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Making the bread

  • Plain Flour/ All-purpose Flour 200 g
  • Bread Flour/ High-grade Flour 800 g
  • Instant Yeast 20 g
  • Bread Improver 5 g
  • Salt 15 g
  • Sugar 200 g
  • Skimmed Milk Powder 30 g
  • Egg Yolk 100 g
  • Cake Margarine 175 g
  • Cold Water 550 ml

Making the filling

  • Chicken, chopped 500 g
  • Onions, finely diced 20 g
  • Mushrooms, finely diced 60 g
  • Green Pepper, finely diced 40 g
  • Cake Margarine 175 g

Making the sauce

  • Salty Soy Sauce 1 tbsp
  • Red Chilli, grounded 30 g
  • Bird Eye Chili, mashed 20 g
  • Shallots, grounded 60 g
  • Garlic, grounded 20 g
  • Water 20 ml
  1. Making the bread

    1. Mix all dry ingredients and add the water, margarine and egg yolk. Mix them until the dough are getting soft and smooth.
    2. Leave it on the table for about 20 minutes.
    3. Weight the dough, slice it and form sliced dough into a ball.
    4. Leave it again for about 20 minutes
    5. Form and fill the dough as you want to. Then, arrange the dough into a baking dish.
    6. Ferment the dough to make it leaven. After that, bake at 180°C for 15 minutes.
  2. Making the filling

    1. Sauté the chicken, onion, mushrooms and paprika until they are cooked. Then, add the sauce and mix well.
    2. Add the flour to viscous the sautéed ingredients. Mix them well and leave it to reduce its temperature.
  3. Making the sauce

    Sauté the mashed seasoning until it’s cooked. Next, add Knorr Demi-Glace that has been blended with the water. Cook them until it’s getting coagulate and add other ingredients. Mix them well and leave it to reduce its temperature.