Jerk Chicken Buns

'Jerk mi a jerk mi a chicken mi a jerk'

 Today I was meant to be following the recipe for this baked bun by My Kitchen Snippets, it is the recipe for Japanese sweet style bun dough, I decided to use this and fill it with a filling of my choice.. in this case, I had some left over jerk chicken and marinade I made earlier in the week.. So, heellllll why not ay? Get abit of Chinese, Caribbean fusion going on ;D 

But, being an idiot I am, I somehow managed to get the recipe wrong... (how hard is it to halve the ingredient list?!)  Here is the recipe I used:

Recipe

Water-Roux Paste/Tang Zhong:

Ingredients:

• 25g (just under 2 tablespoons) bread flour
• 125ml (half cup) water

Method:

1. Stir together bread flour and water in a small saucepan on low heat until a thick paste forms (the paste will form ribbons when mixture is lifted up with a spoon)
2. Pour out into a container and leave to cool to room temperature. 

Dough:

Ingredients:

(I completely omitted the 1/2 tablespoons of milk powder!)

• Tang Zhong (all) (something I forgot to halve from original recipe)
• 187.5g bread flour
• 50g plain flour
• 37.5g caster sugar
• 1/3 teaspoon salt
• 1 and 1/4 tsp dry yeast
• 1/2 egg, and the other half for brushing on buns.
• 75ml warm water
• 40g butter (something else I forgot to halve from original recipe, yes I know I am too dumb xD)

Method:

1. Sift bread flour, plain flour, caster sugar, salt and yeast into a mixing bowl.
2. Add in tang zhong and half an egg and knead ( I used my rice cooker spatula- the dough is very sticky!)
3. Slowly add in the warm water (might not need all of it) and carry on kneading until a nice ball of dough is formed.
4. Knead for 10 mins
5. Add in butter and knead. 
6. Knead, knead, knead. (I ended up mixing a bit more bread flour here as I didn't half the amount of butter used in the original recipe)
7. Put the dough into a lightly greased container and cover with cling film 
8. Leave to proof in a warm place for around 1 and half hours (until the dough is double in size)
9. Punch the dough and split into portions (Makes roughly 8 buns) (I used around 4 tablespoons more of plain flour here as the dough was very sticky)
10. Let rest for 10 mins.
11. Shape the buns and fill with jerk chicken :)
12. Place them on a cut square piece of baking sheet and onto the baking tray ready to put into the oven.
13. Cover the buns with cling film and put in the oven with a boiling bowl of hot water (this will help give the environment moist)
14. Let proof for 40 mins. 
15. Brush top of buns with egg and water mix and bake in oven at 180 degrees c for 15-20 mins. 
16. Serve immediately. Best served fresh and hot from the oven :)

 Before going in the oven.

 If you're wondering why there are 7 buns here and only 6 in the top picture, it's because my mouth was quicker than my photo snapping. I could not resist eating one literally straight out of the oven. Bakery's don't do it like me! ;P

  All important close up-rip off

I love it when the bread soaks up some of the sauce.. heavens spreading.. :D 

Anyway my verdict... These buns were pleasantly soft and pull apart nice, even though I did screw up the recipe, not as soft as the buns I've had in chinatown still, but its defiantly getting there! I think if I followed the right recipe as in the original, it would probably work out better and of course a few extra kneads always go a long way! I finished the whole 7 buns within a hour, even after leaving a note on them on the kitchen table saying 'help yourselves', my flatmates didn't get a chance! xD 

D-E-M-O-L-I-S-H-E-D!

I am now full to another level! ><