KFC Chicken on Kaiser Rolls - Gluten Morgen Style!
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- Опубліковано 23 січ 2024
- One of our favorite sandwiches is fried chicken one. Today we are going to make our version: the Kaiser Roll Friend Chicken, it is going to be juicy, and tasty and we are going to make the perfect bread buns to take it to the next level of fried chicken goodness!
This is the recipe of the video, it allows you to make 1kg of dough.
Ingredients:
- (100%) All-purpose flour: 515 grs
- (33.3%) Milk: 172 grs
- (13.3%) Water: 69 grs
- (13.3%) Egg whites: 69 grs
- (18.3%) Sugar: 94 grs
- (1.3%) Dry yeast: 7 grs
- (2%) Salt: 10 grs
- (11.6%) Butter: 60 grs
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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#friedchicken #kaiserrolls #homebaker
You turned 1kg of dough into 24 100g rolls. A miracle!
Danke ❤
Chef Gluten, wow ver impressive! You quickly made it. This is just right suspecting even better than KFC.. I felt like reaching in to get a bite of the charming rolls with or without the chicken. Great creation as always. Saludos de California😊 😊😊😊
I've never heard of tartar sauce on a chicken burger. It's always been a fish dressing to me.
This tartar sauce is not made anything like the tartar sauce I usually have with fish. Maybe it's good with the chicken. It will have a very strong garlic flavor, for sure, since it's made with a whole fresh garlic clove. If I make it, I will probably add more spice to it.
@@SuperDavidEF gotcha. LOL. I've never had homemade tartar sauce, so I didn't know it was made different. Maybe it's more like burger sauce and they call it tartar?!
@@LifeOfNigh I'm thinking either it's a difference in language (because I'm assuming English isn't his first language) OR maybe the term "tartar sauce" is defined in a way that allows for a lot of variation and I just didn't know. But I would agree this sauce is more like what I would call a burger sauce.
Is it bread flour or all purpose flour? Transcript you say Bread Flour - written recipe says All Purpose. Which is better?
Ням ням ням😊😊
Как вы вкусно готовите 😊
Мне даже кушать захотелось😊
Я ✍ся, вы? _
Hello Chef! Thanks for recipe But can i substitut eggwhite?
I am having some difficulty with baking my sourdough bread in my enamel Dutch oven even though I preheat the oven and the Dutch oven, and even though the bread passed the poke test. When I lift the lid of my Dutch oven after the 20 to 30 minutes, I find a gummy looking frisbee. Baking the rest of the way with the lid off doesn't help the crust much. What might I be doing wrong?
Do you bake it with convection fan on? And do you use a temperature gun to check the heat of your Dutch oven?
The poke test can be deceiving. I think your bread is underproved. Sourdough takes several hours to ferment at room temperature. If you're proofing at room temperature (around 70F or 20c) start early in the morning and bake no earlier than mid afternoon. If you're cold proofing it, you should let it sit out at least a couple of hours at room temperature before putting it into the refrigerator so it can get a good start on the rise.
Calling for all purpose flour is pointless as different countries have different criteria for the different names of flour. For example all purpose flour in the uk is a lower protein percentage the in USA. Better to give a protein percentage in a recipe so we can replicate the result. That’s some good looking fried chicken??