All-Mike Burgers
By VicentaLakin
Recipe Recommendations
- high-gluten flour 75 grams
- whole wheat flour 100 grams
- dry yeast 2 grams
- of erythritol 30 grams
- honey 10 grams
- milk powder 10 grams
- cold milk 90 grams
- salt 4 grams
- butter 15 grams
- white sesame appropriate amount
- cold water 90 grams
- sweetening
- roast
- several hours
- divine level
Steps for All-Mike Burgers
1
We start with Polish seed, we mix the yeast of the Polish formulation (1 g) with water (90 g) to melt, then we pour it into flour (90 g), and we mix it into dry powder。
2
Polish kind of mixed state, sealed and preserved。
3
Put it in the freezer and fermented it twice as big as a night。
4
Polish species must be fermented to the best state, depending on the state, not the time。
5
All the food products in the main surface, except butter, salt and yeast, including the fermented Polish species, are placed together in the cook machine。
6
Smash it to dry powder at a low speed (2 minutes in slot) before moving to 6 (6-8 minutes) with thick muzzles。
7
Add softened good butter and then slow-blending to butter absorption。
8
It is then transferred to the 6-7 series to create a thin and flexible glove membrane at high speed, to be salted out, to be strewn for a minute to be fully absorbed, to be added to the yeast, and to be strewn for a minute to the yeast (with a small amount of water to be converted to a paste earlier, in favour of full integration with the face), evenly mixed (the whole time control of the stale face is 16-18 minutes and the temperature of the noodle is 26 degrees)。
9
Take out the fermented noodles, fall a few times with your hands and form a circle (without fermentation, it's hot, hot, fermented once)。
10
Noodles are divided into eight equals, exhausting。
11
In turn, they are rounded, covered with protective film, and room temperature is loose for 20 minutes。
12
At the end of the time, take out a noodle。
13
Quiet。
14
From top to bottom。
15
Following that, the protective film is again covered and room temperature is loose for 20 minutes。
16
At the end of the time, take out a noodle。
17
Try to stay as long as possible。
18
From top to bottom。
19
Once again, it's round and rolls on the side。
20
Bread is good。
21
Finish it in turn, put it in the oven, leave a gap。
22
In unopened ovens, a bowl of 100 degrees of open water is placed in the oven to help ferment, with a temperature of 35 degrees and a humidity of 85 per cent and a fermentation time of about 40 minutes (now high in the summer)。
23
The oven is preheated at 150 degrees, mid-level, and is baked for 20 minutes (in the course of the roasting, the colour is suitable to be covered with tin paper). The temperature and time are adjusted to the temper of the oven。
24
The finished chart。
25
The finished chart。
26
The finished chart。
27
It's good to eat directly。