Salted Egg Curry Chicken Bread

Bread

1. Place all ingredients into a spiral mixer.
2. Mix the dough at low speed for 3 minutes, then increase to high speed for an additional 9 minutes or until the dough is fully developed.
3. The desired dough temperature is between 26°C and 28°C.
4. Rest the dough in a container for 60 minutes.
5. Divide and cut the dough into round shape or any other design of your preference.
6. Put in the wrapped Curry filling into the dough and let the dough fermented in proofer for approximately 50 to 60 minutes.
7. Inject steam and bake the dough at 220°C top heat and 210ﹾC bottom heat for approximately 23 minutes or until fully baked with brown color.

Creamy Salted Egg Curry Sauce

1. Heat oil in a frying pan over medium high heat.
2. Once the oil is hot, fry the marinated chicken pieces until it turn golden brown.
3. To make the Creamy Salted Egg Curry Sauce, use the same pan and heat up the pan to medium heat. Add garlic and curry leaves then sauté for a few seconds.
4.  Add in chili, spring onions, red onions and cook for a minute.
5.  Add in Bakels Golden Sauce, curry powder & salt.
6. Reduced the heat to low and pour in water or evaporated milk,
7. Stir well until the mixture is creamy and smooth.
8. Add the fried chicken into the creamy mixture and stir them until the chicken is well-cooked.
9. Transfer them to a bowl  and set aside.
10. Wrap the curry chicken with parchment paper.

• Bakels Golden Sauce
• Bakels Instant Active Dried Yeast
• BAKELS PANE MAGGIA BIANCO