I have always said that baking is a great stress reliever and have always used it for the same. I mentioned in my previous posts that the temperatures are soaring high here and kitchen does grill you most of the times and I try to conveniently escape the heat by cooking quick meals.
In my attempt to do so I experimented with Cauliflower Keema and after I relished it’s awesome taste, I realised that it has multi purpose use, will be a great stuffing for a bun and make a great snack/ breakfast item.
To enjoy perfectly stuffed buns one must take care of the two things, firstly the softness of the bun and secondly the filling or the stuffing. If the stuffing is not good the buns tastes bland and chewy buns can spoil the preparation completely. I have used whole wheat flour in my preparation which does make the bun slightly dense as compared to the APF ones but are healthy to eat.
I made the buns in the evening and gave the younger one to eat as an evening snack along with some chocolate milk. I then packed a few for my lunch box and gladly could share it with my colleagues the next day and every one praised the preparation. They could not believe that they were home made.
Ingredients for The Bun
2 cups APF
2 cups whole wheat flour
a teaspoon salt
1-1/4 cups luke warm milk
flour for dusting
olive oil for greasing
milk/ egg wash
Let the dough rise in a warm place (1st rise) for about 30 minutes and then punch down the dough and divide it into 8-10 equal portions.
Stuff each individual portion with 1-2tbsp of Gobhi Keema and seal them properly from all sides.
Let the stuffed buns rise again (2nd rise) for about 15 minutes.
Apply milk wash.
Bake in a preheated oven for 15-20 minutes at 180C.
Cool and serve.