Wednesday, June 24, 2009

BASIC SWEET BUN DOUGH

A :

  • 400g high protein flour,sifted
  • 100g low protein flour,sifted
  • 1tsp bread improver
  • 10g milk powder
  • 1 tsp salt
  • 1tbsp instant yeast
  • 100g castor sugar
  • 1 egg
  • 220ml water

B:

  • 75g butter
  1. Mix all the ingredients A into a smooth dough.
  2. Add B & continue to knead with hands until gluten has developed & it can be stretched into a very thin layer.
  3. Leave to rise(pic 1) until it doubles in bulk(pic 2) for 3 hrs or more.
  4. Punch down & knead again until smooth.
  5. Divide dough into desired portions & shape into balls(pic 3).Rest for 15 mins.Different filling may be used.

CHICKEN CURRY BUNS


~ 1 portion of Basic Sweet Bun dough


FILLING

  • 2 tbsps oil

A :

  • 2 tbsps curry powder, mixed with 3 tbsps water
  • 1 big onion, chopped
  • 1 sprig curry leaves

B :

  • 200g chicken meat,cut into small cubes (chicken fillet)
  • 2 boiled potatoes, peeled & cut into small cubes
  • 1 tsp chicken stock granules
  • 1/2 tsp salt
  • 3 tbsps water

GLAZING

  • 1 egg lightly beaten

DECORATION

  • 18 pieces of pandan leaf, cut into 1cm x 10cm
  1. FILLING : Heat up oil, saute A until fragant. Add B, stir well & cook until dry. Taste. Dish up & leave to cool. Put aside.
  2. Divide dough into 50g pieces & roll each piece into thin sheet. Wrap up 2 tbsps filling & shape into buns. Tie with pandan leaf. Arrange onto a baking tray.
  3. Leave to rise fir 15 mins.
  4. Glaze with beaten egg & bake in a pre-heated oven for 12-15 mins.