咖哩鸡包Chicken Curry Bun

【面团材料】
A: 高筋面粉350克、即发酵母2茶匙、奶粉20克、细糖21⁄2汤匙、面包催化剂1⁄2茶匙、面团软化剂1⁄2茶匙、盐1⁄4茶匙、C蛋1粒（+170毫升清水）、淡奶1汤匙
B: 牛油35克

【做法】
马铃薯咖哩鸡3罐(145克庄)
迷你铝箔杯

【做法】
1.把面团料A混合，然后加入材料B， 搓成滑面团。
2.用湿布巾盖着面团，让它涨发成双倍大。
3.把面团分成小份，搓圆后压扁，用来包铝箔杯子，然后填入1汤匙的马铃薯咖哩鸡。
4.小心把杯子旁边的面皮折起，把杯子封口，然后放在一张油纸上，让它醒约20分钟。
5. 放入预热至150℃的流动烤炉里烤20分钟（若用嵚入式烤炉则是180℃。

【Dough ingredients】
A: 350g High Protein flour, 2 tsp instant yeast, 20g milk powder, 21⁄2 tbsp castor sugar, 1⁄2 tsp bread improver, 1⁄2 tsp dough softener, 1⁄4 tsp salt, 1 small egg mixed with 170ml water, 1 tbsp evaporated milk
B: 35g butter

【Filling】
3 cans Chicken Curry with potatoes (145g x 3) Small foil cups

【Method】
1.Combine all ingredients (A) in a mixing bowl. Add in (B) and knead until dough is smooth.
2.Cover with a damp tea towel and leave to proof until doubled in bulk.
3.Scale down the dough into equal pieces and round up each piece into a ball. Flatten and wrap up foil cups. Spoon 1 tbsp Chicken Curry into into individual foil cups.
4.Gently fold the side edges to seal. Place on a cut out piece of greaseproof paper. Leave to proof for 20 minutes or until well proven.
5.Bake in preheated oven at 150℃ for 20 minutes in a portable oven or 180℃ for 20 minutes in a built-in oven.