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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
Adonan roti:
150 gr Terigu protein tinggi, 125 ml Susu hangat
50 gr Terigu protein rendah, 2 st Minyak sayur
4 gr Ragi instan, 10 gr Gula, ½ st Garam
Isian kari:**
50 gr Wortel-potong dadu, 1 sm Maizena, Garam
150 gr Ayam-iris, 35 gr Bawang bombay-cacah
75 gr Kentang potong dadu-rebus, 2 sm Minyak
1 Bawang putih-haluskan, ½ sm Saus soya
3 gr Jahe-cacah, 170 ml Air, Lada bubuk
1-1¼ sm Bubuk kari, 1 st Air nipis (opsional)
Bahan lain:
1 Telur-kocok, Panko/Tepung roti, Minyak
Cara membuat
Campur rata terigu & garam di mangkuk. Beri gula, ragi & minyak lalu aduk. Tuang masuk susu & aduk selama 1-2 menit. Kikis semua sisi mangkuk termasuk dasarnya agar semua tercampur. Pindahkan adonan ke permukaan kerja & uleni sampai halus & elastis (± 10 menit). Bulatkan adonan & masukkan ke mangkuk, dengan sisi sambungannya menghadap ke bawah. Tutupi mangkuk dengan plastik & biarkan hingga adonan mengembang seukuran 2x nya (± 60 menit).
Isian kari: Larutkan bubuk kari & maizena dengan 50 ml air, sisihkan. Tumis bombay hingga matang. Beri bawang putih & jahe, tumis hingga harum. Masukkan ayam, kentang, saus soya, lada & garam. Masak 1-2 menit, tuangi 120 ml air. Masak hingga semua matang & cairan mulai mengering. Beri larutan kari & air nipis. Aduk hingga cairan mengental. Angkat & biarkan dingin.
Taruh adonan di permukaan kerja. Pipihkan lalu bagi menjadi 6-8 bagian sama besar. Bulatkan masing2 adonan & letakkan di loyang beralas kertas perkamen, sisi sambungan menghadap ke bawah. Tutupi adonan dengan plastik & istirahatkan adonan ± 15 menit.
Kerjakan adonan satu persatu & tutupi sisanya agar tak kering. Letakkan adonan di permukaan kerja dengan sisi sambungan menghadap ke atas. Pipihkan adonan lalu gilas dengan rolling pin membentuk lingkaran ukuran 10 cm (bila adonan dibagi 8) atau 12 cm (bila dibagi 6). Pipihkan sekeliling tepi adonan dengan jari2 (bagian tengah harus lebih tebal dari tepi). Letakkan 1-1½ sm isian kari di bagian tengah lingkaran. Jaga agar kari tak mengenai sisi tepi lingkaran karena adonan susah merekat nanti. Angkat & satukan 2 sisi lingkaran yang berseberangan hingga membentuk setengah lingkaran. Tekan2 (pencet) kedua sisi tepi itu bersamaan untuk menutup isi & merekatkan tepi adonan dengan baik. Lipat sisi yang sudah direkatkan ke salah satu sisi, lalu tekan2 lagi sambungannya untuk merekatkan. Anda harus merekatkan semua sambungan dengan baik agar roti tidak terbuka/bocor saat digoreng (roti akan mengembang saat digoreng). Letakkan adonan di permukaan kerja & hati2 tekan sedikit permukaannya agar rata. Lapisi adonan dengan telur lalu gulingkan di panko hingga terlapis merata. Letakkan adonan tersebut di loyang lagi, dengan sisi sambungan menghadap bawah. Tutup loyang dengan serbet/plastik lalu kerjakan yang berikutnya. Biarkan adonan mengembang hingga 1½ kalinya (± 30 menit) atau saat anda menekan sedikit permukaannya dengan jari, bekasnya tetap tinggal di adonan.
Panaskan minyak yang banyak di pan/wajan. Setelah panas, kecilkan apinya ke sedang-rendah. Masukkan 2 adonan setiap kali ke pan, sisi sambungan menghadap bawah. Setelah beberapa detik, balik adonan (sisi sambungan menghadap atas). Terus balik2 adonan selama memasak, sampai roti matang & kuning kecokelatan (2-3 menit). Cara menggoreng ini akan mencegah roti mengembang ke satu arah saja sehingga tidak terbentuk lubang besar di dalamnya. Angkat dari pan & letakkan di kertas penyerap minyak. Selain digoreng, roti dapat juga dipanggang di oven, 200° C selama 15-20 menit. Jika ada sisa, simpan di wadah kedap udara & masukkan ke kulkas (tahan 3 hari) atau ke freezer (3-4 minggu). Memanaskan: panggang di 175º C, sampai hangat.
