Fermented Basic Mix
1/2 cup of warm water
2 tablets of fresh biological yeast (30g)
1 pinch of salt
Dough
4 3/4 cups of wheat flour
11/2 cups of chopped onion
1/3 cup of sweet potato
1/4 cup of warm water
4( spoonfuls) of butter
2 1/2 tablespoons of salt
2 large sweet potatoes
2 large eggs
Filling
1/3 cup of oil
1/2 cup of butter
2 tablespoons of salt
1 tablespoon of sweet potato seeds
1 kg of chicken breast in pieces
4 cloves of garlic
2 onions, cut into pieces
1 can of tomato paste (400g)
For brushing
1 tablespoon of water and 1 egg yolk
Fermented Basic Mix
1/2 cup of warm water
2 tablets of fresh biological yeast (30g)
1 pinch of salt
Dough
4 3/4 cups of wheat flour
11/2 cups of chopped onion
1/3 cup of sweet potato
1/4 cup of warm water
4( spoonfuls) of butter
2 1/2 tablespoons of salt
2 large sweet potatoes
2 large eggs
Filling
1/3 cup of oil
1/2 cup of butter
2 tablespoons of salt
1 tablespoon of sweet potato seeds
1 kg of chicken breast in pieces
4 cloves of garlic
2 onions, cut into pieces
1 can of tomato paste (400g)
For brushing
1 tablespoon of water and 1 egg yolk
Fermented Basic Mix
Mix the ingredients and let it form foam
Dough
Sauté the onion in 1 spoonful of butter
Cook the sweet potatoes, squeeze and reserve
Mix the salt, remaining butter, and reserved sweet potato with the egg mixture
Add water and eggs, and mix
Add the fermented basic mix and onion mixture
Mix
Add flour gradually
Mix until a ball forms
Transfer to a floured surface and knead until elastic
Form into a ball, place in an oiled bowl, cover, and let rise for 45 minutes
Knead the dough
Divide into six strands of 25cm, shape two buns, and let rise for 30 minutes
Heat the oven to medium temperature
Brush the tops with egg mixture mixed with water
Bake for 35 minutes
Filling
Sauté the onion and garlic in butter
Add remaining ingredients, except oil
Cook until the chicken is tender
Mix in a processor, adding oil gradually
Fill the buns and serve.
