Fried chicken roll with loose pulp

Fried chicken roll with loose pulp

Introduction:

Production steps:

Step 1: prepare materials

Step 2: melt the yeast with water, add flour and dough, and ferment to 1.5-2 times the size

Step 3: appropriate amount of chicken oil, clean it, put it in a bowl and cover it with plastic film, steam it in the drawer until the oil comes out

Step 4: Roasted pine nuts, sliced ham

Step 5: knead the dough for a long time until the surface is smooth

Step 6: roll out the dough into thin slices, trim off the four sides and divide it into four strips, brush each strip with chicken oil, and spread the ham silk and pine nuts

Step 7: roll well

Step 8: put it on the drawer, wake up for 30 minutes, steam for 15 minutes

Step 9: cut into thick slices to eat

Materials required:

Flour: 400g

Yeast: 5g

Water: about 180 G

Ham: moderate

Pine nuts: right amount

Chicken oil: right amount

Note: 1, face and not too soft, just good shape, knead face well, don't lazy! The longer the time, the more delicate! 2. Do a good roll to wake up, after steaming well, do not open the pot immediately, empty steaming 3, 4 minutes later, open the pot cover 3, chicken oil is chicken fat, usually do chicken belly fat can take some to stay with 4, not used to or do not like chicken oil for other oil

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original