---- Chicken Thigh Burger ----
Polish Seed: 50g high gluten flour 50g water 50g yeast 0.5g
Main Dough: 210g high gluten flour Yogurt (thick) 100g Eggs 1 Sugar 20g Salt 3g Yeast 2g Butter 25g White Sesame Sesame Seeds
1, a day and night in advance of the Polish Seed of the high gluten flour, water and yeast Cover with plastic wrap and refrigerate for 10 hours. Cover with plastic wrap and refrigerate for 10 hours. Let rise until doubled in size and bubbles form on the surface of the dough.
2. Put the polenta dough and all the ingredients of the main dough (except the butter and white sesame seeds) into a bread bowl and mix for 20 minutes.
3, after 20 minutes, add the butter and continue mixing until a small ball of dough is taken out and stretched out to show a transparent film with smooth edges of the hole. (It is best to put some oil on your hands to prevent sticking.)
4, roll out the dough, cover and ferment until it doubles in size, and poke the holes with your fingers without retracting or bouncing back.
5: When the dough is deflated, divide it into six 84-gram pieces, roll them out, and cover with plastic wrap for 15 minutes.
6, and then again deflate them and roll them out.
7: Brush the dough with a layer of egg wash, then dip it in white sesame seeds.
8, in turn, put all the blanks into the baking tray, transfer to the oven, put a bowl of hot water in the oven, close the oven door, natural fermentation until double in size.
9, dough fermentation until double the size, remove the baking sheet. Preheat the oven at 175 degrees for 5 minutes. Place the baking sheet in the lower center of the oven and bake at 175 degrees for 18 minutes.
10, fragrant burger blanks out of the oven.
11, the tissue is fluffy and silky, soft to say the least, so eaten in the mouth or spread with jam is very good!
Burger stuffing: 1 tomato, 3 slices of lettuce, 3 pipa chicken thighs, Thousand Island Dressing, Salad Dressing, Cheese (moderately), Eggs, 1 Breadcrumbs, Corn Starch (moderately)
1, pipa chicken thighs, boneless, skinless, halved, and patted with a knife, and then added ginger, oyster sauce, soya sauce, five-spice powder, pepper, cooking wine, a pinch of salt, and sugar, and then mixed, and then marinated for 2 hours.
2, the marinated chicken pieces removed ginger, each piece of an even layer of cornstarch, and then into the egg soaked, and then wrapped on both sides of the breadcrumbs, the frying pan until both sides of the golden brown.
3. Cut the bread in half, spread lettuce, cheese, chicken, tomato, Thousand Island dressing and salsa on top, cover with the other half, and bake in the oven at 150 degrees Celsius for about 3 to 5 minutes if you like it hot.
4, sizzling giant chicken thigh burger is ready, look at the special craving.
5, this chicken thigh burger, each layer has a different flavor, hold it a big bite, ah, the fresh flavor of the chicken, the bread of the creamy flavor, the fresh flavor of the vegetables, the Thousand Island dressing sauce flavor, all of a sudden filled the mouth, how can not make people love it! Now that you're all hungry, let's learn how to make it together!
Tips:
1, in order to prepare breakfast with more ease, make the burger blanks, marinate the chicken, and wash the lettuce one night in advance. The next morning, fry the chicken thighs, cut the burger blanks in the middle, bake in the oven for a few minutes, and then add the fillings can be eaten!