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1
Pour room temperature or refrigerated milk (or the same amount of water) into the bread machine bucket and add yeast powder -
2
Cover the entire milk surface with high-gluten flour, then add fine sugar, salt and eggs, and choose a kneading program -
3
After completion, add room temperature softened butter to the smooth and chewy dough, and repeat the kneading process -
4
Knead the butter until it is completely absorbed and forms a glove film, then select the fermentation program to execute -
5
Until the fermentation reaches twice the size, poke a hole with your finger and it will not shrink or collapse -
6
Reselect the kneading program and execute it. After completion, let the dough rest for 20 minutes -
7
With the help of a kitchen scale, divide the dough into eight equal parts -
8
After the ball is formed, use a rolling pin to roll out the air bubbles and roll it up -
9
Put it into the rectangular cake mold of Xuechu Balian and put it in the oven for secondary fermentation -
10
Ferment until doubled in size -
11
After coating the surface with egg yolk liquid (egg yolk and a little water mixed thoroughly), sprinkle a little sesame seeds -
12
Place in the middle rack of the oven and bake at 150 degrees for about 20 minutes. The specific time and temperature should be increased or decreased according to the actual temperature of different ovens -
13
When it is almost done, use kitchen shears to remove the bones from the chicken legs that have been marinated in Orleans marinade -
14
Heat oil in a pan and fry the chicken legs over low heat. Use less oil because the chicken skin will become oily during frying -
15
Take out the grilled burger embryo, pour it out while it is hot and let it cool -
16
Use a bread knife to cut the bread into two pieces on a horizontal plane -
17
At this time, the chicken legs are also fried, take them out and set aside -
18
Stack the washed and drained lettuce leaves, cheese slices and chicken drumsticks, top with salad dressing or Thousand Island dressing, and cover with the top slices
Tips
1. The chicken legs can be boneless and marinated in advance, and then marinated in the refrigerator for one night to make them more flavorful. You can also marinate it with bones like I did, freeze it, and take it out when you want to eat it. You can fry the chicken legs directly, or fry the chicken leg steaks without the bones. It is also very convenient to make burgers.
2. Yeast powder needs to be sealed and refrigerated after opening. The milk can be refrigerated or at room temperature. It is best not to use hot milk that exceeds body temperature. Excessive temperature will affect yeast activity.
3. Use high-gluten flour to separate yeast powder from sugar and salt to ensure even fermentation and prevent the yeast from being consumed prematurely.
4. If you don’t have a bread machine and it’s too laborious to knead by hand, you don’t need to knead the dough until it comes out. The butter added in the post-oiling method can be replaced with an equal amount of salad oil and added together when kneading the dough.
5. In addition to lettuce leaves and cheese slices, you can also add tomato slices, pickles, etc. according to your personal taste. Thousand Island sauce or spicy sauce is also a good choice.