Hamburger
By VicentaLakin
Recipe Recommendations
- Fuqiang wheat flour 320 grams
- whole egg liquid 180 grams
- salt 3 grams
- sugar 40 grams
- milk powder 25 grams
- frozen milk 10 grams
- iced light cream 10 grams
- butter 25 grams
- white sesame appropriate amount
- sweetening
- roast
- several days
- ordinary
Steps for Hamburger
1
In the main, all the food, except butter, is put in the bread-crumbs。
2
All the way to open the bread machine's lids and toss it in front of the face, and set it for 15 minutes。
3
At the end of the time, add softened butter。
4
The bakery machine is once again selected and the face is set at 15 minutes and the face is polished again。
5
Take out the dough, use the hand rub + fall, and then the face pulls out a thin, flexible film (mistol membrane) and the whole hand rub is about 15 minutes away。
6
The noodles are rounded again, free of fermentation, and are divided directly into nine flat little agents (around 65 g), rolling round, covering the protective film, and room temperature lax for 20 minutes。
7
Take out a noodle。
8
It's elliptical。
9
Roll from bottom up。
10
Tighten up。
11
Finish in turn, cover the film, and the room temperature is again relaxed for 20 minutes。
12
Take out a noodle。
13
Try to get thin air, drip, big, small。
14
It starts with a small head rolling over。
15
The circle is slightly higher。
16
Finish in turn。
17
Put it in the oven, cover it, seal it, and put it in the fridge for one night。
18
The following morning, when the noodle room was warmed back for half an hour, it was placed in an unopened oven, with a bowl of 100 degrees of hot water at the bottom helping to ferment (38 degrees of temperature and 85 per cent of humidity), fermentation time of about 40 minutes, bread-bread embryos were fermented to twice the size, fermented face was brushed with egg fluid and white sesame was spilled。
19
The oven is preheated (160° 5 min) and the middle layer is 160° 15 min。
20
All right, let's make a burger and eat。
21
The finished chart。
22
The finished chart。