咖喱牛肉餐包【簡易港式餐包】 | 簡易食譜 - 基絲汀: 中西各式家常菜譜

咖喱牛肉餐包【簡易港式餐包】

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港式麵包很有特色,就是甜甜的。包面金黃,光亮亮,很吸引人。在香港的茶樓、茶餐廳或是麵包店售賣各式的餐包,推陳出新,有各式各樣不同的餡料,中西合璧都有。基絲汀今次就中日合璧,焗了地道港式口味的麵包,而餡料就用了日本咖喱磚S&B)煮的牛肉,不太辣,但很有咖喱香味。一連吃了兩個已經飽飽又滿足喔!

咖喱牛肉餐包 Curry Beef Buns01

可做 6個份量

發酵材料:
  • 乾酵母(instant dry yeast)8克
  • 糖 2 茶匙
  • 菜油(沙拉油)2茶匙
  • 牛奶 1/3杯
  • 溫水(煲滾後放涼至不燙手,不超過 40C) 1/2杯
麵包材料:
  • 麵粉(plain flour)2 量杯 約 310克
咖喱牛肉餡材料:
  • 免治牛肉(minced beef, 牛絞肉) 150克
  • 日本咖喱(S&B) 1/4包(1小磚)
  • 洋蔥 1小個
塗麵包面的材料:
  • 蛋黃 1隻
  • 糖水 (1茶匙糖 + 2茶匙水)
麵包做法:
  1. 先把所有發酵材料在一大碗中拌勻(見下圖 1),用一塊潔凈的布蓋著,等候發酵,約 10分鐘。見下圖 2 有如此狀即可。
  2. 把篩過的麵粉加進發酵混合物中拌勻(見下圖 3)。
  3. 用手槎麵圖至不黏手為止(見下圖 4)。用一塊潔凈的布蓋著麵團,等候發酵 25分鐘。麵團發至兩倍大。
  4. 把麵團切成大小相等 6份,再蓋布(或保鮮膜),等待約 15分鐘。
  5. 把咖喱牛肉餡料包入每個小麵團中。放入已預熱至 200度C的焗爐中,焗約 15分鐘。
  6. 在麵包面上塗上蛋黃,再焗 5分鐘。並塗上糖水。
咖喱牛肉餐包制作圖 Curry Beef Buns Procedures

咖喱牛肉餡做法:
  1. 把免治牛肉用 2茶匙生抽(醬油),糖 1/2茶匙,粟粉(玉米粉)3/4茶匙,和少許水拌勻備用。
  2. 切洋蔥幼粒。放下熱油鑊中,用慢火炒香後,放下醃好的免治牛肉炒半熟,就可以下 S&B 咖喱磚一起炒。用慢火炒至咖喱融解,牛肉熟透,即成餡料。
享受肉汁多又鬆軟的咖喱牛肉餐包喔~

咖喱牛肉餐包 Curry Beef Buns02

溫馨提示:
  • 在澳洲的超市,可以買到 Defiance 的 Instant Dry Yeast (即乾酵母)。一盒裏面有十二小包,每包剛好 8克。
相關食譜:

27 則留言 :

  1. 這個饀拿來包在酥皮裡一定也很好吃哩~
    咦~ 那是不是就變身成咖哩餃啦! =P

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  2. 回應 mimi:
    好提議耶!可以做酥皮咖喱牛肉餃喔~好味! :)

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  3. 如果不用咖哩,改用沙爹應該也不錯啊~

    十分懷念在茶餐廳吃到的沙爹牛肉包呢~可惜現在許多餐廳也做得不夠水準,已許久沒有吃過了~

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  4. 酵母加入熱開水是会死亡的。大概38-40C的水才不会死。

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  5. If I m not using dry yeast. The wet one is that OK to do? What is the portion?

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  6. @匿名:
    Sorry, I haven't tried the wet one for this recipe. Can't tell. :(

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  7. Hi Christine,

    Thank you for your recipes and tips. Please tell me the 'Choi Yau' used here is it vegetable oil? I am looking forward to making them myself. Thank you so much.

    Tammi

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  8. HI, christine

    Just want to know is the plain flour same as all purpose flour?

    tkx

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  9. Hi, Christine

    Is the plain flour same as all purpose flour?

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  10. @Karen:
    Yes, we call "plain flour", same as "all purpose flour" called in US.

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  11. Hi Christine,

    If i use the instant dry yeast, is the yeast portion same as dry yeast?

    What is the difference between instant dry yeast and dry yeast?

    Thanks.

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  12. @Euclid99:
    I used instant dry yeast for making this bread too.

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  13. hi~christine,我想問下點解發酵要分兩次!!有無就一次等佢發酵架???即係唔使切完又再發酵.同埋唔知點解我發酵時無出現你圖2咁0既過程,係咪發酵出左問題.thanks 你呀.

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  14. @amy:
    做法1 是確定酵母有效,並『叫醒』 activate.
    如果你用 instant dry yeast, 都可以不做第一步的發酵的。中式麵包沒問題。

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  15. thanks ar~我琴晚終於成功左!中式蒸面包完全無問題,但用焗0既就唔夠軟熟,焗出來好硬,可能唔夠功力猜面分!!不過十分之多謝你0既食譜,等我地係咁僻0既地方都可以食到香港0既野食.

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  16. @amy
    是呀,搓麵粉那步很重要呢.搓得好,麵筋多些,麵包就會軟綿。

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  17. 你好呀~我好鍾意睇你既食譜架~成日會跟住黎整野食~次次都好成功~
    湯種都係你呢度學識:) THANKS SO MUCH~
    不過呢我有少少唔明丫~
    咩包先會用中根, 咩包會用高根?係咪餐包就要用中筋比較好?

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  18. Hi Christine,

    If I want to make 12 "curry beef" breads, do I just double the amount of your recipe? Also, 12 is too much for my oven to bake, so can I split them into 2 layers of 6? In this way, will the bottom layer be burnt when the upper layer is just right?

    Thank you.

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    1. Yes, double all the ingredients for making 12 buns.
      As for your question about baking with two different oven racks, it all depends on how well your oven performs.

      Just a thought, if your oven has got fan-forced function, turn it on, it might help to bake more evenly. Remember to reduce the temperature if using fan-forced mode. It's better to refer to your manual anyway.

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  19. 高筋粉(麵包粉)應該唔使過篩架。

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  20. Hi Christine

    Mine turned out hard n dry. Can you suggest what I might have done wrong?

    Thanks

    Bruce

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    1. Hi Bruce,
      Please take a look at this previous post on how to make soft bread tips.
      As for the problem of dryness, try to reduce the temperature of your oven to see if it works for you. The material of the baking pan also brings an impact on the texture of end products. Try to get a good quality baking pan. It'd bring a big difference.
      Hope this info helps you.

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