It has been some time since I last made bread buns. In the past, I had some difficulty with the filling in that when I thought that I added enough filling, it turned out to be insufficient and furthermore, the filling ended up at one end of the bun.
When I made these satay chicken buns, I decided to do some trial and error in the way I shaped the bun. After separating the bread dough into small portions, I rolled out each portion, added the filling, rolled up the dough and finally shaped into a round bun. The end result was better than my previous attempts but I guess the age-old saying holds true - practice makes perfect.
INGREDIENTS1/2 cup warm milk
1/4 cup butter (softened)
1/8 cup castor sugar
1 egg (lightly beaten)
3/4 tsp salt
2 cups bread flour
1 1/8 tsp instant dry yeast
1 can of satay chicken
1 egg (mixed with 2 tsp water and beaten) - egg wash
METHOD1. Place all the ingredients (except the bread flour, yeast, satay chicken and egg wash) in the bucket of the breadmaker machine.
2. Add the bread flour, making sure that the wet ingredients are totally covered.
3. Add the yeast.
4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.
5. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough about 5 times before separating the dough into 6 portions.
6. Pour the contents of the can into a bowl and mix the satay chicken using a fork. Remember to remove any bones.
7. Roll out each portion of the dough and fill with 1/6 of the satay chicken filling. Roll up the dough and shape into a round bun.
8. Place each shaped potion on a baking tray that has been lined with baking paper.
9. Cover the baking tray with a dry cloth and leave for 1 hour or until the dough has doubled in size.
10. When the dough has doubled in size, brush with the egg wash and bake in an oven preheated to 190 degrees celsius for 20 minutes.
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