Teraki Pork Burger
Yesterday, my little nephew said he wanted a burger, so my grandfather bought him one. Seeing that the small burger only contained a piece of lettuce leaf and thin fried chicken meat, I thought of how many times the oil of the fried chicken had been used, so I promised my little nephew to make it for him today and let him come and eat it at home.
Recipe Recommendations
- high powder 200 grams
- low powder 50 grams
- sugar 20 grams
- salt 1 grams
- yeast 3 grams
- whole egg 35 grams
- water 120 grams
- butter 20 grams
- white sesame 30 grams
- pork stuffing 200 grams
- soy sauce appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- oyster sauce appropriate amount
- sugar appropriate amount
- black pepper appropriate amount
- ginger powder appropriate amount
- onion appropriate amount
- starch appropriate amount
- lettuce appropriate amount
- cheese slices appropriate amount
- salad dressing appropriate amount
- salty and fresh
- roast
- several hours
- ordinary
Steps for Teraki Pork Burger
1
After the post-oil method, the dough is kneaded out of the fascia and then subjected to basic fermentation.
2
When it reaches twice the size, the fermentation ends.
3
Divide them into 8 equal parts and round into the mold.
4
Brush egg liquid on the surface of the bread, dip in a layer of white sesame seeds, and ferment for 30-40 minutes.
5
The oven temperature is 170 degrees C, and the middle layer is baked for 20 minutes.
6
Take the pork filling, add the seasoning, and stir well.
7
Put the meat into the pan and fry until both sides are cooked.
8
Then combine the bread, lettuce, patty, salad dressing or cheese slices.
9
Take a look at the finished product.