How to make skewered chicken:

1. Ingredients

200 grams of chicken, 200 grams of high-gluten flour, 50 grams of low-gluten flour, 190 grams of yogurt, 4 grams of salt, 10 grams of white sugar, 4 grams of yeast, 20 grams of butter

2. Method

1. Post-oil method, knead to the expansion stage;

2. Refrigerate and ferment until 3 times in size, take it out and ferment at room temperature for half an hour;

3. Exhaust air, divide into 24 pieces, roll into balls, and let rest at room temperature for 15 minutes;

4. Pre-roasted bone and meat skewers;

5. Remove the chicken skewers from the bamboo skewers and tear them into small pieces;

6. Take a small dough and press it Flatten it, pinch the edges thinner with your hands, and put the chicken on it;

7. Wrap the dough around the stuffing, and pinch it tightly;

8. Each of the 3 small rolls wrapped with chicken String the dough together with bamboo skewers, leaving some space between each piece;

9. Ferment in a warm place until it doubles in size, brush the surface with egg wash, sprinkle with meat floss or bonito flakes, and place in a preheated oven Oven at 180 degrees, middle and lower racks, upper and lower heat, about 15 minutes. After taking it out of the oven, keep it at room temperature and keep it sealed.