Triangle Oven Buns - Step by Step
Cute and soft baked triangle buns with a delicious peppery steak filling.
For the Dough
First, sieve the flour and add the salt, baking powder, yeast n oil. Heat the water/milk as much as you can tolerate for kneading. The hotter the liquid, the softer the bun, but not boiling hot otherwise it will kill the yeast. Add the water gradually into the flour whilst kneading until you have a soft but firm dough (it shouldn't be too sticky). Knead the dough, pounding it as much as you can to give the buns a delicately soft texture. The more you knead the better the result.
With this type of buns, you don't give the dough time to rise at this point. Once it's well kneaded, immediately make 9 equal sized balls.
STEP 1: Knead dough, make 9 balls and roll out each separately to about saucer size.
STEP 2: Pile the rolled out dough in threes, lightly oiling and sprinkling a bit of flour between the layers.
STEP 3: Roll out the pile evenly to about plate size, cut into quarters.
STEP 4: Drop a small blob of ketchup on each quarter.
STEP 5: Spread out the ketchup a little bit
STEP 6: Add your mixture of choice. I have added a steak and capsicum mixture.
STEP 7: Fold one side like so
STEP 8: Apply a bit of water to seal, then fold second side like this
STEP 9: Apply a bit of water on edge and bring down the top flap to seal the bun.
STEP 10: Let them sit on a tray to rise for half an hour to rise. Turn on the oven, setting it at medium heat around 170-180 degree C. Meantime, brush some egg yolk gently on the tops of the buns. Stick the tray into the oven and bake for 15-20 minutes or until the tops are nicely golden. Don't over-bake otherwise the buns will be hard. Apply a pat of butter when they are right out of the oven, then keep covered in a cloth for a little while, they get extra soft with this trick.