Chicken burger in the field
By VicentaLakin
THE CHICKEN BURGER I MADE TODAY IS SO FULL, IT TASTES SO GOOD, THE SON SAYS IT TASTES LIKE 10 TIMES BETTER THAN MCDONALD'S. HAMBURGER EMBRYOS ARE THE MOST BASIC BREAD, PLASTIC SURGERY IS SIMPLE TO LEARN, AND IT IS NOT DIFFICULT TO START WITH NEW ONES. HAMBURGER EMBRYOS CAN BE MADE ON THE FIRST DAY, OR FROZEN AND PRESERVED AFTER FREE TIME, AND CHICKEN PANCAKES WILL BE FINE AND SIMPLE AND DELICIOUS IN THE MORNING. THIS BURGER MADE TODAY IS FULL OF PUMPKIN MUD, AND IT'S SO BRIGHT IN COLOUR, AND I'VE GOT BROCCOLI, CORN AND CARROTS IN THE CHICKEN PIE, AND I'VE GOT A LOT OF FOOD AND A LOT OF COLOR, AND I'VE GOT CHEESE AND A LOT OF SALIVA. MOMS ARE GOING TO LEARN TO MAKE THIS DELICIOUS FIELD CHICKEN BURGER. PLEASE READ MY ARTICLE
Recipe Recommendations
- high-gluten flour 400 grams
- pumpkin puree 130 grams
- light cream 100 grams
- egg liquid 40 grams
- fine sugar 60 grams
- salt 4 grams
- sugar-tolerant yeast 4 grams
- butter 10 grams
- white sesame appropriate amount
- lettuce 3 tablets
- Homemade chicken corn patties 3 pieces
- cheese slices 3 tablets
- tomatoes one
- salad dressing a little
Steps for Chicken burger in the field
1
First, the pumpkin is sliced into a plate, covered with a protective membrane in a microwave for five to six minutes, and then the clinked pumpkin is crushed into mud, completely cooled and used。
2
All the pasta food, except butter, was then put into the bakery, which was smoothed and added to the softened butter, and continued to be rolled to the full stage。
3
The dough pulls out a resilient, transparent glove film。
4
Take out the noodle, put it in the container, cover it with a film, and place it in a warm and wet area at 28 degrees for basic fermentation。
5
Flour fermented to twice the size of the face, with a finger powdered hole in the middle of the face, and a hole that does not shrink or collapse means that it is fermented。
6
The fermented pasta is light-tamped with exhaust, rolled back and weighed, and divided into 16 equal little agents。
7
It will be rounded up and covered with a flavoured membrane for 15 minutes, then it will be rolled again, with a little water sprayed on the surface and a full layer of white sesame。
8
Put it in the oven。
9
It is enough to ferment twice as much in a warm environment with a temperature of 36 degrees and 75% humidity。
10
The oven is preheated to 170 degrees, and it is set on the lower middle floor and baked on fire for about 18 minutes, so that it can be baked until the surface is yellow。
11
Put pumpkin bread on the net and cool it and seal it。
12
Take out the foods for the burgers, I made the corn chicken meat cakes early, lettuce to wash dry water and tomatoes to wash the slices。
13
Take a pumpkin bread, cut open from the middle with a sawsaw knife, split in two, then put on a corn chicken cake, then put on tomatoes and cheese chips, and finally put on a lettuce, squeeze on salad sauce and cover the other half of the bread, and the burger is ready。
14
It's tempting, rightChicken burger in the field Make Tips
1 The liquid volume of the noodles is adjusted flexibly to the humidity of the pumpkin mud. 2. The temperature of the oven is adjusted to the temper of the oven. I'll give you a detailed account of that in a later article。