Instructions
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- Measure all ingredients, leaving out butter, into the mixing bowl of the mixer. Using a dough hook, mix it for 15 min. On my Kenwood mixer – speed 3.
- Then add butter to the dough and mix for another 15 min. When you just add the butter, the mixture looked soupy but not to worry, just let the machine run and the dough will come together.
- Place the dough into a lightly oiled bowl, covered it, and let rise for 1 1/2 hours or until the dough doubles in size.
- Gently remove the dough from the bowl and place it on a lightly floured surface and divide the dough into 50g portions. Let dough rest for 10 min.
- Take a dough and use a rolling pin or your palm to flatten it into a round disk. Take a tablespoon of cheese and chicken filling, and place it in the center of the disk. Wrap the dough around the filling and pinch the dough to seal it.
- After making all the buns, place them 5 cm apart, as they will expand as they proof.
- Apply the egg wash on the surface of the buns. Sprinkle sesame seeds on the top of the buns.
- Place the buns in a moist, warm place or cover them with a damp cloth for 50 min.
- Place the buns into the Air fryer and reduce the temperature of the Airfryer to 370F.
- Baked for 8 – 11 min or until the surface of buns is golden brown.
- Once out of the Airfryer, brush the surface of the buns with melted butter.
- Let cool and keep buns in an airtight container. Keep the buns for not longer than 2 days.
Go to the next page to get the Amount Per Serving
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