King Arthur Sir Lancelot Hi-gluten Flour 5 Lb Bag
Morton Iodized Table Salt - 4lb. box

Rama Margarine ( 500g )

Domino Premium Pure Cane Sugar 5Lb Bag

40 g sweet potato
220 g  flour
1/4 tsp salt
40 g margarine
30 g sugar
5 g instant yeast
90 g warm water


Domino Premium Pure Cane Sugar 5Lb Bag

Madras Curry Powder - 4 oz

Morton Iodized Table Salt - 4lb. box

 JCS Scotch Bonnet Pepper Powder 1.35 oz
FRESH PRODUCE Onions, Yellow, Organic (Pack of 3)

100 g chicken meat
1 tsp sugar
1 tbsp curry powder
1/2 tsp salt
1 tsp pepper
1 onion
2-3 small sweet potatoes

1.Clean and wash sweet potatoes. Boil in a pot till soft. When cool, peel off the skin and mash till fine.

Preparing the filling:
a) De bone the chicken meat and cut into small cubes.
b) Season the cut chicken meat with salt, sugar and pepper.
c) Skin the sweet potatoes and cut into small cubes.
d) Peel and chop the onion.
e) Heat up a wok with some oil. When hot, fry onions till fragrant. Add in the chicken meat and curry powder and 1/4 cup water. Fry till the mixture is dry.Cool it on a plate.
Preparing the dough:
1. Put flour in a big mixing bowl. Add in sweet potatoes, instant yeast, sugar and margarine in the bowl. Mix till it resembles bread crumbs. Add in water and mix thoroughly.
2. Knead the dough till smooth and spongy.
3.Let it rests in a warm place till double its size.

Preparing the bun:
1. Knock down the risen dough and knead for a few minutes. Divide the dough into about 30 g round balls.

2. Flatten the dough and add some fillings in it.Wrap the dough properly. Make sure no fillings can be seen or else the moisture from the fillings will ooze out.

3. Place each prepared dough on a greased baking tray.

4. Leave them aside to proof for an hour.

5.Heat up the oven at 180 degrees Celsius.

6. Beat an egg and glaze the top of the bun with beaten egg. Bake for 10 to 15 minutes.

6. When cooked, cool them on a plate.

Note: If dry yeast is used, prepare  the yeast first before adding to the dough mixture.To make the yeast mixture, mix 1 teaspoon yeast with  1 tablespoon flour, 2 tablespoons sugar and 50 ml luke warm water. Leave aside for 10 - 20 minutes. The mixture will have lots of bubbles and double in size. Then it is ready to be used.
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