GOLDEN PILLOW

FROM SINGAPORE!!!!

Basic Sweet Bread Dough
(adapted from "Magic Bread" by Alex Goh)
Ingredients A :
100gm bread flour
70gm boiling water

Ingredients B:
300gm bread flour
100gm plain flour
80gm sugar
6gm salt
20gm milk powder
9gm instant yeast

Ingredients C :
175gm cold water
60gm cold eggs

Ingredient D :
60gm butter

Method :

1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3. Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into required weight and mould it round. Let it rest for 10 minutes and ready to use.

Ingredients for Curry Chicken :
50gm oil
50gm curry spices
8 shallots
500gm chicken
1 stick lemongrass
2 sprigs curry leaves
3 potatoes
6cm cinnamon stick
1 pc clove
250gm coconut milk
1-1/2 tsp salt
250gm water

Method :

1. Heat up oil in pot, add in curry spices and shallots, stir-fry until fragrant.4
2. Add in chicken, lemongrass and curry leaves, cook until fragrant.
3. Add in water, potatoes, cinnamon stick, salt and clove, stir well and continue to cook for 20 minutes. Add in coconut milk and bring to boil.
4. Remove and set aside to cool. Take 500gm of the curry chicken and wrap it with aluminium foil or greaseproof paper.
5. Roll out the sweet bread dough. Place the wrapped chicken filling in the centre of the dough and wrap it up.
   
6. Let it proof for 45 minutes.
7. Bake at 175C for 25-30 minutes.