Hamburger
By VicentaLakin
A very large and very soft Polish confectionery formulation, this time using a legitimate hand of water to rub a hamburger hot dog, with a very large amount of water in the formulation, whether by hand or by machine, has worked well, suggesting that hand rubs and flour have a low water content of 20 grams of water, especially new hands, because it may be difficult for the new hands to grasp the whole facet. Three benefits of water legitimation,1 help cooks rubbing bread faster. Two summers of legitimate water use can significantly reduce the warming of the noodles. It is also possible to better package a certain amount of moisture because of the fact that it forms a certain band during the hydratorium, which is suitable for formulations with large water content. The most scary thing about making bread in the summer is that it's too hot, so we have to find a way to control it。
Recipe Recommendations
- water 80 grams
- high-gluten flour 80 grams
- dry yeast 1 gram
- fine sugar 35 grams
- salt 5 grams
- sugar-tolerant yeast 3 grams
- milk powder 8 grams
- whole egg liquid 25 grams
- butter 28 grams
- salty fragrance
- roast
- a day
- ordinary
Steps for Hamburger
1
All the materials in the yeast are mixed together, and the yeast is wet, so it's good to mix them with chopsticks, without rubbing。
2
Materials other than salt, yeast, butter are mixed into dry powder, and it is recommended to retain about 20-30 grams of water with low water intake for hand rubbing and flour。
3
All the above materials are ready to be covered with wet towel refrigerators for one night, and Polish fermentation is mainly based on a lack of time for the state, so it is recommended that it be prepared before bedtime, not too early, so that the fermented hair is not over-fermented。
4
The good Polish species are the best way to return slightly after reaching the peak, so this has nothing to do with the fermentation time, and the newcomers have to look at the state。
5
This is the main face that just came out of the fridge in the morning
6
The whole formula is very wet
7
Breads must be prepared with a scratchboard and a hand for the whole journey。
8
The muddrums were scattered around with palms。
9
The other hand, with a scratchboard, closes the face。
10
And then you push the noodles with your palms。
11
The other one with the scratchboard came from the new noodle。
12
By repeating the above, the noodles will soon come out, and the state will no longer be a piece of mud。
13
Sweet bread does not have to extend the extension phase, but has a 90-strength band, so it is possible to remove butter and salt from the noodles by pulling out a thicker film. Whether it's a noodle or a noodle, it has to control the temperature of the noodles at 24° or above 26°. If your noodles are too hot, the yeasts will work, the noodles will become ever more wet and sticky, and the noodles will be impossible, and they will become mud。
14
If the summer noodle is too hot and the whole noodle is actually wet and sticky, it can be thrown and it can be sprained quickly。
15
Sweet bread can be rubbed to 90 knots without any more scratching, with a thiner membrane out of the hand, but with a small sawy tooth in the hole。
16
An fermentation bowl of thin edible oil is used。
17
The first fermentation temperature of the noodles is around 28 degrees and 75 per cent humidity, with fermentation boxes. There is no fermentation box to control temperature and humidity because most of the good and bad bread products are not fermented, and I fermented in an iced water bowl in summer。
18
The dough is fermented twice as big, with a little bit of dry flour poking on the flour, and the fermentation at the edge of the hole, which does not collapse or bounce back, takes care of the state every time it is fermented, which is not cost-effective。
19
The fermented pasta is retorted on the silica plate。
20
Slap it with your hands。
21
Then do a flip。
22
In total, there were two 30% discounts, and when it was completed, it was smooth and smoothed from the new beat。
23
It is divided into an average of 8 equals, with as much precision as possible, avoiding too many small noodles。
24
Noodles have been rounded for 20-30 minutes and frozen in summer。
25
#汉堡胚整形#取一个面团用擀面杖擀开，四周的大气泡Slap it with your hands。
26
Turn the back and face down
27
We'll make a trade-off
28
And fold
29
One hand grabs the noodle, the thumb pulls in, and the other hand squeezes like a bun。
30
Finally, the noodles are rounded。
31
The noodles will be very rounded when the noodles are drawn down and gently roll the nocturnal clockwise on the board。
32
#hot dog embryos # face on the back when the face of the face is opened, the bottom is down, the top is pressed and then the top is pressed, and then it rolls up slowly。
33
Squeeze it to the end of the mouth and keep it down
34
If there's a hot dog molding strips。
35
As long as the temperature is not high, the shape is not sticky. If you stick hands, your face is too hot. The final fermentation takes place after the final fermentation, and the temperature for fermentation is 38 degrees and above 85 per cent humidity, fermentation in fermentation boxes with fermenters, a bowl of hot water without fermentation tanks and fermentation in ovens, and in the summer, do not twist the temperature and fermentation functions。
36
The noodles are fermented to 1.7-1.8 times larger and the surface is painted with a thin egg fluid, which is then sprayed with white sesame and a 180 degree preheat on the oven for 10 minutes。
37
MY OVEN'S 40 L, ON FIRE. I PUT IT IN THE MIDDLE, 150 DEGREES DOWN, 180 MINUTES UP, 20 MINUTES DOWN, AND EVERYONE GETS A DIFFERENT TEMPERATURE IN THE OVEN. IT IS RECOMMENDED THAT THE TEMPERATURE AND DURATION OF THE OVEN BE SET AT THEIR OWN TEMPER, AND THAT THE BREAD BE COOKED AND THE DRYER NOT DRY。
38
Bread embryos and hot dog embryos can be cut open with a sawker knife when they are dry, and the hot dog is cut from the center, remember, don't cut it, just cut it in half. When it's done, it can be stored in a bag sealed with constant temperature。
39
When you're eating, you'll be able to build a salad sauce with some hot dog intestines and some salad sauce。
40
As long as the whole operation does not travel out of this bakery, the finished product will be very soft, as will the third day of the hot day。
41
Some burgers or hot dog embryos are also made at home, if you like, with a temperature seal that can be kept for about three days, with a freeze in the fridge for a long time, and a few minutes before eating。Hamburger Make Tips
Not for the time being. I don't know if I can be consulted or minded。