8/8/2017 (tue) 烤箱版寶寶雞米花

鸡米花的制作视频

the making of chicken popcorn

Baked Chicken Popcorn 

(Recipe By: 貞穎麻麻的綺幻冒險)

Ingredients

1 tbsp Grape seed Oil

10g Potato starch

30g Low Protein flour / cake flour

1 egg yolk

2 tsp sugar

1/8 tsp salt

Dash of Pepper powder

80-100g Chicken Tenderloin  / chicken breast  

Steps:

1) Heat pan, add in the oil for 10 seconds, pour in the potato starch and stir fry for a while and off fire.

2) add in egg yolk and other seasonings (salt, sugar, pepper), stir well. Finally add the flour and mix well by rubbing it till bread crumbs texture. 

3) throw the cubed chicken tenderloin into the bread crumbs. Let them coated well and press firmly. 

4) bake at preheated oven of 170'C for 15-20mins.

(The outer texture is slightly crispy and inner is soft and tender chicken meat.

If you want to have more crisp taste, can bake longer time about 3 to 5 minutes)

原創食譜來自：貞穎麻麻的綺幻冒險

烤箱版寶寶雞米花

材料：

植物油10g / 1湯匙（我用米糠油）

日本太白粉10克

低筋麵粉30克

蛋黃1顆

糖 2茶匙

鹽1g / 1/8 茶匙

胡椒粉少許

雞裡肌/雞胸肉80-100g （切小丁）

做法：

1）將玄米油(或其它炒菜用油可),倒入鍋中加熱約10秒，倒入日本太白粉翻炒後熄火，起鍋。

2）加入蛋黃攪拌均勻，再加入調味料(鹽，糖，胡椒),最後加入麵粉，混合均勻。

3）將粉團（鬆散，碎碎的團狀。）用手指搓開（搓小塊狀）所有粉糰搓成ㄧ粒粒小粉糰時，將里肌塊(里肌肉直接切小丁) 全部丟入粉糰中，每顆雞米花表面沾滿後，可放在手掌中捏緊。

4）烤箱160度烤10分鐘（我的烤箱170度，一共烤了15分鐘）。

（外皮是微酥的奶酥餅乾口感，而雞肉還很軟嫩，

如果想追求更酥脆口感，再多烤3〜5分鐘！）

lunch today

今日的午餐

serve with luo hon go drinks

配上一杯菊花罗汉果