Croquette Bread (Curry and Plain)

Oven Baked Croquette Bread

 A croquette is supposed to be deep fried. Oil would make the breadcrumb more crispy, and make the flavour more deeper for sure. However, considering the predicted high calorie I will get, I preferred to do it in the oven, my friend, (also sounds more pastry girl, doesn't it? :))
 This is asian version of croquette having potatoes, vegetables covered with milk bread dough. I guess it can be called 'Russian salad bread' because the filling is kinda Russian salad! Anyway when I was little, it was a great between meals, it can be a light meal for you though as it might be substitute for sandwiches!
 Here I made plain ones as well as curry ones. But you can put any ingredient, spices, anything what you want. I used breadcrumb for skin, but next time I will use semolina if I bake it again rather than frying. (think breadcrumb is good for frying..) Take one with you when you go out, it will fill you up when you feel something to eat! :)




 You will need :

(for 10 each)

(for dough)
Strong bread flour 300g
Milk 160g
Egg 50g
Sugar 25g
Salt 4g
Instant dry yeast 5g
Butter 25g (softened)

(for filling - Plain and Curry)
Potatoes 200g
Onions 80g
Carrots 30g
Peas 30g
Corns 30g
Boiled eggs 2 each
Mayonnaise 2Ts
Curry powder 1Ts
Salt and Pepper to season

(1) Mix all ingredients exempt butter

(1) Ready to go

 (1) Mix milk, egg, flour, sugar, salt and yeast. Knead for 5 mins with a machine hook. Then add butter (after developing gluten), and knead 2 mins more until dough becomes elastic but still a bit sticky.

(2) Before 1st proving

(2) After 1st Proving

 (2) Place the dough in the bowl, covered with a cling film, then prove in the warm place for an hour or until it becomes double in volume.

(3) Diced, cooked vegetable

(3) Curry filling

 (3) While waiting for 1st proving, begin to prepare the filling. Chop carrots, onions in small cube. Cook all including peas and corns on the pan. Wrap the potatoes with a cling film, and cook in the microwave for 4 mins. Peel off the skin, and mash it up when it's still hot. Boil eggs, and break it with the mashed potato. Add all cooked vegetables, and mayonnaise and seasoning in. Divide in half, add 1Ts of curry powder in one bowl, mix well.

(4) Rest, covered

(4) Divide in 50g each

(4) Punch down the doubled dough, and divide in 50g each (you will get 10 pieces.) Roll up each piece and rest for 10 mins.

(5) Plain filling 

(5) Close completely

 (5) Roll out each dough to widen with a rolling pin. Fill up with the filling, and close up completely. (Put more filling than you think. Bread dough will be double in thickness)

(6) Before 2nd proving

(6) Fluffy after 2nd proving

 (6) Dip in the water first, then roll onto breadcrumbs. Place on the pan with baking parchment. Place it in the warm place for 2nd proving for 40 mins.

 (7) Bake at 180'C for 15 mins. (Turn around  trays once so as to bake evenly.)

  Can you smell it? Prepare some milk tea to accompany by it, and bite it straight away, it's more delicious when it's warm.

  If you eat next day, I recommend to toast it (preferably on panini grill) as you will find another pleasure! :)