1. Put the dough materials other than butter in the bread machine, knead for 10 minutes, then put in the butter, and continue to knead for 20 minutes! Hand kneading or a chef machine can be used! (When adding milk, pay attention to the humidity of the dough and adjust it, do not add it all at once)
2. The kneaded dough can be stretched out, which is the expansion stage! Whether it is a bread machine, a chef machine, or hand kneading, you can knead it to this stage!
3. Put the kneaded dough into a basin covered with plastic wrap or in a bread machine for the first fermentation! The fermentation time is about 1 hour (I choose natural fermentation due to changes in the weather), so be sure to observe the state of fermentation of the dough more, and don't over-ferment! Approximately 1.5 times the original dough!
4. The fermented dough is pressed down with your fingers, and the dough does not shrink, it proves that it is fermented!
5. Then remove the bubbles from the dough by hand, and weigh the dough!
6. Divide equally into 4 small doughs and knead them smoothly! Cover with plastic wrap and let for 15 minutes!
7. After being rounded, put it into a paper tray or a hamburger mold. You can use it if you don't have one, and put it into the baking tray directly after it is shaped!
8. Put a bowl of water in the oven to keep the humidity in the oven, and put the baking tray into the second fermentation! (Natural fermentation) If the fermentation function of the oven is turned on, the temperature should not exceed 30 degrees, and the fermentation should be 40 minutes!
9. The second fermentation is in good condition, and the green body is very full!
10. Heat the oven up and down to preheat 180 degrees, and bake the middle layer for 15 minutes. During the baking process, the color can be faster and can be covered with tin foil to prevent the color from becoming too heavy. Let it cool for later use!
11. Cut the cold hamburger with a knife! Note that when cutting, leave the upper part less and the lower part more! Cut the bacon into small pieces, wash and chop the chives!
12. On the lower layer of the hamburger, take out some bread crumbs, add pizza sauce, and sliced bacon!
13. Add another raw egg in the middle!
14. Sprinkle some black pepper and salt, then mozzarella cheese and chives! Then put it in the preheated oven at 170 degrees and bake for 10 minutes!
15. Super delicious too! If you want to bake the eggs in the older ones, you can bake them for an additional 2 minutes. Be careful not to over-bake them!
Tips:Bread fermentation is affected by weather and temperature, so try to choose natural fermentation in summer. The fermentation time is not dead. You must learn to judge the fermentation state of the dough! After all, everyone also has regional differences, so the dough will also be affected by the room temperature!
Everyone has different brands of flour, so the water absorption of each brand of flour is also different. When kneading the dough, feel the dough with your hands if it is dry. If you are dry, add a little more milk! And don't touch the dough after adding all the milk at once, leave a little amount for adjustment!
There is also the oven temperature. Whether you can make delicious and beautiful colors depends entirely on whether you know your own oven temperature or not, so you must use the appropriate temperature of your own oven to operate!
Friends who don’t like bacon can add sausages or other ingredients. Don’t dig too deep into the bottom of the hamburger. You can use a slightly smaller egg!
