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CHICKEN BRIOCHE

Ingredients:

DOUGH:

4 cups MAGNOLIA ALL PURPOSE FLOUR
1 tbsp EMPEROR’S BEST INSTANT YEAST
1/4 tbsp sugar
1 tbsp iodized fine salt
2/3 cup MAGNOLIA BUTTERCUP
6 PC MAGNOLIA BROWN EGGS

FILLING:

1 tbsp chopped garlic
2 tbsp cooking oil
1 cup cubed MAGNOLIA CHICKEN STATION BREAST FILLETS
1/2 cup chopped carrot
1/2 cup chicken broth*
1/4 tsp iodized fine salt
1/8 tsp pepper
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
1/4 cup cornstarch

EGGWASH

1 MAGNOLIA BROWN EGG

Procedure:

  1. Mix together flour, yeast, sugar and salt. Add eggs and knead. Add margarine and continue kneading until smooth and elastic. Ferment for 1 hour. Scale into 50 grams. Rest for 10 minutes.
  2. Fill with frozen chicken filling. Proof for 40 minutes or 1 hour. Apply egg wash. Bake in preheated oven set at 350°F for 25 minutes.
  3. Sauté garlic in oil, then add chicken and carrot. Add chicken broth, salt and pepper. Boil. Let simmer. Add cream and simmer. Thicken with cornstarch mixture.
Makes 22 pieces. *Dough weight: 1,105 *Scaling weight: 50 grams
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