Refresh your breakfast menu with the soft and chewy chicken stuffed bread, delicious and aromatic. The bread dish is both nutritious and easy to make, so you will definitely succeed. Let’s cook with TasteVN and check out these 2 enticing recipes now!
1. Chicken stuffed bread
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Preparation
2 hours
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Cooking
25 minutes
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Difficulty
Medium
Ingredients for Chicken Stuffed Bread For 7 pieces
All-purpose flour #13 300 gr Chicken breast 250 gr (chopped) Unsweetened fresh milk 120 ml Onion 52 gr (diced) Warm water 50 ml Yeast 5 gr Unsalted butter 60 gr (softened at room temperature) Egg 1 piece Paprika powder 1 teaspoon Char siu powder 1/2 tablespoon Cornstarch 1 tablespoon Oyster sauce 1 teaspoon Soy sauce 2 teaspoons Pepper 1/2 teaspoon Salt 4 gr Sugar 4 tablespoons Cooking oil 3 tablespoons Water 2 tablespoons Sesame a little
How to Make Chicken-Filled Bread
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Mix the Dough
Dissolve 5g of yeast in 50ml of warm water at 32 – 40 degrees Celsius, let it sit for 15 minutes until the yeast expands into a cluster like crab bricks.
Add 30g of sugar, 120ml of unsweetened milk, 4g of salt, 300g of flour, and the yeast water into a bowl. Mix well until the ingredients are combined, and the dough is sticky.
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Knead the Dough
Knead the dough using a machine at low speed for 5 minutes until the dough forms a ball.
Then, add 60g of unsalted butter and continue kneading at medium speed for 5 minutes until the dough becomes a smooth, elastic ball that does not stick to your hands.
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Proof the dough
Apply a little cooking oil to the bottom of a bowl, place the dough ball inside, cover it completely, and proof for about 60 minutes at room temperature until the dough doubles in size.
Tip: To check if the dough has proofed properly, press your hand deeply into the dough; if the dough retains the indentation, it is proofed correctly.
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Make the chicken filling
In a bowl, combine 250g of diced chicken breast, 1/2 tablespoon of five-spice powder, 1 teaspoon of oyster sauce, 2 teaspoons of soy sauce, 2 teaspoons of sugar, and 1/2 teaspoon of pepper. Mix well so the chicken absorbs the spices and marinate for 15 minutes.
Heat a pan on the stove, add 1 tablespoon of cooking oil, and when the oil is hot, add the chicken and sauté for about 7 minutes until it is cooked through.
Transfer the sautéed chicken to a blender and blend until smooth.
Note: Only blend the chicken until it is finely chopped, do not puree it.Heat a pan on the stove, add 2 tablespoons of cooking oil, and when the oil is hot, add 52g of chopped onion and sauté until cooked. After the onion is cooked, add the chicken and stir for about 1 minute.
Dissolve 1 tablespoon of cornstarch with 1 tablespoon of water, add it to the chicken mixture, and mix well. Finally, add 1 teaspoon of paprika powder, stir the filling one more time, and it is complete.
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Shaping the bread
Knead the dough briefly to press out all the air bubbles, then divide the dough into about 7 equal parts. Roll the dough into balls, cover them, and let them rest for 15 minutes.
Roll each piece of dough into thin rounds, place a little chicken filling in the center, pinch the edges together, and then roll it into a ball.
Place the buns on a baking tray lined with parchment paper, cover them, and let them rest for another 25 minutes.
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Baking the bread
Preheat the oven to 170 degrees Celsius for 15 minutes.
Beat 1 egg with 1 tablespoon of water. Use a brush to evenly coat the mixture on the surface of the buns, then sprinkle a bit of sesame seeds on top. After that, bake the buns for 20 – 25 minutes at 170 degrees Celsius.
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Final Product
The bread is fragrant with a hint of butter, chewy and soft, with a nutty sweetness combined with flavorful chicken filling, attractive, extremely delicious and nutritious.
2. Chicken Stuffed Bread (recipe shared by a user)
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Preparation
1 hour
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Cooking
30 minutes
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Difficulty
Medium
Ingredients for Chicken Stuffed Bread (recipe shared by a user) For 30 pieces of bread
All-purpose flour No. 13 500 gr Unsalted butter 75 gr Chicken breast 500 gr Carrot 1 piece Char siu marinade 1 tablespoon Instant yeast 5 gr Chicken eggs 2 pieces Unsweetened fresh milk 200 ml Minced garlic A little Lemongrass A little Ginger A little Sugar 150 gr Common seasoning A little (salt/ sugar/ seasoning powder/ pepper)
How to Make Chicken Meat Stuffed Bread (recipe shared by a user)
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Kneading the Dough
Put 500g of flour, 5g of instant yeast, 150g of sugar, 1 teaspoon of salt, 2 eggs, and 200ml of unsweetened fresh milk into a bowl. Then, use a spoon to mix well until the ingredients bind together.
