Thick Cut Fried Toast with Curry Chicken
Recipes
1 min read
Ingredients
Toast
| 500 | gr | Bread Flour |
|---|---|---|
| 80 | gr | Sugar |
| 5 | gr | Salt |
| 6 | gr | Yeast |
| 1 | gr | Bread Improver |
| 140 | gr | Water |
| 164 | gr | Milk |
| 50 | gr | Egg |
| 75 | gr | Butter |
Curry Chicken
| 400 | gr | Chicken stock |
|---|---|---|
| 200 | gr | Curry Paste |
| 720 | gr | Chicken thigh, diced |
| 3 | no | Potato |
Assembly
| 100 | gr | Anchor Extra Stretch+ Mozzarella |
|---|
Method
Toast:
- In a mixer with dough hook attachment, mix flour, improver, sugar, salt, yeast, eggs, milk and water.
- At low speed knead for approx. 7 minutes, then increase to 2nd speed, knead for a further 3 minutes.
- Add in butter and continue to knead for a further 4 minutes on low speed and 1 minutes on 2nd speed until the dough is well developed.
- Transfer to a tray, cover with cling wrap and leave inside chiller overnight.
- Scale the dough to 250g and shape and place into square sandwich loaf tin.
- Proof the dough in a proofer at 32°C for 30-45 minutes.
- Brush with egg wash.
- Bake in a pre-heated deck oven at 180°C for 20 minutes or 160°C in convection oven for approximate 15 minutes.
- Allow the buns to cool on wire rack.
Curry Chicken:
- In a pot, add curry paste and cook, add stock. Stir well and bring to boil on high heat.
- Add in chicken and potatoes, stir well and bring to boil. Then, lower the heat, cover pot and simmer for 20 minutes on medium heat.
Assembly:
- Cut off the top of the baked bread bowl.
- Cut out the interior of the bottom half of the sandwich loaf.
- Fill the loaf with curry chicken and potatoes until it is full
- Add mozzarella cheese on top of the bread bowl
- Place the bread bowl in the oven until the mozzarella cheese has fully melted and has a nice blistering appearance.
