Curry chicken bag
By VicentaLakin
These include bread making without butter and simple curry chicken production。
Recipe Recommendations
- high-gluten flour 500 grams
- yeast 3 grams
- sugar 60 grams
- salt 5 grams
- warm water 300 grams
- vegetable oil 20 ml
- eggs a
- whole egg liquid
- white sesame a little
- chicken's leg 3 to 4
- potatoes half a
- carrots a
- onion half a
- curry
- oil 15 ml
Steps for Curry chicken bag
1
Prepare bread and bread。
2
Salt and flour are mixed, sugar is melted in warm water, yeasts are evenly mixed, flour is smoothed into a smooth paste, and 20 ml of vegetable oil continues to be rubbed (more modestly with a baker) and covered with fermentation。
3
Prepare curry chicken food。
4
Chicken leg to bone, potatoes, carrots, onions cut Tin。
5
Take a pan and roast the chicken leg under the fire。
6
Stay yellow, turn over. Roasted vegetable oil continues to be roasted with potatoes, carrots and onions。
7
Take the chicken leg out of Ding and put it back in the pan to fry。
8
curry pours into the sauce after water melts。
9
Curry chickens are frozen in the fridge and removed into a circle。
10
The noodles are twice as big as the original ones。
11
A little grouping of 100 grams。
12
The noodles are big and the curry chickens are on the face, wrapped in buns (with a white egg on it, or not)。
13
In turn, the buttons were rounded up on the grill and placed in the oven for about 40 minutes, with a glass of about 35 degrees of warm water to help ferment. After the fermentation, the fermentation was removed, the surface was covered with full egg fluid, while the preheat oven was 175 degrees and the fermented was put in there for 20 minutes。
14
The baked bread is so soft。
15
Cut the curry chicken pack. Eat the rest of it, turn the microwave for 40 seconds and bake the oven for a minute or two。
16
Curry。