A field pork cheeseburger
By VicentaLakin
Burger buns, the most favorite one, is the cheeseburger of the field
Recipe Recommendations
- corn kernels 50g
- carrot granule 50g
- soy sauce 3 scoops
- salt 2 tablespoons
- cooking wine 2 tablespoons
- Green bean grains 50g
- shisanxiang 1 scoop
- Original cheese slices 5 pieces
- tu pork 400g
- shallots 1 piece
- whole milk powder 10g
- low-gluten bread flour 30g
- sugar-tolerant yeast 3g
- butter 20g
- high-gluten bread flour 170g
- whole egg liquid 20g
- pure milk 120g
- white granulated sugar 20g
- white sesame 1 handful
- salty and fresh
- roast
- several hours
- simple
Steps for A field pork cheeseburger
1
Preparation material. You can buy free bread, make burgers, easy
2
make burgers. the materials for the manufacture of the hamburger embryos were placed in the bread drums with the exception of butter. in the order of the first liquid, then the powder, then a pit is dug on the flour and placed in the yeast. ps: if you think you're in trouble with burgers, you can just buy free bread
3
I usually use a toaster to rub my face. The selection and face program, and the face in 10 minutes, will be smoothed and added butter. Select the face-to-face program and rub the face for 10 minutes. This burger is not filmed, so it's almost two-faced。
4
When the noodles are covered, the bread machine is selected for fermentation. It's usually about an hour, a little shorter in summer and a little longer in winter. It's a good face, it's a hole in the finger, it doesn't shrink, it doesn't collapse. When the fermentation is completed, the air is vented to the cone. The option is to use a bakery machine and a face programme or to rub it with your hand。
5
the ventilated noodles are divided into about 40 g one, for a total of nine. round it up, put it on the grill, re-ferment it. you can put on a film and ferment in the warm room. or put it in the oven for fermentation, with a pot of warm water on the lower floor of the oven, which helps to ferment。
6
When the noodles are fermented, you can make the pie. This time it's a field meatloaf. Pork can be cut up in the place where the meat is sold, or with a cuisine machine, but I prefer to chop myself up and chew. And we'll have corn, beans, carrots。
7
A little bit of sugar, salt, 13 fragrances and onion flowers are added to the porridge. Tastes are adapted to individual population tastes of the material. When the sauce is ready, the chopsticks mix it in one direction, and it stirs it up to the top, which means that the fatties stick together, so that they don't spread。
8
Smuggled meat, and put in corn, beans, carrots. Smuggle evenly, to be used。
9
After the completion of the second round, a thin whole egg fluid was painted on the burger embryo, with white sesame。
10
Put it in a preheated oven, 180 degrees, about 20 minutes. Please adjust the temperature and time to the actual situation in your oven. The roasted burgers are dry on the shelf and ready for use。
11
And then it's a little bit of a spoon, and it's a tortilla. It's about the size of a hamburger。
12
It's a little fire, it's fried on both sides, it's made white, it's cooked。
13
This sequence is followed by the inclusion of materials in accordance with the bottom burgers - the raw leaves - the meatloaf - the bagel of bagels - the top burgers. In the middle of each layer, some salad sauce or ketchup can be squeezed according to personal habits. They can also use eggcakes, tomato chips, cucumber chips and so on。
14
the nutritious and delicious burger is finished! at one time, they can be frozen in the fridge, and at the same time, they can heat up the microwave for two minutes. brich's best option (reheated burgers, lettuce will get softer, and long-lived lettuces will get softer. if you don't like it, you can pump it out, heat it up, and when it's done, stuff it in a fresh piece of raw
15
A fielded burger is more balanced and healthy。A field pork cheeseburger Make Tips
One, the formula can be made of nine medium-sized burgers; two, sugar and salt can open two corners of the bread barrel; three, salt and yeast can't be directly connected, must be separated, and yeast must be put in the last place; four, the latter oil is used here, and butter is put behind it, which makes the bread feel softer; and five, if the bread is not so soft as to look like a bun, the reasons can be found in the following ways: Whether the yeast is inoperable (separated yeasts are to be stored under seal), whether it is to use bread powder instead of ordinary high-fried flour, and whether the flour and the fermentation are to be held; 6 or I usually use the bread and face directly and the first fermentation, without a bakery, which can be carried out manually and with the same effect; 7 or reheated burgers, which are softer, and long-lived raw vegetables. If you don't like it, you can pump the raw vegetables out, heat the burgers, and when you're done with the heat, stuff them with fresh raw vegetables. If you have any other questions, you can leave me a message, and I'll answer when I see them。