All the Macburgers
By VicentaLakin
Black whole-mart burgers, super soft tissue, which is actually my last full-mart toast formulation. If you want to make toast, you can flip over my black all-mack toast recipe the other day。
Recipe Recommendations
- Black whole wheat bread flour 100 grams
- high-gluten flour 82 grams
- milk powder 10 grams
- sugar-tolerant yeast 2 grams
- qingshui
- water 25 grams
- sugar 10 grams
- whole egg liquid 55 grams
- salt 3 grams
- butter 25 grams
- salty and sweet
- roast
- a day
- simple
Steps for All the Macburgers
1
All the foods in the Chinese pasta were mixed together and covered with wet towels for 17 hours。
2
In addition to the yeast, salt, butter, the main noodle (hydrated) was mixed and covered with wet towels in the freezer for 17 hours。
3
A 17-hour cold fermented mid-species with surface fermented gas vents and internal tissues are delicate beehives with no apparent acid。
4
Main noodle (hydrated) + fermented pasta + 1 g fermented with a spoon of water) drops a low-speed high-speed noodle in the noodle tank。
5
"Summer noodles must be careful to keep the surface warmer. Better not be more than 24 degrees. I've got two ice bands tied up
6
The formula is more watery, and the whole wheat bread is relatively slow to come out of the film, so we're waiting for the noodles to be smooth and then we can get butter and salt with thick hands。
7
When the butter and salt are down, they continue so that they can pull out thin, but resilient, membranes, with small sawn teeth on the edge。
8
In large bowls, a thin edible oil is painted, and the face is condensed into round covers to cover the skin with wet towels for one fermentation. The temperature of the first fermentation is 28° and 75% wet. In the case of fermentation, the first fermentation takes place in a cold water bowl。
9
Noodles fermented to two-and-a-half times bigger
10
# Turning over # the face of the face # the face of the face slams on the board and slaps it with his hand and beat it down with a three-off。
11
#Turn # twice behind # # slush up and put back in the big bowl and fermented 3-3.5 times larger。
12
The fermented pasta puts a small hole in the middle of the flour with a little sticky finger, and the fermentation of the fermentation is when the fermenting edges do not fall back or fall back. If the fermentation is closed soon, the fermentation of the fermentation of the ferment of the ferments is excessive throughout the fermentation of the pore。
13
The fermented noodles are retweeted on the board and the fold is called the sum。
14
The so-called noodles are split into six equals, on average, and rolling directly for 20 minutes and 30 minutes in winter。
15
#Hamburgese embryos # when still # # takes a noodle and crushes it with a hand or a scepter, and the air bubble around it beats the air with a hand. On the other side of the rear, the group was flattened, facing up and down。
16
Noodles make a trade-off。
17
And then we'll fold. When it's folded, grab the dough with one hand, pull it in with the thumb and squeeze it like a bun. Finally, the noodles are rounded。
18
When all the plastics are completed, they are sent to the oven for final fermentation, with the temperature of fermenting at 38° and above 85% humidity, and the heat is placed directly in the oven, followed by a bowl of hot water fermenting inside the oven, without the temperature of the fermentation。
19
Burger embryos are fermented up to twice as big as a bit of white sesame after the surface is sprayed or dried flour can be sifted, while the oven is preheated at 180 degrees for 10 minutes。
20
My oven is on fire, so when I'm officially baked, I'm on fire at 150 degrees, and I'm on fire at 180 degrees, and I'm on the middle floor for 20 minutes, and everybody's on their own. When the bread is cooked, the dryer is taken out of the dryer, which is all black wheat, so it's beautiful and very simple to not brush butter honey on the surface。
21
I've got 95 grams of pasta for each burger, big, big, soft, super soft。
22
It's big, it's thick. The bread can be packed when it's cold enough to warm its hand, so that it doesn't stomp, and then it can stoke. The slices are also completely cool and then cut。
23
As long as the whole operation does not travel to the bakery, the finished product will be very soft, even soft wrinkles the next day。
24
It is my personal habit that every time the bread comes out of the oven and hangs a dryer, I cover the bread with a clean, pure cotton cloth, which breathes through the air to prevent the wind, so that the cold bread is softer than if it is exposed directly, because it is windy and leads to an excessive loss of moisture on the bread surface。