Miyama walnut walnut burger
By VicentaLakin
Four days later, everyone's sharing a variety of New Year's-related annual foods, and I took the opportunity to share with you a West-style burger that I made before the kids took vacation, when he said that a burger that hadn't eaten butter for a long time was a bit ingested, and one day he took a bowl of burgers and made it the next morning at breakfast. Making breakfast with it is delicious and cost-effective, and it's especially popular with children. If you don't like greasy chicken ducks in the course of the year, you can give your family a nice, healthy burger. A baked mother can make a burger of her own, a baked mother can buy a burger of her own in a pastry shop or a supermarket, or it's good to replace a burger of her own with a Chinese bun
Recipe Recommendations
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Miyama walnut walnut burger
1
The rice walnuts, eggs, white sugar, salt, high-strength flour, yeasts, etc., were sequentially placed in the cook ' s barrel. (a) The millet walnut paste is made using a break-up mechanism (about 30 g small rice plus three walnut nuts, five dry mountain tablets and 750 L water-purification enabled rice paste production)
2
(b) Connect the cook ' s barrel with a low-speed 1 set to even the food, and then select high-speed 4 to be covered for about 8 minutes with salt and softer butter, and re-activate the cook ' s machine to wipe the face for about 10 minutes, and to rub the noodles into the extension phase
3
The fermentation of the pasta is followed by a rolling round, which is fermented at a temperature of about one hour, approximately twice the size of the original noodle. A small amount of dry flour with a fingertip in the middle of the hole, which is fermented when it does not shrink or collapse
4
The fermented pasta is vented on a silica pad and is divided into an average of 8 equals after the vent is completed
5
(b) Rounded separately the pieces and placed them in the hamburger mould
6
(b) Burger buns are fully prepared and fermented in the heat for about 45 minutes, pending completion of the fermentation, before a little egg fluid is painted on the surface and a little white sesame is spilled
7
Switching to the power supply of the steam oven, choosing to bake for 25 minutes, waiting for the oven to warm up, to put the oven with hamburgers in the middle, and to roast up and down for 25 minutes
8
(b) To remove the roasted hamburgers after the oven has finished its work
9
Put the roasted hamburgers on the grill and dry them
10
Take two dry hamburgers, cut them across the middle and split them into two pieces
11
I'm going to put a clean tomato on a nice burger
12
Put a cheese on the tomatoes
13
Put a piece of bacon on the cheese
14
Put the cut butter on the bacon
15
The other half of the burger is covered with butter and a delicious burger is finishedMiyama walnut walnut burger Make Tips
1. The amount of rice walnut paste is adjusted to reflect the different water intake and density of flour; 2 fermentation times are timed in accordance with temperature changes; 3, the time and temperature of bakery is adjusted to the actual situation of the home oven, and the temperature is generally recommended at around 180 degrees; 4 or the hamburger wraps can be changed at their own tastes; 5 , the hamburgers are baked and stored in a bag sealed, are kept in cold storage in the fridge for long periods of time, and are recalcitrarated in the oven for about 10 minutes before next eating