Hamburger (soup)(han bao bao tang zhong )

Hamburger (soup)

Introduction:

"Down with Ken and mai^_ ^”

Production steps:

Step 1: the ratio of water to surface is 5:1. Mix the two evenly, then heat them in microwave oven for about 50 seconds, stir them in the middle, and the lines will appear. Keep it in the fridge.

Step 2: mix bread germ with butter.

Step 3: Mix 1 and 2 to form a dough.

Step 4: knead the dough until the film is pulled out, add butter, knead the butter fully into the dough, and then knead the dough.

Step 5: knead to the expansion stage.

Step 6: wake up to twice the room temperature.

Step 7: knead the air in the dough and divide it into small dosage forms. 15 minutes at room temperature.

Step 8: after 15 minutes, the dough is round.

Step 9: wake up at 38 ℃ for 40 minutes, and place with higher humidity. After waking up, brush the egg liquid and sprinkle sesame seeds. Preheat the oven at 170 ℃ for 15 minutes.

Step 10: melt the butter in water, and mix the ingredients evenly.

Step 11: stir in one direction.

Step 12: make pancakes (you can make 8 of them, I make them a little thick), 1cm thick. Preheat the oven at 200 ℃ for 20 minutes. (turn over in 12 minutes)

Step 13: cut the bread, spread salad dressing or condensed milk, add lettuce and meat pie.

Materials required:

High gluten flour: right amount

Butter: 20g

Lean meat filling: 300g

Onion: 15g

Flour: 15g

Eggs: 2

Milk: 85g

Dry yeast: 5g

Ordinary flour: 80g

Water: 75g

Black pepper: half a teaspoon (chili powder)

Cooking wine: a spoonful

Salt: 3G

Garlic: two cloves

White granulated sugar: 25g

Note: bread can not be put into the refrigerator, it will accelerate aging^_ ^Store at room temperature in fresh-keeping bags.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: spiced

Chinese PinYin : Han Bao Bao Tang Zhong