Ingredients: 2 drumsticks, 35g of Orlean marinade powder, 2 tablespoons of cooking wine 1 spoon, 2 tablespoons of oyster sauce, 2ml of soy sauce, 3 slices of ginger, 8g of corn starch, 400g of medium-gluten flour, 4g of yeast, sugar 10g, and 240ml of pure milk.

Practice steps:

1, two chicken legs, remove bones, peel and cut into small pieces.

2. Put it in a basin, add oyster sauce, corn starch, cooking wine, proper amount of Orleans marinade, a little soy sauce and mix well.

3. Don't waste the chicken skin, put a little base oil in the pot, put ginger slices and chicken skin in the pot, and fry the chicken oil over low heat.

4. After the oil is cooled, add it into the Orleans chicken stuffing, and mix it evenly. First, it can lock the taste of starch and juice, and second, the chicken oil will enhance the fragrance, so that the steamed meat buns are not firewood, fresh and tender.

5. Cover with plastic wrap and refrigerate for more than 6 hours, which is convenient for eating.

6. Prepare dough: 40 g flour +24 ml milk +4 g yeast+1 g sugar.

7. Knead into a smooth dough, cover it and wake up twice as big.

8. The proofed dough is twice as big as before, and the dough is opened with a honeycomb-like structure inside.

9. Knead the dough and exhaust it, take out a piece of dough, knead it into long strips, cut it into large flour paste, and press it flat for later use.

10. Roll into a circle, thick in the middle and thin around.

1 1. Take a dough, put the chicken stuffing on it, and wrap it according to your own method.

12. After all the bags are wrapped, cover them and make a second proofing. The proofed bags become lighter and slightly larger when picked up.

13. Start steaming with fire, steam with water for 20-25 minutes (increase or decrease the time according to the size of the buns).

14. Orleans chicken buns were made, with soft skin and delicious stuffing.