Cheesy Chicken Corn Pops
18-014
Group Dough
Ingredient
KG
%
BAKELS MAIZE OPTIMA
0.250
100.00
Bread Flour
0.250
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
2.00
Water
0.300
120.00
BAKELS COUNTRY HERB BASE
0.025
10.00
Total Weight: 0.830
Group Chicken Filling
Ingredient
KG
%
Chicken Chunks
0.124
-
Thyme
0.001
-
Basil
0.001
-
Black Pepper
0.000
-
Salt
0.005
-
Total Weight: 0.131
Group Cheese
Ingredient
KG
%
Mozzarella Cheese
0.052
-
Cheddar Cheese
0.078
-
Total Weight: 0.130
How to do it:
Dough:
1. Mix all dry ingredients for 3 minutes on low speed.
2. Continue mixing the dough on high speed for 6-7 minutes or until developed.
3. Allow the dough to rest 25 minutes.
4. Scale dough to 30g each. Round and rest for10 minutes.
5. Sheet the dough and put 30g chicken filling, 2g mozzarella cheese and 3g cheddar cheese. Seal and form into balls
6. Proof.
7. Fry until golden brown.
Chicken Filling
1. Combine chicken chunks, thyme, basil and black pepper until well
incorporated.
Yield: 26 pcs x 30g dough
