MINTY CHICKEN AND MUSHROOM BUNS

INGREDIENTS 

For dough

500 gm plain flour

1 tsp gluten or bread-tex

50 gm sugar

2 tsp salt

2 tbsp milk powder

40 gm soft butter

2 tsp instant yeast

1 egg, beaten

200 ml water

For glaze

1 beaten egg

Sesame seeds

METHOD 

• For the filling, marinate the chicken in lime juice for about 15 minutes.
• Heat the oil in a pan, sauté the onions and chilies till glassy.
• Add in the ginger garlic paste and when it is cooked, stir in the curry paste.
• At this stage, add in the chicken and salt and cook till tender.
• Add in the mushrooms and cook till most of the water has evaporated.
• Sprinkle over the gram masala, add in the mashed potatoes, mint and coriander leaves.
• Mix well, check the seasoning and leave to cool down to room temperature.
• For the dough, sieve flour into a mixing bowl, add in gluten or bread-tex, sugar, salt, milk powder, instant yeast and mix them together.
• Make a hollow in the centre of the ingredients and add in beaten egg and half the water.
• Mix into a dough and add in butter.
• Remove it onto a sturdy countertop and knead into soft dough, adding more water as needed.
• Place the dough into an oiled container with a lid and leave in a warm drawer for about 40 minutes or till doubled in size.
• Remove the dough, punch it down to expel all the air, knead briefly for a minute.
• Divide into 15 pieces, round each into a ball.
• Roll each piece of dough into a 5 inch circle and place some of the fillings in the middle.
• Wet the rim, gather into a ball and place on a greased or parchment lined baking sheet. Ensure the folds are placed on the base.
• Arrange the buns on the sheet, leaving 2 inches of space between them.
• Brush with egg and sprinkle some of the sesame seeds over.
• Leave to prove again for about 20 minutes or till doubled in size.
• Bake in a preheated 200°C oven for about 12 – 15 minutes or till golden.
• Remove from the oven and transfer to a wire rack to cool.