Thanksgiving Breaded Chicken
1.
Add flour, yeast, milk, eggs, sugar to the bread machine and start kneading for 20 minutes.
2.
Add butter and knead for another 20 minutes.
3.
Knead until you can pull out the film.
4.
Put the dough in the basin and wait for it to rise.
5.
The dough grows to 2.5 times its size.
6.
After the dough is exhausted, divide it into two large and small portions.
7.
Add a small portion of dough, add cocoa powder and knead to make chicken skin.
8.
Divide the large dough into 2 portions, one portion for the body of the chicken, and two small portions for the drumsticks.
9.
Roll out the big dough and roll it up into an oval shape.
10.
Shape two small pieces of dough into a drop shape to make chicken legs.
11.
The cocoa dough is also divided into 3 parts, and the large cocoa dough is rolled out to wrap the chicken body.
12.
Two small portions of cocoa dough wrap the chicken drumsticks.
13.
Spread greased paper on the baking tray and place it in the shape of a chicken. Wait for the second fermentation.
14.
Send the bread dough to 1.5 times the size again. Use a blade to make a knife on the chicken, pierce the surface with a toothpick, and brush the egg liquid.
15.
Preheat the oven to 170 degrees, and bake on the top and bottom for 25 minutes.
16.
Let the toasted bread cool and dig out part of it.
17.
Mix the chicken salad.
18.
Fill the breaded chicken belly with chicken salad.
Tips:
You can mix and match the salad according to your taste!
