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Tuesday 20 August 2013

Kopitiam Buns With Curry Chicken & Potato

Eversince Sonia posted her Kopitiam Milk Buns I been seeing alot of bloggers baking along with this Milk Buns.  In fact, I can say that this Milk Buns is so easy to make and it stay soft till the next day too.

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

Chicken & Potatoes Curry
3 potatoes, small cubed
200g chicken breast, small cubed
2 sprig curry leaves
½ onion, chopped finely
2 cloves garlic, 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


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)

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)

Pandan leaves
Curry leaves
Egg wash – balance half egg (from the basic dough) + 1tbsp milk


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?