Eggburger
By VicentaLakin
Let's have a quick burger today. A few eggs, caught in an early burger, a few green leaves, and a nutritious egg burger! It's like we eat noodles and dumplings, and it's free, and the burger or sandwich, and it's done with the food on hand, and it doesn't have to be done. If you're comfortable
Recipe Recommendations
- high-gluten flour 260 grams
- eggs 50 grams
- qingshui 120 grams
- yeast 3 grams
- white sugar 20 grams
- salt 1 gram
- green vegetables appropriate amount
- cheese appropriate amount
- salad dressing appropriate amount
- egg white a little
- white sesame appropriate amount
Steps for Eggburger
1
Bread material ready
2
All material except butter. Medium
3
When the noodles are even, add soft butter and continue to mix
4
The noodle pulls out a slightly transparent film
5
The noodles are rounded up, placed in a large bowl, covered in a fermentation base in warm and wet areas
6
When the noodles are twice the size of the original, the finger-pumping flour pierced the top of the flour
7
Noodles take out the exhausts and call it a four-class split. Grandpa
8
They'll be rounded, put in a burger mold, and two rounds in warm and wet
9
When it's twice the size of the pasta, you'll be able to paint an egg and measure white sesame
10
Put it in the middle of a preheated oven, 180 degrees up and down, 18 minutes
11
When you're out of the oven, you pour the burger out of the mold and the hanger is cold
12
It's full
13
It was taken the next morning. It was wrinkled down there
14
Burgers are split in two, with eggs, cheese chips, green leaves, salad sauceEggburger Make Tips
The sum of the pasta in a mould is approximately 105 grams, and the finished product is large enough to reduce the weight of the raw noodles appropriately; the materials in the hamburgers can be adjusted for taste; and the time and temperature of the bakery can be adjusted for the home oven。