Christmas Ring Burger

By VicentaLakin

Christmas Ring Burger
I've been trying to do it for a long time, and I've been trying to do it. It's the main food of a party, a little party, and it's very expensive and nutritious。

Recipe Recommendations

  • high powder 150g
  • sugar-tolerant yeast 3g
  • milk 90g
  • low powder 55g
  • salt 3g
  • sugar 15g
  • whole egg liquid 35g
  • water 40g
  • butter 18g
  • lettuce appropriate amount
  • ham slices appropriate amount
  • cheese slices appropriate amount
  • salad dressing appropriate amount

Steps for Christmas Ring Burger

  • 1
    the chinese material, 150 g of high powder, yeast 3g of milk, 90g of milk, is evenly fermented and conglomerate, with a freezer at 4°c for the night, not exceeding 17 hours, and the next day, the fermented noodles are torn into small pieces without the need to warm。
  • 2
    main noodles: 50 g high powder, 55 g low powder, 35 g full egg fluid, 40 g water, salt 3g, sugar 15g, torn to pieces. butter is 18 grams, etc., and will be released when smooth。
  • 3
    A face with a knife can pull thinner membranes, and a cleavage can slide along the edge. No more than 26 degrees。
  • 4
    Noodles are sent to double the size. The finger is covered with flour and the hole does not collapse or shrink。
  • 5
    the dough is divided into eight 40 g agents, the rest can be divided into about 3 48 g burgers or eight mini-garts, placed in a 6-inch round. rolling round covers the membranes。
  • 6
    With a cane, the bubble in the face is extracted。
  • 7
    Rolling up, covering membrane laxity for 10 minutes。
  • 8
    Round。
  • 9
    After all has been done, the face of the face brushes the egg or water, presses it in the curing sesame box and the plastics bind the sesame。
  • 10
    It's all over. It's all over. Lined in eight inches without a dish。
  • 11
    Cover it with fermentation. When it's cold, you can put a pot of warm water in the lower part of the oven (just the body temperature). Preheat ovens are 40° and fermented twice as large in the lower middle。
  • 12
    The oven is preheated with a medium temperature of 170°C below which it is roasted for 20 minutes. If it's too coloury in the middle, you'll need tin paper。
  • 13
    Come out of the oven and shake it off. We will not be able to turn away from the golden light。
  • 14
    One cut in the middle of each burger, not to be completely cut off, with a bit of skin attached, so that it is not easy to eat, pick up food, put on salad sauce, put on lettuce, ham, cheese chips, fried eggs, etc. It's a very high price for a Christmas garter

    • Christmas Ring Burger Make Tips

    The Chinese method is also called a secondary fermentation method, which ferments the noodles in two parts, the first of which is a “Chinese” and the second of which is a “Major”. Advantages are high water intake, good operation, soft bread, slow ageing, and good overall wind taste; disadvantage is long fermentation times and complicated processing. When using the Chinese method, they do not need to remove the film, so they can be ploughed in groups, and then the face appears to be rough, so that when they join the main one, they can be rubbed at the required stage. In the case of medium species using refrigerated fermentation, no return process is required and may be directly commingled with the main noodle material。

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