Satay Chicken Wholemeal Bun 鸡肉沙爹全麦面包

Satay is one of the popular local dishes. However, it is not a common bun to be found in our local bakeries.  To shorten and simplify the process of preparing for the satay filling, I used the frozen marinated satay and stir-fried it.

Love this sweet and slightly spicy satay chicken filling in sweet wholemeal bun:)

Yield: 9 pieces of 8Lx6Wx4H cm buns

Appliances: Whirlpool BM1000

Raw bread weight: ~ 403 g

Chicken Satay Filling

Ingredients 

1 pkt frozen marinated chicken satay 

 which include 

  300g marinated satay chicken

  200g peanut gravy 

1 small lime

1 tsp chopped coriander leaf

Directions

1. Prepare and stir-fry the marinated satay chicken according to the instruction stated by the manufacturer.

2. Use a pair of kitchen scissors to cut the cooked satay chicken into bit size.

3. Heat up about 1/2 the quantity of the peanut gravy till thicken. Add in an appropriate amount of lime juice.

4. Add the peanut gravy to the satay chicken in (2).

Avoid adding too much peanut gravy to the chicken to prevent the filling from getting to wet. More difficult to wrap the filling if it is too wet.

5. Stir in the chopped chinese coriander leaf. Cool down and set aside.

Bread dough

Ingredients

120g whole milk 全脂牛奶
15g condensed milk 炼乳
20g unsalted butter 无盐奶油

25g fine sugar 细糖
1/4 tsp salt 盐

20g beaten egg 蛋液

180g bread  flour 高筋面粉
20g wholemeal/top flour 全麦/低筋面粉

1/2 tsp instant dry yeast 即发干酵母

Some beaten egg for glazing

Direction 

1. Pour fresh milk, condensed milk and unsalted butter into the bread pan.

2. Add in the sugar and salt.

3. Pour in the beaten egg.

4. Mix bread flour with wholemeal flour, and add to the bread pan..

5. Dig a hole and pour in the instant dry yeast.

7. Place the bread pan into the bread maker. Select "dough" function and start the process.

8. After the program has stopped, let the dough sit in the bread pan for another 10 minutes.

The dough is ready.

9. Sprinkle some bread flour over both the work top and dough before inverting it out.

10. Flatten the dough to remove the trapped air. Divide the dough into 9 equal portions, each about 45g.

The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.

11. Roll up the dough and shape into a ball. Place the dough in a plate and cover with a lid. Let the dough rest for 15 minutes.

12. Roll out the dough into a flat round dough. Let the smoother side face down.

13. Scoop about 32g of satay chicken filling to the centre. Wrap up and seal the opening. Let the sealed end face down and place in a paper casing.

14. Arrange the dough over a baking tray with equal spacing. Spray some water and bring the doughs to a closed warm oven to proof for about 30 minutes.

15. Apply a thin coat of egg wash over the dough 

16. Bake the dough at the lower rack for 18 to 20 minutes at 170 degree Celsius, or till the top turn golden.

17. Remove from oven and allow the buns to cool down. Enjoy :)