The bun shop is a great place to learn bun making.
I love their bun recipe because it’s simple and very filling.
You’ll get all of the benefits of making a bun, but you’ll also have the fun of experimenting with the flavors.
You’ll need:Buns: 1kg or 2½lb (8.5oz) of whole, whole or sliced beef, pork or chicken, and 2 bunts or strips of lettuce.
Lettuce: A handful of fresh or frozen or dried lettuce, half an avocado, half a tomato, a small handful of onion, and half a can of tomatoes, if you can’t find any.
Bun: A good bun is something that has a good texture, is firm, and has a light, chewy consistency.
It should not be too large, and should not have too many bunches.
Tenderloin: 1 large sweet potato, cut into chunks, diced, with about 1/2 of the outer skin removed.
(I use sweet potato puree).
A large chicken thigh, cut in half, sliced in half.
(If you can, buy the skin off a boneless skinless chicken thigh.
The skin is better than the thigh and is easier to work with.)
A handful of cilantro, thinly sliced.
(My favourite is cilantro leaves, because they add a nice freshness and crunch to the bun.
A pinch of ground coriander is good too.
Pepper: 1 teaspoon of cayenne pepper.
(You can also use cayennes and black pepper, or omit caynes altogether.)
Breadcrumbs: 1/4 cup flour.
(Beans and rice are also good.)
Cayenne: 1 tablespoon of cumin.
(Caynes have a very spicy and strong smell and taste.
Use it if you like a kick.)
Salt: 1 teaspoons of black pepper.
I usually start with the first bun.
I’ll make the first layer, which will have the beef and the lettuce, and the rest of the ingredients.
Then I’ll chop the chicken thighs into pieces.
You can also cook the chicken in a pan, in a frying pan, or in the oven.
You might also try using a potato grater or the like to crack the meat.
I like to cook it in a skillet with a little oil on top.
Once the chicken is cooked, I’ll use my hands to break it up.
I start with two strips of the chicken.
I place a spoonful of flour on top of it.
I then take the chicken and pull it into a ball.
I spread a little of the flour onto the chicken, making sure it’s all coated.
You don’t need to coat the whole chicken, just a few strips.
I also like to sprinkle some of the water onto the flour to help it stick to the chicken so it won’t separate.
Then I start the second layer.
I fold one end of the dough into the first, and place the other end in the second.
I make sure the chicken stays folded, and that the flour and water are evenly distributed over it.
I then roll up the dough, using a spatula to make sure that the chicken pieces are evenly packed.
Then you can roll up your bun and cut it into strips.
When you’ve rolled the strips into the bun, it’s time to put them in the hot oven.
When the bun is done, you can put it into the fridge to cool.
You’ll want to wait for the bun to cool before you cut it.
Once it’s cool enough to handle, cut it in half and place it in the freezer for 20 minutes or so.
After it’s cooled, you’ll have to cut a strip.
This can be tricky, so you’ll need a sharp knife to cut it, or you can just slice it into pieces and cut them.
I prefer to cut the pieces with my kitchen knife, but that’s up to you.
When I cut them, they’re still very tender.
The slices should be very light and not be crumbly.
When they’re nice and crispy, I can fold them up and use them to wrap a bun.
You can use the leftover dough for the next layer, if that’s your thing.
Then take the next piece of dough and roll it into an even rectangle.
You may also use a sharp or small knife to slice it.
After you cut the first piece of the rectangle, fold the top over the second piece of rectangle and roll the second side over it again, and so on.
I’ve found that I like my bun to be quite crisp and firm.
You won’t have to trim it down.
The next layer is a bit easier to do, but not as much fun.
I will use a small spoon to make small cuts in the dough