Creamy Chicken Crescent Rolls

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Bechamel!

Bechamel is known for its creamy and smooth consistency. It can create a rich and luscious texture, especially if the other ingredients are on the drier side, like chicken.

As a bonus, it adds a subtle richness and a hint of nuttiness, making every filling more flavorful. 😋

Recipe 📙

Ingredients for 16-24 Buns:

For the Tangzhong: 

60gr flour 

180ml water

Add the water and flour in a pan and heat while whisking constantly on medium heat.

Keep stirring until the mixture thickens into a pudding-like consistency. 

Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

Let come to room temperature before use.

(Refrigerate for 1h or freeze for 20-30minutes)

For the Dough:

Dry Ingredients:

520gr flour 

30gr sugar 

8gr yeast 

10gr salt

Wet Ingredients:

200ml water

2 eggs

All of the Tangzhong at room temperature

Extra:

60gr softened butter

For the filling:

2 grilled chicken breast fillets

1 green pepper cut in cubes

1 onion cut in cubes

Bechamel sauce:

 40gr butter (~3TBS)

  30gr flour(2TBS)

  200gr milk(1cup)

  1 tsp salt (or to taste)

 1 pinch of black pepper

For the egg wash:

1 egg yolk

15ml milk(1 TBS)

Sesame seeds

Method:

For the dough:

In the bowl of your Stand Mixer, whisk together the dry ingredients.

Add in the wet ingredients and knead with the dough hook for 2 minutes. 

Add in the softened butter and knead for 10 more minutes.

Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2h)

Meanwhile prepare your filling.

Pan-fry your chicken (8-10mins each side or until 76C inside) and then slice into small cubes

  Veggies:

Fry the green pepper and onion

  Bechamel:

Melt the butter in a pot

Add flour and mix

Add the milk, salt and pepper and mix until you get that bechamel consistency.

Add in the chicken and veggies

Punch the proofed dough and divide in 2 pieces 

With a rolling pin roll each dough piece into a flat circle. 

Cut like a pizza in 8-12pieces. 

Add the filling and fold like a croissant

Proof on a parchment lined pan for 40mins.

Egg wash and sprinkle lots of sesame seeds.

Bake until golden (~20mins)

Let them cool and thank me later ❤️

Follow For More ( @thetangzhongmethod ) and feel free to Message Me if you have any questions about the recipe!