Bake That Thing! - Chevonne Fourie

From a golden brioche loaf to crispy chicken bao and a chocolate brioche twist, fluffy, crunchy, sweet perfection all in one delicious story.

Ingredients:

In a mixing bowl, add the warm milk, water, sugar and yeast. Mix well and rest for 5 minutes. The yeast will become foamy.
To a stand mixer, add the flour and salt. Pour in the foamy yeast mixture and mix until a shaggy dough forms.
Add the butter and knead the dough until shiny, smooth and elastic. This will take some time (10 – 15 minutes) and the dough will absorb all the butter.
Place the dough in a well-oiled bowl and cover with plastic wrap or a wet kitchen towel.
Let the dough proof until double in size (about 1 hour)
Once dough has doubled in size, push the air out of the dough, divide the dough into 12 equal parts.
Roll the balls into smooth tight balls, using a rounding pulling action on the table with your hand.
Pack the balls into an oiled bread loaf tin spaced evenly.
Cover with plastic wrap or a wet kitchen towel, let dough prove until double in size again. (45 min – 1 hour)
You will know the dough is ready when you lightly press on the dough and the indent does not push back.
Preheat the oven to 180C. Brush the top of the bread with egg wash.
Bake for 20 – 25 minutes or until browned on top, the bigger the bread, the longer it will bake. You will know the bread is cooked, when you knock on the bread and it sound hollow.
Remove from the oven and let rest in the bread tin for 5 minutes. This will help loosen it from the tin and ensure it keeps its shape.

To a large bowl, add all the ingredients and mix with a wooden spoon.
Pour dough into a clear surface, knead dough until smooth and elastic.
Place dough into a well-oiled bowl and cover with plastic wrap or a wet kitchen towel.
Proof dough until double in size.
Once dough is proved, divide into 12 equal parts and roll onto smooth balls.
Brush the working surface with oil, place one ball on the surface, using a rolling pin, roll the ball into a flat oval shape. Brush the top of the dough with oil and fold in half to form a half moon shape. Place the folded dough onto a piece of oiled baking paper. Repeat with the rest of the dough.
Bring a pot of water to the boil, steam buns in a bamboo steamer for 8 – 12 minutes.
Once cooked, remove from steamer and open the boa while still hot, otherwise the bun will struggle to open and tear if left closed.

Chicken strips:

Place the cut chicken breast, paprika, garlic powder, ginger powder, salt and white pepper into a bowl, mix well.
In another bowl mix together the flour and corn flour. If you want the chicken to have extra flavour you can add the same spices to the flour as what you marinated the chicken in.
Divide the flour mixture into 2. In the once half pour in the water while mixing to form a paste. You may need more or less water.
Heat the oil over medium heat.
To coat the chicken, Place the marinated chicken into the dry flour mixture followed by the wet paste and then back into the flour mixture. Make sure to press the flour mixture into the chicken the second time to form a nice crust.
Deep fry the chicken until golden brown.

Carrot cucumber slaw:

Prepare the carrot and cucumber into ribbons using a vegetable peeler. Add all the ingredients to a bowl and mix well.

To assemble:

Open a bun, place a small handful of slaw in the bun, top with a chicken strip, kewpie mayo and coriander leaves.

In a mixing bowl, add the warm milk, water, sugar and yeast. Mix well and rest for 5 minutes. The yeast will become foamy.
To a stand mixer, add the flour and salt. Pour in the foamy yeast mixture and mix until a shaggy dough forms.
Add the butter and knead the dough until shiny, smooth and elastic. This will take some time (10 – 15 minutes) and the dough will absorb all the butter.
Place the dough in a well-oiled bowl and cover with plastic wrap or a wet kitchen towel.
Let the dough proof until double in size (about 1 hour)
Once dough has doubled in size, push the air out of the dough, roll dough out into table in a rectangle shape
Spread the chocolate spread all over the dough, roll dough up lengthwise.
Cut the rolled dough down the middle, with the open cut sides to the top, twist the dough to form a braided loaf.
Cover with plastic wrap or a wet kitchen towel, let dough prove until double in size again. (45 min – 1 hour)
You will know the dough is ready when you lightly press on the dough and the indent does not push back.
Preheat the oven to 180C. Brush the top of the bread with egg wash.
Bake for 20 – 25 minutes or until browned on top, the bigger the bread, the longer it will bake. You will know the bread is cooked, when you knock on the bread and it sound hollow.
Remove from the oven and let rest in the bread tin for 5 minutes. This will help loosen it from the tin and ensure it keeps its shape.