Cooking Steps

1. 

   Step1:Mix all materials of Polish species. Ferment at room temperature to twice the size with many bubble

2. 

   Step2:All the ingredients for butter at the main dough are weighed. Polish seeds are torn into small pieces and put into the chef's machine for kneading in the first gear

3. 

   Step3:Cook the third gear and knead until the thick film can be pulled out, then put in butter to continue the third gear kneadin

4. 

   Step4:The dough can pull out a strong transparent film. It's finished kneading

5. 

   Step5:The dough is round. Cover with plastic wrap and ferment in a warm plac

6. 

   Step6:Ferment to twice the size. Rub your fingers without reboundin

7. 

   Step7:Take out the fermented dough, exhaust with light pressure and divide into 8 parts by weighin

8. 

   Step8:Roll the dough evenly. Cover with plastic wrap and relax for 10 minutes

9. 

   Step9:The relaxed dough is rounded again and placed in the middle of the mol

10. 

    Step10:Put the dough into the oven. Put a glass of water into the oven for fermentation. After fermentation to twice the size, spray water on the surface. Sprinkle with white sesam

11. 

    Step11:Preheat the oven 180 degrees. The middle layer is about 18 minute

12. 

    Step12:Remove the bone from the chicken leg. Put the Orleans marinade into the fresh-keeping bag. Refrigerate and marinate a little cooking wine, ginger, sugar and soy sauce for one night. Take out the marinated chicken leg meat and wrap it with a layer of medium gluten powder. Then wrap it with a layer of egg liquid. Wrap it with a layer of bread bran. Put in the oil pan and fry it until it is slightly yellow, take it out and air it, and then fry it until golden yellow. Half cut the hamburger embryo and open it to the fried chicken leg, vegetables and eggs This time I use chubby fried sesame salad sauc