Chicken and Mushroom Buns

If there is one basic bread recipe that is suitable for making savory buns, I would say it must be Master Baker Wu Pao Chun's toast recipe.

Wu Pao Chun 吳寶春 is known for his “Champion Breads” of Red Wine Logan and Lychee Rose Royal bread which used premium ingredients such as rose petals, dried lychees and millet wine. With huge chunks of dried lychee bits and an abundance of roasted walnut in the bread, every bite we took exploded with zestiness.

His toast recipe, on the other hand,  just requires a few basic ingredients. Surprisingly, it tasted a cut above the rest.  I have used his recipe to make Ham and Cheese Loaf many times.  It has always been a hit in my family.

Chicken and mushroom bun is another creation with Wu Pao Chun's simple toast recipe. Each bite tasted so flavorful.  It's indeed a perfect combination of chicken, mushroom and the bread.  Best of all, these buns stay soft the next day.

CHICKEN AND MUSHROOM BUN

Ingredients:
(makes  ~15 buns )

For the bread (Wu Pao-chun Champion loaf recipe adapted here 375g bread flour (I used all-purpose flour) 30g sugar 3/4 teaspoon salt 20g butter 1 teaspoon dry instant yeast 240g milk (add in gradually) For the Fillings:  250g chicken breast, chopped  50g oyster mushroom, chopped coarsely 1 egg 20g ginger, finely chopped Seasonings: - 3-4 tablespoons vegetable oil (boiled and cool) - 2 teaspoons salt - 2 tablespoons sesame oil - 2 teaspoons white pepper powder - 1 tablespoon light soybean source

Directions:

Prepare Fillings

1. Add the seasonings and egg into the chopped chicken meat.Mix well with a pair of chopsticks. 
2. Let seasoned for 30 minutes before use
3. Wash the oyster mushroom and chopped coarsely
4. Squeeze out the excess water slightly. DO NOT over-squeeze.
5. Mix mushroom and seasoned chicken meat together until just combined. 

Prepare Bread

1. Mix flour, sugar and yeast in the mixing bowl, mix well.
2. Add in salt and milk. Knead until a rough dough is formed. Add butter, knead until it forms a smooth and elastic ball.
3. Cover and let the dough proof for 45 mins or until double in size.
4. Punch out the air,  let it rest for 10 mins.
5. Shape medium-sized balls of dough. Flatten each ball with a roller. 
6. Put one tablespoon of filling in the middle of the flattened ball.
7. Gather the dough up around the filling by pleating along the edges.
8. Place the buns seam down on a tray with parchment paper,  2cm apart. Let the buns proof for second time, about 20mins. 
9. Whip an egg and brush the buns
10. Heat oven to 190degC, and bake buns for 20-25 mins until they have a golden crisp.
11. Remove from oven immediately after bake.