Fried Bread Stuffed With Chicken

Material A

• 225 gr high protein flour
• 25 gr medium protein flour
• 45 gr granulated sugar
• 30 gr full cream milk powder
• 1 tsp instant yeast
• 1 large egg
• 110 – 120 ml cold liquid milk
• Material B:
• 45 gr butter
• 3 g salt

Coating Material

• Egg White And Bread Flour

Stuffing Ingredients

• 250 gr chicken, boiled and finely shredded
• 200 ml coconut milk
• 1 lemongrass stalk, crushed
• 2 lime leaves
• 1 tsp sugar
• Salt and chicken stock to taste.

Fine Material

• 4 cloves of red onion
• 2 cloves of garlic
• 2 hazelnuts
• 1/2 tsp coriander

How to Make Stuffing

• 1. Stir-fry Ground Seasonings. Add chicken, coconut milk and all ingredients. Cook While Stirring - Stir Until The Water Seeps.

How to Make Bread

• 1. Mix dry ingredients until well blended,
• Add liquid ingredients, mix until smooth. Pour in the cold liquid milk slowly so it doesn't become mushy. If it's just right, just stop and continue to add ingredients B with the mixer again until the elastic is smooth (the sign is like if the transparent dough is stretched it doesn't tear).
• 2. Round, let stand 35 minutes and cover the napkin.
• 3. Deflate the dough then weigh 35 grams and round it off and let it rest for 10 minutes.
• 4. Roll out, flatten the dough, add the filling, cover and seal, and let stand another 30 minutes.
• 5. Gently dip it into the egg white and then roll it in the breadcrumbs. Fry over low heat with the oil preheated.
• Enough behind only 1 time.

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