Prep Time: 2 hrs.

Cook Time: 20mins

Serves: 12pcs.

SWEET DOUGH

• 700g 1st Class Bread Flour

• 300g All Purpose Flour

• 100g Quick Melt Cheese

•150g HICAPS Buttercream

• 3g Superfine Bread Improver

• 15g PRIME Instant Yeast

• 3g Mold Check

• 15g Salt

• 280g Sugar

• 150g UHT Milk

• 170g Whole Egg

• 280g Water

CHICKEN SALAD FILLING

• ½ cup Boiled Chicken

• ¼ cup HICAPS Chef’s Gourmet – Real Mayonnaise

• ½ Tbsp. Pickle Relish

• ½ Tbsp. Onion (Minced)

• ½ Tbsp. Celery (Chopped)

• ½ tsp. Sugar

• ¼ tsp. Salt

• Pepper (pinch)

PROCEDURE:

SWEET DOUGH

Dissolve yeast in a warm water (110-115°F). Stir to dissolve and let stand from 5-10 minutes until bubbly. Set aside. In a large bowl, combine the milk, sugar, butter, egg yolks and salt. Blend well then add the yeast mixture. / Add flour to make moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (Use of flour depends on the type of flour, milk and the size of the eggs). / Dough should be moderate to stiff and elastic. Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic. Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour. / After rising, transfer the dough onto a lightly floured surface. Use a dough slicer to divide the dough into parts. / Shape the dough using a cone shape molder. Spread melted butter. / Place rolls on lightly greased baking sheet or tray. Cover the tray with a damp cloth and let it rise for 20-30 minutes. / Preheat oven to 375°F. Bake for 20 minutes or until golden on top. / Use a pastry brush to spread melted butter on top.

CHICKEN SALAD FILLING

In a bowl, toss together chopped boiled chicken, pickle relish, minced onion, celery and Hicaps Chef’s Gourmet – Real Mayonnaise. / Pour sugar, salt and a pinch of pepper to taste. Mix until well incorporated. / After mixing, fill baked sweet dough with your chicken salad and serve.