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Saturday, 23 September 2017

Potato Chicken Bun 马铃薯鸡肉包



Soft milk bun with tender chicken chunks in creamy whipped potato filling. I used to find this potato chicken buns easily at local bakeries. However, it seems to disappear from the local bakeries' shelves recently 😞

Fret not 😓 From my small kitchen, I managed to replicate 5 potato chicken buns without any proper recipe to fall back 🙂 In my next attempt, I shall include some bit-size button mushrooms and capsicums in the filling to make a more wholesome meal. Although the process of preparing the filling was rather tedious, it certainly worth to serve your family with good healthy meal to start the day 🌅

I was happy to be able to re-introduce this nice and nutritious item back to my family's breakfast menu 😋


You can prepare the potato chicken filling following your preference. Below recipe is just my simple version. I was happy that the filling was prepared in exact quantity and used up by the 5 buns - no leftover despite using intuitive estimation 🤓  To be healthier, try not to substitute the fresh chicken meat by luncheon meat or sausage 🚨


Potato Chicken Filling (220g)

Ingredients

80g poached chicken fillets 水煮鸡胸肉

20g onion, chopped 洋葱,切碎
25g carrot, diced 胡萝卜,切丁
100g russet potato, peeled, diced and soak in salt water 马铃薯

20ml fresh milk 鲜奶
60ml water 水

sugar, salt, garlic powder, and black pepper to taste 糖,盐,蒜头粉,和黑胡椒适量

1 tsp spring onion, thinly sliced 青葱,切粒
1 tsp coriander, chopped 芫荽,切碎



Directions

1. Rinse chicken fillets and set aside.
Add 1 slice of ginger and about 1 stalk of white scallion, to about 400g of water, and heat till bubbles start to gather at the bottom of the pot, and light steam can be seen.

Submerge the chicken fillets in the hot water, turn off the heat, and let the chicken fillets simmer for about 10 minutes, or till tenderly cooked.

10 minutes later


2. Cut the poached chicken fillets into 1-cm chunks and collect about 80g of them in a bowl.

Sprinkle a little salt and black pepper over the chicken chunks. Cover and set aside.
It's okay if the meat is only 90% cooked, the later heating and baking will compensate it.


3. Heat up 2 tsp of olive oil and 1 tsp of butter till the latter melted.

Saute onion till fragrant, then add in some black pepper and garlic powder.


Stir fry diced carrot and potato chunks till the latter turn a little translucent.


Pure in the milk and water. The liquid should just submerge the potato chunks. Bring to a boil, cover with a lid and simmer for about 20 minutes, or till the potato soften.


Break down the softened potato and stir the ingredients into a paste.

Remove the pot from the stove. Add sugar, salt and black pepper to taste.

Add in the chicken chunks from (2).

If the content is too dry, adjust the moisture by adding fresh milk

Finally, add in the chopped spring onion and coriander leaves.

Transfer to a bowl, seal with cling wrap, and let it cool down till needed.




Sweet Milk Bun Dough (296g)

Ingredients

95g fresh milk 鲜奶
10g condensed milk 炼奶
1/4 tsp instant dry yeast 速发干酵母

140g unbleached bread flour 无漂白高筋面粉
10g superfine wholegrain flour 超细全麦面粉
20g fine sugar 细砂糖
15g beaten egg 蛋液
1g salt 盐

10g unsalted butter 无盐牛油

Directions

As the quantity of the dough was relatively small, so I preferred to hand knead it instead of using a breadmaker.  

1. Sprinkle instant dry yeast over the mixture of fresh milk and condensed milk. Cover and set aside for about 15 minutes.

2. Mix the rest of the ingredients, except the butter, in a mixing bowl.

Pour in the milk-yeast mixture from (1) and mix into a lump.

Cover and let the mixture rest for about 15 minutes.

3. Knead the dough till smooth, then knead in the unsalted butter.

Stop kneading after the dough has achieved window-pane when stretches out.

Shape the dough into a ball,

 place in a slightly-oiled bowl, spray some water, and cover with a lid. Let the dough proof for about 1 hour or till double in size.


4. Turn out the dough onto a floured work top, flatten and divide into 5 portions.

Shape the doughs into small balls, cover and rest for about 15 minutes.

5. Take a dough ball, roll out into a round flat dough with the edge thinner than the centre.

Scoop about 43g of the chicken potato paste onto the dough skin.

Wrap up and seal.



With the seam side facing down, place the dough into a paper baking mould.

Arrange on a baking tray, spray some water over,

and proof in a closed oven for about 45 minutes, or till the dough double in size.


6. Select 5 coriander leaves for decorating the dough. This step is optional.

Apply some egg wash over the dough, and place a piece of coriander leaf over the top. Brush another layer of egg wash to coat the leaf.

Use a pair of kitchen scissors to cut 4 small openings at the four corners.


7. Bake at the middle rack of a preheated oven at 180°C for 5 minutes. Reduce the temperature to 170°C and bake for 15 minutes, or till the top turns golden.

End of baking

8. Let the buns cool down slightly before serving.








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