This is a very light and soft bun, a bit sticky to handle, but you will be surprised with the result!
- Strong flour 310g
- Self-raising flour 110g
- Caster sugar 60g
- Milk powder 1 tbsp
- Egg 25g
- Butter 30g
- Salt 1tsp
- Instant yeast 12g
- Water 200g to 225g
- Coriander 100g (chopped)
- White shortening (Trex) 50g
- Plain flour 18g
- Egg 1
- Black peppers, salt and sugar 1 tsp each
- Sieve all the flour on the table, make a well in the middle, spread the sugar and salt on the flour. Add water into the well, a little at a time, mix with the flour. Then add the egg and instant yeast into the mixture and knead it.
- Knead until all the ingredients have been combined together, then add the butter into the dough. This dough will be a bit sticky, but keep kneading until the dough turns smooth and springy.
- Then, put the dough into a slightly oiled container, cover with cling film and keep it into a warm place about 27°C to 30°C for an hour.
- When the dough doubles in size, take it out and put on a floured table.
- Knock the air out of the dough and cut the dough into 10 portions.
- Roll each portion into a ball and put on a lined baking tray, remember to leave each one with a gap because it will expand. Then put in a warm place and let it prove for another half hour.
- Now preheat the oven to 180°C.
- For the filling, mix all the ingredients together, except the coriander.
- When the dough is ready, mix the fillings with coriander together.
- Cut a slit on top of each bun and fill with 1tbsp of the coriander fillings.
- Bake in a preheated oven for 12 to 14 minutes until a bit golden.
- Cool it on a wire rack and spread a bit butter in the middle of the bun.
Tips: You can try different kind of herbs or use cheese or sesame seed as well.