09 juin 2017

Chinese Mushroom Buns

Mushroom Buns


20g fresh yeast or (2 tsp dried yeast )
1 glass luke warm water (70ml) 
1 tsp sugar
500g flour
1 yogurt ( 125g)
1 tsp salt
* Mushroom Filling*
200g button mushrooms(chopped)
A green chilli (chopped)
A piece of ginger(chopped)
2 cloves of garlic (chopped)
An onion (chopped)
2 scallions (chopped)
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tbsp ketchup 
1/2 tsp soya sauce
2 eggs 
Coriander leaves
Salt to taste
Dilute yeast in luke warm water with 1 tsp sugar .
Set aside for 15 mn.
Mix all the ingredients with the wooden spoon.   
Cover the bowl with a cloth & leave for 1or 2 hours, until it's doubled.
Heat oil in a pan & fry chopped onions to light golden brown.
Add ginger+ garlic paste & chopped green chilli.
Fry for a while & the add chopped mushrooms.
Add soya sauce & tomato sauce.
Add little water, cover & cook for a while
Then add beaten eggs & stir continuosly with a wooden spatule..
When scrambled, garnish with chopped coriander leaves & scallions.

Spray some more flour & knead it again.
Make 8 orange sized balls & flatten it
Spoon prepared mushroom in the middle & fold the dough to hide it.
Repeat the same with other dough balls
Arrange them on a greased baking tray with enough space between them.
Allow them to rise for half an hour.
Beat an egg yolk in a tbsp milk & glaze the bun.
Top with sesame seeds & bake for 15-20mn ,Th 180°C.

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