Pakistani Street-Style Bun Kebab (with Homemade Slider Buns) Ingredients Tangzhong • 20 g bread flour • 100 g milk Bun Dough • 400 g bread flour • 50 g sugar • 7 g instant yeast • 6 g salt • 2 eggs + 1 yolk • 100 ml warm milk • 70 g butter • All tangzhong Egg Wash • 1 yolk + 1 tsp milk + 1 tsp sugar Bun Kebab Filling • Shami kebabs • 1 egg (salt, pepper, paprika) • Mint raita • Tomato slices • Sliced onions • Shredded cabbage • Ketchup • Butter (for toasting) ⸻ Instructions 1. Tangzhong: Cook flour and milk until thick; cool. 2. Dough: Mix dry ingredients, add milk, eggs, yolk, and tangzhong. Knead until elastic. 3. Butter: Knead in butter until smooth. 4. Rise: Let dough double (1½–2 hrs). 5. Shape: Divide, shape into buns, proof 45–60 min. 6. Bake: Egg wash and bake at 190°C for 15–18 min. Cool. 7. Egg: Beat egg with seasoning and fry thin omelette. 8. Kebab: Fry shami kebabs until crisp. 9. Toast: Butter and toast buns. 10. Assemble: Bottom bun → ...