Hamburger

Hamburger

Introduction:

Production steps:

Step 1: put all the ingredients except butter into the bread maker (put flour and salt at the end), turn on the dough mixing button, and mix for 15 minutes

Step 2: at the end of the first mixing, add butter, continue to press the mixing key, and press the mixing key again 15 minutes later

Step 3: press the dough key three times in total, and the dough will expand

Step 4: ferment the dough in a warm place

Step 5: the dough fermentation is finished (a little too much, forgotten, but little affected).

Step 6: knead the dough to exhaust, weigh and divide it into 6 dough with a weight of about 80g, knead it round, place it on the baking plate, brush with the whole egg liquid, and sprinkle with white sesame

Step 7: put it in a warm place for secondary fermentation, and then put it in the middle layer of oven at 175 ℃ for 20 minutes

Step 8: observe that the surface of the bread has been colored, but the baking time is not up, put a piece of tin foil on the bread to prevent the bread from scorching (if there is no early coloring, this step is omitted)

Step 9: when it's out of the oven, demould while it's hot and put it on the grid to dissipate heat

Step 10: take one of them and cut it in the middle, then spread it with salad dressing, ham, eggs, meat floss and green melon. The nutritious hamburger will succeed

Materials required:

High gluten flour: 300g

Water: About 120g

High sugar tolerant yeast: 3 G

Egg: 30g

Sugar: 25g

Salt: 2G

Butter: 35g

Note: 1, the amount of water will be different due to different brands of flour water absorption, only for reference! 2. When baking, the oven must be preheated for 5-10 minutes, or the light tube turns dark, indicating that the preheating is completed!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet