Chicken stuffing material
Chicken stuffing: (If you are too lazy to fry chicken breast, you can also buy instant shredded New Orleans chicken in the supermarket, and this step of chicken stuffing can be ignored)
Diced chicken breast: 160g New Orleans marinade powder: 12g water: 15g edible baking soda 2g onion slices, appropriate ginger slices, four or five freshly ground black pepper slices and appropriate mozzarella cheese shreds: 60g.
Practice: Cut chicken breast into small pieces, cut onion into sections, slice ginger, pour in New Orleans marinade powder, freshly ground black pepper, baking soda and water, stir well, seal and refrigerate with plastic wrap for more than 2 hours, preferably marinate for one night. First, pick out the ginger and garlic, put a little oil in a non-stick pan, pour in the marinated chicken stuffing, and stir-fry for about 1-2 minutes until it changes color. Don't fry too much. I also sprinkled some sesame seeds, stirred them evenly, and turned off the heat and took out the pot. After cooling completely, add mozzarella cheese, stir well, cover with plastic wrap and refrigerate for later use.
Beiguo material
Main dough: high gluten flour 160g whole wheat flour from Bob Moulin Rouge 160g water 170g erythritol or fine sugar 10g salt (optional) 4g.
3g dry yeast or 9g fresh yeast olive oil (or butter) 10g (optional).
Boiled shell fructose water 500g+ brown sugar (fine sugar) 25g (sugar amount can be reduced as appropriate).
Surface decoration: oatmeal, pumpkin seeds and black sesame seeds.
working methods
1 Put all the materials into the chef's machine, stir evenly at low speed and knead until smooth, then turn to medium-high speed and knead to get a coarse film. If you want the shell fruit to taste soft, you can knead it to the stage of full expansion, that is, the glove film state.
2. Take out the dough for proofing 10 minute, divide it into 6 doughs (according to the size you like), and relax after rounding 15 minute.
3 Take out the loose dough, flatten and exhaust it, roll the dough up and down into a rectangle with a rolling pin, turn it over, press the bottom thin, put chicken stuffing on it, and roll it into strips from top to bottom.
4 Knead the long strip of dough into a length of 20cm, flatten one end about 2 cm, roll it flat, turn the other end over and put it in, then wrap it up and stick it into a circle.
5. Put the molded shelled fruit with dough joint down on the oil paper cut into square or round blocks larger than the shelled fruit for fermentation at 35 degrees for about 25-30 minutes until the size is 1.5 times.
6 oven 2 10 fire, preheat 220 degrees in advance.
7. Boil the sugar water: boil the sugar and water together with high fire, turn to low fire and cook the shellfish 15 ~ 20 seconds on both sides, then take it out and put it on a baking net to drain the water, stick coarse grains on it and put it in a baking tray.
8 into the oven? Bake at 200 degrees 15 minutes, and then bake at 230 degrees for 3 ~ 5 minutes (adjust the temperature and time according to the temper of your oven).