[bacon cheese egg burger] very satisfied breakfast (old noodle method)(pei gen zhi shi dan bao hen man zu de zao can lao mian fa )

[bacon cheese egg burger] very satisfied breakfast (old noodle method)

Introduction:

"It's better to make your own hamburger, and it's healthier to eat. This time, the hamburger still uses old noodles, because once in the evening, when making bread, it was fermented for the first time and shaped well, but it was too late, so we had to freeze the dough, just to make old noodles. So I still have a lot of old noodles. Take your time. Because there are two pieces of cheese in it, there is no longer any salad sauce. What you make is really good. With a glass of milk, it's a very satisfying breakfast. "

Production steps:

Step 1: thaw the old noodles out of the refrigerator in advance. Tear into small pieces, mix with other ingredients except butter and knead into a ball. Add butter and knead until thin film is formed.
The basic fermentation is 2-2.5 times larger. Dip your finger in flour and poke a hole. If it doesn't retract and collapse immediately, it will be good.

Step 2: exhaust the dough, divide it into 6 equal parts, roll it round, and ferment for 15 minutes.

Step 3: pinch the dough, brush with egg yolk, and coat with white sesame.

Step 4: spread it in the baking pan and prepare to ferment twice.

Step 5: bake at 175 ℃ for 20 minutes.

Step 6: prepare a hamburger with bacon, eggs, lettuce and cheese slices.

Step 7: cut the hamburger in half.

Step 8: fry the eggs and bacon.

Step 9: put the egg, bacon, lettuce and cheese in the bag.

Materials required:

High flour: 250g

Milk powder: 15g

Old noodles: 100g

Butter: 35g

Water: 95g

Dry yeast: 5g

Sugar: 35g

Salt: 1 teaspoon

Note: old noodles are fermented dough. When making bread or steamed bread and other fermented pasta, round the extra dough after basic fermentation, wrap it with plastic wrap, and put it into the refrigerator freezer for preservation. Before use, take out the old dough and then add it to the new dough after warming at room temperature. Old flour is an excellent natural additive. The bread with old flour is flexible in texture, good in taste and moisture retention. The dough with old flour can also be without yeast, but the fermentation with old flour will be slow, so I still add some starter here. When eating, turn the microwave slightly to make the cheese melt slightly, and the taste will be better. The vegetables and meat in the hamburger can be changed as you like.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Pei Gen Zhi Shi Dan Bao Hen Man Zu De Zao Can Lao Mian Fa