CURRY BUNS

    One Time Proofing Buns

 I'm so happy with the results of my buns,even though I've forgotten to add in the butter during 10 minutes of kneading time.The texture of the buns is still soft and presentable.
When my hubby came home,he wanted to eat the bun.He took one bite and ask me why is the skin of the bun so good?It was like bakery bought.It is indeed so soft.Other than the tangzhong type which I often made for softer buns,this one with whipping cream is also soft.

The filling that I stuff inside are chicken meat,green peas and boiled egg.

Eating one bun is enough to make my stomach full,but I had two
for tonight and this are my only dinner.

The bun is quite big.I make eight buns,but you can make to ten buns.

INGREDIENTS;

300g Plain Flour/Bread Flour

40g Sugar

220g of 1 Whole egg + Water + 60g Whipping Cream (add up all to make it to 220g)

1tsp Instant Yeast

30g Butter

Egg + water for glazing

FILLING;

100g chicken meat,diced

50g green peas

2-21/2 tbsp curry powder + 1tbsp water to make into a paste

1 tbsp chicken stock(adjust to suit your taste)

1 pip garlic,diced small

2 tbsps oil

1/2 cup water

COOKING;

In a non-stick saucepan,heat up oil and fry the garlic till fragrance.Throw in the chicken.Add in some water to simmer.Cover.Stir after 5 minutes.Then,add in the green peas and chicken stock.Stir and fry till cooked.Dish up and set aside to cool for later use.

DOUGH METHOD; Follow according to your bread maker instructions.

My method is using the bread maker to knead.When dough comes together then put in the butter.After kneading done,take out from the machine and cut dough to 8 pieces.

Shape to round balls.Flatten each ball and put in the filling plus the boiled egg.Make into round shape or oval shape as you prefer.

Leave it to rise in a warm place for 1 hour or double in size.

Glaze with the egg mixture.

Bake in the pre-heated oven 180°C for 20-25 minutes until the top is brown

Brush the top of the buns with some butter to make it look shiny and silky.