Sonia has indicated that the Overnight Sponge Dough can be made and keep it in the fridge upto one week and you can use it whenever you feel like baking the buns.
I made this Curry Chicken & Potato buns the other day thinking that I wanted to give this a miss of posting it to my blog, but I wanted it to share to my sister in Auckland so that she can give this delicious buns a try too.
Chicken
& Potatoes Curry Milk Buns
recipe
source from Sonia of NasiLemakLover
*makes 11 buns
*makes 11 buns
Chicken & Potatoes Curry
3
potatoes, small cubed
200g chicken breast, small cubed
2 sprig curry leaves
200g chicken breast, small cubed
2 sprig curry leaves
½ onion,
chopped finely
2 cloves
garlic, chopped finely
3 shallots, chopped finely
3 shallots, chopped finely
Mix to
form a paste
1 and
1/2tbsp curry powder (meat type)
1/2 tbsp red chili powder (I didn't add this)
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
4 tbsp water
1/2 tbsp red chili powder (I didn't add this)
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
4 tbsp water
Method
Heat oil
in a wok, sauté onion, garlic and shallots till aroma.
Add in
curry paste & curry leaves, stir till fragrance. Add in chicken and
potatoes, mix well.
Add in
enough water to cover the chicken and potatoes, cook over low medium heat till
potatoes tendered. Set aside to cool.
To prepare Chicken & Potatoes
Curry buns
Overnight sponge dough
215g high
protein flour
125g full cream milk (cold)
2g instant yeast (1/2 tsp)
125g full cream milk (cold)
2g instant yeast (1/2 tsp)
Method
Mix all
ingredients till a rough dough, cover with cling film and store in the fridge
for overnight.
To prepare basic dough
1
quantity of above overnight sponge dough
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1 tsp)
3g fine salt (1/2 tsp)
60g sugar
45g butter (room temperature)
1 tbsp milk (cold)
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1 tsp)
3g fine salt (1/2 tsp)
60g sugar
45g butter (room temperature)
1 tbsp milk (cold)
Pandan
leaves
Curry
leaves
Toothpicks
Egg wash – balance half egg (from the basic dough) + 1tbsp milk
Toothpicks
Egg wash – balance half egg (from the basic dough) + 1tbsp milk
Method
Tear the
overnight sponge dough into pieces and add all ingredients except butter in a
mixing bowl, knead till smooth dough.
Add in
the butter and knead until dough is smooth, shinning and elastic.
Cover
with cling film and set aside to proof till double in size.
Punch
down the dough to expel air, divide into 50g portions and mould into round
balls, rest for 10mins.
Flatten
the dough ball into a round disc, spoon filling in the middle, wrap and seal.
Roll in ball shape and gently press to form a disc shape. Place on a baking
tray. Let it proof for another 45mins.
Wrap each
bun with pandan leaf that secured with toothpick. Egg wash the top of the buns,
and place a piece of curry leaf on top.
Bake at
pre-heated oven at 180C for 15mins.
This bun is one day old ~ it still stay soft in texture! And I can still smell
the pandan aroma too....
Wonder what I should make filling next time round?