Curry Chicken Buns

Ingredients:

(A)  Filling

250 g. chicken breast (diced)

1 onion (peeled and diced)

1 potato (peeled and diced)

1 sprig curry leaf

2 tbsp. curry powder mix with 3 tbsp. water, in a small bowl

1/2 tsp. salt

1 tsp. sugar

1/2 tsp. chicken stock granules

1 tbsp. water

2 tbsp. cooking oil

Methods:

1. In a heated pot with water, boil potatoes until soft, drain and set aside.
2. In a heated wok, add 2 tablespoon cooking oil; add onion, curry leaves and saute until fragrant.  Add in curry paste, stir to mix well.  Then add in the chicken , stir, follow by potatoes and stir to mix.  Add in 1 tablespoon of water and stir to combine, then add salt, sugar, chicken stock granules, and stir to combine until almost dry, dish into a plate, and set aside to cool.

(B)  Buns

250 g. bread flour (sifted)

50 g. plain flour (sifted)

30 g. caster sugar

1 tsp. instant yeast

1/2 tsp. salt

1 large egg

1 tbsp. condensed milk

130 ml. cold water

30 g. unsalted butter (room temperature)

10 pieces pandan leaves/screwpine (cut into 12" length)

1 egg + 1 tbsp. water - egg wash

Some white and black sesame seeds - topping

Methods:

1. In a mixer bowl, add bread flour, plain flour, caster sugar, instant yeast and salt.  Holding the dough hook in your hand, stir to combine all the ingredients.
2. Add in egg, condensed milk and cold water, again give it a stir using the dough hook.  Fix the dough hook on the stand mixer, and mix on low until the dough almost come together.  Add in butter and continue to knead at medium speed for about 8-10 minutes, until the dough is smooth.
3. Tip dough onto a lightly floured pastry mat, round it into a ball, cover and let it proof for 1 hour until double in size.
4. After proofing, tip dough on a lightly floured pastry mat, press into a flat round disk.  Divide dough into 10 portions.  Round each dough into a small ball, cover and leave for 10 minutes.  
5. After the end of 10 minutes, take one dough, press using your palm and fingers into flat round disk, spoon a portion of the curry filling onto the dough, wrap it and place on a lined baking tray.  Repeat the rest until all is done.  
6. Fold the pandan leaf into round, size slightly bigger than the buns, secure with a toothpick, and place each round leaf over the buns. Cover and leave to proof for 45 minutes.
7. 15 minutes before end of proofing time, preheat oven to 190 degree Celsius.  
8. When the proofing time is up, combine the egg and water, and brush egg wash over the top of the buns.  Sprinkle some black and white sesame seeds over the top.  
9. Bake in a preheated oven, on 2nd lower rack for  15-18 minutes.  For the first 10 minutes of baking, turn the baking tray inside out and continue baking until golden brown.
10. Place to cool on a wire rack.  Remove the pandan leaves from the buns and enjoy warm or when the buns have cooled down.

I adapted this recipe from 'Kathrine Kwa Baking Tutorials' with slight adjustments to suit my baking preference.