My friends and acquaintances all know that I'm a person who only eats buns with a sweet and glutinous taste. In my usual making, I tend to use sweet and glutinous ingredients more often.

And recently, I've received a batch of messages,Everyone says the baby wants a savory and chewy bun,These two days I've experimented with several kinds, and I plan to recommend them to you,The healthiest and most stunning in terms of texture,Not the common sesame paste or sugar-filled buns, this time it's a chicken stir-fry bun that can directly replace a meal, with a crispy and chewy outer shell and a savory and satisfying inner filling,

You must take a bite after a bite, and savor it carefully!I've made a new approach to the filling,

The key is to retain a rich meat sauce,Combined with the bun skin, it won't choke, it won't be monotonous, and it has the right flavor,It's perfect for breakfast and as a staple food,

It can not only satisfy the hunger like 'rice' but also supplement the nutrition of 'vegetables',Whether it's stir-fried or baked in a package, it can easily supplement proteins and vitamins,Make five or six at home,

Clean, nutritious, low-fat, and delicious. Even when paired with thin porridge, it won't feel monotonous,Full of crispy and fragrant chicken buns, which can cure all kinds of babies who don't like to eat,Not exaggerating, one bite is bursting with juice, it's really satisfying!

- Chicken Bun -

· Reference Age ·

12 months and above, babies who are not allergic to ingredients

· Ingredients ·

Chicken breast 100g / Flour 100g / Green Onion 30g / Starch 3g / Sugar 5g / Yeast 1g

Auxiliary: Soy sauce / Oyster sauce / Shiitake powder / Oil

01

Add sugar, yeast to ordinary flour, then add 55g of water, while pouring, mix into a flocculent state.

*If you're not confident in kneading dough, you can't guarantee that you'll completely knead the yeast into the dough, you can first pour the yeast into warm water and fully dissolve it, then pour it into the flour.*

02

Then knead it into a smooth dough.

*Each brand of flour has a different absorption rate. If you're not sure about kneading the dough, you can't guarantee that you'll completely knead the yeast into the dough.*

03

Cover with plastic wrap and place in a warm place to ferment until doubled in size.

*Spring and summer are transitioning, and the temperature is relatively high in some regions. Fermentation will also be easier. If using an oven, the fermentation function is about 40 degrees Celsius, it's usually about 1 hour at constant temperature. If placed in a steaming pot, add half a pot of about 40 degrees Celsius water and cover with the lid for fermentation for 1 hour.*

04

Cut chicken breast and green onion into small diced.

*You can replace the chicken breast with chicken legs, pork, beef, or other meat based on the baby's chewing ability.*

05

Add soy sauce, oyster sauce, shiitake powder, and starch to the diced chicken.

*If you don't have oyster sauce, you can omit it. Shiitake powder can also be replaced with salt. These are all for flavoring the chicken.*

06

Cover with plastic wrap and marinate for 30 minutes.

*Covering the plastic wrap is to retain the moisture of the chicken. I suggest adding it.*

07

Heat oil in a pot, first add diced chicken, stir-fry until changed color.

08

Then add a certain amount of hot water, stir-fry evenly.

*I added about 80g of water, you can refer to it. Remember to reserve a little soup at the end. If there is no soup left, you can add a little water.*

09

Add green onion, stir-fry evenly.

*You can also extinguish the fire and add green onion for stir-frying, depending on your cooking habits.*

10

Wait for the dough to ferment completely, remove the plastic wrap, knead and deflate, and shape it into a strip.

11

Cut into evenly sized buns, I cut 5 pieces here.

12

Press each bun skin into a circular shape.

13

Put the filling into the bun skin, then seal the mouth.

14

Press it flat and then press it into a bun shape.

*You must use a small movement, otherwise the filling is likely to burst out.*

15

Brush oil on the bottom of a flat-bottomed pot, put all the buns into the pot, brush a layer of oil on the surface of each bun.

*If you're using an oven, the little fairies who want to make buns can see this: Put the finished buns into the tray, brush a layer of egg liquid on the surface. Then set the oven to 180 degrees for 20 minutes, put the buns into a preheated oven, bake for about 20 minutes.*

16

Cover the lid, small fire, until the bottom is slightly yellow, then open the lid and turn it over.

17

Continue to cover the lid, until it's completely cooked.

*During this time, you can flip it twice according to the color, if you're worried that it won't be cooked, add a little hot water to cook.*

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After it's done, accompany with soup or porridge, perfect for breakfast or as a staple food. May you be able to have full, satisfying, fragrant, and juicy chicken buns at home!

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