Teriyaki Chicken Bread

Tried and tested with Bosch 4D Hot Air Steam Oven

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Cheese bread

Ingredient [1]

• Bread flour 40g
• Cake flour 10g
• Instant dried ye ast 1tsp
• Sugar 1tbsp
• Water 55-65cc

Ingredient [2]

• Bread flour 40g
• Cake flour 10g
• Salt 1/3tsp
• Unsalted butter 15g
• Roasted white sesame se eds 1tbsp

Teriyaki chicken

• Chicken thighs 150g
• Sake 1tbsp
• Kibi-sato (Semi refined brown sugar） 2tbsp
• Soy sauce 2tbsp
• Grated ginger 1tsp

Teriyaki mayonnaise s auce

• Mayonnaise 30g

For decoration use

• Chopped dried seaweed pinch

Making Teriyaki chicken

1. Remove the excess water and fat from the chicken. Place the chicken skin-side down. Even out the height of chicken by scoring and opening the meat. Score the tendons.

2. Fork the chicken about 30 times, flip it over and repeat on the skin-side.

3. Dice into 3cm cub es.

4. Put prepared chicken and seasoning into a plastic bag. Even-out the seasoning by mixing and kneading the bag from the outside.

5. Move all of the now seasoned chicken into a dish. Microwave it uncovered for 3min at 5 00w. Flip it over and microwave for an additional 2-2.5min at 5 00w.

6. Remove the chicken only and continue to microwave the seasoning a further 2-2.5min in order to make a sauce. Take 1tbsp from the sauce and combine with mayonnaise.

Bread

1. Measure the ingredients [1] into a bowl. Pour water and stir evenly with a wooden spatula. Add the ingredients from [2] and mix.

2. Knead the dough on a board. When the dough has been kneaded around 80 %, flatten the dough.

3. Spread the roasted white sesame seeds on the dough. Roll the dough from the front into a log. Roll from the end of the log. Form the dough into a ball and place it back in the bowl. Cover with a plastic wrap and fermentate for 25-35 mins.

4. Proceed Finger test, punching down and divide the dough into 4 pieces and form them into balls. Rest 10mins.

5. Place the dough on the table（ seam-side up） and punch down. Stretch the dough to about 10cm in diameter. Place on a pan lined with a cooking sheet.

6. Make a dent on top of each ball of dough. Place 1/4 of the Teriyaki chicken on each dent.

7. Cover with a plastic wrap and wet cloth for 20-25min at 40℃.

8. Preheat the oven 5-10min before the fermentation is done.

9. Spread Teriyaki mayonnaise sauce on surface of each piece of dough.

10. Bake with 4D HotAir at 230℃ for 12-17 mins. Sprinkle on chopped dried seaweed after cool.

4D HotAir 230˚C

Cooking time: 12-17 mins

(Preheated oven)