Crispy Chicken Pie(su pi ji rou xian bing )

Crispy Chicken Pie

Introduction:

"It's a very delicious pie. The baking temperature is a little worse this time. In two minutes, it should fall off. Seeing the serious coloring on the surface, he quickly took it out. It's cooked, but it's not crisp enough. It rained here for three days in a row. The light was too dim. Originally, the photography technique was poor, but now it's.... "

Production steps:

Step 1: prepare the main ingredients, flour, marinade and ham.

Step 2: peel and bone the chicken leg and cut it into small pieces.

Step 3: pour in the right amount of kimiz marinade. This one is cumin flavored.

Step 4: stir well and refrigerate. This step can be done ahead of time. The longer you marinate, the better it tastes.

Step 5: 200 grams of flour into the basin, add 10 grams of sugar, a little salt, 20 grams of milk powder.

Step 6: pour a teaspoon of yeast into a measuring cup and melt with 100 ml warm water.

Step 7: pour the yeast water into the flour bowl, add or subtract with the remaining ten milliliters of water, and make a smooth dough. Cover with plastic wrap and ferment in a warm place.

Step 8: ferment the dough to twice the original size.

Step 9: take out the dough, knead it round, and roll it into a large rectangular piece with a rolling pin.

Step 10: melt lard, add a spoonful of flour, mix into pastry, evenly spread on the dough.

Step 11: Sprinkle with pepper noodles.

Step 12: stretch from the bottom to the top, roll up and pinch the ends tightly.

Step 13: divide into six equal sized tablets. Squeeze both ends together.

Step 14: connect the two ends of each small dose together, arrange it into a circle, and press the interface downward to form a round cake. Wake up for ten minutes.

Step 15: take out the marinated diced chicken, add a little oil to the pan, and stir fry until the diced chicken turns white.

Step 16: use a rolling pin to roll the round cake into a thick skin in the middle and a thin skin around it.

Step 17: add some diced chicken.

Step 18: wrap it like a bun.

Step 19: close the mouth down, gently and evenly press the cake with your hand to make it bigger and thinner. In a tin covered baking tray.

Step 20: finish the rest of the pie in turn. Wake up in a warm and moist place.

Step 21: after fermenting the pie, brush it with egg yolk.

Step 22: Sprinkle with black sesame

Step 23: prick some small eyes with toothpick to prevent bulging when baking.

Step 24: preheat the oven at 220 ℃ for 17 minutes.

Step 25: get out of the oven.

Materials required:

Chicken upper leg: two pieces

Flour: 200g

Water: 110 ml

Pepper powder: right amount

Black Sesame: right amount

Egg liquid: right amount

Sugar: 10g

Salt: right amount

Yeast: a small spoon

Milk powder: 20g

Lard: 1 tablespoon

Jimeizi marinade: moderate amount

Note: 1. Diced chicken cut a little smaller, when the package is good package, too big easy to pierce the cake skin. 2. When the pie is fermented at last, if you like to eat the soft one, ferment it for a while.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Pi Ji Rou Xian Bing