Teriyaki Chicken & Scallion Buns

The smell of hot and soft homemade bakes fresh out of your oven is a bliss good enough to make up your day. What if this recipe is also a savoury treat stuffed with yummy chicken. No will be able to say no to this one!
 
How I developed this recipe-
 
Stuffed soft bread rolls are always my favourites and making them at home may not always work as good as it has to be worth the effort for, as we get these savoury buns quite cheaper in almost every bakeries around. So perfecting atleast an almost failproof recipe was a must that I worked for every way possible. 
The dough recipe here is adapted from the ‘omnivores cookbook‘ whom I follow on Instagram whereas the stuffing recipe for teriyaki chicken is my creation.
 
What’s special about this recipe-
 
Softest buns- I assure that anyone who follows this recipe would never be disappointed for this is the fluffiest and softest low effort buns you’d ever make as you could even make it without the stuffing and would still love it !
 
Healthy & tasty chicken filling- I’ve used chicken breast for the filling which means you get to use lean protein in this recipe plus, the teriyaki flavour is a worldwide favourite loved by kids as well as adults for its subtle sweetness, umami & less spiciness. 
 
What you’ll need-
 
For the dough-

. 3 cups bread flour 
. 1 teaspoon salt
. 3 tablespoons butter, melted & cooled
. 1 egg, beaten
. 250 ml milk (warm) ~ 1 cup +2 teaspoons
. 3 tablespoons sugar
. 7 g (2 and 1/4 teaspoons) active dry yeast

 

 

 

 
For the filling-

. 1 heaping cup chicken breast , chopped
. 1/8 teaspoon five spice powder
. 3 tablespoons teriyaki sauce 
. Half teaspoon red chilli flakes 
. Half teaspoon white pepper powder 
. 1 tablespoon Chinese rice wine / Shaoxing/ dry sherry – optional 
. 2 cloves grated garlic 
. 4 tablespoons chicken stock 
. 3 tablespoons chopped scallions 
. Vegetable oil- 1 to 2 tablespoons  
 
. Sesame seeds & 2 tablespoons milk – for coating the buns
 
How to make-
 
For the filling-

. Sauté the garlic, heating oil. Add the spices, sauces, stock and wine. When it starts thickening, add 1/4 cup water and then the chicken cook it covered until the chicken is well cooked. Now, open the lid and shred it up. Stir fry the chicken adding half a tablespoon of oil if need, until its dry. Turn off the heat.
. Stir in the scallions when the chicken has cooled down.
 
For the dough-

. Dissolve sugar in the milk and stir in the yeast. Keep it covered in a slightly warm place (preferably in a close oven with lights on) for approx. ten minutes for the yeast to bloom.

.Combine flour and salt in your stand mixer bowl. Add in the butter and egg into the bloomed yeast mixture, and pour it into the dry ingredients bowl.

. Start kneading : at speed 6 on the stand mixer for 15 minutes, or 20-30 minutes by hand. The dough should stretch into a very thin and translucent sheet that’s smooth and non-sticky at this point.

. Now, grease a large bowl and keep the dough in it covered for around 40 minutes to an hour for proofing/rising into double its size. 

. Preheat the oven to 180 degree Celsius (fan on)
. Punch it down, cut into 12 equal parts and roll it into balls.
. Flatten each dough ball into palm sized circles, fill and seal with 1 -1.5 tablespoons of teriyaki chicken each.
. Let it rest to proof/rise again for atleast 30 minutes or until doubled in size.
 . Brush with milk and sprinkle with sesame seeds.
. Bake for 12-15 minutes or until the buns are golden brown.
. Brush with melted butter on taking it out from the oven and let it cool down a bit before biting in..
 
 
Notes, tips and suggestions-
 
  • You could substitute the filling used here with your takeout boneless Chinese chicken dish /seafood stir-fries as well.
  • For a vegetarian version try your favourite tofu/mushrooms sautés as fillings.

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