Carrot-Shaped Chicken Salad Steamed Buns

Filled with a creamy, spicy, sweet-tart chicken salad — baker Elora Khanom adds Thai chillies and cranberries to the deli staple — these adorable carrot-themed canapés will take your cocktail party or picnic to the next level.

Elora's Carrot-Shaped Chicken Salad Steamed Buns were part of her final Showstopper for the Season 8 finale of The Great Canadian Baking Show.

Carrot-Shaped Chicken Salad Steamed Buns

By Elora Khanom

Special Equipment

• 10 (5-inch) cream horn moulds
• Steamer basket

Ingredients

Steamed Buns:

• 1 cup (142 g) all-purpose flour
• 1 cup (113 g) cake flour
• 2 tbsp non-fat milk powder
• 1½ tsp instant yeast
• 1 tsp salt
• ½ cup milk, plus more if needed
• 2 tbsp vegetable oil
• Butter, for greasing
• Orange liquid food colouring

Chicken Salad:

• 8 boneless, skinless chicken thighs
• 1 tbsp ginger-garlic paste
• Water
• 1 stalk celery, finely chopped
• 1 cup (160 g) dried cranberries
• ½ cup (50 g) blanched sliced almonds
• 2 tbsp finely chopped red onion
• 2 Thai green chillis, minced
• 1 tbsp dried tarragon
• 1 tsp black pepper
• 1 cup (226 g) mayonnaise
• 1 tbsp lemon juice
• 1 bunch curly parsley

Preparation

Steamed Buns:

Whisk together flours, milk powder, sugar, yeast and salt in the bowl of a stand mixer. Place the bowl on a stand mixer fitted with a dough hook, and add milk and oil. Mix on low until the dough is smooth, 12 to 15 minutes. If the dough looks dry, add milk, 1 teaspoon at a time. Cover the dough with a clean kitchen towel and set aside in a warm spot to rest for 30 minutes. 

Divide the dough into 10 equal portions and roll into balls. Place on a clean work surface or baking sheet, cover with a clean kitchen towel, and proof for 15 minutes.

Lightly grease cream horn moulds, and cut 10 (6-inch) squares of parchment paper and place them on a baking sheet. On a lightly floured surface, use your hands to roll each ball into a log, about 10 inches long and 1 inch wide. Starting from the tip of the moulds, coil a log around each one, then place on a prepared parchment square. Cover with a clean kitchen towel, and proof for 30 to 40 minutes.

Bring 1 inch of water to a simmer in a large pot set over medium-high heat, then adjust heat to maintain a simmer. Brush each bun with food colouring and place it back on a parchment square. Working in batches, arrange a few buns (with their paper) on the steamer basket, allowing space in between. Steam the buns until puffed and set, but still soft, 6 to 7 minutes. Cool for 2 minutes before removing them from the moulds, then transfer to a wire rack to cool completely. Repeat with remaining buns.

Chicken Salad:

Put chicken and ginger-garlic paste in a large saucepan, and add enough water to cover. Bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. Continue to cook until the thickest part of the thigh reaches 165 F, about 8 to 12 minutes. Drain the liquid and set aside to cool.

Cut chicken into small pieces, and add to a medium bowl with the rest of the ingredients except the parsley. Stir to combine.

Fill the buns with the chicken salad, then tuck sprigs of curly parsley into the opening to resemble a carrot top. 

Makes 10 buns