Hello, fellow food lovers! Get ready to dive into the delightful world of this incredible It's a truly irresistible creation featuring an ultra-soft, pillowy bread base generously filled and topped with savory, slightly sweet halal chicken floss, fragrant green onions, and a sprinkle of sesame seeds. This Asian-inspired bakery favorite is perfect for breakfast, a snack, or even a light lunch!
📜 Ingredients
For the Tangzhong (Water Roux):
2 tablespoons (20g) bread flour
1/2 cup (120ml) water
For the Dough:
2 cups (240g) bread flour
1 cup (120g) all-purpose flour
1/4 cup (50g) granulated sugar
1 teaspoon (6g) salt
1 tablespoon (9g) instant dry yeast
1 large egg (about 50g), room temperature
1/2 cup (120ml) warm full-fat milk (about 100-110°F / 38-43°C)
4 tablespoons (56g) unsalted butter, softened
For the Filling & Topping:
1/2 cup (60g) halal chicken floss
2 tablespoons mayonnaise (ensure halal-certified)
2 tablespoons chopped green onions
1 teaspoon toasted sesame seeds
1/2 teaspoon seaweed flakes (optional, for authentic flavor)
1 egg yolk mixed with 1 tablespoon milk (for egg wash)
📝 Instructions
- Make the Tangzhong: In a small saucepan, whisk the bread flour and water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (like wallpaper paste, about 2-3 minutes). Remove from heat, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool to room temperature.
- Combine Dry Ingredients: In a large mixing bowl (or stand mixer bowl), combine the bread flour, all-purpose flour, granulated sugar, salt, and instant dry yeast. Mix well.
- Add Wet Ingredients: Add the cooled tangzhong, egg, and warm milk to the dry ingredients. Knead on low speed (or by hand) until a shaggy dough forms. Increase speed to medium (or continue hand kneading) for 8-10 minutes, until the dough comes together and starts to become smooth.
- Incorporate Butter: Add the softened butter, one tablespoon at a time, incorporating each piece before adding the next. Continue kneading for another 10-15 minutes (or by hand for 15-20 minutes) until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thinly enough to see light through it without tearing).
- First Proof: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Prepare Filling: While the dough is proofing, mix the halal chicken floss with mayonnaise in a small bowl until well combined. Set aside.
- Shape the Bread: Gently punch down the risen dough to release air. Transfer it to a lightly floured surface. Roll the dough into a large rectangle, approximately 12x16 inches (30x40 cm). Spread the chicken floss mixture evenly over the surface of the dough, leaving a small border around the edges. Sprinkle with half of the chopped green onions.
- Fold and Cut: Fold one-third of the dough over the middle, then fold the remaining third over that, creating a three-layer rectangle (like folding a letter). Gently press down. Cut the folded dough into 6-8 equal strips. Then, cut each strip into 2-3 smaller squares or rectangles.
- Arrange in Pan: Grease a 9x5 inch (23x13 cm) loaf pan. Stack the dough pieces vertically into the prepared loaf pan, pressing gently to fit them snugly.
- Second Proof: Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 45-60 minutes, or until the dough has nearly doubled in size and looks puffy.
- Bake: Preheat your oven to 350°F (175°C). Gently brush the top of the risen bread with the egg wash. Sprinkle the remaining chopped green onions, toasted sesame seeds, and optional seaweed flakes over the top.
- Bake for 25-30 minutes, or until the bread is golden brown on top and sounds hollow when tapped. If the top browns too quickly, tent it loosely with aluminum foil.
- Cool and Serve: Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing or pulling apart. Enjoy the amazing aroma and flavor!
💡 Chef's Tips
- For Extra Fluffiness: The tangzhong method is key to incredibly soft, moist bread that stays fresh longer. Don't skip this step! Ensure it cools completely before adding to the dough.
- Creative Toppings: Feel free to experiment with your toppings! A touch of chili flakes for a spicy kick, or finely chopped dried shrimp (ensure halal) for an umami boost, can elevate the flavor profile.
