Very much like to eat the New Orleans Roasted Chicken Thigh Burger ...... inside the chicken thighs! Haha ^O^
With the oven and marinade, we can also make our own delicious buns!
Bread recipe from Hokkaido milk toast, very soft and delicious;
Baked chicken thighs tender and juicy, the meat is quite crispy, delicious~
Materials:
(can be made to actually use the area of 24 * 27CM baking pan 1 disk)
High gluten flour 270 grams, 43 grams of sugar, 4 grams of salt (about 4/5) spoons, dry yeast 5 (small spoon), dry yeast 5.5 grams (about 2 small spoons), 43 grams of whole egg, 30 grams of whipping cream, 27 grams of milk, milk spices 4.5 grams (this is not available, so I added 2 tablespoons of powdered milk), 92 grams of soup stock, 25 grams of butter, sesame seeds, suitable amount (for the surface of the bread)
Make soup stock:
Another 25 grams of high-flavor flour added to 125 grams of cold water, stirring well, and then put in a small pot with a small amount of medium heat. Put into a small pot, with medium-low heat, stirring constantly, until the batter is thick and off the heat, that is, the soup seed, take 92 grams can be used
Burger stuffing: boneless chicken thighs 6 pieces, shredded lettuce a little. k remembered there are also shredded green peppers, I omitted
Methods:
Making of the bread (please correspond to the number in the picture with the number in the serial number):
1, in addition to the butter, all other ingredients, put together to form a dough, and then kneaded to a smooth surface. Flour, inserted into the dough, if the pits quickly retracted is not complete fermentation, the opposite is complete
(you can put hot water in the pot, or microwave oven, oven hot water, the need for fermentation of the dough into the size of the appropriate container, covered with plastic wrap, put inside the pot, or microwave oven, or oven)
5, with the hands of the press to remove the air
6, take out the kneaded into a ball of dough
7: Divide into 6 equal portions (about 85g/pc), roll out, and relax on plastic wrap for 10 minutes
8: Shape into an oval shape
9: Sweep the egg wash over the surface of the bread and sprinkle sesame seeds on top (press gently to make sure they stick)
10: Put the dough on a baking sheet and let it rise for the second time in a warm, humid place until the dough is about 2-2 1/2 times as thick as it was before.
11, the second fermentation is complete
12, preheated oven 170 degrees, the oven in the middle of the 18-20 minutes or so can come out
Bread out of the oven can not be eaten immediately, this time we bake the chicken legs
First look at the preparation of the day before:
1, the chicken thighs cleaned and drained of water, the bones and meat, with the back of the knife to the meat slightly Knock the meat with the back of the knife to make it a little flat (I missed this part, hehehe~)
2, take a number of Orleans marinade (to their own tastes depending on the weight), add water and mix well
3, chicken thighs all over the body soak, put into a plastic bag, and then the marinade poured into the whole, seal the mouth
4, put in the refrigerator to keep 12 to 24 hours, in the middle of the turn over one to two times, so that it is fully into the flavor!
Today it's time to bake: very simple, chicken thighs in a plate, preheat the oven to 200 degrees, bake for about 25 minutes, turning once in the middle
Finishing touches:
Split the cooled bread horizontally, put in a piece of chicken thighs, put in the shredded lettuce, and squeeze on the salad dressing
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If the owner is afraid of trouble, you do not have to make your own bread grains, you can go to the supermarket to buy ready-made, I guess the taste is similar.
I hope my answer is helpful to you.