Maddox chicken pie
By VicentaLakin
The origin of the mado pie is said to be a credit to the students. Chinese students studying abroad miss the pies they eat at home, which are only popular. So they tried to do it, with Chinese pies and Western bakery technology, so that China and the West combined and creatively made this wonderful pie. Now there's a chain of Maddox pies on the street, eating them a few times, and I don't think it's complicated to make them homemade. I've been messing around with the mountains, and I've made a pretty good taste. I'm mimicking the Olympian chicken leg。
Recipe Recommendations
- flour 250 grams
- water 140 grams
- yeast 3 grams
- baking powder 2.5 grams
- oil 40 grams
- chicken legs appropriate amount
- Orleans Marinade appropriate amount
- salty and fresh
- baking
- an hour
- simple
Steps for Maddox chicken pie
1
All pasta raw materials were mixed and covered with smooth and even face cover for 20 minutes。
2
Combining 40 grams of oil and 25 grams of flour into soy sauce。
3
Chicken legs go pickled in the bone in Gaolyan (this can be done earlier, I made it the night before
4
Boiled (or in an oven) in an air frying pan。
5
Take out the cut into small pieces。
6
The waking face is a thin square。
7
Brush the sofa. I'm not sure
8
It rolls up from top to bottom。
9
Down to five。
10
Take a formulation, fold it in two, round it up。
11
It's made of two thin circles in the middle。
12
Pack in the roasted chicken。
13
Take the medicine, rub it with the tiger, take the head。
14
Put your mouth down and press it gently into a tortilla。
15
In turn, put it in the oven, and brush it with egg yolk. I spilled another layer of black sesame。
16
Plug a little hole with a toothpick in case it's toasted。
17
Ten minutes later, the oven is preheated at 220 degrees, about 20 minutes。
18
It's nice and fine, and it's soft。