Let's bake together with Cai Cai! Today I'm sharing a cheese chicken cutlet bread recipe. Savory bread is a classic in the bread world—delicious and not too sweet. You can marinate the chicken cutlet to your liking. It's easy to make, even beginners can do it. Make this for your kids!
Materials
Cheese Chicken Cutlet Bread | How to Make a Savory Bread Where You Can Enjoy Big Bites of Meat
Except for the butter and salt, put all the other ingredients for the dough into the stand mixer. Beginners can reserve a little milk because different brands of flour have different water absorption rates, and there are differences in temperature and humidity between the north and south.
After kneading to the extended stage, add butter and salt, and knead until it forms a smooth, elastic membrane that doesn't easily break.
Shape the kneaded dough into a roughly round shape and place it in a proofing box. Let it rise in an environment of about 25-28 degrees Celsius.
Pan-fry or grill the marinated chicken cutlets until cooked through, then cut them into long strips, two strips per set. I bought freshly slaughtered chicken breasts and marinated them myself in two flavors: Orleans and black pepper. If you're too lazy to make them yourself, you can buy ready-made ones.
When it has risen to about twice its original size, poke a hole in it with a floured finger; it should not shrink back or collapse.
Deflate the risen dough by gently patting and pressing out large air bubbles. Divide the deflated dough into 8 portions, roughly round them, cover them, and let them rest for 15 minutes in an environment of about 25-28 degrees Celsius.
Roll out the relaxed dough into an oval shape.
Roll out the relaxed dough, shape it into a small rectangle, and press the bottom edge thin.
Roll it up from top to bottom, making it slightly tighter.
Set the rolled dough aside for later use.
Starting with the first rolled dough, roll it out lengthwise, being careful to apply even pressure while rolling.
Roll out thin dough balls and wrap them around the chicken cutlet. For detailed instructions, please watch the video.
Place the dough in an oven or proofing box to proof at a temperature of 33-35 degrees Celsius and a humidity of 80% for approximately 30-35 minutes. This time is for reference only; please observe the dough's condition carefully.
Let it rise to about 1.5 times its original size. The surface of the dough should be elastic and slowly spring back when pressed lightly.
Mix a little egg yolk with a little milk, brush the mixture onto the surface of the dough, and then sprinkle with shredded mozzarella cheese.
Place in a preheated oven at 160°C (top heat) and 190°C (bottom heat) for 18 minutes. The time and temperature are for reference only; adjust according to your own oven.
chubby chicken cutlet buns~
After baking, remove the cakes from the oven and place them on a cooling rack. You can sprinkle some chopped parsley on the surface. Once they are still slightly warm, pack them in a sealed bag for storage.
The bread is very soft, topped with caramelized cheese, and filled with chicken cutlet.
Savory bread with lots of meat filling~
Wow! It looks so appetizing!
It's so soft and stretchy, you can't stop eating it!
Cheese Chicken Cutlet Bread | Tips for enjoying savory bread with lots of meat
Many friends have asked: "I followed the recipe exactly, why is mine too wet? Why is mine too dry? Why... why..." When making bread, you must be flexible with the amount of liquid in the recipe because flour absorbs water differently, and the climate, temperature, and humidity vary from north to south. You must observe the state of the dough and add liquid accordingly. This is a well-worn topic! Adjust the time and temperature according to your own oven. There is a big difference between large and small ovens, and even two identical ovens from the same brand will have temperature differences.
