Quick-hand burgers
By VicentaLakin
The quicker burgers are good to eat without a mouth. Make some freezer, just take it out in the morning。
Recipe Recommendations
- salty and sweet
- baking
- several hours
- simple
Steps for Quick-hand burgers
1
I put in a freezer of materials and pasta other than butter yeast, so I didn't put the yeast first, so if it was 30 minutes, you could rub the yeast in, freeze it and make it easier。
2
The pasta and yeast that were removed were covered with bread for 10 minutes。
3
It's probably this state that pulls out the film, but it's fragile。
4
Add butter for another 15 minutes。
5
and pulls out thin, unbreakable film. The graft covers the wet cloth room for 20 minutes, and the cold can be extended for an appropriate period. The fact is that a little less can be done than this
6
It's divided into 6-8, one roll。
7
Cover it with a hysteria for 20 minutes。
8
Rolling round again. (The bottom left corner of the picture is rolling round again, the top three are not rolling round yet, and it may be a little bigger.) I'm not sure
9
Take a round of egg fluid, about half the dough。
10
And a white sesame。
11
Put them in the oven one by one. It's got a mask that's hidden. Close it in the oven, put a hot plate of around 80 degrees in the oven and change the water later. The temperature of more than 20 degrees is almost free of the fermentation sheet, and the weather is so cold that it can ferment for a few minutes and then shut down for a while。
12
It's 1.5-2 times larger, and a good state of fermentation is described in terms of love and freedom by pressing no rebound and a little tension。
13
Delivery to preheated ovens of 180 degrees and 18 minutes in mid-level and later coloured tin paper。
14
It's very soft. If you want to eat the next day, it'll be cold and sealed. However, the day after the cold is a little hard, and can spray a layer of tin paper with 180 degrees without preheat for about eight minutes and be soft as a day. It takes a little longer to freeze, to warm itself before eating, or to return to the oven using the above method。
15
This piece of burger, divided into eight, is a mini-burger。
16
It's full of cheese and beef cakes, and it can't be seen in there
17
DoneQuick-hand burgers Make Tips
1. Use bread-making yeast; there are many types, so choose the one that suits you, but high-sugar tolerant yeast is the most common.
2. Since different brands of flour absorb water differently, and even the same flour can have varying water absorption depending on the season, do not add all the water in the recipe at once. Reserve about 10% and add it as needed.