Chicken Bun with mushroom(mo gu ji rou bao )

Chicken Bun with mushroom

Introduction:

"Mushroom chicken bread is the favorite of the bandits at home... It's really delicious, especially when the bread is a little warm. Even the fish with strong self-control can't help eating and taking pictures when taking pictures..."

Production steps:

Step 1: get all the materials ready.

Step 2: in turn, add all the ingredients except butter in the bread, first add liquid, then add salt, sugar, then flour, and finally gently dig a small hole in the top of the flour by hand and add yeast.

Step 3: blend until the dough is glutened, add butter, knead until the expansion stage, take out and round

Step 4: put it into a large pot, cover it with plastic film, and ferment for the first time. The fermentation time is about 45 minutes, reaching 2-2.5 times the size.

Step 5: take out the fermented dough and press out the air in the dough by hand.

Step 6: divide into 8 equal parts.

Step 7: knead round, cover with plastic film, and stand still for 15 minutes.

Step 8: take out the dough which is still and roll it into a round piece which is thick in the middle and thin around.

Step 9: turn the dough over and spread the mushroom chicken stuffing on the top of the dough.

Step 10: wrap and pinch tightly, close the mouth and put it down into the baking basin.

For the last 11 minutes, put the dough in the oven for the first time.

Step 12: take out and brush with the whole egg.

Step 13: cut the bread germ twice with scissors.

Step 14: method of filling: dice all the ingredients, stir fry the mushrooms with butter until they are dry, and then Shovel them out.

Step 15: heat the butter, saute the onion with butter and add the diced chicken.

Step 16: stir fry diced chicken to change color, add diced mushroom.

Step 17: stir evenly, add the flour after fragrant.

Step 18: stir fry a few times, add the milk, cook while stirring, cook until the milk begins to viscous, add some salt, pour out, cool thoroughly and put into the refrigerator for standby.

Step 19: it's very, very delicious. All the fish are taken while eating, ha ha

Materials required:

High gluten flour: 250g

Milk: 140g

Egg liquid: 38g

Butter: 25g

White granulated sugar: 40g

Salt: 3 G

Yeast: 3 G

Mushroom: 150g

Chicken: 100g

Onion: 1 (about 20g)

Note: 1. When adding milk, stir it while adding it. Cook until the paste becomes thick. It will become very thick after cooling. Don't cook it too thin, or it won't be included in the bread. 2. Because the fish is lazy, the first fermentation of the fish bread is put in the refrigerator for a night, and it will taste better if it is slowly fermented in the refrigerator.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Mo Gu Ji Rou Bao