Chinese Hamburger
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200g
- sugar-tolerant yeast 1.5G
- water 120g
- low-gluten flour 50g
- protein 30g
- sugar 25g
- salt 1g
- milk powder 15
- butter 25g
- cooked white sesame seeds appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Chinese Hamburger
1
chinese noodles: 200 g of high-weed powder, 120 g of water, 1.5 g of sugar-resistant yeast. it's fine. it doesn't need to be rubbed out. fake bags in refrigerators for 17 hours。
2
main noodles: 50g low powder, 30g protein or water, 2g high sugar yeast, 25g sugar, 1 salt, 15g milk. first, the main noodle material is placed in the face machine and the chinese are torn into small pieces. flour or a slightly smooth pasta, with 25g butter cut into small blocks。
3
Noodles pull out thinner film。
4
Flour fermented to between 1.5 and twice the size of the face, and finger stickers pierced the face of the face, making it appropriate for the hole not to collapse or shrink。
5
Take out a soft ventilator and split it into six lumps equal in size。
6
Squeeze it with your hands。
7
Surface omelette。
8
Scratch the face in a cooked sesame bowl, or spread the sesame on the surface and light-stamp the sesame。
9
The oven is preheated at 38 degrees, with a plate of water at the bottom of the oven. Put the noodles on the grill and ferment。
10
The oven is preheated, up and down, 170° baked for 23 minutes。
11
Gold, yellow, hot burgers。