Instructions
Make
the Filling
1.
Peel
and cut the potatoes into quarters. Boil with salted water. Drain completely
and let it cool down. Mash them using a fork. Make sure it's chunky, not fully
mashed into a paste.
Heat coconut oil in a large saute pan. Add curry leaves. Then add finely chopped garlic and chopped/sliced green chilies. Fry for a few seconds. Do not wait until garlic becomes brown.
3. Then add chopped onion. Mix well. And let it cook until onions become sweaty.
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5.
Move
the onions to a side of the pan. Add your mackerel (make sure the liquid is
completely drained) mash the mackerel pieces using the spatula/spoon.
6. Mix well with the onions and saute well.
7.
Add
your freshly crushed black pepper and salt if needed. Mix well.
8.
Finally,
add your mashed potatoes and saute for another couple of minutes until
everything combines.
9. Taste and adjust salt and pepper if needed. Let the mixture cool down.
Make
the dough
1.
Add lukewarm milk
to your mixer bowl. And then add yeast. Let it sit for a few seconds. It should
start to make foam on the edges immediately. If not, your yeast could be
expired. Throw it out and start again with new yeast.
2.
Now
add very softened butter, sugar, egg, and mix with a spoon. Lastly, add salt
and flour.
3.
Knead
the dough for 8-10mins in the mixer until the dough becomes soft and pliable.
(hand kneading instructions are included in the recipe description)
4.
Make
the dough into a ball using your hands. Apply some oil to the bowl. Put the
dough in. Apply a few drops of oil on the surface of the dough. Cover with
plastic wrap.
5.
Let
it doubled in size. It may take around 45mins to 1 hour depending
on the temperature of your house.
6.
Degas
the dough by punching it down. Transfer the dough to your benchtop.
Shaping
and Baking
1.
Cut
the dough into 12 equal pieces using a bench scraper or a knife.
2.
Make
them into balls. Roughly about 65g -70 g each. Arrange them on the bench. Cover
with a plastic wrap nicely and let them rest for 15mins.
3.
After
15 mins, you'd notice that they've puffed up a little and easy to work with.
Take one ball out. Keep the rest of them covered all the time. Flatten it out
with your hands until it's about 5 - 6 inches in diameter. Make sure the middle
is slightly thicker than the edges. So buns nicely dome up in the middle when
they bake.
4.
Now
flip your dough so the smooth side goes down. This means you get the smoother
side on the outside of the bun when they’re baked. Put roughly about ⅓ cup of
filling in the middle.
5.
Now
fold two upper corners to the middle as you make a triangular shape. (please
refer to the attached photo) And pinch the edges together to seal.
6.
Then
fold up the lower ⅓ edge to the middle to completely cover the filling. Pinch
the edges again to seal the filling inside.
7.
Flip
it upside-down so the sealed edges go under. Now using your hands you can
reshape it to make it look perfect. Reshaping is completely optional.
8.
Arrange
on a large baking sheet and cover with plastic wrap so it wouldn't dry out.
Always keep all the dough pieces covered so they don't dry out and harden the
surface. Repeat the process to all the dough balls and arrange the triangles on
the baking sheet. Make sure to leave plenty of space between each triangle so
they have enough space to rise up and wouldn't stick together in the oven as
they puff up in the oven. Let them rise again until they become double in size.
This time it would take relatively less time to rise up. (around 30 - 45mins)
Do not overproof/wait too long, they'd collapse in the oven.
9.
Meanwhile
preheat the oven to 425F or 215 C.
10.
Mix
egg yolk and milk together to make the egg wash. When the triangles are doubled
in size, apply the egg wash using a pastry brush or a silicone brush.
11. Bake for 12 - 15 mins in 425F preheated oven until they're golden on the top. Wait for at least 20 mins for the crumbs to set before you serve them.
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