Speaking of which, hamburgers are still cost-effective and healthier.
This time, I still used old noodles for the burger. Because once I made bread at night, the first fermentation and shaping was finished, but it was already very late, so I had to freeze the dough and use it just for old noodles. So I still have a lot of old faces, so take your time to use them.
Because I put two slices of cheese in it, I didn't use salad dressing anymore. The food I made myself was very practical. If it is served with a glass of milk, it will be a very satisfying breakfast.
Bacon cheese and egg burger
Recipe Recommendations
- high powder 250 grams
- milk powder 15 grams
- Lao Mian 100 grams
- butter 35 grams
- water 95 grams
- dry yeast 5 grams
- sugar 35 grams
- salt 1 teaspoon
- salty and sweet
- roast
- several hours
- ordinary
Steps for Bacon cheese and egg burger
1
Remove the old noodles from the refrigerator in advance to defrost. Tear into small pieces, mix with ingredients except butter and knead into a ball. Add butter and knead until a thin film is formed. The basic fermentation is 2-2.5 times larger. Use your finger to dip the flour and poke a hole. If you don't retract and collapse immediately, you will be good.
2
Drain the dough, divide it into 6 equal portions and round it, and ferment for 15 minutes in the middle.
3
Pinch the dough tightly, brush with egg yolk liquid, and cover it with white sesame seeds.
4
Spread on a baking sheet and prepare to ferment twice as large.
5
Bake at 175 degrees medium for 20 minutes.
6
Prepare a hamburger with bacon, eggs, lettuce, and cheese slices.
7
Cut the hamburger in half horizontally.
8
Fry the eggs and bacon until done.
9
Put the eggs, bacon, lettuce, and cheese slices in the meal bag.Bacon cheese and egg burger Make Tips
Laomian is fermented dough. When making fermented pasta such as bread or steamed buns, collect the extra dough after basic fermentation, wrap it with plastic wrap, and place it in the refrigerator freezer for preservation. Before use, remove the old dough and warm it at room temperature before adding it to the new dough. Old flour is an excellent natural additive. The bread with old flour has a flexible texture and good taste and moisturizing properties. The dough with old flour can also be without yeast, but the fermentation will be slower with old flour, so I still added some starter here.◎ Use the microwave to turn it a little while eating to melt the cheese a little, and it will taste better.◎ Change the vegetables and meat in the burger according to your preferences.