Tuesday, March 24, 2015

Flossy Chicken Bun 鸡肉松奶酥面包

Last week I came across several packets of chicken floss which we brought back from Malaysia during the recent Chinese New Year holiday. Prior to turning vegan, I used quite a fair bit chicken floss in baking and occasionally as toppings to congee or certain dishes. 

The last time I made chicken flossy buns was at least 2 years ago and ever since then I have been buying from Bread Talk whenever my hubby got sick of eating home made breads. For this bread, I fully utilized our supply of chicken floss to the fullest as bread fillings and decorations.

Here is the taiwanese soft bread recipe which I use extensively in most of my bread recipe. With this recipe, I could cut down the '汤种' scalded dough method and go straight into making the bread while still expecting soft airy outcome.  

Flossy Chicken Bun

Soft Bun Dough 基本面團 (软式餐包)
Adapted from 周老师的美食教室 '天然手作面包101 道

320g Water 水
5g Apple Cider Vinegar 萍果醋 
5g Instant Yeast 快发乾酵母
520g High Protein Flour 高筋面粉
100g Low Protein Flour 低筋面粉
80g Castor Sugar 细白砂糖
7.5g Salt 盐
1 Grade A Egg 鸡蛋 (50g nett weight)
80g Unsalted Butter 无盐奶油

Fillings (Optional)
200g Salted Butter 奶油
180g Icing Sugar 糖粉
100g Eggs 鸡蛋
200g Milk Powder 奶粉
200g Chicken Floss 鸡肉松  

  • Cream butter and icing sugar until well blended.
  • Add in eggs, cream until smooth. Add in milk powder and chicken floss, mix until well combined.
  • Set Aside or keep in fridge until ready for use

  • In a mixing bowl of a stand mixer, combine all  ingredients (except butterl) together and using a dough hook, mix all ingredients until the dough gathers to form a ball. 
  • Add butter and continue kneading for 15-20 mins on medium speed until the dough no longer stick onto the wall of the mixing bowl, or, when performing the window pane test, the stretch dough forms a thin pane without breaking.
  • Gather the dough and roll it into a ball and let it proof in a lightly oiled bowl. Cover the bowl with a damp cloth and leave for 2 hours or until doubled in size at room temperature.
  • Remove the dough from bowl and punch down the air. Divide the dough into 20 portions. Roll each portion into a small ball, cover and allow it to rest for 20mins. 
  • Flatten each ball and roll into a round disc or rectangle shape. Place the fillings in the centre, shape and seal the seams accordingly. 
  • Place each buns on a lined / greased baking tray. Apply a coat of egg wash over the buns and let it proof for 55 mins.
  • Bake the buns at 185C degrees (lowest rack of the oven) or 180C degrees (middle rack) for 12 minutes. Set aside to cool.
  • Spread the top with mayonnaise and coat the buns with extra chicken floss. 

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