It's a chicken leg for real Orleans

By VicentaLakin

It's a chicken leg for real Orleans
I don't have to say that. It's easy. It's for breakfast, lunch, dinner. It's 11 burgers and can make five Orléans chicken legs out, and the rest of the burgers can be spicy chicken legs the next day。

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Steps for It's a chicken leg for real Orleans

  • 1
    Pull the chicken leg, soak it for half an hour, then dry the surface with kitchen paper
  • 2
    Get the kitchen cut, take a look at the map, and teach you the quick way to remove the chicken leg
  • 3
    Then you cut the top of the knot, you rip it off, and you do more, and you're gonna take the lead and you're gonna lose the bone
  • 4
    Cut the chicken leg with the kitchen and put a lot of holes on it
  • 5
    After all this is done, then the chicken leg is put into the cuisine basin and added to the 35 cologne pickles。
  • 6
    A spoon of wine, one fourth of the onions are broken, a one-time glove is drawn, and then a massage of the chicken leg begins, and after that, a lasagna is placed on the side, and a chicken leg with a small eye can be used for two to three hours
  • 7
    Prepare all bread and bread
  • 8
    It's called high-banded flour, white sugar, salt. Put white sugar and salt on the side of the mixer, then hit an egg and dig a little pit in the middle and put it in the yeast, like a map. Half the warm milk is in the mixer drum, where the milk is at a temperature similar to that of the hand for 30 seconds in the microwave. Don't use cold milk。
  • 9
    Kitchen flight 1 starts mixing for a minute, pouring into the other half of the milk
  • 10
    And then we're going to start two and we're going to mix it into a thick film
  • 11
    Put it in the vegetable oil and rub it out in two. When you're done, you're on the board, you're on the table, you're on the table, and I'm in the oven, fermentation, 38 degrees, fermentation, 55 minutes
  • 12
    The niced noodles come out of the oven, and it's a pit, and it doesn't turn back
  • 13
    Moved to the panel, vented, smoothed and split into 82 grams, and here we have a total of 11 formulations, and then we start to tumble and form a circle
  • 14
    I'll put it in the middle of the oven. I'll put an oven in the lower floor
  • 15
    The fermented pasta is smooth and thin, the eggs are scattered with five grams of water, the mix is even, and the whole egg fluid is smoothed on the raw surface with a brush, which is a little softer than a hard brush, so that the fermented itself is ready, and the hard brushing is like exhausting the face。
  • 16
    And finally, it's mixed with oats and white sesame
  • 17
    When it is covered, the oven is preheated at 200 degrees, mid-level, 20 to 25 minutes, and in 15 minutes, the oven is replaced by a dish, so the heat is even。
  • 18
    A roasted burger can be packed in 15 minutes. The burgers are so soft, so flexible, so delicious。
  • 19
    That's when we bake chicken leg. First, put gloves on the parched chicken leg on the grill, then pick up a grill, put tin paper on it, which is made of slag and placed on the bottom
  • 20
    The oven is preheated at 200 degrees, the grill is in the middle, and at the bottom it is slaged on the grill for 15 minutes。
  • 21
    Take out the surface and brush the honey in 15 minutes
  • 22
    The roasted chicken leg comes out of a plate, and now we can make the Orléans chicken leg。
  • 23
    Burger buns, split from the middle with a bread knife, as shown. The lettuce is grown in my land. Take it off and clean it up
  • 24
    The burgers are evenly squeezed with mayonnaise or salad sauce, with lettuce, with chicken legs in Orléans, with tomato slices, with chicken legs and with mayonnaise or salad sauce, of course
  • 25
    A chicken-legged fort in Orléans. It tastes so good. Hamburgers are soft, flexible, delicious

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