Goal
For this week’s meal prep I wanted to revisit the Chicken Curry Bun that I created at the beginning of my meal prep weight loss journey.
Method
Instead of trying to form my dough into a traditional Bao shape, I wrapped the filling in my normal hand pie shape.
80g of dough, 65% hydration, rolled thin.
Envelope fold, edges just touching, light “stitching” to help form a good seal.
90g of filling which is roughly 80% meat, 20% vegetable.
Egg wash, bake at 425F until done.
Vegetables cooked just barely in the chicken fond, deglazed with stock.
What Worked
Chicken mince is definitely the correct direction for this filling. Shredded chicken gets too dry during the week to survive as meal prep. When the curry cube is reduced in smoked chicken stock it lacquers the mince quite well and helps bind it together with the vegetable.
I was worried that 80g of filling might not be satiating enough to get me through the rest of the work day so I opted for 90g and I was pleased at how it still wrapped well and was quite filling.
While there were a few, minor, blowouts the seams themselves withstood the bake and the week in the refrigerator. That said, the dough held up surprisingly well and had enough extensibility to cover the additional filling. The ratio was about spot on as well, the bottom crust (seam side) formed a nice crisp base while the top was supple and survived reheating very well.
Future Direction
Reduce salting of the individual components as the final product was borderline too salty.
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