The bread is super soft, and with the BBQ-flavored chicken breast and corn for the filling, one bite is super satisfying!
High gluten flour
High Sugar Resistant Yeast Powder
Chicken Breast with Yum Shape Salad (1 bag)
cooked corn kernels
Cooked sesame (decorated)
Japanese Style Chicken Cornbread
Dough ingredients except butter and salt, all other dough ingredients in the chef’s machine, knead to the expansion stage add butter and salt, continue to knead to the complete stage … seal plastic wrap, cover with a damp cloth and put in a warm and moist place for the first fermentation.
Begin to make the filling … the filling is made with You Shape Salad Chicken Breast, it is ready to eat chicken breast, open the bag and it is very convenient.
Take a chicken breast and cut it into small pieces with a knife
Put the chicken breasts and cooked corn kernels in a bowl and toss a few times to distribute the meat and corn kernels evenly.
When the dough has fermented to about 2-2.5 times its size, poke a hole in the dough with your hand, the hole will not retract and the dough will not collapse.
Take out the fermented dough, pat lightly to release the air, and divide the dough into 6 equal portions, round … separately, cover with a damp cloth, and let it rest for 15 minutes.
Roll out the dough with a rolling pin, flip it over and wrap it in Chicken Corn Stuffing ….
Wrap it up like a bun, close it up and squeeze it tight.
Arrange 6 small dough balls in a row, neck down, on a baking sheet and cover with a damp cloth for the second fermentation.
When the dough has risen to about 1.5 times its size, spray the surface with a little water and sprinkle with sesame seeds ….
Cover the surface of the bread dough with a layer of parchment paper and press another baking dish … in the preheated oven, medium, upper and lower heat 190 degrees, bake for 18 minutes.
Bake for 18 minutes. Take out the baked Japanese chicken tortillas and let them cool on a cooling rack. … Great for breakfast or snack.