雞批🐔🥧 獨特的港式西點，真的由細食到大😄Chicken Pie

食譜及做法：
批皮：
牛油 75g（室溫）
糖霜 38g
鹽 2g
低筋粉 150g
奶粉 8g
蛋液 (酌量加入)
牛油加入糖霜，鹽拌勻
低筋粉加入奶粉拌勻
粉類分次加入牛油中拌勻
蛋液酌量加入拌勻
曲奇皮形成放雪櫃冰30分鐘取用
餡料：
雞腿肉 100g
火腿 50g
蘑菇 30g
洋蔥 30g
蒜頭 6g
（雞肉洗淨去皮去骨切粒，調味：生抽，鹽，糖酒，麻油，生粉）
麵糊：
中筋粉一湯匙、鮮奶50g
開煮：
用少許油起鑊
炒熟所有材料
關火
加入麵粉拌勻
加入鮮奶拌勻
開火 煮熟
盛起待涼備用
組合：
批皮從雪櫃取出
分約40g一份（根據模具大小調節）
推出撻模形狀
放入餡料
蓋上另一批皮
掃蛋液，用牙簽劃出菱形
200度焗30分鐘
Recipes and methods:
Batch skin:
75g butter (room temperature)
Icing sugar 38g
salt 2g
Cake flour 150g
Milk powder 8g
Egg (add as appropriate)
Add butter to icing sugar, salt and mix well
Add cake flour to milk powder and mix well
Add the powder to the butter in batches and mix well
Add egg liquid as appropriate and mix well
Once the cookie crust is formed, place in the refrigerator for 30 minutes before use
Fillings:
Chicken thigh 100g
Ham 50g
mushroom 30g
onion 30g
garlic 6g
(Wash the chicken, remove the skin, remove the bones and cut into pieces, season with: light soy sauce, salt, sugar and wine, sesame oil, cornstarch)
Batter:
Plain flour1tbsp, 50g of fresh milk
Start cooking:
Heat the wok with a little oil
Fry all ingredients until cooked
Turn off the heat
Add flour and mix well
Add fresh milk and mix well
Turn on the heat and cook
Set aside to cool and set aside
combination:
Take the skin out of the refrigerator
Divide into portions of about 40g (adjust according to the size of the mold)
Roll out tart mold shape
Put in stuffing
Cover with another batch of skins
Sweep the egg liquid and use a toothpick to make a diamond shape
Bake 200 degrees for 30 minutes

[@ericalee8676]

謝謝分享😊

[@SallysLife]

Thx!

[@teresali3205]

前幾天做老師教的咖喱牛肉包，很成功，家人很喜歡，準備試做雞批，希望成功，謝謝分享😊

[@SallysLife]

謝謝！祝成功！