Meat Buns # Festive Contest _ Mombasa #. In a large bowl, dissolve yeast in water. Add enough remaining flour to form a soft dough. Add fine dry bread crumbs just enough so mixture hold together.
Meat buns are pretty much what they sound like—ground meat (usually beef or pork) baked inside a bun.
Several cultures have variations on this, but meat buns are probably most commonly linked to Asia.
What to serve with Meat Buns?
You can have Meat Buns # Festive Contest _ Mombasa # using 10 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Meat Buns # Festive Contest _ Mombasa #
- It's of APF.
- It's of Warm Milk.
- Prepare of Yeast.
- It's of baking powder.
- It's of Salt.
- You need of Sugar.
- It's of Egg (Lightly beaten & divided in two).
- You need of Melted butter.
- You need of Oil.
- It's of Sesame Seeds.
Meat Buns are typically best treated as an appetizer or side dish so that they can go with just about anything. Nikuman are delicious, fluffy, soft buns filled with a succulent meat and vegetable filling. Great as a snack during cold seasons or as a warming Bonfire Night treat, their soft, moist texture and generous filling make nikuman the perfect comfort food. The result is a mild flavored meat bun, very different from the flavor-packed Chinese buns like the char siew buns I made.
Meat Buns # Festive Contest _ Mombasa # step by step
- Mix the dry ingredients.
- Then add in the wet - butter, oil, egg, excluding the milk..
- Knead the dough whilst adding the milk bit by bit till you get a pliable dough, soft to the tough. Knead for 8 - 10mins..
- Grease a bowl lightly with butter/oil and on top of the dough and set it aside to rise..
- Divide dough into 5 sections and roll each one into an oval shape, spread butter and add in your filling on one side..
- Cut strips about a third on the opposite side where you have the filling on the longer side. I always insist on keenness and accuracy when doing this just like with the chicken loaf (see my other recipe). Then roll it in and tuck it well..
- Pinch the ends so they do not uncurl during baking. repeat for the rest and placed on a greased/lined tray. Cover and let it rise for a few mins..
- Preheat oven to 180 and brush the remaining egg over them and spread some sesame seeds. Bake for 18 - 20mins or until golden brown..
- Remove and brush some butter on top and cover with a kitchen towel to retain their softness as they cool. Ready to serve!.
Nonetheless they are still very yummy, perfect for those rainy afternoons. Since it's Ramadan, they are also perfect for sahur, since we have a bunch of small eaters in this family of mine. For example, savory buns are filled with meat, potatoes, cabbage, salo, haricot beans, or liver. The sweet one is cooked with apples, apricots, cherries, plums, strawberries, cheese. As a rule, savory buns are fried, and the sweet buns are baked.
