Chicken Roll Bakery Style
Directions
- 1Mix all dry ingredients (plain flour, sugar, instant yeast, salt, powder milk) in a bowl.
- 2Add warm water, egg and cooking oil to the dry ingredients and knead until a soft dough forms.
- 3Cover the dough and let it rest for 30 minutes.
- 4In a pan, heat 1 tablespoon of cooking oil.
- 5Add chopped onions and green chilies, and cook until soft.
- 6Add ginger paste, garlic paste, coriander and cumin powder, cardamom and cinnamon powder, black pepper crush and salt to taste.
- 7Mix and cook for 2 minutes.
- 8Add the boiled shredded chicken, mix and cook until well combined.
- 9Add milk and cornflour, and cook until the mixture thickens.
- 10Remove from heat and let it cool.
- 11Divide the rested dough into 8-10 balls.
- 12Roll each ball of dough into a square shape.
- 13Add a spoonful of the chicken mixture to each square.
- 14Fold the dough gently to create a roll, seal the edges and place it on a baking tray.
- 15Let the rolls rest for 10 minutes.
- 16Brush the rolls with egg wash and sprinkle with sesame seeds.
- 17Bake at 200 degrees Celcius for 10 minutes.
- 18Let the baked rolls cool at room temperature before serving.
Ingredients
- 2 cups Plain Flour
- 2 tablespoons Sugar
- 1 tablespoon Instant Yeast
- 0.75 teaspoon Salt
- 2 tablespoons Powder Milk
- 20 gram Milk
- 0.5 cup Warm Water
- 0.5 Egg
- 2 tablespoons Cooking Oil
- 1 cup Onion Slice
- 1 tablespoon Green Chili
- 0.5 teaspoon Ginger Paste
- 0.5 teaspoon Garlic Paste
- 0.5 teaspoon Coriander & Cumin Powder
- 0.5 teaspoon Cardamom & Cinnamon Powder
- 0.5 teaspoon Black Pepper Crush
- 1.5 cup Boiled Shredded Chicken
- 0.5 cup Milk
- 2 teaspoon Cornflour
- 1 tablespoon Sesame Seeds
Equipment
frying panmixing bowlwooden cutting boardrolling pinbaking tray
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