Chicken Rendang Bun

• 250g bread flour
• 200g plain flour, plus more for dusting
• 3g salt
• 60g sugar
• 2g baking powder
• 30g butter
• 1 egg
• 140 ml lukewarm water
• 10g yeast

Filling :

• 100g minced chicken
• 150g cubed boiled potato
• 2 tbsp. WORLDFOODS Malaysian rendang paste
• 1/2 cup chopped onion
• A handful of chopped parsley
• 1 egg, beaten for brushing

1. First, activate the yeast, pour the yeast in a lukewarm water and add 1 teaspoon of sugar (take from the 60gm sugar). Let it sit for 10 minutes.
2. In a large bowl, combine the bread flour, plain flour, salt, sugar, baking powder and butter. Cut the butter into the flour and make a dent in the middle.
3. Pour in the activated yeast in the middle and with a wooden spoon, then add the egg, stir everything together
4. Knead the dough until it’s well combined for 10 minutes. Dust with more flour if it gets sticky.
5. Cover and let it rest for 2-3 hours in a warm place.
6. In the meantime, prepare the filling by sautéing the onion, minced chicken, potato, rendang paste and the chopped parsely. Set this aside.
7. Take out the dough and punch the air out then divide into 16 pieces. Make a round ball shape and let this dough rest for 45 minutes, covered with cloth.
8. Roll out the dough to flatten it out a bit, fill with 1 spoon of the rendang filling and close it up by pinching the dough together.
9. Let this bun dough rest for another 30 minutes before you bake them in the pre-heated oven at 180°C for about 20 minutes. Brush the top of buns with the eggwash.