CHARN PAU - SAVOURY BUNS

This is a traditional savoury meat bun I grew up eating and I could eat two at a time. The baked buns are soft and sweet which goes well with either chicken or char siew (BBQ pork) fillings. Perfect for breakfast or tea time. Try it!

Recipe adapted from No-FrillsRecipes

Ingredients 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.

3. Fine tune taste to your liking and add in the thickening.

4. 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 knock 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.