Plain buns are a wonderful evening snacks option to have with evening tea. My favorite way to have these plain buns is to slice them into two halve and applying jam and butter on alternative sides. In this blog I will be sharing the recipe of chicken filled buns which is tasty as well as satisfying when hungry.
Details
6 Chicken Buns
2 hours 30 Minutes
15- 20 Minutes at 180°C
Snacks
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Ingredients
- A. FOR THE BUNS:
Plain Flour: 250g
Powdered Sugar: 3 Tsp
Salt a pinch
Active dry yeast: 1 Tsp
Lukewarm water: 1/2 Cup
Melted Butter: 2 Tbsp
Egg: 1
Milk: 1/4 Cup
Sesame seeds: 2 Tsp
- B. FOR THE FILLING:
Minced Chicken: 1 Cup
Chopped Onion: 1/2 Cup
Chopped Capsicum: 1/4 Cup
Chopped Garlic: 1 Tbsp
Chopped Ginger: 1 Tbsp
Tomato Ketchup: 2 Tbsp
Soya Sauce: 1 Tsp
Red Chilli Sauce: 2 Tsp
Green Chilli Sauce: 2Tsp
Pepper Powder: 1 Tsp
Salt to Taste
Oil as required
Directions
- A. FOR THE FILLING:
- Heat a frying pan on medium heat. Add 2 tbsp oil and let it heat. Once heated add the chopped ginger-garlic and saute for 30 seconds and then add the chopped onions and capsicum. Stir fry till onion gets translucent, then add the minced chicken and stir fry till the chicken becomes soft. Then add all the sauces and season with black pepper powder and salt. Cook the chicken filling for 10 minutes.Once done keep it aside.
- B. DOUGH FOR THE BUNS:
- In a bowl, take the lukewarm water, add 1 tsp to powdered sugar and active dry yeast. Mix and keep it aside for 10 minutes till the yeast blooms.
- In a large bowl, sift the plain flour, powdered sugar and salt. Mix well and then add the yeast water and mix with a spatula to combine everything. Keep it covered for 20 minutes. Then add melted butter to the dough and knead it well to get a soft dough.
- Now dust your working top which is flat and start kneading the dough for 15 minutes till the dough becomes stretchy and elasticity. Keep the dough ina greased bowl and cover the dough with a damp cloth. Keep it aside for 30 minutes or till the dough becomes double in size.
- After 30 minutes, dough doubles in size, punch the dough to release the air. Again knead the dough for 3 minutes. Divide the dough into 6 equal part, roll them into mini balls. Keep it aside.
- C. ASSEMBLING:
- Dust your work top with flour, take the dough ball, flatten with your palm then roll it into a flat round. Place the chicken filling in the centre of the rolled out dough. Gather the end of the dough and seat the dough to get a round bun. Keep the filled dough balls on a greased tray. Repeat till all the dough balls are filled. Cover the filled dough with a damp cloth and keep it aside for 30 minutes in a warm place.
- D. BAKING THE BUNS:
- In a small bowl, break the egg, add milk to it and whisk well. Egg wash to brush the buns is ready.
- After 30 minutes, the filled bun poofs and becomes double in size. Brush the top of the buns with the egg wash and sprinkle some sesame seeds. Bake the buns in a pre heated oven for 12-15 minutes at 180 C or till the top becomes golden in colour. Once baked, take the buns out of the oven and cool it on a steel rack. Serve this delicious Chicken filled Buns for snacks.
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