Transfer the dough to a table and knead it by hand using the Folding and Stretching technique for 20 minutes until the dough is smooth and does not stick to your hands.
After kneading, place the dough in a bowl, cover it tightly with plastic wrap, and let it rise for 2 hours until it doubles in size.
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Prepare the ingredients
Wash the chicken breast, boil it until just cooked with a little lemongrass and ginger. Then, let the meat cool down a bit and shred it.
Peel the carrot, wash it thoroughly, and cut it into small cubes.
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Make the char siu chicken filling
Heat a pan on the stove, add a little cooking oil, and some minced garlic to sauté until fragrant. Next, add the carrot and stir-fry briefly over medium heat for about 1 – 2 minutes.
Then, add the shredded chicken, 1 tablespoon of char siu marinade, 2 teaspoons of seasoning, 2 teaspoons of sugar, and 1 teaspoon of ground pepper. Stir the mixture over medium heat until the filling absorbs the seasoning, then turn off the heat and let it cool.
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Forming the buns
Knead the dough briefly to release all the air bubbles, then divide it into 30 equal parts and roll them into balls.
Next, use a rolling pin to flatten the dough, place the filling in the center, and then pinch the edges of the dough closed. After that, roll the dough ball again and gently press it to flatten slightly. Additionally, you can also shape the dough into a chicken or any shape you prefer.
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Baking the buns
Preheat the oven to 170 degrees Celsius for 10 minutes.
Beat 1 egg yolk, then brush a thin layer over the surface of the buns and bake for 15 minutes at 170 degrees Celsius.
After 15 minutes, take the buns out, let them cool slightly, and brush another layer of egg yolk. Finally, bake for another 5 minutes to finish.
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Finished Product
Chicken stuffed bread has an appealing golden-brown crust, fragrant with the smell of unsalted butter. Each piece of bread torn off is soft, chewy, and rich, lightly sweet, perfectly blending with the savory filling, just right to eat.
How to Choose Clean, Delicious Chicken Breast
- When choosing chicken breast, select pieces that are light pink, bright, with a shiny surface, and slightly firm. Avoid buying pieces that are dark in color as they are no longer fresh.
- Choose chicken breast pieces that feel elastic when pressed, moist, dry, intact without being dry, leaking, or falling apart.
- Absolutely do not buy chicken breast that is pure white or has white streaks appearing, as this indicates it has been affected by chemicals or growth hormones.
- When buying pre-packaged chicken breast that is hard to inspect closely, pay attention to the quality of the packaging; also, try to purchase chicken breast that was produced the same day to avoid buying pieces that are no longer fresh.
How to knead dough by hand using the Folding and Stretching technique
- If you don’t have a dough mixer, you can knead by hand using the Folding and Stretching technique.
- First, you fold the dough, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not push down. Next, rotate the dough block 90 degrees and repeat the two steps above for 15 – 20 minutes.
How to identify if the dough is satisfactory
- The dough is smooth and elastic, with good stretchiness.
- The dough does not stick to your hands: When you press it, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hand.
- You can stretch the dough into a thin film without tearing.
- Check the dough using the Windowpane method. Tear off a piece of dough, stretch it out. If the dough forms a thin membrane that is not easily torn and light can pass through, it is satisfactory.
Tips for successful execution
- It is advisable to use instant yeast to save time activating, and use golden yeast for a sweeter and more fragrant bread.
- It is important to knead correctly for the bread to be chewy and soft.
- You can use flour for dusting to knead the dough easily, but this may cause the dough to dry out. The solution is to add a little water and continue kneading; dough with more water is usually better than less water.
- If the dough does not rise after proofing: Check the expiration date of the yeast. If the yeast is near its expiration date, its activity may be weak and it could be dead. To check, you can mix a little warm water at about 30 degrees (not exceeding 40 degrees). Add the yeast and wait about 15 minutes; if the yeast bubbles like a crab brick, it is still good, and you can use it with confidence.
- The bread dough after the first proofing can be tightly wrapped and stored in the freezer. When needed, just thaw and proof a second time before baking.
How to store bread
Store bread in the refrigerator and use within 1 – 2 days. When eating, just reheat for a few minutes, and it can be served.
TasteVN wishes you success in making these 2 delicious, soft, and fragrant chicken-filled baguettes to enrich your breakfast menu!
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