It's a steak burger
By VicentaLakin
IT'S SO SOFT, IT'S EASY TO OPERATE, AND IT'S SO GOOD TO TASTE
Recipe Recommendations
- butter 20 grams
- eggs 30 grams
- high-gluten flour 220 grams
- yeast 3 grams
- salt 3 grams
- low-gluten flour 30 grams
- water 125 grams
- milk powder 10 grams
- fine sugar 30 grams
- tomatoes appropriate amount
- ketchup a little
- whole egg liquid appropriate amount
- white sesame appropriate amount
- lettuce appropriate amount
- steak appropriate amount
Steps for It's a steak burger
1
Start the bakery machine and place materials other than butter in a bread drum, rubbing it to the surface of the face, pulling out thicker membranes, adding soft butter to the full expansion phase, removing the face, filling the container, covering it, fermenting in the fermentation box and fermenting at about 28 degrees。
2
The noodle fermented to twice the size and the finger dried into the middle of the noodle, and the cave did not collapse or shrink to indicate that the fermented was in place。
3
The fermented noodles are pumped out of the air and rolled round, weighing them and dividing them into 14 equals, rolling round each, covering the laxity of the film for 15 minutes and re-rounding them into the gold plate. I split two, eight, six。
4
A bowl of hot water is placed in the fermentation box, and the temperature of fermentation is approximately 75 per cent wet, one of which is fermented to twice the size of the fermentation box, the other to preserve the warm fermentation in the membrane room, the first is fermented and the second is fermented to twice the size of the fermentation box. Scratched on the surface with thin egg fluid and white sesame decorating。
5
The upper and lower levels of the pre-heated oven are 175 degrees and 20 minutes。
6
Once out of the oven, put it in the cooling shelf。
7
The soft burgers are ready. It's good to eat
8
started making burgers, salted steaks were cooked with pans, small burgers were split in twos with a sawned blade, two slices were put up and down, with a ketchup (down), with a ketchup, with raw leaves and tomatoes, with steaks, with raw leaves, and finally with ketchup, with bread chips (up), with a small colour flag to decorate and with mini burgers。
9
do you think that mini burger is a big deal when he's put on a small flag
10
My son took a beautiful pictureIt's a steak burger Make Tips
One, the temperature and time of the baker is controlled by the temper of the oven. 2 The volume of the noodles increased or decreased according to the actual situation. 3 When the bread is coloured, it should be filled with spicy paper in time to avoid roasting. The steaks in the burgers can be replaced with chicken leg, pork, cod, etc. Ketchup can be replaced with salad sauce. 5 When the bread is completely cooled, it is sealed and kept in a room for one to two days, and at one and a half hours, it can be frozen and stored and warmed with an oven before eating. Hamburg is now ready to eat, cold to affect. 6 If there are no fermenters, they can be fermented in warm and wet. Summer, a hair can warm up in the room。