Maiduo Chicken Pie

Maiduo Chicken Pie

1. Mix all the dough ingredients and knead it into a smooth and even dough. Cover and let it rest for 20 minutes.

2. Mix 40 grams of oil and 25 grams of flour to form a shortbread.

3. Boneless chicken legs and marinated in Orleans marinade (this step can be made in advance, I marinated the night before.)

4. Bake in an air fryer (or use an oven).

5. Take out and cut into small pieces for later use.

6. Roll out the awake dough into thin rectangular slices.

7. Brush with shortbread. (You can also sprinkle some salt and pepper on top to increase the taste.)

8. Stretch and roll up from top to bottom.

9. Make 5 doses.

10. Take a potion and fold the two ends in half to make a round.

11. Roll out into a round piece with a thick middle and thin sides.

12. Wrap the right amount of grilled chicken.

13. Tighten the mouth of the agent, close the mouth of the agent with a tiger's mouth, and pull off the tip of the agent.

14. With the closing side facing down, gently press it into a round cake.

15. Prepare them one by one, place them in a baking dish, and brush with a layer of egg yolk liquid. I sprinkled another layer of black sesame seeds.

16. Use toothpicks to pierce some small holes to prevent bulging during baking.

17. After waking up for 10 minutes, preheat the oven to 220 degrees for about 20 minutes.

18. The filling is delicious and tender, and the outer skin is soft and crispy.