Chicken Satay is a popular street food in Southeast Asia including Singapore. The sweet and seasoned BBQ chicken meat is usually served with sweet peanut sauce and fresh cut cucumber. Taking a short cut to prepare the chicken satay filling, I used the frozen cooked meat in convenient packet. The filling was then wrapped in milk bun and topped with coriander flavoured desiccated coconut 😊
Joining the World Bread Day for the first time after baking bread for about 6 years. I have to thank my IG friend Emily for introducing this event to me. And Zorra for organising and coordinating this grand event for the World Bread Baking Enthusiasts 😃
Yield: 9 buns
Raw dough weight: 513g
Baking temperature: Preheated oven to 200℃, bake at middle rack at 190℃ for 10 minutes, 180℃ for about 5 minutes, off for 3 minutes.
Satay Chicken Filling1 packet unskewered Chicken Satay, 300g
1 tbsp palm/coconut sugar granules, optional
1 tbsp coriander leaves, chopped
2 tsp lime juice
Thaw the chicken satay and heat up according to instructions stated on the packaging. Add palm sugar if you prefer a sweeter filling. Add in lime juice and chopped coriander leaves towards the end of cooking.
Cut the meat into smaller pieces and let the chicken satay filling cools down before use.
Milk Bread Dough
10g bread flour
2g instant dry yeast
20g natural yeast *
* natural yeast can be replaced by 10g each of bread flour and water.
Mix all the ingredients and let it stands for about 60 to 90 minutes.
3g bread flour
2g glutinous rice flour
1. Mix and stir over low heat till it thicken into a glossy paste.
2. Cool down and collect about 25g for use later.
Cover with an inverted glass till needed.
Ingredients170g bread flour
80g Prima Plain Flour plus/plain flour
25g raw sugar
2g low-sodium salt
52g sponge from above
25g water roux from above
20g beaten egg
80g cold milk
10g condensed milk
25g rice bran oil
35g water, to be added depending on dough condition
some egg wash
12g desiccated coconut
1/2 tsp coriander powder, optional
1. Mix all the dry ingredients in the bowl of a stand mixer.
2. Add in all the wet ingredients, except the 35g of cold water. Gradually add in the 35g of water until all the ingredients formed into a lump. Cover bowl and store it at the vegetable compartment for 20 minutes to undergo autolysis.
Knead the dough to window pane stage, and transfer to a big mixing bowl. Spray some water, cover with a lid, and let the dough undergo first proofing for about 75 minutes.
3. Invert the dough onto a floured worktop, deflate the dough, and divide into 9 portions. Shape into 9 balls and let them rest for about 15 minutes.
4. Flatten the dough and roll it into an flat oval shape. Scoop and spread the chicken satay filling to the middle of the dough,
wrap up, and pinch to seal.
Keep the seam below and shape the dough into an olive shape.
5. Arrange the shaped dough over a baking tray with good spacing in between.
Keep the shaped dough in a cold oven to undergo second proofing for about 45 minutes.
6. Preheat the oven to 200℃ for about 10 minutes.
While waiting, mix desiccated coconut with coriander powder,
and scatter over the shaped dough surface after applying with a coat of egg wash.
Use a pair of kitchen scissors to snip 2 cut at each side of the dough.
Bake at middle rack of a preheated oven at 190℃ for 10 minutes, reduce to 180℃ for 5 minutes, turn off the heat and sit in the oven for about 3 minutes, or till golden.
7. Remove from oven, and let the buns cool down slightly before serving 😋