Sunday, March 18, 2012
Baked bbq chicken buns
Ah, yes...the long awaited baked bbq buns tutorial! And it only took me, what...4 months to post! LOL. I really am sorry for the delay, but I'm glad I didn't post the original recipe because this one is GOLDEN. I changed the recipe a few times because I always felt like something was missing. I also loved the fact that with the final recipe, I used the same dough used for my cinnamon rolls(w/the addition of an extra teaspoon of dough enhancer). Don't skip out on the dough enhancer...it gives the dough the softness and elasticity needed to help you mold your dough into round balls without tearing through it. Don't be discouraged when shaping your buns...it can be very frustrating at first--but if you follow my recipe and technique shown, I'm sure you'll all be experts in no time!!
Watch the video below to learn how to make the dough first!
For the filling you will need:
2 thighs or more from a leftover cooked rotisserie chicken(I like the ones from Costco).
2 T of finely chopped shallot
1 1/2 - 2 T of red roast pork seasoning mix
2/3 cup of water
2 T of oyster sauce
1/2 T of apple cider vinegar
2 T of hoisen sauce
1 T of ketchup
1/4 tsp of black pepper
1/2 T of cornstarch mixed with 1/2 T of water
large baking sheet
spray bottle filled with water
1 extra large egg yolk mixed w/ 1 T of water
Take your leftover chicken and give it a nice chop on your cutting board. You don't want any large pieces because it will make it harder for you to fill. Place in a bowl and set aside.
Mix your water, red roast pork seasoning mix, oyster sauce, apple cider vinegar, hoisen sauce, ketchup, and black pepper in small bowl. Set aside.
Mix your cornstarch with 1/2 T of water and set aside.
Add some peanut oil into a hot pan(on medium-medium heat) and add in your chopped shallots. Once translucent, add in your marinade. Let it come to a quick rolling boil and then pour in your cornstarch mixture. Let that thicken up your sauce and then remove from heat and pour over your chopped chicken. Stir to combine and once cooled down, cover and refrigerate OVERNIGHT!
How to fill and form your buns:
Before you begin, make sure you have your large baking sheet topped with parchment paper. Don't forget to lightly spritz it with some water.
After your dough has gone through the first rise(assuming that you've gotten the recipe from my cinnamon roll tutorial) remove the saran wrap from the bowl and dump your dough onto a clean work surface. Immediately, roll your dough up into a log. Cut the log into 12 equal pieces.
Take one piece of dough(keep the others under a dish towel to avoid them drying out)and using a rolling pin, flatten it out one or two times and then continue by flattening out the edges ONLY, creating a circle. You want to leave more dough in the middle so that when you pinch to seal your buns, your filling will end up in the middle because as your pinching to seal--you're also pushing down that filling to the bottom(which will later become the top). This will also prevent any filling from breaking through the buns.
Place 1 T of filling in the middle(you can add a little bit more at a time once you get the hang of shaping and sealing them). Pick up your dough just as you would a taco and then bring up the other two remaining sides as well to join the middle and pinch to seal. Don't spend too much time pinching. Turn the dough over, place on your work surface, and give it a few quick spins to seal, and place on parchment paper. Continue with the remaining dough.
Once all filled, cover with a waste basket liner(or large dish towel) and allow to rise for 25 minutes. After 25 minutes, brush the tops with an egg glaze(make sure you get the sides too) and lightly spray the tops with water. Bake in a 350 degree oven for 20 minutes, ROTATING ONCE FOR EVEN BROWNING. Serve immediately!! YUMMY!! :)
If you're new at making these, you will probably have a few(or a lot) of buns with not that much filling. What the hay, sometimes I don't put enough filling...but in that case, just warm up your filling, cut your baked buns in half, and fill them with more filling AFTER they've come out the oven! PROBLEM SOLVED! Of course, when you're serving these to guests, you probably want to make sure you've got the technique down first, because there is nothing like seeing a hungry person biting into a baked bun and seeing absolutely NO FILLING IN THE MIDDLE! They kind of get this "WTF" type of expression going on! Haha.