Christmas always gives me a gorgeous feeling. I can't have a big meal tomorrow. I'm going to have a good meal on Christmas Eve today. Don't say why I like foreign days so much. I like the traditional days of our country very much. But the pressure of life makes me hope that I can have a good time every day. So why do I have a day? Right I invented a fruit and vegetable Christmas bread carefully. You can learn that you will definitely love it.
Practice:
Sum face
1. Add flour, yeast, milk and eggs into the bread maker.
2. Start kneading for 20 minutes, take out the wrap wrap and put it into the refrigerator for cold storage and fermentation for about 20 hours.
3. Take it out of the refrigerator, add salt, sugar and butter to knead the noodles for about 20-30 minutes until the film leaves.
4. Divide the dough into one large and one small part, and add a spoon of cocoa powder into the small part.
5. Hand knead into dough, light brown, used as skin. Two pieces of dough can be fermented until the fingers poke holes and do not sink or rebound.
Primary dough
1. The fermented white dough is divided into two parts: 200g and 50g, which are dried and rolled for 15 minutes.
2. Roll up the large "open exhaust", as shown in the figure, and pinch firmly at the closing position.
3. Shape into an egg shape as the body.
4. Roll out the two small dough to exhaust, and roll them into olive shape first.
5. Finally, the chicken legs are made into one big head and one small head.
Skin and combination
1. Divide the brown dough into 100g and two 30g dough.
2. After waking up, roll out the large dough to form a round skin.
3. Wrap the white egg shaped dough with the dough, stick it firmly at the interface, and cut off the surplus.
4. Close up and press down.
5. In the same way, wrap two pieces of dough as chicken legs, with the front end exposed, which looks like chicken leg bones.
6. As shown in the figure, combine the body and the chicken leg, brush the contact place with little water or egg liquid to stick.
Put it in a warm place for final fermentation.
Modeling baking
1. When fermented to about twice the size, use toothpick to prick small holes on the surface to imitate the pores of Turkey.
2. Brush the egg liquid evenly once.
3. Use a knife to make a shallow stroke in the middle of the body.
4. Put it into the preheated oven for 180-deg; to 190-deg; and bake for about 30 minutes. Pay attention to observe the coloring at any time and do not scorch.
5. After baking and cooling, take out the inner bread from the middle opening, and keep only one layer of outer skin to form an empty bowl.
6. Then fill in the salad made of roasted chicken leg, vegetables and bread out of it (the method is attached).
Roasted chicken leg vegetable salad:
Ingredients: drumstick 1 cooking wine, a little New Orleans roast chicken seasoning 2 tablespoons.
Lettuce, red and yellow pepper, broccoli, diced bread, salad sauce (my taste is French mustard).
1. A clean chicken leg
2. Remove the bone in the middle
3. After trimming, prick some holes on it with the tip of a knife. It's better to pierce the chicken skin, so that the roasted chicken legs will be relatively flat.
4. Put the processed chicken leg into the fresh-keeping bag, add a little cooking wine and 2 spoonfuls of New Orleans roast chicken seasoning.
5. Thoroughly knead the chicken leg row and seasoning through the fresh-keeping bag.
6. Then make it smooth and marinate it in the refrigerator overnight.
7. put the pickled drumsticks into the oven with the skin down first, 200° after baking for 10 minutes, take them out and continue to bake for 10 minutes until the skin is slightly burnt.
8. Break the lettuce, cut the red and yellow peppers into shreds, and blanch the small flowers in the west blue flower for drying; take a part of the bread core from the turkey bread body and cut it into small dices; cut the roasted chicken leg into strips.
9. Put all the ingredients in the big bowl, add the salad sauce (I used the French style mustard flavor) and mix well.