Roti Baso Ayam Jadul (Old-School Baked Chicken Buns)
Course: Baked Buns
Cuisine: Indonesian
Prep Time: 30 minutesminutes
Cook Time: 20 minutesminutes
Proof the dough twice:: 2 hourshours
Total Time: 2 hourshours50 minutesminutes
Servings: 8buns
Calories: 318kcal
Author: Marvellina
Soft and fluffy milk buns are stuffed with ground chicken filling cooked with aromatic spices and umami seasonings. This is a popular street food in Indonesia also known as roti baso ayam jadul.
Prepare the filling: (can be done a few days before)
Combine all the seasonings ingredients in a bowl and set aside
Preheat a non-stick pan over medium heat. Add butter or margarine and let it melt. Add the onion and saute until soft, about 2-3 minutes. Add garlic and saute for another 30 seconds. Add the ground chicken meat, breaking up the lumps with the wooden spatula. Cook until the chicken turns opaque in color. Add the seasonings and finely chopped candied winter melon and continue to saute until the chicken picks up all the seasonings.
There will be some juice ooze out after cooking. Combine cornstarch with water and pour into the filling and continue stirring until the mixture is thickened and no longer watery. It's easier to wrap the filling later
Add the green onion and cook for another minute and then turn off the heat. Have a taste. It should be savory and sweet. Adjust the seasonings to your preference. It should taste savory and sweet
If you prepare ahead, let the filling cool down completely and then keep in an air-tight container in the fridge for up to 5 days
Prepare the dough:
Combine all ingredients for the dough, except for the butter in a mixing bowl of a stand mixer fitted with a dough hook attachment. Knead until it forms a rough dough, about 5 minutes on speed 2. Add the softened butter and continue to knead until the dough is smooth and elastic, on speed 4 about 7-10 minutes. The dough is soft and shiny and slightly sticky. Don't add any extra flour. If you slowly stretch a small amount of the dough thinly, it won't break. It has reached a window-pane stage. Oil your hands or spatula to transfer the dough to a container for proofing in the next step
First proofing:
Oil a large bowl and transfer the dough into the bowl. Cover and let it proof at a warm place for about 1 hour or until it doubles in size. Don't go by the time. It may take longer if the temperature is colder where you are
When you press on the dough, the indentation stays, which means the dough is done proofing. Transfer to a work surface lightly dusted with some flour
Shaping:
Portion the filling into 8 portions so you won't have any leftovers. Line a large baking sheet with parchment paper
Punch all the air out and give it a few kneads. Divide the dough into 8 equal pieces. Flatten the dough slightly into a disc and then pull the edges of the dough and tuck to form a round shape. Roll it into smooth round dough ball. Cover and let them rest for 10 minutes
Work with one dough at a time. Roll it into an oval, about 5-6 inches long and about 4 inches wide. Scoop one portion of the filling, leaving about 1/2 inch clear around the edge of the dough. Try not to let the filling touch the edge of the dough because the oil from the filling won't let you seal the dough properly
Pinch the edge together to seal the dough tightly and roll into an oval shape. Alternatively, you can always shape them into round shape too. The jadul version I remember is an oval shape :) Place this on the baking sheet. Give about 2 inches of space in between the buns
Second proofing:
Cover and let the dough proof for the second time until they are puffy and light, about 45 minutes to 1 hour at a warm place
10 minutes before the end of the second proofing, preheat the oven to 375 F (190 C) for a conventional oven. For a convection oven, 350 F (180 C)
Baking:
The jadul version I grew up with was the buns were baked without any egg glaze. If you want to brush with egg wash for the shiny look, don't let me stop you. Simply beat some egg to loosen with water. Brush this over the surface of the buns
Bake on the middle rack of the preheated oven for 15 minutes or until the buns are golden brown or until internal temperature is at least 190 F (88 C). Brush with some melted butter on the surface of the buns while they are still warm if you want soft and shiny crust
Let the buns cool down on a cooling rack. Serve them warm or room temperature
Notes
Candied winter melon is also known as buah kundur (tangkwe). If you cannot find it, you can omit and increase the amount of sugar to another 1 Tbsp