Curry Buns

I did the dough mix last night and woke up at 6:30 am to bake it. By 8:00 am it is ready for our son Marcus before he goes to school . I used leftover curry puff filling from the previous day. I didn't let the dough rise again for long as I was running out of time and bake it right away after 10 minutes. On a final note brush the buns with egg wash and when it is all baked brush it with sugar solution (sugar and water diluted).

Here is the recipe intended for steam buns, incase you want to try it out from Huang Su Huei
1/4 cup sugar
13/4 cup warm water
1 Tb yeast

6 cups flour
2 Tb shortening

Dissolve sugar in warm water, add yeast. Let the liquid stand for ten minutes. The yeast will foam into a head and rise to the top.

Sift flour, add shortening and mix together with ingreidents prepared in step 1 earlier.

Knead dough into a ball.

Remove dough from bowl. Add flour or water if necessary.

Knead dough until smooth and elastic.

Place dough in a clean bowl and cover with a damp cloth.

Let dough rise (in a warm place) for 2-4 hours until it has doubled or tripled in bulk.

Roll out on a greased table and cut into individual balls. Add filling and brush with egg wash. Bake at 375F until it is lightly brown. Then brush with sugar solution. Viola.