Authentic Orleans Chicken Drumsticks
1.
Pluck the chicken legs, soak for half an hour, then wipe off the surface moisture with kitchen paper, and set aside
2.
Prepare kitchen scissors. Let’s take a look at the picture. Here is a quick way to remove chicken thigh bones. The chicken thigh has the thick side and the thin side. The thin side is on the top. Use scissors to cut from the bottom to the top. As shown
3.
Then cut off the top ribs, and the bones will be peeled off. If you do a few more operations, you will master the essentials and quickly remove the bones.
4.
Use kitchen scissors to make many small holes on the chicken thighs, as shown in the figure
5.
After everything is processed, put the chicken thighs in the cooking bowl and add 35 grams of Orleans marinade.
6.
Pour in a spoonful of cooking wine and 1/4 onion chopped, put on disposable gloves and grasp first, and then start massaging the chicken thighs. After the massage is done, cover with plastic wrap and set aside. The chicken thighs that have been pierced are generally marinated 2 It can be used in 3 hours, of course it’s better to stay overnight
7.
Prepare all the bread dough materials, as shown in the figure
8.
Weigh high-gluten flour, sugar, and salt. Put the white sugar and salt on one side of the mixing bucket, then beat an egg, dig a small hole in the middle and put the yeast in it, as shown in the picture. Pour half of the warm milk in the mixing bucket, where the milk is microwaved for 30 seconds, which is about the same temperature as the hand temperature. Do not use cold milk.
9.
Start stirring for 1 minute in the first gear of the cook machine, pour the other half of the warm milk and start stirring
10.
Then turn on the 2nd gear and stir until the coarse film is produced, as shown in the figure
11.
Put in vegetable oil and continue to knead, and knead out the glove membrane at level 2. After kneading, move to the cutting board, knead evenly and start to prepare a shot, I put it in the oven, use the fermentation function, 38 degrees, 55 minutes of fermentation
12.
The spread dough is taken out of the oven, and it is a pit when pressed, and it is not retracted. If the honeycomb inside is peeled off, it will be spread.
13.
Move to the chopping board, vent, knead, and divide into 82 grams of small doses. There are a total of 11 doses. After dividing, start to knead to form a round green body.
14.
Put the prepared greens into the baking tray and prepare for 2 shots. Here I put the greens into the middle of the oven, and put a baking tray on the bottom. Put warm water in the oven. The oven uses the fermentation function at 38 degrees, and it will be fermented for about 45 minutes. It's okay
15.
The fermented dough is smooth and delicate as shown in the figure. The eggs are scattered, add 5 grams of water, and stir evenly, and then use a brush to evenly brush the whole egg liquid on the surface of the green body. The operation here should be gentle, not hard brushing In this way, the green body itself has been developed, and brushing vigorously is equivalent to exhausting the dough and it will be fermented in vain.
16.
Finally, mix instant oats with white sesame seeds and sprinkle them evenly on the surface of the greens
17.
After sprinkling, preheat the oven to 200 degrees, the middle layer, 20 to 25 minutes, take out the baking tray and change the direction of the baking tray at 15 minutes, so that the heat is even.
18.
The baked hamburger can be bagged after taking it out and letting it dry for 15 minutes. The hamburger billet made in this way is very soft, flexible and very delicious.
19.
At this time, let's roast chicken thighs. First put on gloves and spread the marinated chicken drumsticks evenly on the grill, then take a baking tray and spread tin foil. This one is for slagging, and it is placed on the bottom layer for slagging.
20.
Preheat the oven to 200 degrees, place the grill on the middle, and put the baking tray on the bottom to catch the residue, and bake for 15 minutes.
21.
After 15 minutes, take out the surface and brush the honey. After brushing evenly, continue to bake for 10 to 15 minutes. The chicken drumsticks are fully cooked by sticking them with chopsticks.
22.
The roasted chicken thighs are taken out and served on the plate, and now you can start making the Orleans Drumstick Fort.
23.
The hamburger blank is divided into two from the middle with a bread knife, as shown in the picture. Lettuce is grown in my home, we pick it off, wash it, and dry it.
24.
Evenly squeeze mayonnaise or salad dressing on the hamburger, put lettuce on it, put the Orleans chicken drumstick, slice the tomato, put it on the chicken leg, and squeeze a layer of mayonnaise or salad dressing. Of course, those who like ketchup You can squeeze the tomato sauce, as you like, and finally cover with another slice of hamburger🍔
25.
An Orleans chicken drumstick burger is ready. The taste is super good. The hamburger is also very soft, flexible and delicious!
