A soft burger
By VicentaLakin
Today, burger embryos are made in Polish style, with soft and flexible products and strong milk and sesame at the entrance. They can be served directly as food packs, with lettuces, tomato chips, eggs, a slice of fragrance bacon, and a piece of meatloaf or roast beef. A cup of coffee or a drink is a burger set。
Recipe Recommendations
- high-gluten flour 200 grams
- milk powder 20 grams
- white granulated sugar 35 grams
- salt 3 grams
- yeast 4 grams
- light cream 50 grams
- milk 60 grams
- egg liquid 35 grams
- unsalted butter 20 grams
- white sesame appropriate amount
- qingshui 50 grams
- sweetening
- baking
- several hours
- senior
Steps for A soft burger
1
We'll start with a Polish yeast, 50 grams of condensed flour, 50 grams of fresh water and 0.5 grams of yeast, and we'll just mix it up to the dry powder. Room temperature is about 25°C fermenting for one hour and then the freezer for one night. The fermented Polish yeast expands to three to four times the size of the surface, with small bubbles, with a large network of gas holes in the internal tissue, and smells no sour, so it's done。
2
Start mixing with mashed flour of 200 grams, Polish yeast, milk powder of 20 grams, white sugar of 35 grams, salt 3 grams, yeast of 4 grams, egg fluid of 35 grams, light cream of 50 grams, milk of 60 grams and direct to the cook machine。
3
After mixing for about 10 minutes, the thick membrane, 25 grams of softened salt-free butter, continued to mix。
4
About 15 more minutes, you'll be able to rub out thin gloves。
5
Take out the noodles, round them up and wrap them up, and ferment around 25°C. 50-70 minutes fermentation, twice as big。
6
Take off the fermented pasta and get some air。
7
Then split them evenly into six。
8
All rounded and covered with a ten-minute membrane laxity。
9
Take a nice, loose face and press pressure。
10
Collapse in。
11
Then rinse。
12
Brush an egg fluid or milk。
13
It's full of white sesame。
14
The white sesame would be better balanced and better looked。
15
The noodles are processed, arranged in an oven and fermented twice in the oven。
16
The oven is temperature 35°C, humidity 80°C, and fermented up to 1.5 times (Note: A bowl of hot water in the oven helps to ferment)。
17
The bread is fermented and the oven is preheated to 180°C and then added to the bakery for about 15-20 minutes (coated midway to the surface and covered with tin paper, which prevents the surface from being too hot)。
18
SOFT BURGERS, FINISH O
19
The smell of milk is so good, so good。
20
It's soft and flexible, with strong milk and sesame。
21
They can be served directly as food packs, with lettuces, tomato chips, eggs, a slice of fragrance bacon, and a piece of meatloaf or roast beef. A cup of coffee or a drink is a burger set。A soft burger Make Tips
1. There are differences in the water use of branded flour and flour and water may be added depending on the water use of flour. 2. The time of the roast may be fine-tuned to the temper of the oven itself. 3 When the surface is painted, a tin paper is covered, which prevents the surface from being too hot. 4. Temperature is kept for two to three days, freezing is best kept in a sealed seal, before eating it is unfrozen, the oven is preheated at 170 degrees and the surface is sprayed with water for about 3-5 minutes。