1. Knead all the ingredients of the medium-type dough into a dough and put it into a fresh-keeping bag, and put it in the refrigerator to ferment for 17 hours
2. Tear the medium dough and knead all the ingredients of the main dough together, and add the softened butter when it is in the expanded state.
3. After kneading to a complete state, the exhaust gas is rounded, and it is fermented at room temperature for 30 minutes
4. Cut into 2 equal-sized doughs, ventilate and round and relax for 20 minutes
5. After exhausting and spheronizing, put it into hamburger mold, and ferment in the oven. The fermentation temperature is 42℃ and the humidity is 80%.
6. After the fermentation is complete, brush the egg liquid on the surface, sprinkle with sesame seeds, and put it in the middle of the oven at a temperature of 185°C. Bake for 15-20 minutes. The surface is golden brown. After baking, let it cool and set aside
7. After the chicken legs are boneless and washed, pierce the skin with a needle
8. Add 2 tablespoons of teriyaki sauce and marinate for half an hour
9. Add a little salad oil to the pan, fry the chicken skin down on medium heat until golden brown, turn it over, fry for another 5 minutes, add a little water, cover the pan and cook for 3 minutes. Cut the burger in half and serve with lettuce leaves and chicken legs.
Tips:The bread made using the refrigerated ice method is not easy to age, and it can still maintain a soft taste even if it is left at room temperature for a few days.
