A soft burger
By VicentaLakin
My family likes burgers, so the burgers are often done at home. More like Chinese burgers. I've used this square several times, making bread so soft. You can put all kinds of stuff in it, make a good burger. You can also grow bread embryos into strips and make hot dog bread. It's a good choice to use it as a lunch pack. Whatever you like
Recipe Recommendations
- high-gluten flour 200 grams
- yeast 3 grams
- water 120 grams
- egg yolk 20 grams
- sesame 10 grams
- fine sugar 35 grams
- salt 2 grams
- milk powder 15 grams
- protein 30 grams
- butter 25 grams
- sweetening
- roast
- several hours
- ordinary
Steps for A soft burger
1
All the material of the Chinese noodles is placed in the bakery in a first liquid and then in the powdered form. Bread machines start a face-to-face program. My bakery and face function is 13 minutes at a time。
2
Put a nice Chinese face in the bowl and wrap it with a membrane. I'm lazy. I just wrap up the van. Put it in the fridge for over 17 hours. I've been frozen for about 20 hours. Usually we do it tonight and we made up last night。
3
One night's Chinese noodles will be 2-2.5 times larger than the original ones. Take the Chinese noodles out of the van and tear them into small pieces with your hands. All main-faced materials, except butter, are placed in a bakery and then into torn Chinese to start with one and one face function。
4
And the face function ends with a softened butter pellets. Activate a noodle function, my baker's noodle function can be adjusted, I'm 30 minutes。
5
At the end of the laundromat procedure, a small piece was cut open with hand to check whether a lower section had reached its full stage. In the case of hand-painted noodles, only the extension can be extended without the need to rub the muzzle。
6
Rounded the inside of the bakery and placed it in the warmth for 30 to 40 minutes. It's cold enough to start the baker fermentation function. Make fermentation。
7
It can be fermented to 2-2.5 times larger. You can use your fingers to put some flour in the middle of the flour. If the dent is as big as the finger and recovers slowly, it means that the noodles ferment。
8
The mask is removed from the pressure vent, and the bread machine and face function can be activated for venting. I'm pressing the exhaust directly with a stick。
9
We'll split the aired pasta into five. Round it up, cover it up and lax for 15 minutes。
10
Quick, nice, fresh and full again, on the grill. Cover the membrane and ferment it in the warm to twice the size of the original face。
11
A few drops of yogurt into the milk mix. Brush it on the fermented bread and spread some sesame。
12
Put the oven in the middle of a pre-heated oven, fire up and down, 170 degrees, baked for 20 minutes and covered with tin paper on the face of bread。
13
The baked bread is immediately removed from the grilled web and is stored in a cold seal。
14
You can cut it out, put on your favorite food, and have a nice burger on the field
15
The bread embryo can also grow into an elliptical shape and become a hot dog。
16
Cut the middle part of the bread, add the food you like, and a hot dog will give youA soft burger Make Tips
1. When making the dough, set aside about 10g of milk and decide whether to add more based on the dough's humidity. Actually, you don't necessarily have to strive for the "glove membrane"; it is sufficient to knead the dough until it reaches the complete stage. If it forms a film when stretched but cracks, as long as the cracks are smooth, it is acceptable. I have tried the same recipe without achieving a glove membrane, yet the bread remained soft with obvious gluten strands.
2. Because the top heat in my oven tends to be lower than the bottom heat, I set the bottom heat to 150°C and the top heat to 180°C. Everyone must adjust the baking time according to their own oven's temperature.