STUFFED CHICKEN FLOSS PANCAKE

Ingredients :
(recipe adapted from here)

*makes 10pcs
300g high protein/bread flour
1/4 tsp salt
125ml milk
60ml warm water
1 tbsp sugar
1 tsp instant yeast

Filling- Chicken Floss (I also added another Gu Chai fillings)

Method
1. Mix warm water, sugar and yeast, set aside until frothy

2. Combine bread flour, salt, milk and yeast base in a mixing bowl

3. Knead the dough till smooth and elastic (I use KA mixer for 20mins, speed 3-4)

4. Leave to prove until double in size.

5. Divide the dough into small ball weighted 50g each, rest for another 15mins.

6. Flatten the dough, spoon some chicken floss on it, seal and shape round and rest for another 10mins.

6. Pan fry in a non-stick pan over low heat.

7. Use spatula to flatten the pan cake while frying.

8. Fry till both sides of pan cake turned brown.