Orléans chicken buns
By VicentaLakin
Orléans, more often than not, such as chicken roasted burgers, whose sons are fire-prone, which are barely touched by the frying, and which the young men prefer to have in mind, two chicken legs, a piece of flour made out of an Orléan chicken bun, a delicious chicken fragrance, a soft meat, a soft hair, a bad taste, a bad taste for the fire, and both
Recipe Recommendations
- chicken legs of 2
- Orleans Marinade Powder 35 grams
- cooking wine 1 scoop
- oyster sauce 2 tablespoons
- soy sauce 2ML
- ginger slices 3 tablets
- corn starch 8g
- medium-gluten flour 400g
- yeast 4g
- white sugar 10g
- pure milk 240ML
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Orléans chicken buns
1
Chicken leg two, bone removal, skin removal。
2
It's in the basin, with platinum oil, corn starch, wine, a proper amount of Orléans pickles, a little bit of old tuning, even mixing。
3
Don't waste chicken skin, put a little bottom oil in the pot, put ginger chips and chicken skin in the pan, and make chicken oil out of the small and medium fire。
4
When the oil cools, it is added to the ol'lyan chicken pie, evenly mixed, so that it can lock up the smell of starch and juice, and so that the evaporation of the meat buns doesn't taste good。
5
Covers the film and freezes the refrigerator for more than six hours, which is easy to taste。
6
Prepare hair noodles: 400 g flour + 240 ml milk + 4 g yeast + 10 g white sugar。
7
Scratched in smooth noodles, covered in lids, twice as big。
8
As shown: The waking noodles are twice the size of the previous ones, they are removed and they are internalized。
9
A nice face is pumped, a noodle is removed, a noodle is grown, a big noodle is cut, a flat-backed spare。
10
It's round, thick and thin。
11
Take a skin, put on a chicken pie, wrap it in your own way。
12
When it's all wrapped up, the lid is covered, and a second awakening is done, and the awakening buns are picked up to light and slightly larger。
13
Fire evaporation begins and water vapour begins to run for 20-25 minutes (increased or reduced by the size of the pack)。
14
The chicken buns in Orléans are finished, the skin is soft and the scent is delicious。
15
It's very good. Big and small friends like it。Orléans chicken buns Make Tips
1. Chicken suggests choosing chicken leg, which tastes better than chicken chest. The white sugar in the two flours accelerates the fermentation of the fermentation and also acts in a loose and loose manner without the need for powdering. 3. In winter, cold weather allows the fermentation of the jar into a steam pan of 40°C warm water, usually fermented in more than an hour, as does the secondary fermentation of the buns, with warm water in the fermented pot, a lid on the lid, a direct fermentation followed by a fermentation and a 20-minute time limit thereafter. The steam packs can't be too tight to stick. Together, the second is the soft, fat and soft buns that are evaporated, and the steam water does not flow on the buns。