Servings : 14 small buns
Soft buns with a delicious chicken filling.
- 3 cups all-purpose flour
- 1 tsp. instant yeast
- 1/4 tsp. baking powder
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 4 tbsp oil plus 1 tbsp. butter
- water and milk (half and half)
First, sieve the flour and add the salt, sugar baking powder, yeast, oil and butter. Heat the water/milk to lukewarm (very hot water will kill the yeast). Add the water gradually into the flour whilst kneading until you have a soft but firm dough. 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.
Put the dough into a lightly-oiled spacious bowl and turn it over in the bowl once so that the little oil covers the dough all over. Cover the bowl with a damp warm towel and let the dough rise for about half an hour to 45 mins.
Once risen, punch down, then knead it again for 2-3mins. Make into about 14 balls. Roll out each ball into a circle. Place your mixture in the center, then ball it up and seal. Place the formed buns on an oiled tray with the seam underneath, apply egg-wash and sprinkle with sesame seeds then bake at 170 C for about 10-12 mins. I dab a bit of butter on the buns when they r straight out of the oven, then cover them with a cloth so they get reaaaaaaally soft. 🙂
HERE is the recipe for my chicken and potato filling that I’ve used in these buns, although you can use any filling you prefer.