Japanese Curry Pan

1) Place oil and chopped onion in a casserole and cook on Healthy Fry mode for 8 minutes. Add potato, carrot and chicken cubes and continue to cook on Healthy Fry for another 8 minutes. Add water and Japanese curry roux then cook on Steam Convection mode at 190°C for 40 minutes, stirring 2 times in between cooking.

2) Allow curry to cool down completely.

1) Mix bread flour, yeast, sugar and salt. Add in egg and water. Mix until a rough dough is formed. Add in softened butter.

2) Knead the dough until smooth and elastic. It should pass the windowpane test.

3) Place the dough in the oven to ferment. Set oven to Convection mode (without preheat) at 30^oC for 35 minutes. Press and hold down the start button for 2 seconds to inject steam shot at the beginning of the fermentation.

4) Divide the dough into 8 pcs of equal weight and form into rounds. Allow dough to rest for 10 minutes.

5) Flatten dough into approximately 10 cm diameter round shape. Place one portion of curry filling on the upper half of the flatten dough. Wrap the lower bottom of the dough over the filling. Close the seam and pinch tight. Flatten seam slightly and flip the dough over. It should resemble the shape of a rugby ball.

6) Dip shaped dough into egg mixture, and follow by breadcrumbs. Make sure all surface are coated with breadcrumbs evenly.

7) Place shaped dough on a baking tray lined with parchment paper.

8) Set oven to Convection mode (without preheat) at 30^oC for 20 minutes. Place the shaped dough in the oven to ferment until dough is 1.5 times bigger.

9) Bake in the preheated oven on Convection mode at 190°C for 15 minutes until golden brown.

10) Serve warm.