Thursday, 9 April 2015

"Chicken roller coaster"

300 gm cooked chicken boneless
(boiled with 1/2 tsp salt 1/4 ajino-shredd n chopped)
3 tbsp chicken thick stock cream style
1cup broccoli chopped
1cup red bell pepper chopped
4cubes cheddar cheese(grated)
1/4 tsp salt 1/2 tsp oregano1/2tsp chilli flakes

For dough;
500 gm maida
1pkt (25 gm dry yeast)
1/4 cup warm water
1/2 cup warm milk
1tbsp sugar
1tsp salt
6tbsp butter room temperature
In the bowl of a stand mixer fitted with dough hook or in a large bowl if you prefer to mix by hand, combine dry yeast water milk and sugar let stand for 5 min, until foamy add in maida and salt and mix well. Cut the soft butter into three or four pieces and drop them into the dough.mix.knead by hand for about 2 min.cover the bowl and let rise for 45 min in a warm place.
Turn risen dough out into lightly floured surface press it out into circle with your hands, then use a rolling pin to roll it out an even 10 inch circle.

Use a  pizza cutter or asharp knife to divided the circle into 12 triangles (just like slicing a pizza)
Arrange triangles, slightly overlapping in a circle on a small round baking stone with wide ends inch from edge of baking stone(point will extend of the edgeof the baking stone) roll (or use finger to press)
Wide ends of dough towards center to create a3 inch opening, take a look at the photos above for some help if you need it.
In a medium bowl combine cooked chicken, chopped broccoli, chopped red bell peppers, grated cheese, salt, oregano n chilli flakes.mix well.
Using a icecream scoop , scoop filling evenly over dough in a continuous circle.make sure filling is evenly spaced/spread.
Brings points of a triangles up over filling and tuck under dough at the center to form a ring. (Filling will show)

Lightly brush dough with egg whites sprinkle with almonds
Bake 20-30 min or until deep golden brown. Let the ring cool untils it safe to serve.

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