- To make the dough: Beat egg, condensed milk and water together, set aside. Add flour, salt and yeast in a mixing bowl and mix in the butter until well distributed. Pour in egg/milk mixture and knead 5 – 10 minutes to make a soft, elastic dough. Place bowl of dough in a clean plastic bag and set aside at room temperature for 1 hour (until dough doubles in bulk).
- While dough rises, make filling: heat oil in a pan over medium heat. Cook onion and carrot till softened, add chicken and stir-fry until firm. Add Kimball BBQ Sauce and Kimball Oyster Flavoured Sauce, cook another 10 minutes. Lastly add Kimball Mayonnaise and spring onion. Turn off heat and transfer chicken filling into a shallow plate to cool completely.
- After dough has risen, knead lightly to deflate any large air bubbles from the dough. Roll dough into a log shape and cut into 12 equal pieces. Roll each piece into a ball. Flatten ball and fill with 2 tablespoons of filling. Pinch edges together well to seal.
- Arrange filled buns, well-spaced apart on a lightly-greased baking tray. Cover with a clean, damp towel and set aside 30 minutes until dough feels spongy to the touch. Lightly brush buns with milk and bake in a preheated oven (180°C) for 20 minutes or until buns are well risen and golden brown.