#aca烤明星大赛#frog Ham Hamburger
1.
Mix bread flour, egg liquid, milk, sugar, salt and dry yeast powder to form a smooth dough, add butter and knead until the transparent film can be pulled out, round into a container, cover with plastic wrap and leave to ferment to 2.5 times its size in a warm place
2.
After venting, separate 6 pieces of 50g dough, 12 pieces of 5g dough, left and right small dough
3.
Round the big dough and flatten it, pin two holes on the round dough, insert the two small doughs into the small holes to make frog eyes
4.
Put all the frog dough on the baking tray for final fermentation
5.
When the dough is left at room temperature to ferment for 40 minutes, brush the egg liquid on the surface of the dough
6.
Place the dough in the middle layer of the preheated oven at 170 degrees and bake for 15 minutes
7.
After letting the baked dough cool, cut the bread horizontally with a knife
8.
Spread salad dressing on the bread dough, insert ham slices, lettuce and cheese slices, and then use chocolate to draw the frog's eyes and mouth
Tips:
1 The amount of liquid added to the dough should be adjusted according to the absorbency of the flour. Generally, when making bread, the liquid amount is 60-70%, and the bread made with too little liquid is very hard.
2 The fermentation time should be determined according to the temperature and humidity at the time
3 When shaping, the holes on the surface of the big dough should be deeper, and the two eyes of the frog should be closer.
4 The baking time and temperature should be adjusted according to the performance of the oven.
5 The ingredients in the hamburger can be placed according to taste
