Gallery
Rattan Pepper Chicken Soft European Bread
This delightful dish combines tender chicken pieces with soft bread that has been infused in tangy tangzhong and sweet butter for a unique texture. The subtle spice from sichuan peppercorn leaves adds just enough warmth to balance the rich flavors of the bread and meat. It makes for a comforting meal perfect for enjoying at […]
- Prep
- 36m
- Cook
- 1h
- Total
- 1h 36m
- Servings
- 6
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Rattan Pepper Chicken Soft European Bread
| Ingredient | Amount |
|---|---|
| Bread Dough: | |
| Bread flour | 330 as needed |
| Caster sugar | 60 as needed |
| Fresh yeast | 9 as needed |
| Water | 175 as needed |
| Tangzhong (water roux) | 40 as needed |
| Polish starter (poolish) | 80 as needed |
| Salt | 4 as needed |
| Butter | 18 as needed |
| Sichuan peppercorn leaves | 10 as needed |
| Tangzhong (Water Roux): | |
| Bread flour | 18 as needed |
| Sugar | 2 as needed |
| Salt | 0.5 as needed |
| Boiling water | 18 as needed |
| Poolish Starter: | |
| Bread flour | 40 as needed |
| Water | 40 as needed |
| Fresh yeast | 1 as needed |
| Rattan pepper chicken (cooked) | 400 as needed |
| Shredded mozzarella cheese | to taste |
| Parmesan cheese powder | to taste |
| Chili powder | to taste |
- Bread Dough:
- Bread flour330 as needed
- Caster sugar60 as needed
- Fresh yeast9 as needed
- Water175 as needed
- Tangzhong (water roux)40 as needed
- Polish starter (poolish)80 as needed
- Salt4 as needed
- Butter18 as needed
- Sichuan peppercorn leaves10 as needed
- Tangzhong (Water Roux):
- Bread flour18 as needed
- Sugar2 as needed
- Salt0.5 as needed
- Boiling water18 as needed
- Poolish Starter:
- Bread flour40 as needed
- Water40 as needed
- Fresh yeast1 as needed
- Rattan pepper chicken (cooked)400 as needed
- Shredded mozzarella cheeseto taste
- Parmesan cheese powderto taste
- Chili powderto taste
Cooking StepsHow to cook Rattan Pepper Chicken Soft European Bread step by step
-
Step 1Prepare the tangzhong ahead of time: mix bread flour, sugar, and salt together, pour in boiling water and stir quickly until well combined. Refrigerate until ready to use.
-
Step 2Prepare the poolish starter ahead of time: stir water and fresh yeast together, add bread flour and mix well. Ferment at room temperature for 1 hour, then refrigerate overnight.
-
Step 3Add all dough ingredients to the mixing bowl (except butter and salt).
-
Step 4Mix at low speed until a dough forms, then increase to medium-high speed and knead.
-
Step 5Knead until you can stretch a thick film.
-
Step 6Add softened butter and salt.
-
Step 7Knead at low speed until the butter is absorbed, then increase to medium-high speed.
-
Step 8Knead until you can stretch a thin film.
-
Step 9Add Sichuan peppercorn leaves and mix evenly. Place in a proofing box at 28°C until the dough doubles in size.
-
Step 10Divide into 6 portions of about 120g each, roll into balls, cover with plastic wrap and rest for 15 minutes.
-
Step 11Cook the rattan pepper chicken ahead of time and mix with shredded mozzarella cheese.
-
Step 12After resting, roll out each dough portion.
-
Step 13Flip over and place the filling on top.
-
Step 14Fold the four edges toward the center and pinch the seams tightly to seal.
-
Step 15Flip over and shape into a square.
-
Step 16Coat the surface with a mix of Parmesan cheese powder and chili powder. Place on a baking sheet and proof in the proofing box at 36°C.
-
Step 17Once doubled in size, score a cross on top with a knife.
-
Step 18Bake in a preheated oven with 5 seconds of steam at entry. Bake at 200°C top and bottom heat for about 15 minutes. Oven temperatures vary, so adjust accordingly!
-
Step 19After baking, tap the baking sheet gently to release steam. Let cool before serving!
-
Step 20Done!
Rattan Pepper Chicken Soft European Bread
This delightful dish combines tender chicken pieces with soft bread that has been infused in tangy tangzhong and sweet butter for a unique texture. The subtle spice from sichuan peppercorn leaves adds just enough warmth to balance the rich flavors of the bread and meat. It makes for a comforting meal perfect for enjoying at […]
Ingredients
- Bread Dough:
- 330 as needed Bread flour
- 60 as needed Caster sugar
- 9 as needed Fresh yeast
- 175 as needed Water
- 40 as needed Tangzhong (water roux)
- 80 as needed Polish starter (poolish)
- 4 as needed Salt
- 18 as needed Butter
- 10 as needed Sichuan peppercorn leaves
- Tangzhong (Water Roux):
- 18 as needed Bread flour
- 2 as needed Sugar
- 0.5 as needed Salt
- 18 as needed Boiling water
- Poolish Starter:
- 40 as needed Bread flour
- 40 as needed Water
- 1 as needed Fresh yeast
- 400 as needed Rattan pepper chicken (cooked)
- to taste Shredded mozzarella cheese
- to taste Parmesan cheese powder
- to taste Chili powder
Instructions
-
Prepare the tangzhong ahead of time: mix bread flour, sugar, and salt together, pour in boiling water and stir quickly until well combined. Refrigerate until ready to use.
-
Prepare the poolish starter ahead of time: stir water and fresh yeast together, add bread flour and mix well. Ferment at room temperature for 1 hour, then refrigerate overnight.
-
Add all dough ingredients to the mixing bowl (except butter and salt).
-
Mix at low speed until a dough forms, then increase to medium-high speed and knead.
-
Knead until you can stretch a thick film.
-
Add softened butter and salt.
-
Knead at low speed until the butter is absorbed, then increase to medium-high speed.
-
Knead until you can stretch a thin film.
-
Add Sichuan peppercorn leaves and mix evenly. Place in a proofing box at 28°C until the dough doubles in size.
-
Divide into 6 portions of about 120g each, roll into balls, cover with plastic wrap and rest for 15 minutes.
-
Cook the rattan pepper chicken ahead of time and mix with shredded mozzarella cheese.
-
After resting, roll out each dough portion.
-
Flip over and place the filling on top.
-
Fold the four edges toward the center and pinch the seams tightly to seal.
-
Flip over and shape into a square.
-
Coat the surface with a mix of Parmesan cheese powder and chili powder. Place on a baking sheet and proof in the proofing box at 36°C.
-
Once doubled in size, score a cross on top with a knife.
-
Bake in a preheated oven with 5 seconds of steam at entry. Bake at 200°C top and bottom heat for about 15 minutes. Oven temperatures vary, so adjust accordingly!
-
After baking, tap the baking sheet gently to release steam. Let cool before serving!
-
Done!
