1. The hamburger material is ready
2. Put the sugar and milk into a big bowl first, then pour the flour and yeast
3. After mixing evenly without dry powder, knead smoothly by hand, and then add softened butter
4. Continue to knead the dough until the dough is very moisturized and the film can be pulled out lightly.
5. Round the dough, place it in a large bowl, cover it with plastic wrap, and perform basic fermentation in a warm place
6. When the dough is twice the original size, dip your fingers in flour and poke holes in the top of the dough without collapsing or shrinking, and fermentation is complete. If it collapses, it means the fermentation is over; if it shrinks, it means the fermentation is not enough.
7. Take out the dough, place it on a kneading mat, weigh it into two equal parts, knead separately, and put it into a hamburger mold. If there is no hamburger mold, it is possible to knead it directly into small round dough; then place it in a warm and humid environment. For the second fermentation, I put it in the oven, the temperature is 38 degrees, and put a bowl of warm water in the oven
8. When the dough is twice as large as the original, spread a layer of milk on the surface, and then sprinkle a little white sesame; if you want a bright surface, you can brush a layer of egg liquid; at this time the oven starts to preheat 180 degrees
9. Put the hamburger embryos into the middle layer of the preheated oven, 180 degrees, up and down, about 18 minutes, when the color is satisfactory, you can cover with tin foil
10. After the bread is out of the oven, it can be demoulded immediately and put in a bag after it is allowed to cool on a drying rack.
11. The salad dressing, tomato sauce, cheese slices are ready, the lettuce is washed and drained, and the ham slices are thin and thick.
12. Divide the hamburger into three equal parts
13. Add ham slices, lettuce leaves, cheese slices as you like, and squeeze them into salad dressing and tomato sauce
14. Just a cup of milk, or a cup of soy milk, a delicious and nutritious breakfast is ready
15. Real big burger
Tips:Without a burger mold, you can divide the dough into three equal parts and knead it into a round dough for the second fermentation, so that you can make a two-layer burger; for office workers, prepare the noodles at work in the morning and put them in the refrigerator. Basic fermentation, take it out of the refrigerator after get off work, plastic, secondary fermentation, roasting, the next morning, you only need to sandwich the materials you like, and you can make it; the time and temperature of hamburger roasting depends on your own. The size of the oven and the hamburger embryo can be adjusted.
