Soft buns with spicy chicken and mushroom filling
March 28, 2016
These buns are very soft buns, spicy and flavoursome. The filling is mushroom and pepper chicken.
The recipe is very simple and easy to follow.
- Prep: 1 hr 30 mins
- Cook: 20 mins
Directions
Direction for the dough
1In a bowl mix sugar, salt , yeast and oil well. Add warm water and knead for 10-12 minutes until the dough is elastic and shiny . Transfer the dough into a well oiled bowl , cover it with cling film and wait for the first rise . Let it become double in size . Deflate the dough and knead it gently . Divide the dough in to equal sized balls . Stuff each one with filling and keep it for the second rise . Pre heat the oven at 200°c . Cover the dough with aluminum foil and bake for 12-15 minutes . Remove the aluminum foi l. Egg wash the buns and bake for 3-4 minutes . Transfer the buns to a wire rack and apply butter liberally .
Direction for the filling
1Heat a pan and pour oil . Lightly fry the chopped green chilli , ginger,onion and garlic . Add mushrooms and let it cook for a minute or two . Now add cooked chicken and stir well. Do not add water. Reduce the flame . Cook for 3-4 minutes and turn off the flame . Let it cool .
Note
Add extra 1/4 cup of water if the dough is too stiff while kneading
The yeast was directly added .
The filling should be dry mix.
I used minced chicken and mushroom for the filling.
Egg masala or paneer filling can be tried
For even sized buns each piece of the dough weighs 50 gms.
For smaller sized buns 40gms of dough is sufficient.
12 Reviews
Shano Biju
July 6, 2017
Thankyou so much..🙂
Thanushree
July 3, 2017
Hello Ms Shano
I tried these buns today but without the filling, the first rise was good, the dough doubled in size. However after baking it was very crusty and a bit dry. Where did i go wrong? How long should the buns be kept for th second rise? I have a morphy 40 rcss. Baked at 180 in the lower rack. Kindly advise.
Thank you
Dr Shilpa
June 29, 2017
Great recipe would definately try
Thanks shano
Shano Biju
January 11, 2017
Ruchira..quantity depends on the size of the dough..Yes ..you can double the recipe.
Ruchira Sonalkar
January 9, 2017
How many buns can you make with this quantity of dough? Is it possible to double or triple the recipe by simply multiplying the ingredients accordingly?
Shano Biju
August 17, 2016
Anmol.. for 1 tsp of instant dry yeast use 2 tsp active dry yeast .
Thankyou so much for kind words .
Anmol
August 11, 2016
Hello Ms. Shano,
I’ve been seeing your tempting recipes on HBG for a long time and have been to try them too. I must say your work is really inspiring.
I had a query regarding this recipe. I have active dry yeast, can it be substituted for instant dry yeast? If so then what changes do I need to make to the recipe.
Thanks in anticipation
Anmol
Shano Biju
July 22, 2016
Yes Fizza ..
You can try this recipe or try tanghzong bun recipe..
fizza merchant
July 22, 2016
Shano mam…..if we want to make plain buns should we follow the same recipe without filling.
Instead of allpurpose flour can we use wheat flour.
Have tried ur pull apart bread n whole wheat bread both came out superb .ur recipe r easy to follow.Thanks.
Shano Biju
May 21, 2016
Thankyou Pallavi..
Pallavi Jaiswal
May 20, 2016
Awesome !
Shano Biju
July 6, 2017
Thanu..Temperature of each oven varys..Cover it with aluminium foil while baking..
Reduce the temperature to 170 degrees C.
Do not add extra flour while kneading..