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Korean stuffed bun with sweet Rajma filling.... Credit- Gayathri Kumar
Lovely and unique!
For the filling of Rajma paste: Soak the rajma overnight
Next morning, pressure cook till soft.
Will take about 10 to 12 minutes.
Drain and grind to a paste.
Take a nonstick pan.
Add the sugar, ground rajma and salt.
Cook in low flame till it thickens.
Cool completely
For the bread covering- In a deep bowl, take the flour, sugar, salt and instant yeast.
Add the milk and water.
Knead to a soft dough.
It should become soft and elastic.
This will take about 10 minutes.
Keep it in an oiled bowl.
Cover it and let it stand undisturbed till it doubles.
Depending on the weather, this will take 1 to 2 hours.
Now, punch it lightly once.
Make 8 equal size balls.
Spread a little bit so that the filling can be stuffed it.
Take the rajma paste and make small balls from it too.
Stuff these balls in each of the bread discs.
Cover the disc, just like we do for kachoris etc.
Now, keep the seam side down.
Place them on a lined baking tray.
Using a sharp scraper or knife, make 8 cuts on each disc.
Let the center be intact.
Cover and keep for the second rise.
Preheat the oven to 200 degrees for 10 minutes.
In 30 minutes the buns will have risen.
Brush with milk or melted butter and sprinkle sesame seeds.
Pop in the oven and bake for 15 to 20 minutes or untill golden brown.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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