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Wednesday, 11 October 2017

Rendang Chicken Bun 干咖喱鸡肉包


Soft milk buns with rendang chicken meat filling :)



Rendang Chicken Filling

215g Rendang chicken meat

I kept 2 rendang chicken thighs and about 3 tbsp of gravy from my dinner the night before.

Remove the bones, shredded the meat and mix with the rendang gravy. Keep the rendang chicken filling in the fridge till needed.


Sweet Milk Bun Dough (292g)

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

Toppings
4 tbsp toasted coconut/dessicated coconut
1/4 tsp purple sweet potato powder
1 tsp rice flour/bread flour

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 to about 5mm thick, with the edge thicker than the centre

Scoop about 43g of rendang chicken filling to the dough,

wrap up the dough, pinch to seal,

and shape the dough.

6. Brush some water over the top,

and roll in a small saucer filled with toasted coconut.


Arrange the dough over a baking tray.

Spray some water over the dough

Let the dough undergo 2nd proofing in a close oven for about 45 to 60 minutes, or till the dough double in size.


7. Mix purple sweet potato powder with rice flour,

and dust it over the dough


8. Place a large sheet of parchment paper over the doughs,

Rest an empty baking tray over the doughs.

Bake in a preheated oven at 180C for 10 minutes.

Remove the empty tray and parchment paper, reduce the oven temperature to 170C and continue to bake for 10 minutes, or till the buns become golden.

Turn off the oven and let the buns stay in the oven for another 3 minutes.

9. Transfer the buns to a cooling rack to cool down.



Serve warm :)



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