All-sherry chicken leg
By VicentaLakin
My daughter likes burgers, and she's not comfortable with buying them. Burgers with whole wheat powder are more nutritious and can be inserted at their own pleasure。
Recipe Recommendations
- high-gluten flour 230 grams
- granulated sugar 56 grams
- yeast 6 grams
- whole egg liquid 30 grams
- water 118 grams
- chicken legs 9 rats
- tomato appropriate amount
- ketchup appropriate amount
- fried eggs 9 rats
- whole wheat flour 40 grams
- salt 4 grams
- milk powder 24 grams
- milk 30 grams
- butter 36 grams
- Orleans Marinade appropriate amount
- lettuce appropriate amount
- salad dressing appropriate amount
- slightly spicy
- roast
- a day
- ordinary
Steps for All-sherry chicken leg
1
Chicken legs cut bones with scissors。
2
Take the chicken leg loose with the hammer。
3
The back side too。
4
Put it in the bowl, put the pickles in Orléans and put them in the freezer until the next day, during which time they flip。
5
The material, except butter, is mixed into dry flour。
6
Add a slice of butter。
7
It's good to fall on the face of the face。
8
It ferments about twice as big in the warm, with high powder on its fingers, and it's better if it doesn't shrink。
9
The fermented pasta is divided into an average of nine pieces and is rounded up for 15 minutes。
10
Wake up, fresh and full, and fermented twice in the burger mold
11
I don't know. Fermentation to twice the size。
12
On the surface, sesame。
13
The oven is preheated, 160 degrees, 20 minutes。
14
A little cooler after you get out of the oven。
15
It's off the grid to warm your hands。
16
Picked chicken leg in the grill。
17
Put it in the oven, 180 degrees, 20 minutes。
18
Hamburger cut open from the middle with a knife。
19
Put ketchup and salad sauce on it, and bring in lettuce, tomatoes, eggs and chicken leg meat. The delicious chicken-legged fort。All-sherry chicken leg Make Tips
1. This formulation has a large volume of liquid, which can be done by machine when laminated. 2. This formulation has a weight of 4.5 inches of nine burgers, which can be divided into an average of nine pieces in a rounded dish without a mold. 3. The bake time and temperature should be adjusted to take into account the situation in the oven. 4. Hamburger packagings may be added at their own convenience。