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Rattan Pepper Chicken Soft European Bread

Rattan Pepper Chicken Soft European Bread

Name: Rattan Pepper Chicken Soft European Bread
Prep time: 36 min
Cook time: 60 min
Total time: 96 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: Bread Dough:; 330 Bread flour; 60 Caster sugar; 9 Fresh yeast; 175 Water; 40 Tangzhong (water roux); 80 Polish starter (poolish); 4 Salt; 18 Butter; 10 Sichuan peppercorn leaves; Tangzhong (Water Roux):; 18 Bread flour; 2 Sugar; 0.5 Salt; 18 Boiling water; Poolish Starter:; 40 Bread flour; 40 Water; 1 Fresh yeast; 400 Rattan pepper chicken (cooked); to taste Shredded mozzarella cheese; to taste Parmesan cheese powder; to taste Chili powder

Other★ Easy96min

Prep 36m ·
Cook 60m ·
6 Servings

IngredientsWhat you'll need for Rattan Pepper Chicken Soft European Bread

	Ingredient	Amount	Notes
	Bread Dough:
	Bread flour	330
	Caster sugar	60
	Fresh yeast	9
	Water	175
	Tangzhong (water roux)	40
	Polish starter (poolish)	80
	Salt	4
	Butter	18
	Sichuan peppercorn leaves	10
	Tangzhong (Water Roux):
	Bread flour	18
	Sugar	2
	Salt	0.5
	Boiling water	18
	Poolish Starter:
	Bread flour	40
	Water	40
	Fresh yeast	1
	Rattan pepper chicken (cooked)	400
	Shredded mozzarella cheese	to taste
	Parmesan cheese powder	to taste
	Chili powder	to taste

A delicious Rattan Pepper Chicken Soft European Bread recipe.

Cooking StepsHow to cook Rattan Pepper Chicken Soft European Bread step by step

Step 1 Detail

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.
Step 2 Detail

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.
Step 3 Detail

Add all dough ingredients to the mixing bowl (except butter and salt).
Step 4 Detail

Mix at low speed until a dough forms, then increase to medium-high speed and knead.
Step 5 Detail

Knead until you can stretch a thick film.
Step 6 Detail

Add softened butter and salt.
Step 7 Detail

Knead at low speed until the butter is absorbed, then increase to medium-high speed.
Step 8 Detail

Knead until you can stretch a thin film.
Step 9 Detail

Add Sichuan peppercorn leaves and mix evenly. Place in a proofing box at 28°C until the dough doubles in size.
Step 10 Detail

Divide into 6 portions of about 120g each, roll into balls, cover with plastic wrap and rest for 15 minutes.
Step 11 Detail

Cook the rattan pepper chicken ahead of time and mix with shredded mozzarella cheese.
Step 12 Detail

After resting, roll out each dough portion.
Step 13 Detail

Flip over and place the filling on top.
Step 14 Detail

Fold the four edges toward the center and pinch the seams tightly to seal.
Step 15 Detail

Flip over and shape into a square.
Step 16 Detail

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.
Step 17 Detail

Once doubled in size, score a cross on top with a knife.
Step 18 Detail

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!
Step 19 Detail

After baking, tap the baking sheet gently to release steam. Let cool before serving!
Step 20 Detail

Done!