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Homemade bread stuffed with chicken and catupiry
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
3 servings
Thata Magalhães
@thata_magalhaess- Ingredients
- Recipe
- Wheat Flour approx.1 kg
- Fresh Yeast50 g
- Oil100 g
- Salt15 g
- Chicken broth1/2 unit(s)
- Sugar1 tablespoon
- Salt10 g
- Water400 ml
- Milk80 ml
- Stuffing to taste
- Cheese or Mozzarella Cheese500 g
- Small chicken breast2 unit(s)
- Catupiry to taste
- Put the chicken breasts to cook while preparing the pasta. Then take all the ingredients of the dough, except the wheat flour in the blender for two minutes.
- Pour this mixture into a bowl, gradually add the wheat flour, about 800 grams at first, use a large spoon to help you while stirring the dough
- When you can no longer work with the spoon, transfer this dough to the countertop and continue throwing the rest of the flour.
- Knead the dough well, about 10/15 minutes.
- When the dough is smooth and uniform, put it in a bowl and let it rest until it doubles in volume.
- When the chicken breast is cooked, remove the water and saute the chicken breast with garlic, onion, green chili, paprika, a little paprika and salt. Reserve.
- After the dough has doubled in volume, divide it into three portions.
- Open each portion with the rolling pin, pass a little of the catupiry, braised chicken, cheese and more catupiry to finish
- Close and model according to your preference.
- Do this procedure with the three portions, distribute the fillings well to the three breads.
- Then take the buns to grow again, about 00:40 minutes.
- Pre heat the oven to 200°C
- Mix two egg yolks with a level spoon of water and spread over the buns.
- Take it to the oven for 00:45 minutes or until they are golden.
- It's delicious, if you have any questions about the process leave it in the comments.
- Enjoy your food!
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