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 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 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
peanut oil
parchment paper
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.

Monday, March 5, 2012


Hey, everyone! Just wanted to let you guys know that I will be appearing on Wheel of Fortune NEXT Tuesday, March 13th@ 7pm Pacific time!! Tune in to watch me spin the wheel!! :)

Mini Nutella and Banana Crepes

You will need:
1 1/3 cup of flour
3 T of ricotta
3 eggs
3/4 cup of milk
3/4 cup of cold water
4 T of melted butter(plus more for frying crepes)
1 tsp of vanilla extract
1 T of sugar
1/2 tsp of salt

Optional garnishes and filling:
strawberry or raspberry jam
whipped cream
powdered sugar
*you will also need a two inch biscuit cutter(optional)

Put all of the ingredients listed above into a blender. Blend it for 30 seconds. Stop motor, scrape the sides down to make sure you have no flour sticking to the sides. Put the lid back on and puree for 30 more seconds.

Place a stainless steel skillet on your stovetop and turn heat on to medium. When it's nice and hot, add in some butter and swirl it around the skillet. Lift your skillet up OFF of the stove and quickly pour in some batter and swirl that around to evenly distribute the batter as well. Place skillet back on stove top and allow to cook until slightly browned on bottom. Once browned, flip over and cook for 15 more seconds or so.

Watch my video below on how I prepare these cute, mini, bite sized desserts!
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