1. Use scissors to remove the bones of the chicken legs.
2. Use a meat hammer to loosen the chicken thighs.
3. The reverse is also loose.
4. Put it in a bowl, add the Orleans marinade, grab it with your hands, put it in the refrigerator until it tastes the next day, turning it a few times during the period.
5. Put the ingredients except butter together and knead it into a dough without dry powder.
6. Add the butter cut into small pieces.
7. Throw and knead until the surface of the dough blisters.
8. Leave it in a warm place to ferment to about twice its size. Dip high flour with your fingers and insert it in the middle, so that the small hole does not shrink or collapse.
9. After the fermented dough is vented, it is divided into 9 equal parts, rounded and proofed for 15 minutes.
10. The proofed dough is vented and rounded again, and placed in a hamburger mold for secondary fermentation
11. . Ferment to double the size.
12. Brush the surface with egg wash and sprinkle with sesame seeds.
13. Preheat the oven, 160 degrees, 20 minutes.
14. Let it cool down a bit after it's out of the oven.
15. The demoulding is placed on the drying net to air until hand temperature.
16. The marinated chicken thighs are placed in a baking tray.
17. Put it in the oven, 180 degrees, 20 minutes.
18. The hamburger billet is cut through the middle with a knife.
19. Spread ketchup and salad dressing, add lettuce, tomatoes, fried eggs and chicken thighs. The delicious Jumbo Chicken Drumsticks is a success.
Tips:1. This formula has a large amount of liquid, which can be done with the help of a machine when kneading the dough.
2. This formula is 9 4.5-inch hamburger molds. It can be divided evenly into 9 portions without a mold, rounded and placed in a baking tray.
3. Please adjust the baking time and temperature appropriately according to the conditions of your own oven.
4. Hamburger stuffing can be added according to your own preferences.
