Dragonfish burger
By VicentaLakin
Recipe Recommendations
- yeast 3g
- salt 2g
- sugar 6G
- high-gluten flour 120g
- low-gluten flour 30g
- olive oil 9g
- water 96g
- salad dressing appropriate amount
- whole egg liquid appropriate amount
- dry starch appropriate amount
- bread crumbs appropriate amount
- Longli fish a
- ketchup appropriate amount
- lettuce appropriate amount
- egg liquid appropriate amount
- white sesame appropriate amount
- pepper a little
- cooking wine a little
- salty and sweet
- roast
- an hour
- ordinary
Steps for Dragonfish burger
1
The pasta material is mixed into an extended phase that removes large film. fermenting in warmth。
2
The fermentation is twice as large, extracts the pressure exhaust and divides it into four pieces and rolls for about 10 minutes。
3
Roll again, flatten a little bit, and put it in the oil-painted moulds (without mimics or oil) with a warm, wet fermentation。
4
The fermentation is twice as large, the skin brush is a little bit of egg fluid, white sesame is spilled, and the preheated oven is 180 degrees 16 minutes. The middle is covered with tin paper。
5
Take out the hang-out to the temperature chamber。
6
Dragonfish is washed and added wine, white pepper powder, salt poaching for about 15 minutes。
7
In turn, they are covered with dried starch, egg fluid, bread snails。
8
The fire in a 60% hot oil pan went up to two sides of gold and suctioned the excess oil with suction paper。
9
Hamburg is cut from the middle。
10
A proper amount of salad sauce, let's put on lettuce, crumbs, squeezed ketchup, a piece of lettuce, and then a half of a burger。
11
Done