Sweet Savoury Bun

On bright and sunny home days, I would always think - why don't I make a batch of bakes that needs proofing (= yeast = warm / hot days). Saturday was such a day. It was such a sunny a.k.a. HOT day which awaken that yeast monster.

So I took out my fav simple baking book by Agnes Chang and quickly race for the sun. As I was preparing the dough, I asked Noel what filling he wanted (truth be told, I'm sick of the Sausage Bun for now). I was really glad when he said enthusiatically - chicken! chicken and mayo! like in the shop!! (oh dear, why did he have to set the benchmark so high?). Anyway... amidst baking Makmur cookies (Raya order) and cooking dinner, I managed to churn out these... Chicken Mayo Bun.

Do you think they met the Benchmark of "like the shop"? :) I personally am satisfied with these considering the fact that this is the first time I attempted anything like this :) Would probably bake this again in the future.

Here's the recipe:
Dough:
Ingredient:
500g bread flour or high protein flour
1 1/2 tsp instant yeast
100g castor sugar
1 tsp salt
270ml water
50g soften butter
Method:
1. Put flour, yeast, sugar and salt into a mixing bowl & mix well. Slowly pour in water.
2. Use slow speed to knead the dough till gluten is formed (can pull into very thin sheet without tearing - also called window pane test). Add butter and knead till well combined.
3. Remove dough from mixing bowl, shape into a smooth ball and put into a greased bowl. Cover with wet cloth. Leave aside to prove till double in bulk. To test, press with finger. The depression should rise up and back to shape.
4. Punch down and knead again till smooth. Leave aside to rest for 15 minutes. The dough is now ready to be shaped.
Filling:
Ingredients:
1. 1 chicken breast (debone / remove skin)
2. 1 carrot
3. About 8 button mushroom (I used the canned ones)
4. Bombay Onion
5. Mayo (as much as you want)
For item 1 - 4, cube into bite size chunks.
Method:
1. In a hot pan, pour in some oil. Caramalize the onion once hot. Throw in the chicken and let this cook in it's own juices. Add in carrot and mushroom when almost done. Continue to cook under low heat till dried up. You won't want soggy filling. Once dried up, dish out and let cool.
2. Once cool and dough is ready, add in mayo. Mix well. The filling is now ready to be used.
To assemble:
1. Weight the dough into 50g balls. The above dough yields around 16 balls.
2. Flatten the dough into a circle, put filling in the middle and close up by pinching around the edges
3. Place on baking tray. Let it prove for another 10 minutes and bake.
4. Oven should be preheated for 15 minutes before you start baking. Bake these at 200 C for around 15 - 20 minutes. Every oven is different so keep an eye on them. It should be done when it's brown all over. Take out and brush butter on top. Let cool (or gobble up immediately! Haha)
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These buns kept rather well. We had some for supper on Sat night, brought some for our routine Car Brekkie between services on Sunday and I had the last one for dinner Sunday night. They were still soft and moist till the last bite.