Chinese-Style Chicken Buns

Makes: 12 Chinese-Style Chicken Buns Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 15 – 20 minutes

Ingredients

Dough:

360	g	White bread flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
15	ml	Sugar ( 1 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
60	ml	Oil ( 4 tbsp )
125	ml	Lukewarm water ( ½ cup )
80	ml	Lukewarm milk ( ½ cup )
1		Beaten egg mixed with 15 ml water, to brush
		Sesame seeds, to sprinkle

60	ml	Olive oil ( 4 tbsp )
15	ml	Preserved ginger, chopped ( 1 tbsp )
30	ml	Soy sauce ( 2 tbsp )
15	ml	Honey ( 1 tbsp )
4		Chicken breast fillets, chopped
6		Spring onions, chopped
45	ml	Basil, chopped ( 3 tbsp )
		Salt and ground black pepper, to taste

Mix the white bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix the oil, water and milk together and add to the flour mixture to form a soft dough.
Knead the dough for about 10 minutes, until smooth and elastic.
Cover with greased plastic and allow to rest, for 10 minutes.
Heat the oil for the filling, in a frying pan. Add the ginger, soy sauce and honey and fry for about 5 – 10 minutes. Add the chicken, spring onions, basil and seasoning. Simmer for 5 minutes. Remove from the heat.
Knock the dough down and divide into 12 equal pieces. Roll each piece into a round ball and place under greased plastic.
Start with the first ball and roll out each into a 13 cm round. Divide the chicken filling and place onto the middle of each dough round. Brush the edge of the rounds with the beaten egg mixture.
Bring up the sides of the dough to cover the filling. Pinch the edges of the dough firmly together to seal.
Place the buns, seal-side down, onto a lightly greased baking tray.
Cover with lightly greased plastic and allow to rise in a warm place for 20 – 25 minutes.
Brush the buns lightly with the egg-wash, sprinkle with sesame seeds and bake in a preheated oven at 200 °C / 400 °F for15 – 20 minutes, or until golden brown.
Cool on a cooling rack and serve.