MINCED CHICKEN MUSHROOMS BUNS

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]

Ingredients for Filling
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

1. 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.
2. Stir fry until almost dry.  Dish up to cool.

Ingredients for Bun Dough

[makes 16 buns]
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

1. 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.
2. 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.
3. 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.
4. 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.
5. Baked in preheated oven at 180 degrees C [middle rack] for 15-20 minutes or until golden brown.
6. Remove to cool on wire rack before storing or serve immediately.

This post is linked to Cookbook Countdown #5 hosted by

Kitchen Flavours and Emily's Cooking (Makan2) Foray

PUMPKIN BUNS

There are several baked bread buns recipes from my selected cookbook of this month which I have tried before.  All the buns turned out well but I cannot remember if I have shared  them here.

Anyway, I will be baking the bread buns with various fillings and sharing the recipes here.  These pumpkin buns are for my mother in-law. I wasn't able to pull away a bun to show the texture inside cos' it wouldn't look nice.  But, I did see that the texture was good [soft, moist and spongy] when I served it to my mother in-law.  My hubby confirmed that these buns are good after having one.

I have accidentally deleted some photos of the pumpkin paste filling, but I can say that the filling is very tasty and aromatic.  The original recipe is double the portion below.

Recipe adapted from this month's selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

Ingredients for Pumpkin Filling

150 gm pumpkin puree

15 gm castor sugar

15 ml thick coconut milk

1. Steam pumpkin until soft, mash it into a smooth paste while still hot.
2. Place all ingredients in a non-stick wok, stir constantly until paste is smooth and thick and leaves the side of wok clean.  Dish up and chill in the fridge until required.
   

Ingredients for Bread Dough

[makes 9-12 buns in a 8 inch square tin]

250 gm bread flour

2 tsp instant yeast

1/4 tsp salt

2 tbsp sugar

1 tbsp milk powder

1 egg [lightly beaten, set aside some for glazing]

90 ml water

1 tbsp butter

1. Put all dough ingredients [except butter] into a mixing bowl of the electric mixer.  Knead into a rough dough [5-10 minutes].  You may need a little more water, add if dough is too dry.
2.  Add in butter and knead until soft, smooth and elastic.  Shape into a ball, cover and leave to rest for 20-30 minutes or double in size.
3. Punch down, divide dough into 9 or 12 equal portions.  Shape into rounds, flatten each round and wrap filling.  Gather the edges and seal well.  Roll into ball and place it in the lined baking tin.  Finish doing the same for the remaining dough.
4. Leave to proof for 30-40 minutes or until double in size.  Brush buns with egg glaze, sprinkle some toasted black and white sesame seeds.
5. Bake in preheated oven at 180 degrees C for 15-20 minutes or golden brown.
6. Remove to cool on wire rack before storing or serve warm.

This post is linked to Cookbook Countdown #5 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

BLACK SESAME BUNS [黑芝麻面包]

Finally, baked these buns which I have short listed to try since Mimi shared the recipe in her blog.

Since my hubby is away, it is good time to baked buns as it will take us a longer time to finish a loaf of bread.

These buns are soft, moist and it is good with the melted chocolate inside. Nice to have them with a cup of hot beverage.

Recipe adapted from MiMi Bakery House [slightly modified]

Ingredients

250 gm bread flour  [I used 200 gm bread flour + 50 gm wholemeal flour]

20 gm black sesame powder [1 heaped tablespoon]
20 gm castor sugar
1 1/2 tsp instant yeast
1/2 tsp salt

150 ml milk

1 tbsp butter
some toasted black and white sesame seeds
some chocolate rice or chips - filling [optional]

1. Knead all ingredients together [except butter] into a soft dough.  Add in butter and continue to knead until soft, smooth and pliable.
2. Shape into round, cover and let it rest for 20-30 minutes.
3. Punch down, divide into 9 or 12 equal portions.  Roll into balls.
4. Flatten each ball, wrap 1 teaspoon chocolate rice or chips,  gather the edges and roll into a ball.  Finish doing the same for the remaining.
5. Arrange dough in a lined baking tin, leave to proof for 1 hour.  Apply egg glaze and sprinkle some toasted black and white sesame seeds.
6. Bake in a preheated oven at 170 degress C for about 15-20 minutes. Remove from the pan, serve immediately or allow the bread to cool completely on the cooling rack before storing.
   
   
   
   

DOUBLE SOFT PANDAN BUNS

Today, I baked these buns using the recipe from this month's selected cookbook.  I made only half portion of the original recipe cos' my hubby is away and we may not be able to finish the buns soon.

I have modified the recipe a little by making some substitution of ingredients and simplified the method. The original recipe uses whipping cream and milk.

Anyway, these buns turned out well and as implied by its' name 'Double Soft'. They are really, really soft, moist and spongy. I have also increase the pandan paste for a more intense flavour and colour. Overall, I am very happy with the outcome. These buns remain soft even on the third day.

Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan [modified]

Ingredients A

[makes 9-12 buns in an 8 inch square tin]

270 gm bread flour

1/2 tsp salt

50 gm castor sugar

2 tsp instant yeast

1 egg [set aside a little for glazing]

60 ml milk [add gradually]

1 tsp pandan paste 

25 gm butter

Ingredients B - Water Roux  [mix well]

1 tbsp plain flour

70 ml hot water

1. Mix ingredients B in a small bowl until well combined and thick.  Set aside to cool before use.
2. Knead ingredients A [except butter] and water roux until soft and smooth.  Add in butter and continue to knead until soft and elastic.  Shape into a ball, cover to rest for 30-40 minutes or double in size.
3. Punch down, divide into 9 or 12 equal portions.  Shape each portion round and arrange them in a lined baking tin.
4. Cover or leave it in the oven to proof for about 30-40 minutes [or double in size].
5. Apply egg glaze and sprinkle some toasted black and white sesame seeds.
6. Bake in preheated oven at 180 degrees for 15 minutes. 
7. Remove and serve immediately or leave to cool on wire rack before storing.
   
   

I'm linking this post with Cookbook Countdown Event#4 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray