Breaded Chicken with Lotus Leaf
| Bread embryo | High-gluten flour 450g |
| Milk 260g | Water 15 grams |
| Yeast 5 grams | White sugar 20 grams |
| Salt 2 grams | Butter 15 grams |
| Marinated chicken seasoning | Salt 8 grams |
| Soy sauce 20 grams | Pepper 15 grams |
| Cooking wine 20 grams | Three Yellow Chicken 1 only |
| Fresh lotus leaves 2 pictures |
Step 1
Wash the three-yellow chicken to remove impurities and drain the water with kitchen paper towels.
Step 2
Spread the salt evenly over the chicken and massage with your hands until the salt melts and is absorbed.
Step 3
Take a container, put in the whole chicken and add all other marinated chicken seasonings
Step 4
Mix the seasonings and apply them evenly, seal them with plastic wrap or a plastic bag, and put them in the refrigerator for 12-24 hours.
Step 5
Mix all the ingredients for the bread dough except butter, and start kneading the dough. Add butter when the dough is smooth and not sticky.
Step 6
After kneading the dough into a smooth, elastic and expanding stage, place it in a basin and cover it with a damp cloth for fermentation.
Step 7
At the same time, the oven is set in advance to a baking temperature of 210°, a time of 1 hour, and starts.preheat
Step 8
Wrap the pre-marinated three-yellow chicken in lotus leaves;
Step 9
Take another leaf and wrap it completely. If it cannot be wrapped, you can tie it tightly with cotton rope;
Step 10
Place the wrapped three-yellow chicken into the middle rack of the preheated oven and bake
Step 11
When there are 10 minutes left in the baking time of lotus leaf chicken, take out the fermented dough and let it rest for 15 minutes.
Step 12
Roll the rested dough into large sheets
Step 13
Wrap the lotus leaf chicken in the rolled out dough and bake again in the oven for 25 minutes at 175°
Step 14
Take out the baked breaded chicken and let it warm until it is warm to your hands. Ready to eat.
Step 15
Finished product picture 1
Step 16
Finished product picture 2
Step 17
Finished product picture 3 Cooking tips for lotus leaf breaded chicken1. There are skills in choosing chicken. Don’t choose old chickens. The roasted chickens will be thicker. Three-yellow chickens are the most suitable. If not, ask the store for tender chickens. Check whether the bones in the middle of the chicken belly are protruding. If so, If so, there won’t be too much oil;
2. The chicken must be marinated for enough time to make it taste good;
3. Fresh lotus leaves are better than dried lotus leaves. The lotus leaves are more fragrant. If you use dried lotus leaves, you need to soak them first and then wrap them;
4. Because there are lotus leaves to remove the fishy and greasy texture, we don’t use green onion and ginger for seasoning. If you are afraid of safety, you can stuff a few green onions and ginger slices into the belly of the chicken and bake it together;
5. Knead the bread dough until it is light and shiny;
6. When eating out of the oven, you need to pay attention to the fact that the lotus leaves and chicken will be hot, and be careful to burn your hands;
7. I use the Cass CO-750A electronic smart oven, which uses a marquee to preheat. I only need to set the baking time and temperature, and the oven will automatically preheat. When a certain temperature is reached, it will prompt to put in the ingredients;
8. This oven has almost zero temperature difference, so you can set the desired temperature. The temperature difference of each oven is different. When making, please adjust according to the actual temperature difference of your own oven.
