How To Make Chicken Teriyaki
Sandwich Bakpao Delicious
Materials / spices:
Basic materials Bapao I:
Material origin:
350 grams of wheat flour low protein
1 1/4 teaspoon (5 grams) instant
yeast
10 grams of fine granulated sugar
200 grams of water
ingredients:
200g low protein flour
1 teaspoon (5 grams) baking powder
50 grams of fine granulated sugar
75 grams of water
50 grams of white butter
1/2 teaspoon salt
Teriyaki Sauce Ingredients:
200 ml water
50 ml dark soy sauce
2 1/2 tablespoons mirin
2 tablespoons palm sugar
1 clove garlic, minced
1/4 teaspoon grated ginger
3/4 teaspoon salt
1 tablespoon cornstarch and 1
tablespoon water, dissolve
Material Content:
300 grams of chicken breast fillets,
thinly sliced
1 onion, sliced ??long
1 piece green bell pepper, sliced
??long and cut two
1/2 teaspoon lemon juice
2 tablespoons cooking oil for frying
Complementary material:
150 grams of lettuce, coarsely
chopped
How to make:
Origin, plus flour, instant yeast,
and sugar. Stir well.
Add water little by little. ing to
proof. Let stand 1 hour to swell twice.
Mixed origin with flour, baking
powder, sugar, and some water. crushed flat. Enter wastewater. ing to
proof.
Add the butter, garlic and salt.
finely until elastic. (without fermentation)
Weigh dough 30 grams respectively.
Circle. Grind the mixture thin round shape. Put a piece of bread that
had nub paper thin white butter on one side. Fold the two parts to
form a half circle.
Leave it for 40 minutes until
fluffy.
Steam over medium heat 15 minutes
until cooked.
Teriyaki sauce, boiled water, dark
soy sauce, mirin, palm sugar, garlic, grated ginger, and salt over
low heat, stirring frequently, until boiling. Thicken with cornstarch
solution. Cook, stirring frequently, until thick. Remove from heat
and set aside.
Fill, saute onion until fragrant.
Add green pepper. Stir until half cooked. Add the chicken fillet.
Stir until the color changes.
Add teriyaki sauce. Stir until
cooked and thick.
Bapao sides. Ply with the burst.
Drop contents. Serve.
No comments:
Post a Comment