Chicken salad bread
By VicentaLakin
I finished making this bread after lunch, with soft bread made of soup, with the smell of chicken and the smell of lavish corn salad, so my chicks had another after lunch. Sprayed bread, 10 seconds of heating in the microwave, with a glass of milk or soy milk for breakfast, which is delicious。
Recipe Recommendations
- high powder 195 grams
- low powder 90 grams
- yeast powder 4 grams
- salt 6 grams
- sugar 30 grams
- milk powder 12 grams
- eggs 60 grams
- water 65ML
- soup seed 75 grams
- butter 45 grams
- Marinated chicken wing roots appropriate amount
- salad dressing appropriate amount
- black pepper appropriate amount
- shredded mozzarella cheese appropriate amount
- white sesame appropriate amount
- salty and fresh
- baking
- several hours
- simple
Steps for Chicken salad bread
1
The pasta raw materials are placed in a bakery, mixed with post-oil to the extension phase, placed in a container and fermented to 2 - 2.5 times the size。
2
Picked chicken wings
3
Remove the bones and tear them to pieces。
4
Add an appropriate amount of cucumber salad sauce。
5
And a proper amount of black pepper, evenly mixed。
6
The fermented face is divided into eight pieces by the pressure exhaust, and the protective membrane is loose on the back of the roll for about 10 minutes。
7
Blast down the loosely swirled face, and use the tweezers to form an ellipse from the middle to the bottom
8
Turn it over and put it in the appropriate amount。
9
For folding。
10
Put warm and wet in the oven for re-fermentation。
11
When the fermentation is completed, a full egg fluid is painted and placed in Masurira cheese silk and white sesame。
12
The oven is preheated at 170 degrees and baked for about 15 minutes。
13
Completed Chart
14
Completed Chart
15
Completed ChartChicken salad bread Make Tips
Tangzhong, in baking, refers to heating flour and water to gelatinize the starch, or adding hot water of different temperatures to flour to gelatinize the starch. This gelatinized batter is known as Tangzhong. The biggest difference between Tangzhong bread and other breads is that starch gelatinization increases water absorption, making the bread's crumb soft and elastic, delaying staling, and suiting modern tastes. 1. Add 100g of high-gluten flour to 500ml of water and mix well. 2. Heat over fire while stirring constantly; remove from heat when it reaches 65°C. 3. At this point, lines will appear when the batter is stirred. 4. Transfer to a container, cover to prevent moisture loss and surface crusting, then use after cooling to room temperature.