Since my school times, I often visit a small confectionery shop called the ‘Maxims’. Its got the most fresh breads, pizzas, rolls, buns, pastries, muffins, cakes etc.. If I happen to stop by, I always buy more than what I can eat. I know since childhood the taste of any of its fresh bakes hasn’t changed till date. This shop hasn’t even opened more outlets but happens to be very popular. My most favourite are the fresh chicken rolls or buns which they make. I always wanted to learn how to make them. When I actually tried it, trust me, the homemade ones were as good as what I eat there.
Often I am asked “why Exquisite Niche?” It’s because I want everything in my house and life to be just exquisite (like all the women in this world!) But I truly believe homemade goods create some sort of warmth in the house which brings your loved ones together. When I cook and bake, I not only get appreciation, but I enjoy when my husband, JS, comes over and helps me out and is my official tester. This brings us to spend more quality time together, enjoying our most favourite activity EATING!! 😉
“Moments like these not only make my food exquisite, but the ambience and the energy in the house, too.”
My fling in the kitchen making these soft buns has been the most fun-filled experience. I hope you enjoy it too!!:)
1 cup warm water
1 tbsp fresh yeast
1 tsp salt
1 tsp sugar
500 gms all-purpose flour
4 tbsp extra-virgin olive oil
250 gm boneless chicken cut into very small pieces
1 small capsicum, cut into 1/2″ pieces
1 onion, cut into 1/2″ pieces
1 tbsp oil
1 tsp finely chopped garlic
1 tsp chili paste
1 tsp soya sauce
2 tsp cornflour
3 tbsp tomato ketchup
1/2 tsp salt
1/4 tsp pepper
Some black caraway seeds
Put the salt, sugar and yeast in the warm water. Keep aside for 5 minutes.
Mix the flour and the egg. Pour in the yeast mixture. Knead the dough well. The dough would be soft and very sticky. Knead for about 10 minutes.
Add oil gradually. Knead well with the knuckles until the dough is soft and can be rolled into a ball in the hands. Knead a little more.
Dust a bowl with flour and place the dough in it. Cover and keep aside till the dough is doubled in volume.
While the dough is kept aside, prepare the stuffing. Heat oil in a pan. Add the chicken pieces and saute till they are cooked. Keep aside.
In the same pan, heat some more oil. Add garlic, chilli paste and onions. Add capsicum and saute for 2 minutes. Add soya sauce, cornflour, ketchup, salt and pepper. Add cooked chicken; mix well and keep aside.
Bring the bread dough back. Punch it down. Divide the dough into small balls.
Take one ball and roll it flat into a circle. Put 1 tsp stuffing in it. Bring the edges together and make a ball using your hands. Place on a greased baking tray with the joint side down. Cover and let it rise to double. Sprinkle with black caraway seeds and bake at 180 degree celsius for 30 minutes until golden.
Serve and eat HOT!!!
Note: I am re-posting this recipe for the breakfast week. This recipe has been done earlier for the guest post.