Savoury Buns

I made these Savoury Buns recently, something like what they have in the Dim Sum joints, much referred to as 'Charn Pau'.  These buns were soft and nice and as usual kept some for breakfast the next day and they remained soft too!

After mixing up the flours, salt, milk powder, add in the yeast mixture, butter and egg. 

Beat with dough hook till dough doesn't stick to the sides of the bowl.

Dough before proving.
Dough after proving, leaving an indentation of the finger, ready for shaping.

Dough divided into 12 pieces.   

Wrap up a flattened piece of dough with filling.

Baked savoury buns fresh from the oven  ........................... sweet aroma filled the air!

Look at the filling, so yummy!

Ingrdients for Filling

• 300 gm chicken fillet, diced
• 4 shallots, diced
• 3 pips garlic, chopped
• 1 Tbsp oyster sauce
• 1 Tbsp sesame oil
• 2 tsp sugar
• 1 tsp light soya sauce
• 1/2 tsp  of  - salt and dark soya sauce
• 2 tsp cornflour + 1 Tbsp water to thicken
• Dash of pepper

Preparation

1. Heat up a pan with the sesame oil, saute the chopped garlic and diced shallots till fragrant.
2. Toss in the meat, stir-fry, add in the sauces, sugar, salt, pepper and 1/2 cup water, cook till meat is cooked.  Fine tune  taste to your liking and add in the thickening.
3. Dish out and cool before using.  (Best to cook this a day before and keep refrigerated).

Ingredients for Bun
(A)

• 300 gm high protein flour
• 50 gm superfine flour
• 1/4 level tsp salt
• 15 gm skimmed milk powder
• 50 gm caster sugar
• 25 gm butter/margarine
• 1 egg, about 50 ml

Egg glaze - 1 egg yolk + 1 Tbsp water + a pinch of salt

(B)

• 1.1/2 flat tsp dried yeast
• 1 tsp sugar
• 150 ml lukewarm water

Method

1. Combine lukewarm water and yeast in a small bowl, sprinkle over with sugar, stir till dissolved.  Set aside for 10 mins for it to ferment.
2. Sift flours together, mix in salt, milk powder in a mixing bowl.  Mix with the dough hook for about 10 -20 seconds.
3. Pour frothy mixture into the combined flours, add butter and egg.
4. Beat @ low speed for 10 - 15 mins. or until a soft pliable dough is formed  and it doesn't stick to the sides of the mixing bowl. Remove the dough hook.
5. Cover the mixing bowl with a damp cloth and let dough proof  for 50 mins. till double in bulk.
6. Dough is ready for shaping once an indentation of a finger is left.  Place dough on a floured top.
7. Gently know back the dough and divide into 12 equal pieces, around 2 oz each.  Let dough rest for 10 mins.
8. Flatten a piece of dough, wrap up with some filling, plait the seams, place seams down onto a paper lined tray.  Continue with the rest of the dough.
9. Cover with a damp cloth, let rest for another 30 mins. or till double in size.
10. Brush with egg glaze and sprinkle on some sesame seeds.
11. Bake in preheated oven @ 180 deg C for about 15 to 20 mins. till golden brown.
12. Remove from oven and let cool on wire rack.