These buns are proofed overnight in the refrigerator. Baked them early in the morning. Depending on the size, mine took around 18 to 20 minutes to bake at 200 degrees C. Made one only cheese filling for my hubby dear, rest all were with mini chicken patties. For making these the yeast quantity I reduced to half, wanted these to rise slowly and this worked wonderfully. The buns rose perfectly in the refrigerator. I placed them in the refrigerator at 5 pm in the previous day and baked them at 5.30 am the next morning.
Carried the buns in the tray itself and passed on the tray for each to pull one. These were soft, light, delicious and fun to eat. The secret ingredient to make these buns soft, light and delicious is mashed potato. You must try these.
Ingredients
For the patties
600 Grams Chicken Mince
1 Teaspoon Salt
1 Teaspoon Red Chilly Flakes
1 Teaspoon Garam Masala powder
8 Green chillies - finely chopped
2 Medium Onions - finely chopped
1 Egg
4 Big White Bread slices
18 - 20 Mint leaves - finely chopped
6 Tablespoons Coriander leaves - chopped
Method
Place the chicken mince in a strainer and let it stand until water drains off ..or else it will get soggy when add spices and other ingredients. Add all the ingredients into it and marinate for about 2 hours.I flattened it in a tray lined with cling film and covered it with cling film, left it overnight in the refrigerator.
Then next morning I, took a small cutter and cut small patties.
Fried them in little oil till golden on both sides, Leave them cool completely.
Ingredients
For the Buns
1/2 Cup Heaped Mashed Potato
2 Tablespoons Butter
2 1/2 Cups Level All Purpose Flour
1 Teaspoon Sugar
1.1/4 Teaspoon Level Instant yeast
1 Teaspoon Level Salt
3/4 to 1 Cup Of Potato Cooking Water
For Brushing On Buns1 Egg beaten with 1 tablespoon milk
Other Ingredients for the filling5 Cheese Slices - each cut into 4 equal squares
18 Slices Homemade Pickled Gherkins - drained
Method
For the buns
Brush 3 medium potatoes till clean and cook them in water till done. Then peel them, grate them or use a ricer to get smooth mashed potatoes. Measure 1/2 cup heaped very firmly packed mashed potatoes Reserve the cooking water to knead the dough.
In the bowl of a food processor (or a large bowl if kneading by hand) whisk together the flour, sugar, yeast, butter and salt. Add potato mixture to flour mixture and run it until well combined. Now keep adding the potato water little by little on low speed until dough is soft and slightly sticky but smooth. Take the dough on to an oiled surface and knead it for about 8 to 10 minutes till it's smooth and soft. Shape the dough into a ball and place in a oiled container, flipping and turning once to get it well oiled.
Cover tightly with cling wrap and allow to rise in a until almost doubled in volume.
When it doubles in volume turn out the dough onto a weighing scale and accordingly cut into equal size ball. Each ball is 40 grams, the last one was 45 grams. I got 18 buns from the dough. Cover the balls loosely with a damp cloth to prevent dough from drying out.
Working with one piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, balls rounds. Cover rounds with plastic wrap and allow to rest for 15 minutes.
Oil a baking tray and dust it lightly with flour.
On a oiled surface, firmly pat down each dough round into a flat disk.
Place a slice of pickled gherkin in the center, followed by a quartered slice of cheese
then top it with the chicken patty.
Gather up the dough on top of the filling, pressing the dough over itself to seal.
Turn upside down then place on the prepared baking tray, seem-side down. Repeat with the rest of the dough.
Cover with a cling wrap and place it in the refrigerator.
An hour before baking, take the tray out and let it come to room temperature. Brush them with egg wash and keep them covered.
Pre heat the oven to 200 degrees C and bake them until golden brown, 18 to 20 minutes, rotating baking sheet halfway through to ensure even brownness. Serve them warm.
Labels : Breads, Chicken Patties, Homemade Pickled Gherkins, Cheese, Stuffed Bread, Mini Buns, Bread Bakers
Event for Bread Bakers and our theme for the month is Cheese Breads. Our Host is
Sue Lau. Thank you Sue for hosting this event.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board
right here. Links are also updated each month on this
home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to
foodlustpeoplelove@gmail.com
Check out the other Cheese Breads
Brazilian Cheese Bread by All That's Left Are The Crumbs
Buttermilk Cheddar Quick Bread by Food Above Gold
Caramelized Onion and Cheese Bread by Ambrosia
Cheddar Beer Bread Rolls by Karen's Kitchen Stories
Cheese Babka by Passion Kneaded
Easy Cheesy Pull Apart Rolls by I Camp In My Kitchen
Irish Cheddar Scone with Scallions by Baking Sense
Mexican Cornbread Waffles by Food Lust People Love
Mozzarella Stuffed Breadsticks by A Day in the Life on the Farm
Mini Chilli Cheese Parathas by Sizzling Tastebuds
Pancakes Huancaina by The Schizo Chef
Spicy Cheese Bread by Gayathri's Cook Spot
Stuffed Mini Cheese Chicken Burger Buns by Sneha's Recipe
Wholemeal Cheese Bombs by Cook with Renu
Vanilla-Mascarpone Popovers by Culinary Adventures with Camilla
