beef hamburger

1

High-gluten flour, milk powder, fine sugar, salt, dry yeast, olive oil, water, lean beef fillings, shredded onions, salt, black pepper, lemon juice, red wine, olive oil, cheese slices, mayonnaise, pickles, lettuce, white sugar water, white sesame seeds.

2

Add salt, fine sugar, milk powder and dry yeast to the flour and mix well, mix well with warm water at 30 degrees.

3

Pour 15 grams of olive oil halfway through, then knead the dough until it is smooth and smooth, and start basic fermentation.

4

Put chopped onions, red wine, a few drops of lemon juice into the beef filling, add salt and black pepper to taste, mix well the meat filling, beat hard with your hands, and set aside.

5

Remove the dough when it has reached twice its size, press it flat on the chopping board, and drain the air from the dough.

6

Then use a plastic scraper to divide the dough into 5 small dough pieces and round it, cover the chopping board with a wet towel and let it soak for 15 minutes.

7

Press the dough round and place it neatly on the baking sheet.

8

Use a brush dipped in sugar water and apply it to the surface of the bread base.

9

Sprinkle a little white sesame seeds on it and the blank is finished.

10

Place the baking sheet into a preheated 30-degree oven for final fermentation, about 40 minutes.

11

Put a few drops of olive oil in the frying pan and wipe well, dough the beef paste into a suitable size meat ball, place it in the frying pan and flatten it, and start frying the patty. Fry the patty until both sides change color, break and remove it for later use.

12

Fermentation the bread blank to twice the size and remove it.

13

Set the oven at 190 degrees, preheat for 5 minutes, place the baking sheet into the oven again, place it on the mid-level grill, and bake over an upper and lower heat at 190 degrees for about 15 minutes.

14

The bread is golden and can be taken out.

15

Using a toothless thin bread knife, cut the bread from the side, break it in half, and apply appropriate amount of mayonnaise on it.

16

Then put a piece of cheese and put a little shredded lettuce on top of the cheese.

17

Place the pickle slices on the shredded lettuce.

18

Place the beef patty on top and squeeze a little mayonnaise on top of the beef patty.

19

Spread another layer of lettuce leaves, cover with another piece of bread, and the burger is finished.

Characteristics of the beef burger: golden color, strong smell, soft bread, smooth patty, refreshing ingredients and pleasant taste. Warm tips: 1. Use high-gluten flour to make bread, and knead the dough until it is smooth, smooth and slightly strong. You can also use butter when mixing dough, but it is better to use it sparingly for health reasons. Olive oil also tastes good. 2. No flour raw materials are put in the beef stuffing. However, hamburgers made in burger shops usually put a lot of flour raw materials in the meat stuffing. Firstly, for the sake of a beautiful shape, secondly, to save raw materials and reduce costs, but the taste is far from It is not as delicious as the patties made with pure meat fried, so it is better to use real ingredients when making them at home. 3. Egg liquid can also be applied to the bread blanks, but I feel that an egg can be applied to 40-50 bread blanks. If you do less, it will be a waste. It is completely possible to use some sugar water instead. In fact, it just plays the role of dipping sesame seeds and coloring during baking. Sugar water can also achieve this effect, but it is not as bright as the egg liquid. You can also apply it with maltose water. The effect is also good for everyone's reference.