Chicken hamburger, Orleans
By VicentaLakin
Recipe Recommendations
- milk 290 grams
- bread flour 500 grams
- eggs a
- white sugar 60 grams
- butter 20 grams
- Orléans chicken appropriate amount
- ham appropriate amount
- yeast powder 5 grams
- salt 2 grams
- corn oil 10 ml
- sweetening
- roast
- several hours
- ordinary
Steps for Chicken hamburger, Orleans
1
Two hundred and ninety grams of milk and five grams of yeast. 500 grams of bread powder, one egg, 2 grams of salt, 60 grams of sugar, put in the cook's machine. Mid-speed start-up of the noodle mixer and a few minutes。
2
Add butter and keep mixing for five minutes。
3
It's enough to stir up to the noodles to pull out the smooth mask。
4
Then the noodles were rubbed into smooth ones and placed in the stainless bowl。
5
At room temperature of 30 degrees and humidity of 75 per cent, covered with wet cloth fermentation for 50 minutes or sweet noodles。
6
Split the noodles into 60 g/pieces, rolled round and covered with wet sheeting for 20 minutes。
7
Fermentation twice as big as an hour。
8
Egging fluid is evenly available。
9
An egg fluid on the surface。
10
The 42-litre Granshet oven, 200 degrees above, and the 180-degree baking for 15 minutes, each of the ovens has different brand sizes and sets different temperatures and times。
11
Take it out and stay cooled。
12
Ham in the pan for backup。
13
And then now we're buying an Orléans chicken。
14
Bread slices, chicken and ham in the middle。
15
Final breakfast。
16
Final breakfast。
17
Final breakfast。