#aca烤明星大赛#frog Mini Cup Burger
1.
Pour the yeast powder and room temperature milk or water into the bread bucket, let it stand for a while, then pour in the high-gluten powder, sugar, salt and eggs. Use high-gluten flour to separate the salt from the yeast powder, otherwise it will affect the fermentation effect
2.
Start a bread program at will to make dough
3.
Prove the dough to double size
4.
Take it out, knead the bubbles, let it stand for 20 minutes, and divide it into pieces of the same size
5.
Knead the dough into a ball and put it into the mold. The second fermentation is about 30 minutes
6.
After the fermentation is complete, brush a little egg liquid on the surface, pinch a few small balls as eyes, and stick some water or egg liquid on the surface
7.
In the middle of the oven, heat up and down at 150 degrees, bake for about 20 minutes, and the surface will be golden.
8.
Take it out, let it cool for a while, and peel off the paper holder
9.
Cut the gap horizontally with a knife. After the chocolate melts in water, dip the head of your chopsticks and light your eyes
10.
Prepare sliced beef with sauce, hard-boiled eggs, lettuce leaves, tomatoes and cheese slices. Put them in the "frogs" one by one and squeeze a little salad dressing on it.
Tips:
1. The paper holder is to prevent sticking to the mold. If butter is added during kneading using the post-oil method, you can also put the dough directly into the mold.
2. The content of the burger can be changed according to personal preference, either with bacon or grilled sausage.
3. The water absorption rate of different flours is different, the water volume can be increased or decreased as appropriate
