Chicken Floss Buns [Starter Dough Method]

Various shaped buns

It's Sunday morning, woke up at 6.00 am and was preparing to go for my morning exercise. Suddenly, it started to rain and it's still dark outside.  Too early to go marketing, so I decided to make these buns with Chicken Meat Floss [I think it is Chicken Serunding - a Malay dish].  My sister's Malay colleague gave her a packet of this meat floss for Hari Raya celebrations and not knowing what to do with it, my Ma gave it to me.

The easiest and fastest way to finish it is by wrapping them up in the buns.  The buns turned out well and the meat floss was a real good match.  It tasted like anchovies in sambal tumis, a little spicy and sweet. GOOD.

Here is the recipe for the buns.  Makes about 24 buns, if you prefer a small quantity then just half the

ingredients, it is still okay.  I mix the starter dough and measured the rest of the ingredients and went back to sleep till 8.00 am.  By then the starter dough is ready for use.

Ingredients - Starter Dough

250 gm bread flour [I used 200 gm bread flour and 50 gm plain flour]

3.25 tsp instant yeast dissolve in 200 ml warm water

• Add flour into the yeast mixture and mix into a sticky dough. Cover with a clean kitchen towel and leave for 1-2 hours or till it becomes about 2-3 times in size.  [Usually, I will mix ingredients in an airtight container, leave it to proof for 30 minutes in room temperature, then cover the container and kept in the fridge overnight].

Ingredients - Bread Dough

250 gm bread flour [I used 200 gm bread flour and 50 gm plain flour]

1.25 tsp salt

50 gm sugar [I used 3 tbsp]

50 ml warm water

1 [50 gm] egg - lightly beaten [keep 1 tbsp for brushing buns]

50 gm butter

• Mix bread dough ingredients with starter dough in a mixer with dough hook.  Knead on medium speed for about 5-10 minutes till soft then add in butter.  Continue to knead for another 10 minutes till dough is soft, smooth and elastic. Cover and leave to rest for 15 minutes or until double in size.
• Punch down dough.  Divide dough into 2 equal portions for easier handling.
• Form into a ball, then roll on a floured board and fold into third.  Then roll into a log and cut into 12 equal portions [10 if you prefer bigger buns].  Shape each portion into a ball.  Then roll each ball into a flat round piece.
• Add filling [chicken meat floss], pinch the seam to seal.  Place the seam side down on paper casing or parchment paper.  Do the same for the other portion.
• Leave to rise for 30 - 40 minutes.  Brush with beaten egg and sprinkle with some black sesame seeds.
• Bake in preheated oven at 200 degrees C for 10-15 minutes.  Remove to cool on rack immediately.

 

 

 

 

Note

• You can shape the buns into any shape you prefer [round, triangle, oval, oblong, swiss roll or nastar style].  Here, I made them into round buns and also swiss roll and nastar roll style].   But I think it is better not to expose the filling as it gets dried up when baking.
• the pictures do not look good but the buns are really good, soft and tasty even on the third day.