Baked in a pan of low-calorie whole wheat bread brioche, it’s the perfect combination and definitely beats SUBWAY.
Black pepper sauce part
Olive oil or butter
Low-temperature chicken thigh part
Piping chicken thighs (boneless)
five spices powder
black pepper sauce
dark soy sauce
How to Make Japanese Creamy Whole Wheat Bread + Low Temperature Black Pepper Chicken Thighs
Chill ingredients in the refrigerator at least half an hour in advance.
Place all ingredients except butter and salt in the main pan. Knead for 8 minutes, taking the butter out ahead of time to soften at room temperature
Add the butter and salt (I forgot to soften the butter beforehand 5555) and continue kneading for 3 minutes.
Place the dough in an airtight box and place it in the fermenter for the first fermentation.
“While you’re at it, you can simmer the black pepper sauce and low-temperature chicken thighs.”
Insert a hole with your finger and the dough will not retract or spring back.
Divide the dough into 100g portions, cover with plastic wrap and rise for 10 minutes.
roll out (into a rectangle)
Roll up from the top.
Pour the sliced almonds into a flat dish
Roll the dough over the sliced almonds and place evenly in the baking dish.
Repeat for all doughs, cover with plastic wrap and place in the oven, place one cup of hot water in the oven for the second fermentation. 1.5 times will do.
Score with a knife and sprinkle with flour.
Preheat oven to 180°C
Oven 180℃, 15-18 minutes. Ready to serve
Add 20g of black pepper
Grind in 20 seconds at speed 10 and pour out for later use.
Add the garlic and onion for 5 seconds, speed 5. Scrape into the bottom of the pan with a spatula stick and add the olive oil (or butter), 3 minutes +V+. A small spoonful of speed pops.
Add water, soy sauce and black pepper, time 4 minutes + temp 100 + speed 1
Serve the black pepper sauce on a plate.
Debone the chicken thighs and add the five-spice powder, soy sauce, and wine. Marinate overnight ahead.
Pour into a heat resistant ziplock bag, add the marinade along with the bag and squeeze out the air inside to seal.
Place net basket in main pan, chicken in net basket, add water. Water in main pan exceeds ingredients.
Cover the main lid and the bag is pulled out through the hole, leaving the measuring cup lid open
20 minutes + 60°C + speed 1.
If the meat is not cooked, turn it over and continue to lower the temperature for 6-7 minutes.
Run cold water out of the pan (don’t pour it out oh, the meat continues to be in the bag). Soak it in the water for a while.
Pate the garlic, add 50g of garlic, add 35g of oil, time 5 minutes + temp V + speed 1 pop.
Add a spoonful of black pepper, 5g of dark soy sauce, 25g of water, 10g of icing sugar. 3 minutes + temp V + speed small spoonful and keep popping.
Put in the cold chicken thighs and pour the juices from the bag into the main pan.
10 minutes + temp V + reverse spoon. Stir well before serving. If juices are too much, remove lid of measuring cup and let stand 5 minutes.
Slice the chicken thighs, add lettuce and enjoy!
If you have any questions, please feel free to ask
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