1. Mix 150 grams of high-gluten flour, 15 grams of milk powder, 20 grams of fine sugar, 3 grams of yeast powder, 1 gram of salt, and 95 grams of water. Knead until the dough is smooth, then add 15 grams of butter and continue to knead the dough to the expansion stage. For the first fermentation
2. Exhaust the finished dough, then divide it into small doughs of about 50 grams each and relax for 15 minutes, then take a small dough and roll it into an oval-shaped dough.
3. Wrap the dough in your hand tightly and knead it into a circle, and spread butter on the mold
4. Put the kneaded round dough into the mold for the second fermentation, and brush the egg liquid on the surface after it is finished
5. Sprinkle with white sesame seeds, preheat the oven at 180 degrees and bake for 15 minutes
6. Debone the cleaned wing roots for use
7. Add soy sauce and cooking wine and stir well
8. Pour the tomato sauce and mix well, then add honey and continue to mix well
9. Add salt and white pepper and fully grasp by hand, marinate for more than 20 minutes
10. Pour oil into the hot pan, add the marinated wing roots and fry until golden on both sides
11. Take a small bread and cut it from the middle, spread it with lettuce that has been washed and drained, and then put the fried chicken on it. Spread a layer of lettuce on top, and buckle the cut bread. It's OK.
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