Stuffed Mushroom Buns, Baked Chinese Mushroom Buns


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What a scrumptious treat to serve with tea or soup! Stuffed Mushroom Buns is a Chinese favourite that involves baking regular bun dough stuffed with a tangy and spicy mixture of mushrooms, onions, green chillies, tomato ketchup and other ingredients.


The outcome is a wonderfully soft bun with a succulent mushroom-packed centre, which excites your palate with its enticing texture and spiky flavour. Enjoy the Baked Chinese Mushroom Buns right off the oven, brushed with a little butter.


Serve with delightful soups like the Crispy Rice Soup , Vegetable and Noodle Soup , Curried Carrot Soup or Green Pea, Coconut and Coriander Soup for a very satiating and comforting start to a meal.

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Stuffed Mushroom Buns, Baked Chinese Mushroom Buns recipe - How to make Stuffed Mushroom Buns, Baked Chinese Mushroom Buns

Resting Time:  55 minutes   Preparation Time:    Cooking Time:    Baking Time:  23 to 25 minutes   Baking Temperature:  200°C (400°F)   Total Time:     Makes 16 mushroom buns
Show me for mushroom buns

Ingredients

For The Dough
2 cups plain flour (maida)
1 tsp dry yeast
1 tsp sugar
1 tbsp soft butter
salt to taste

For The Mushroom Stuffing
3/4 cup finely chopped mushrooms (khumbh)
2 tsp cornflour
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
salt to taste
2 tsp tomato ketchup

Other Ingredients
melted butter for brushing
Method
For the dough

  1. Combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes.
  2. Combine the plain flour, butter, salt, yeast-sugar mixture in a deep bowl and knead it into soft dough using approx. ½ cup of warm water.
  3. Cover the dough with a damp muslin cloth and keep aside for 20 minutes.

For the mushroom stuffing

  1. Combine the cornflour and ¼ cup of water in a bowl and mix well. Keep aside.
  2. Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds.
  3. Add the onions and sauté on a medium flame for 1 minute.
  4. Add the mushrooms and salt and sauté on a medium flame for 2 minutes.
  5. Add the cornflour-water mixture and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  6. Add the tomato ketchup and mix well.
  7. Divide the stuffing into 8 equal portions. Keep aside.

How to proceed

  1. Divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms.
  2. Place a portion of the mushroom stuffing in the centre.
  3. Bring all the sides together and roll it between your palms into a ball and slightly flatten it.
  4. Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes.
  5. Bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes.
  6. Serve hot brushed with melted butter.

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