Here is my adapted version using coconut milk.
Learnings: The texture is really soft and nice. Totally love it. Will have to be less generous with the filling next time.
What you need:Makes 12 pcs
100g russet potatoes, cut into cubes.35g Ayam coconut milk (20% less fat)½ tsp dried yeast35g sugar½ egg225g bread flour40g olive oil1/8 tsp salt
Filling
500g minced chicken
1 small onion, minced finely
1 small carrot, diced small
2 small potato, diced small
1 tbsp curry powder
1 tsp turmeric powder1/3 cup coconut milk (Ayam brand Super Light)
salt and pepper to taste
a little water (adjust)
Method:
Boil potato in water until cooked. Peel and mashed. Set aside.Place potatoes and water into mixing bowl, cook 8 mins/100°C/sp 1. Blend 30 sec/speed 5. Transfer to small bowl and set aside.
Warm milk to 37 °C and add in yeast and sugar. Stir and let it bloom.
Whisk in an egg.Place milk, dried yeast, sugar and egg into mixing bowl, mix 1 min 30 sec/37 °C/sp 2.
Combine yeast mixture and mashed potato. Knead to form a smooth dough. Cover and let it proof until double.
Add in bread flour, butter, potatoes and salt. Knead 4 mins. Transfer dough into large bowl, cover and proof until double in size.
Line baking pan.
Divide dough into 12 pcs, roll into a ball and place them in the pan. (1.5cm apart). Let it rest for 10 mins.
Roll into disc and add in filling. Seal
Put into baking pan, cover and it let rise to 80%.
During the last 10 mins, preheat oven to 170°C , brush dough with egg wash.
Bake for 20 – 25 mins or until golden brown.
Transfer bun to cool rack to cool completely.
Filling:
Saute onion until soft.
Add in curry powder and turmeric powder. Saute.
Add in minced chicken. Sautee.
Add in carrot and potato.
Add coconut milk and a little water. (adjust water if the carrot is still not soft)
Stir and boil until carrot is soft and liquid has reduced.
Set aside to cool.
Enjoy!
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