vrdesigners
07/26/15

Meda Watte Sandwich- Chicken, Mushroom and tea mayonnaise

Recipe by Ng Wai Kee & Ernest Wong, Island Shangri-La Hong Kong

Ingredients:

Made Watte tea bread dough
375g bread flour
187g cake flour
13g salt
4g sea salt
18g sugar
250g milk
2 eggs
25g fresh yeast
187g butter, room temperature
15g Meda Watter tea, finely chopped

Mushroom and Tea mayonnaise
20g mushroom
60g chicken breast
20g mayonnaise
2g Meda Watte Tea

Method:

1. Chop the cooked mushrooms and chicken breast into small dice.
2. Add in the mayonnaise, salt and pepper;save the mixture for later use.
3. Dissolve the fresh yeast with milk.
4. Knead together the fresh yeast,flour,eggs,tea and milk; mix with low speed for 5 minutes and fast speed for 6 minutes.
5. Add salt, sugar and butter and knead for 2 minutes.
6. Rest on the table for 1 hour.
7. Cut into rectangles of 2 em x 10 em.
8. Leave the dough to rise in a proofing cabinet for 30 minutes.
9. Preheat the oven to 220 °C and bake it for 15 minutes.
10. Cut the Yata Watte tea bread in half and fill with the mushroom and black truffle mayonnaise.

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