Hamburger
By VicentaLakin
Recipe Recommendations
- high-gluten flour 500 grams
- sugar 80 grams
- yeast 5 grams
- eggs of 2
- milk 260 grams
- milk powder 30 grams
- salt 4 grams
- white sesame appropriate amount
- butter 30 grams
- sweetening
- roast
- several hours
- senior
Steps for Hamburger
1
All the food except salt is placed in the cook ' s machine, and the 2nd class is mixed into a 2-minute group。
2
The six-minute swirling of the noodles from the pasta to the pasta can produce thick membranes, salt and butter and continue to stir the noodles for four minutes。
3
A further high-speed mix (about 3 minutes) will remove thin and flexible film, and the whole do not exceed 20 minutes. The temperature will remain below 26 degrees to avoid premature fermentation。
4
A quick drop of the noodle and a few falls on the surface, smoothing the surface, and in a big bowl of income, covering the film, room temperature and fermentation for about 45 minutes。
5
At the end of the period, the noodles fermented twice as large。
6
Take out the noodle, press pressure。
7
Split into 8 equals。
8
Rounds, coverings, 20 minutes of static。
9
At the end of the time, take out a noodle。
10
Quiet。
11
From top to bottom。
12
Finish in turn。
13
Cover the film, room temperature is again loose for 20 minutes。
14
At the end of the time, take out the dough。
15
再次Quiet。
16
Roll up。
17
Once again, it's rounded。
18
Scrambling (scrambling down like a bun) and rolling on the side。
19
In turn, they are placed in unopened ovens, where a bowl of open water (100 degrees) is placed to help with fermentation. The temperature is 35 degrees and 85 per cent wet, and the fermentation time is approximately 40 to 60 minutes。
20
Brush the egg fluid。
21
The temperature and time of the preheated oven, mid-level, 150 degrees for 18 minutes can be adjusted to the temper of the oven。
22
Okay。
23
Strip。
24
The finished chart。
25
The finished chart。
26
The finished chart。