In addition to the grilled buns with the flavor of Orleans chicken breast, you can also try the filling for cumin lamb.
Ingredients: chicken breast close to 300g, 1/2 onion, 2 spoons cooking wine, 2 spoons of light soy sauce, 2 spoons of oyster sauce, 3 spoons of Orleans marinade, a little starch;
Dough ratio: flour 300g, salt 3g, cooking oil 30g, water 150g;
Garnish: egg yolk liquid, sesame seeds;
Specific steps:
1: Remove the oil film of chicken breast, cut into small pieces, then add onion and all spices and mix evenly marinate for 20 minutes;
2, mix the flour well, pour the water on one side, stir while stirring, knead into a dough, cover and wake up for 20 minutes, divide into 6 equal parts;
3, roll out the dough into a long cube, roll out the edges thinner, put in the dipping sauce, wrap the sides well, put it on top of the oil paper, brush the egg yolk liquid, brush the sesame seeds;
4, 220 degrees preheat, bake for 25 minutes, bulge up chubby super cute.
Chicken breast can be tasted after the end of the oh, because everyone tastes different, adjust it yourself, the bottom should be thinner when wrapping, fished out will not be so thick, crispy and delicious, too fragrant!