* Anda dapat mengganti tepung protein tinggi+rendah ini dengan 210 gr terigu serbaguna
** Jika anda memiliki sisa Kari dari kemarin, gunakan kari itu sebagai isian, tak usah bikin baru.
Ingredients
Dough:
150 gr Bread flour+50 gr Cake flour-mixed*
2 tsp Vegetable oil, 10 gr Sugar, ½ tsp Salt
125 ml warm Milk, 4 gr Instant yeast
Curry Filling:**
35 gr Onion-chopped, 3 gr Ginger-minced
75 gr diced Potato-boiled, 1 Garlic clove-grind
150 gr Chicken fillet-diced, 50 gr Carrot-diced
½ tbsp Soy sauce, 2 tbsp Oil, 170 ml Water
1-1¼ tbsp Curry powder, 1 tbsp Corn starch
1 tsp Lime juice (optional), Salt, ground Pepper
Other Ingredients:
1 Egg-lightly beaten, Panko/Breadcrumbs
Frying oil
Instructions
In a bowl, put the flour & salt; mix until the salt is evenly distributed. Add in sugar, yeast & oil; stir to combine it well. Pour in the milk & give it a good stir for 1-2 minutes. Scrape all sides of the bowl, including the bottom, to make sure you’ll bring all ingredients in. Transfer the dough into the working surface. Knead until the dough smooth, supple & elastic (~ 10 minutes). Round the dough & then put it in a bowl, seam side down, cover with plastic wrap, and let rise for ~ 60 minutes, or until doubled in size.
Meanwhile, prepare the curry. Mix curry powder with corn starch & dilute them with 50 ml of water; set it aside. Sautè chopped onion until translucent. Add in garlic & ginger; saute until it‘s fragrant. Stir in the chicken, potato, soy sauce, enough salt & pepper. Cook for 1-2 minutes & then pour in 120 ml water. Continue cooking it until all are cooked & the liquid start to dries. Stir in the curry mixture & lime juice; cook until the liquid thickens. Remove from the heat & let it cool down completely.
Transfer the dough to a working surface & gently flatten it. Divide dough into 6-8 equal pieces & then round each one of it. Put dough balls in a lined baking pan/sheet, seam side down. Cover the pan with plastic wrap, and let it rest for 15 minutes.
Working with the dough one at a time & cover the rest to prevent them from drying out. Place the dough in your working surface, seam side up. Flatten the dough. Using a rolling pin, roll it out into a circle, 10 cm (for 8 pieces of dough) or 12 cm (6 pieces of dough). Thin out the dough edges with your fingers; the center parts should be thicker than the edges. Put 1-1½ tbsp of curry filling in the center of the circle. Keep the curry off the sides, since the edges won‘t stick good when you try to pinch it later on. Gather the opposing edges of the circle & fold the dough in half. Tightly pinch the edges to seal it well. Fold pinched edges over to one side & then press the edges to seal. You should seal & pinch the edges tightly, to make sure the seam won‘t open up during proofing & deep frying. Put dough in the working surface & gently press the surface to flatten it a bit. Coat dough with egg all over & then roll it in panko to coat evenly. Place shaped dough back onto the pan, seam side down. Cover the pan with a damp towel/plastic wrap & continue working with the rest of the dough. Let the dough rise until 1½ times of its size (~ 30 minutes) of if you push the dough surface with your finger, the indentation will stay on the dough.
In a deep pot, heat up lots of oil. After it‘s hot, turn the heat to medium low. Place 2 pieces of dough at a time into the pot, seam side down. After a few seconds, flip it over (the seam side facing up). Keep turning it while you fry, until they are fully cooked & golden brown (2-3 minutes). This frying method will stop the dough to rise only in one direction, it will prevent the bread from having a hollow inside. Remove from the heat & put bread in paper towels to drain while it cooling down. Instead of frying the bread, you could also bake it in the oven, 200° C for 15-20 minutes. Serve the bread warm or at room temperature. Keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 3-4 weeks. To reheat, bake at 175º C, just until it‘s warm.
* You could substitute the bread & cake flour combination with 210 gr of all-purpose flour.
** If you have a leftover curry, you could also use that for the filling.
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