I remember the first time I ate a hamburger, when I was 16 years old.
Hometown opened the first KFC,
On the first day of opening, the crowds were crowded, and the store was full.
The queue was lined up two kilometers away from the door, and waited for nearly two hours.
Only to eat the first hamburger of my life, the Orleans Chicken Leg Fort,
Soft bread with milky salad dressings, fresh lettuce wrapped in fresh lettuce, and a whole piece of New Orleans chicken thigh,
Not to mention how happy and satisfied, the first hamburger of life was eaten three times five divided by two
The taste of fluffy and delicious bread and the tender chicken thighs in the gravy are still remembered today.
Growing up, he developed a strong interest in food and studied the secrets of hamburger making.
Today I will introduce you to the practice of New Orleans Chicken Leg Fort
What is the flavor of New Orleans?
Authentic Orleans flavor, unique to The Sweet and Spicy Aroma of Orleans.
The sweetness is moderate, and the spiciness is medium to high spiciness.
Sweet and spicy tastes are well integrated, complementing each other, making the taste full and full of aftertaste.
So the secret of New Orleans Chicken Leg Fort is in New Orleans Marinade, which can be bought at the supermarket or made by yourself.
New Orleans marinade
1 Fuel consumption: 40 g
2 soy sauce: 60 g
3 ketchup: 36 g
4 sugars: 36 g
5 cooking wine: 36 g
6 garlic puree: 20 g
7 bell pepper powder: 14 g
8 Soften the butter to taste
Tips: These marinades are enough to marinate ten chicken legs, 2 kg of chicks, and the marinade must be more than chicken, so that there is enough marinade to taste~
1 Mix all ingredients well and set aside.
2 Three chicken legs thawed and deboned.
3 Place the boneless chicken thighs in a plastic bag to ensure that the marinade broth does not flow out.
4 Pour the marinade into the plastic bag.
5 Massage the chicken thighs and apply evenly.
6 Squeeze the air inside the bag by hand as much as possible and tie it tightly. This ensures that the marinade can be attached to the chicken thighs and has a better taste.
7 Marinate for more than two hours, preferably overnight if refrigerated.
8 Apply the chicken thighs with softened butter.
9 The oven is preheated 200 degrees and a sheet of tin foil is placed on the chassis so that the dripping oil does not stick to the test plate and is not easy to clean.
10 Bake for 25 minutes, turn the noodles over once.
The making of hamburgers
Fee 1
Main dough: High gluten flour 238 g
Honey: 40 g
Yeast powder: 3 g
Milk: 91 g
25 g butter
Salt: 2 g
Fee 2
Soup seeds
Oatmeal: 50 g
High gluten flour: 15 g
Water: 165 g
1 Combine the oats and flour well.
2 Add water and pour into a soup pot over low heat and stir continuously.
3 After the temperature of the soup reaches 65 degrees, it is separated from the fire. (There is no thermometer to observe the soup seeds becoming thin porridge.)
4 Cover with plastic wrap after cooling slightly and wait for 1-2 hours to be available. If the soup is not used on the same day, it can be stored in the refrigerator for 1-2 days.
5 All ingredients except butter, including soup seeds, are mixed and stirred together. (Pay attention to the water do not add too much at once, this dough is relatively soft, according to the operation experience, do not like to operate wet bread to slightly consider the water reduction).
6 After the gluten has expanded, add the softened butter and the dough should be able to pull out large sheets of film after stirring. The sum of glove film refers to the upstart of bread: soft European bag (with detailed glove film and method and how to ferment successfully)
7 Place the dough in an oiled container, cover with plastic wrap or a damp cloth and leave it warm and let it ferment for about 1 hour.
8 Ferment to twice as large. The hand press does not rebound or collapse. (Rebound means that the fermentation is not in place, and collapse represents over-fermentation).
9 Divide into 6 evenly divided into rounds.
10 Place in a warm, damp place and continue to relax for about 10-15 minutes.
11 Take a portion of the dough, pat the dough with your hands and form the dough into a rectangle or circle (you can also use an exhaust stick so that the bread pores are even.) The stomata of the hand clap are uneven, depending on personal preference).
12 Fold the upper edge inward and continue rolling inward once.
13 And fold the bottom edge upwards.
14 Pinch tightly.
15 Place the seams facing down into the baking sheet.
16 Leave in the oven to ferment for about 40 minutes, with or without scratching the surface according to your preference.
17 Because it is a well-fermented hamburger, if the scratch is basically for the appearance.
18 Bake in a preheated oven at 190 degrees Celsius for about 18-20 minutes (hamburgers with high moisture usually take a few more minutes).
19 Baked, golden crispy skin, bread soft and tough.
20 Cut the bread in the middle, prepare your favorite vegetables, and sandwich it with the roasted New Orleans chicken thighs, the wheat-flavored and chewy bread sandwiched with the marinated New Orleans chicken legs, and the sweetness of the vegetables, very delicious ~ oversized Jumbo, one is very full to eat ~
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