Pork Burger

Pork Burger

Introduction:

"It's good to make a few buns for breakfast the next morning. The pork cake made by ourselves is more delicious. After a few simple ingredients are matched, another cup of milk will make the nutritious breakfast ready. It doesn't matter if there's no lettuce. A tomato or Hami melon will still taste good. There is no invariable in life, it depends on whether you are creative or not! "

Production steps:

Step 1: high gluten powder, low gluten powder, yeast, sugar, milk into a basin

Step 2: cut the butter into small pieces and soften at room temperature

Step 3: after kneading into dough, cover with plastic film, and then operate after 20 minutes

Step 4: put the dough on the table and knead it into a slightly smooth dough

Step 5: put the softened butter on the dough and start kneading

Step 6: manual kneading can take kneading, kneading, throwing and other ways to make it film as soon as possible

Step 7: knead out a large film

Step 8: round the dough, put it on the table, button a basin outside, and ferment it

Step 9: when the dough is twice as big, dip your fingers in the dry powder and poke a hole in the middle of the top of the dough. If the dough does not retract or collapse, it means that the fermentation is successful

Step 10: weigh with electronic scale, divide into four equal parts, knead round and put into non stick baking tray for secondary fermentation

Step 11: when the room temperature is low in winter, put the baking tray with dough into the oven for secondary fermentation, set the temperature between 28-38 degrees, and put a bowl of water in the oven to increase the humidity

Step 12: when the hair is twice as big, take it out, brush the egg liquid on the surface, sprinkle with white sesame seeds, and then preheat the oven at 170 ℃

Step 13: oven 170 degrees, middle layer, heat up and down, about 20 minutes, after the surface is colored, tin foil can be put to prevent excessive coloring (I forgot to put tin foil, the color is a little heavy, but fortunately there is no paste)

Step 14: cool on the shelf and eat or reprocess

Step 15: pork stuffing, green onion, oyster sauce, soy sauce, salt, black pepper, dry starch into the basin

Step 16: stir well. If it feels too dry, add a little water and stir until the meat is strong

Step 17: spoon the meat into a frying pan, spread it into a patty shape, put a little oil in the pan, and fry it over low heat

Step 18: the meat cake is finished. As breakfast, it can be prepared in advance the night before. When making Hamburger the next day, it can be slightly heated in the microwave oven or in the pan

Step 19: take a bun, divide it in half horizontally from the middle, and put a piece of meat cake on it

Step 20: spread a slice of cheese, then add a thick slice of tomato

Step 21: cover the other half of the bread with salad dressing or pickles if you like a richer flavor

Step 22: finish the other bread in turn. Let's eat

Materials required:

GAOJIN powder: 200g

Low gluten powder: 50g

Yeast: 3 G

Milk: 160g

Sugar: 20g

Butter: 25g

Pork stuffing: 220g

Scallion: Half Root

Oyster sauce: 20g

Soy sauce: 20g

Dry starch: 10g

Salt: right amount

Black pepper: 2G

Brush egg liquid on the surface: proper amount

Sprinkle white sesame seeds on the surface: appropriate amount

Hamburger cheese: one piece each

Hamburger tomato: one

Note: the dough does not have to knead out the glove film, knead out can pull out the big slice; knead the dough after 20, it is easier to get out the film faster; the ingredients in the hamburger can be adjusted at will.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh