Golden Pillow Curry Chicken Bread

I first had the Golden Pillow 金枕头 ..hmm...more than 10 years ago with my husband and my sis. We ordered online for home delivery. It claimed for 3 person share but it wasn't enough at all. Since then, I haven't had it again after we have tried...cos maybe we forgot?...it was nothing fancy then just that we were amazed by the bread wrapping up the curry chicken. Think it's best to cook our own curry chicken to eat with bread. 

Since I have learnt how to bake bread and buns now, I want to try different types so that my family can enjoy them. The memory rekindled with my baking friend Veronica from Peng Kitchen, who recently baked this golden pillow from scratch. After I get her advice, I decided to give it a kick...

I am very happy with the result using the basic straight dough recipe I googled online HERE.

You can use your own favorite bread dough recipe to make it too. I wrap the bread dough over the wrapped curry chicken instead to have a nice round shape.

CURRY CHICKEN BREAD

Ingredients:-

• 340g bread flour
• 50g sugar
• 1/2 tsp salt
• 1/2 tbsp yeast
• 210g milk
• 40g butter
• Curry chicken (precooked beforehand)
• Aluminium Foil

 Method:

Curry Chicken

1. Make the aluminum foil into a bowl and fill in with curry chicken. 
2. Wrap it up slowly and be careful not to tear any part of the foil to prevent spilling.
3. You can wrap another layer of foil if needed.
4. Set aside

Bread Dough

1. Mix all dry ingredients in a mixer and using a dough hook mix till well combined.
2. Add milk till dough is formed.
3. Add softened butter and knead for 15 minutes or till dough is not sticky and pass window pane test.
4. Fold the dough into a ball and place it in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
5. Remove and divide them into 3 doughs (around 180gm). Mould each into a ball again and let them rest for 15 minutes.
6. Roll out big enough to wrap the curry chicken foil.
7. Place the wrapped curry chicken on the flattened dough and wrap it up like a pillow. Pinch the edges tightly.
8. Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
9. Eggwash after 2nd proofing.
10. Bake in a pre heated oven for 12-15 minutes at 160°C.
11. Remove from baking tin immediately and cool on rack.