Roast Chicken Salad Bread(kao ji rou sha la mian bao )

Roast Chicken Salad Bread

Introduction:

"I finished making this bread after lunch. The soft bread body made of soup seed, combined with the smell of chicken and rich corn salad sauce, made my little girl have another one after lunch. Delicious bread, put it in the microwave oven for 10 seconds, and then add a cup of milk or soymilk for breakfast, which is both energy and delicious. "

Production steps:

Step 1: put the dough material into the bread maker, stir it with the post oil method to the expansion stage, put it into the container, and ferment it to 2-2.5 times the size.

Step 2: marinate the chicken wings (I marinate them directly) in an oven or an air fryer

Step 3: remove the bone and tear it into pieces.

Step 4: add some chubby corn salad dressing.

Step 5: add the right amount of black pepper, stir well.

Step 6: divide the fermented dough into 8 equal parts after pressing and exhausting. Roll the dough round and loosen the plastic film on the back cover for about 10 minutes.

Step 7: flatten the loose dough and roll it into an oval shape from the middle up and down with a rolling pin

Step 8: turn over and put in the right amount of stuffing.

Step 9: fold it in half.

Step 10: put it into the baking pan, put it in the warm and moist place for secondary fermentation.

Step 11: after fermentation, brush a layer of whole egg liquid, then add mozzarella cheese, sprinkle with white sesame.

Step 12: preheat the oven, 170 degrees, bake for about 15 minutes.

Step 13: finished product drawing

Step 14: finished product drawing

Step 15: finished product drawing

Materials required:

High flour: 195g

Low powder: 90g

Yeast powder: 4G

Salt: 6 g

Sugar: 30g

Milk powder: 12g

Eggs: 60g

Water: 65ml

Soup: 75g

Butter: 45g

Marinated chicken wing root: right amount

Salad dressing: right amount

Black pepper: right amount

Mozzarella cheese: right amount

White Sesame: right amount

Note: soup, in baking, means that flour is heated after adding water to make starch gelatinize, or adding hot water at different temperatures to make starch gelatinize. The gelatinized batter is the soup seed. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases the amount of water absorption, so the texture of bread is soft and elastic, which can delay aging and meet the taste of modern people. 1. Add 100g high powder into 500ml water and stir evenly. 2. Put it on the fire and keep stirring. When it is heated to 65 ℃, leave the fire. 3. When the batter is stirred, there will be lines. 4. Put it in a container, cover it with a fresh-keeping cover to prevent water loss and surface crusting, and then use it when it is reduced to room temperature.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Kao Ji Rou Sha La Mian Bao