Mini football burger
By VicentaLakin
IN A FEW DAYS, IT'LL BE 6-1 CHILDREN'S DAY, AND THIS TIME IT'S A "MINI FOOTBALL BURGER" THAT LOOKS LOVELY AND DELICIOUS, AND THE KIDS LOVE IT. LET'S SEE HOW IT WORKS. THE GOOD BURGER EMBRYOS ARE ORIGINAL AND DO NOT FEEL SWEET (THE SUGAR IS CONSUMED BY YEASTS DURING THE FERMENTATION PROCESS) AND FIT WITH ALL KINDS OF INTERNALS, AND DO NOT CAUSE SWEET SALT CONFLICTS. FOR EXAMPLE, BEEF CAKES, SOUR CUCUMBERS, TUNA SALADS, FRIED EGGS, TOMATO CHIPS, LETTUCE LEAVES, ETC., CAN BE MATCHED WITH SAUCE OF ONE ' S CHOICE. YOU CAN ALSO EAT ALONE AS A SNACK, WITH MAYONNAISE PLUS PINE, WHICH IS A GOOD MEAT MUFFIN. THE AMOUNT INDICATED CAN BE USED TO PRODUCE A SERIES OF 12 MINI FOOTBALL BURGERS, WITH A 12-GAUGE NON-SCIENTIFIC MODEL. B. PUMPS (FILLED WITH THREE MINI-BURGERS): SEVERAL PIECES OF READY-TO-EAT CHEESE (CHEDA BREAKFAST CHEESE), A FEW PIECES OF HAM, TWO PIECES OF BOILED OR FRIED EGGS AND TWO SPOONS OF SALAD SAUCE。
Recipe Recommendations
Steps for Mini football burger
1
Quantification of materials, powder oversifted, butter cut in small blocks or sheeting, softened at room temperature to the point where the finger can be easily pressed。
2
THE MILK, YEAST POWDER, HIGH-BAND POWDER, FINE SUGAR, SALT AND EGGS ARE POURED INTO THE ACA COOK ' S MIXER, WITH CARE NOT TO TOUCH THE YEAST AND SALT SUGAR DIRECTLY。
3
Start the chef's machine and mix it in a low-speed one。
4
And we'll flatten the dough at a medium speed of three。
5
Cutting a piece of pasta that pulls out thick, rough and breakable thick film to reach the initial expansion of the faceband。
6
Put the noodles back in the mixer drum, continue to squirt the surface in a 3-class smooth state, then add soft salt-free butter, and rub the face at high speed in 4-5。
7
For about 10 minutes, the butter was fully absorbed by the noodles, which became smooth and soft. Cut a piece of pasta, pulls out a wide area of thin, unbreakable mural, and wipes the face. Little tip: Hamburger embryos are not as demanding as toast, so they can be made without film。
8
Rounded the noodles and put them in deep basins or fermented baskets。
9
Cover the film, put it in the oven and fermented for about 50 minutes at 30 degrees。
10
The noodles are fermented about twice the size and the degree to which the finger piercing in the middle does not shrink。
11
Take out the noodles, flatten the air, split them into small blocks of 40 grams each, and cover them up for 10 minutes. A little tip: I put cocoa on one of the noodles, so I could make different burgers, or when a snack is perfect。
12
Turns up the waking noodles and puts them up at the bottom of the school and down。
13
The surface is covered with a sheet of oil paper and an oven is added to the oven for final fermentation. The fermentation temperature is 32 degrees and is approximately 50 minutes long. Little tip: The top-pressed grill is designed to flatten the bottom of the burger. The limited weight of the dish will not affect the fermentation and will only make the tissue of the burgers tighter and more visible。
14
When the fermentation is completed, the oven is set to fire 160 degrees and bake for about 20 minutes. Five minutes before the bake ends, the lids and oilpapers are removed and the bottom of the burgers coloured。
15
The roasted burgers were immediately demouled and put on the net。
16
Get ready for burgers. Select a cup with a diameter similar to that of a hamburger, and place the cheese and ham chips on the oil sheet, with a rounded out of the cup. Boiled or fried eggs are modulated with salad sauce. Burger embryo lateral section in half。
17
Put the ham blades on the bottom burger embryo and egg salad on the ham tablet。
18
Put a piece of cheese on the egg salad, pile up the egg salad and put a piece on the burger. A mini football burger is ready。