Orleans chicken roll

Orleans chicken roll

Introduction:

Production steps:

Step 1: knead the dough with boiling water for half an hour, then knead it into a smooth dough.

Step 2: take a small piece of dough and roll it into a large sheet of about 3mm. Press out the round embryo with a round cover about 5cm in diameter.

Step 3: put 5 and 6 embryos together and roll them into a circle with a diameter of about 16cm. Brush a thin layer of cooking oil on each skin to prevent adhesion.

Step 4: put the rolled leather into the steamer and steam for 10 minutes.

Step 5: tear every skin while it's hot. It's very thin.

Step 6: boneless chicken legs.

Step 7: marinate with Orleans grill and scallions for 10 hours.

Step 8: wrap it in tin foil and put it into the air frying pan 180 degrees for 20 minutes.

Step 9: cut the chicken leg into strips.

Step 10: prepare lettuce and dough, wrap chicken leg and eat.

Materials required:

Flour: 250g

Lettuce: 200g

Cooking oil: 10ml

Chicken leg: 300g

Scallion: 50g

Note: the bigger the leather is, the thinner it will be, but you should also pay attention not to be too thin, otherwise it is easy to break. Chicken legs can be pickled in advance, put into the refrigerator for 1 day, more delicious.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet