Servings : 12 buns
Cute and soft baked triangle buns with a delicious peppery steak filling.
Ingredients for Filling
- 1 kg steak, cut into cubes
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp salt (or to taste)
- 1 tsp. red chilli powder
- 2 green chillies, chopped
- 1 capsicum, chopped
- 1 tsp. vinegar
- 1 tsp. soya sauce
- 2 tbsp. tomato paste/puree
- 1 tbsp. yoghurt
- pinch of turmeric
- 1 tsp. ground cumin
- 2 tbsp. oil
- pinch of tandoori masala (optional)
Ingredients for Dough
- 1 1/2 cups all-purpose flour/maida
- 1/2 tsp. instant yeast
- 1/4 tsp. baking powder
- 1 tsp. salt
- 3 tbsp. oil (you can use butter if you like)
- warm water mixed with some milk (as needed to knead the dough)
- tomato sauce/ketchup or chilli sauce
Before you start making the buns, make sure you have your mixture ready for putting into the centre of the buns. It can be any mixture you prefer, chicken, steak, mince, veggies…u can also mix with shredded capsicum n carrots…etc…BUT make very sure the mixture is not hot and not too wet to the extent that it drips. A wet mixture in the center of the bun will make the dough soggy.
These buns have an extra effort to them, but the end-result is amazing. The layers give the buns a delicate and flaky texture which regular buns don’t have.
First, prepare the Filling.
For other filling options, check HERE
Marinate the steak in all the ingredients for about 4 hours to overnight. Put everything in a pressure cooker and add 2 cups of water. Cook for about 25-30 mins. Check that the steak cubes are tender and if there is any excess water, dry it off completely. Adjust salt/chilli according to taste. Shred and set aside.
Next, prepare the Dough.
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. Roll out 3 of the balls to the size of a small saucer (about 4 inches each). Once the 3 balls are rolled out, pile them one on top of the other with a bit of oil and flour in between. (Place 1st round, then using fingertips apply oil, sprinkle a teeny bit of flour, add the 2nd round, repeat oil/flour then cover with 3rd round).
Set this first pile aside. Repeat with the next 3 balls, and again lastly with the final 3 balls.
So you will have at the end of this process, 3 piles.
Take the 1st pile and roll it out gently on the board, making sure you keep turning it over several times whilst rolling so that both sides spread out evenly. It doesn’t matter if some of the layers stretch out more than the others. This layered look will make the buns appear even nicer later.
Roll to the size of a plate, around 8 inches diameter.
Using a sharp knife, cut the rolled out circle into quarters. Apply a drop of tomato sauce in the middle of each quarter, spread it out n sprinkle a teeny bit of red chili powder (optional). Add your mixture in the center of each quarter.
Now, the folding. Take the two corners of the rounded side of the quarter, n bring them together so that they overlap. Apply a bit of water n press so they stick together. Then, take the last corner (the one between the 2 straight sides of the quarter. Apply a bit of water on its edge n fold down so that it sticks over the top. Almost like a samosa. (Refer to pictures)
Once you’re through with all 4 buns, start the next pile n then the last pile. You will have a total of 12 buns when you’re through.
Place these buns directly into a greased tray. Now, place this tray somewhere dark n un-breezy, like the inside of your oven or in a kitchen cupboard. Remember, we didn’t give the dough time to rise after kneading. This is it’s time to rise. Leave them to stand for about an hour, n you’ll notice the buns will have risen. Remove the tray and turn on the oven, setting it at medium heat around 170-180 degree Celsius. 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.
Serve and enjoy!