Chicken thigh bread recipe
How to make it Chicken legsBread(A snack from the 90s childhood memories) Is it delicious? In fact, making chicken leg bread (a snack from the 90s childhood memories) is not complicated; just follow the recipe below step by step.Recipe Prepare all ingredients and tools needed for chicken leg bread (a snack from the 90s childhood memories), then proceed to make it. You will definitely learn how to make this dish and enjoy your own creation!
Chicken leg bread (a snack from the 90s childhood memories)Ingredients Introduction
High-gluten flour Flour(250g) Egg(s) Liquid (47g) Water (115g)Milk powder(14g) Nestle Condensed milk(8g) Salt (3g) Yeast (3g)Ham sausage Sausage(s) Disposable chopsticks (8 pieces (4 pairs))
Chicken leg bread (a snack from the 90s childhood memories) steps:
1. Finished product image.
2. Mix all ingredients except butter and ham sausages in a bread maker.Butter 2. Start the mixer to knead the dough until it reaches the extended stage, then add softened butter and continue kneading.
3. Knead until fully developed, able to stretch into a robust membrane.
4. Roll the dough roundly and place in a container covered with cling film for basic fermentation.
The temperature during first rise should not exceed 28°C.5. Ferment until doubled in size; poke with finger and it should not sink back.
6. Divide the fermented dough into eight equal parts, each about 60g.
7. Cover the dough balls with cling film and let them rest for 15 minutes. Prepare disposable chopsticks and ham sausages.
8. Remove the sausage from its wrapper and cut it in half to fit on the chopstick.9. Roll out each rested dough ball into an oval shape.
10. Flip over, smooth side down, flatten bottom edge.
11. From top to bottom, roll up into a long strip.
12. After rolling, cover with cling film and let rest for 5 minutes.
13. Roll the dough strip into one end while stretching the middle part, making it thicker at one end and thinner at the other.
14. Gently flatten the thicker end and press onto the sausage.
15. Then wrap and roll up.
16. Seal the thinner end tightly.
The number of layers should be 4-5, forming a chicken leg shape with the larger part on top.17. Proceed to make each piece, placing them spaced apart on a non-stick baking tray. If using a regular tray, apply corn oil for anti-sticking. Leave enough space between each piece to prevent sticking and affect the final product.
18. The recipe makes 8 chicken leg bread pieces; leave ample spacing between them.Oven Place in the bottom of the oven with a bowl of hot water for the second rise.
The temperature during second rise should not exceed 38°C.
19. Allow to double in size before removing.20. After doubling in size, remove and proceed to fry. Fry chicken leg bread pieces in oil heated to about 60-70°C (slightly smoking). Do not add too many at once as they may stick together during frying. Cook both sides until golden brown; be careful with the heat to avoid burning the outside while the inside is still raw.
21. Drain excess oil on kitchen paper after frying.
22. Finished product image.
23. Finished product image.24. Finished product image.25. Finished product image.26. Internal view. Soft bread with a savory ham sausage filling.
This is my little Qiqi biting into the chicken leg bread; his excitement as he discovered the hidden ham sausage was like finding new land, jumping around and shouting "Mom, look! There's still ham inside!"
It's such a wonderful feeling to share your childhood snacks with your children.
The finished product picture.
The finished product picture.
The finished product picture.
Internal view. Soft bread paired with salty ham sausages.
This is a photo of my little Qiqi gnawing on a chicken bread. When he bit into the ham sausage, he jumped around excitedly and shouted, "Mom, look!""There's still a ham sausage inside!""It's such a wonderful feeling to let your child experience snacks like you did when you were young!"
