Sweet and savory soft European bread: Orleans chicken chop and cheese soft European bread recipe!

First, prepare all the necessary ingredients and make the tangzhong (water roux) in advance. Mix high-gluten flour, sugar, and salt evenly, pour in boiling water, stir quickly until smooth, and refrigerate until ready to use.

Prepare the Polish starter in advance: mix water and fresh yeast evenly, pour into high-gluten flour and mix well. Let it ferment at room temperature for 1 hour, then refrigerate overnight.

Pour the dough ingredients (except for the butter and salt) into the bowl.

After mixing slowly until a dough forms, switch to medium-high speed for kneading.

Knead until it can be stretched into a thick film.

Knead slowly until the butter is absorbed.

Turn to medium-high speed kneading

Knead until it can be stretched into a thin film.

Place the dough in a proofing box at 28 degrees Celsius and proof until it doubles in size.

Divide into 9 portions of 120 grams each, roll into balls, cover with plastic wrap and let rest for 15 minutes.

After the dough has rested, roll it out.

Flip the dough over, then add chicken cutlet and cheese slices.

Fold it down from top to bottom

Brush the surface with egg white and coat with cheese powder.

Repeat the same steps for all samples, placing them on a baking tray and proofing them in a fermentation box at 36 degrees Celsius.

Ferment until doubled in size, then score the surface with a knife.

Place in a preheated oven, add steam for 5 seconds, and bake at 220 degrees Celsius (top heat) and 190 degrees Celsius (bottom heat) for about 15 minutes. Baking time and temperature may vary depending on your oven, so please use this information as a reference only!

After baking, gently tap the baking tray to cool before serving!

Finish!