to thicken.
Put the ★ ingredients into a bowl. Pour in 1/2 of the lukewarm water, aiming at the yeast, and mix. Add the remaining lukewarm water and mix.
When it starts to come together, add the salt. Transfer the dough onto a board and keep kneading. It might be sticky at first but it will come together as you continue kneading.
Roll into a ball and smooth out the surface. Place in a bowl, cover with plastic wrap, and allow the dough to rise for 50 minutes at 40℃ with your oven's bread-rising function.
When it doubles in size, do the finger test.
Apply bread flour to your finger, poke the dough, and if the finger mark remains, the rising is finished.
Transfer the dough onto a floured board and gently punch the air out.
Divide into 8 portions.
Roll into balls, cover with a tightly wrung out kitchen towel, and let them rest for 20 minutes.
Gently punch the air out. Place curry in the middle, and wrap. Coat with egg and panko in that order.
Arrange on a baking sheet lined with parchment paper. Cover with the tightly wrung out kitchen towel, and let them rise for 20 minutes at 40℃ with your oven's bread-rising function.
Take them out, and let them rest for 10 minutes. They should be a little bit more plumped up than before.
Drizzle 1/2 ~ 1 tablespoon of oil over each ball of dough.
Bake in the preheated oven for about 20 minutes at 180℃, and they're done.
Story Behind this Recipe
Great healthy lunch on your day off.
Please adjust the amount of lukewarm water since it differs depending on the season and weather! The baking time differs depending on your oven, so please adjust it as well. When the curry is watery, it comes out from the dough, so make sure to thicken it.