Golden Pillow (Curry Chicken Wrapped Bread Loaf)

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Ingredients:
(A):

350g bread flour
1 1/2 teaspoon yeast
1/2 teaspoon salt
2 tablespoon caster sugar
1 teaspoon bread improver
200g milk

(B):
40g butter

Topping:
White sesame seed
Dried parsley

Curry Chicken ingredients:
1 kg chicken, chopped into pieces
2 potatoes, cut into cubes
120g A1 curry paste or to taste
200g Kara coconut cream
300g water / fresh milk / soy milk

Seasoning:
1/2 tablespoon Light soy sauce or to taste
1/2 teaspoon Salt or to taste
1 teaspoon sugar or to taste

Glad Oven Bags
Aluminum foil

Method:
Method for the bread – Mixer Method:

1. Put (A) in the electric mixing bowl, use the dough hook attachment and and knead till dough becomes moist
Add in (B) and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

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2. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove till double in size (about 1 hour)

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For Curry Chicken:
3. Heat the wok then add in the curry paste and fry for a while. Add in the chicken and fry till color changed

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4. Add in the water, potato, coconut milk and seasoning and bring to a boil Reduce heat and simmer till chicken is cooked and potato is soft (about 20 mins)

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5. Put the chicken in the oven bag and tie it up, trim off the excess plastic on top

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6. Wrap with the foil into a square shape, set aside

7. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough

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8. shape into round and rest for 10 mins

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9. Roll the dough into square shape and place the chicken in the middle of the dough.

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10. wrap up the curry chicken and place onto a baking tray line with baking paper and Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size

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13. Preheat the oven for at 180°C for 20 mins before putting the bread dough in it. Glaze with beaten eggs, sprinkles with toppings. Bake for 20min or till golden brown

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Method For The Bread – Thermomix Method:
1. Put (A) in the TM bowl, put on the measuring cup, mix 2 min / knead

2. Add in (B), 10 min / knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

3. Put in the measuring cup, and leave to prove till double in size (about 1 hours)

4. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough, shape into round and rest for 10 mins

5. wrap up the curry chicken

6. place onto a baking tray line with baking paper and Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size

7. Preheat the oven for at 180°C for 20 mins before putting the bread dough in it. Glaze with beaten eggs, sprinkles with toppings. Bake for 20min or till golden brown

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