Savoury baked buns for a change after having mostly buns with sweet fillings. This filling is savoury sweet and aromatic with the pasta sauce. The bun skin is not too sweet with this amount of sugar. These buns stay soft and moist on the next day. I kept some in the fridge for days and steamed them before serving. It's soft and chewy.
This time, I shaped the buns elongated in shape and the filling was not at the centre. I suppose, this is typical of home-baked buns, not that professional, hahaha! Needs practice and further improvement.
Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
250 gm chicken breast meat - minced
1 yellow onion - peeled and chopped
1 small can button mushrooms - diced
4 tbsp pasta sauce
3 tbsp water
salt and ground black pepper to taste
- Heat 1 tbsp oil in a non stick wok, saute onions until aromatic, add in minced chicken. Stir fry until meat turns white and firm, add in button mushrooms and remaining ingredients. Add water, bring to boil.
- Stir fry until almost dry. Dish up to cool.
Ingredients for Bun Dough
500 gm bread flour
1/4 tsp salt
15 gm instant yeast [I used 1 tbsp]
1/5 tbsp milk powder
50 gm castor sugar
2 small eggs [set aside 1 tbsp for glazing]
180 - 200 ml water [add gradually]
50 gm butter [original uses 80 gm]
Some dried oregano - garnishing
- Put all ingredients [except butter] into a mixing bowl, beat at medium speed until well mixed. Add in butter and continue to knead until soft, smooth and elastic.
- Shape into round, cover and leave to rest for 20-30 minutes or until double in size. Punch down and divide dough into 16 equal portions.
- Shape each portion into oval shape. Flatten and wrap filling [about 1 heaped tbsp], seal the edges well and shape into an elongated shape. Place on paper case. Repeat the same for the remaining ingredients.
- Place bun dough on baking tray. Leave to proof for 40-50 minutes or double in size. Brush egg glaze and sprinkle some dried oregano.
- Baked in preheated oven at 180 degrees C [middle rack] for 15-20 minutes or until golden brown.
- Remove to cool on wire rack before storing or serve immediately.
This post is linked to Cookbook Countdown #5 hosted by
6 comments:
Kimmy, I like your buns! Never mind that it is not professional. After all, we are home bakers. Important is that it is ho chiak!
Hi Phong Hong, actually these buns can look better but I was in a rush to get them done and also I have too much egg for glazing. I applied too much egg glaze resulting in the dark colour.
I love savoury buns! Like Phong Hong says, professional is not important here. The most important is, the buns are delicious!
Hi Joyce, luckily they are nice, soft, light and moist. Stays soft for 2-3 days.
I like looking at bread recipes and have come across many blogs. I can tell that your bakes are good but you may want to change the way you take pictures. I am not an expert photographer nor an avid one but it is obvious that your pictures do no justice to your food. Some bloggers are very good at making beautiful presentations of their food and taking good photos although their recipes are a hit or miss. You are the opposite. From a layman point of view, just consider 2 things for a start - 1. Lighting. Your photos are too dark. I think best to take photos of food in natural light unless you take them in a photo studio. 2. Focus. Make sure your photos are sharp and clear.
I hope you consider this feedback positively. I just think it's a pity that good food is not captured properly in photos.
Thanks Anonymous for your feedback. I like the pictures to turn out well and perfect. These photos are taken using my handy and sometimes the lighting isn't good for photo shots. Will try to do my best.
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