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
Chinese PinYin : Han Bao Bao Han Bao Sheng Pei De Xiang Xi Zuo Fa
Hamburger
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