1 Pour milk, eggs, olive oil, salt in one corner and sugar in the other.
2. Add high flour and add yeast at the top. Start the dough kneading program of the bread machine, knead until it comes out of the film and ferment.
3. Wash and drain the chicken legs.
4, chicken legs boneless. Orleans material is mixed with water.
5, pour into the chicken leg meat and marinate.
6. When the dough is fermented to twice the size, take it out and exhaust it, and divide it into small portions. Cover the plastic wrap and relax 10 minute.
7. Arrange into a circular baking tray for secondary fermentation.
8. Brush the egg liquid when it is fermented to twice the size.
9. Sprinkle with white sesame seeds. Put it in the oven 180 degrees and bake it 12 minutes or so. Just paint the surface.
10. Marinate the meat and put it in a baking tray.
1 1, bake in the oven at 200 degrees for about 20 minutes.
12. The bread is ready for use.
13. Wash and drain the lettuce.
14, the baked bread is cut in half.
15, put the lettuce and squeeze the salad sauce.
16, put the roasted chicken leg meat.
17, cover the bread and it's ready.