Matcha Burger
Ingredients: high-gluten flour,low-gluten flour,tomatoes,water,yeast,fine sugar,salad dressing,unsalted butter,ham sausage,matcha powder,whole egg,lettuce leaves,Earth eggs
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- matcha powder Two teaspoons
- fine sugar 20 grams
- yeast 3 grams
- whole egg 35 grams
- water 120 grams
- unsalted butter 20 grams
- Earth eggs two
- ham sausage a
- tomatoes two pieces
- lettuce leaves two pieces
- salad dressing appropriate amount
Steps for Matcha Burger
1
Mix the yeast and white sugar with water and melt, then mix with all powders and egg liquid except butter, and stir into a dough.
2
Knead the butter into the dough with post-oil method.
3
until the dough is smooth.
4
Then rub out the glove film, it is really thin.
5
Cover with plastic wrap.
6
Boil hot water in the pot and ferment until twice as large.
7
Knead out the bubbles and divide them into two equal parts, divide one into three equal parts, and finally divide them into six equal parts.
8
Leaven the dough again to make it bigger, and evenly coat it with the whole egg mixture.
9
I baked it at night, so the photos at the back are a little dark. Preheat the oven to 150 degrees, the middle layer, bake it over high and low heat for 15 minutes, color it, cover it, and cover it with tinfoil.
10
After roasting, the surface will be oily and shiny.
11
Get up the next morning to make breakfast. The ingredients are: two native eggs, one ham sausage, two slices of tomatoes, two slices of lettuce leaves, and a proper amount of salad dressing.
12
Fry the earthen eggs into poached eggs, and fry the ham sausage until the surface is golden brown.
13
Cut the bread horizontally in half, spread the salad dressing on the raw vegetable leaves, and place at the bottom.
14
Add poached eggs.
15
Put on the tomatoes.
16
Finally, add the ham sausage.
17
Give me a finished product drawing.