Cheese Falls Burger
by Pineapple Nana
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The Polish seeds are mixed and fermented at room temperature for 4 hours to form a honeycomb shape. Mix the Polish seeds with all the ingredients of the main dough except butter to form a dough, and add the butter after the coarse film
2. Knead to expand, base fermentation to 2 times larger
3. After fermenting, divide the dough into 6 parts, roll it round and cover the cling film to relax for 15 minutes
4. After relaxing, ventilate and spheronize again and place it in the mold for 2 to 2 times. If there is no mold, you can put it directly into the baking tray. After fermentation, brush a thin layer of egg liquid on the surface and sprinkle with sesame seeds. Bake at 180 degrees in the oven for 18 to 20 minutes. (The mold used is Xuechu 4-inch cheese cake mold, because of the height of this mold, fat embryos can be made)
5. Beat the beef filling with water, add starch, salt, black pepper, and chopped onion together and stir well. Then cover the hamburger mold with insurance film, put the beef filling in, compact, wrap it with cling film, and put it in the refrigerator to freeze and shape. Fry or roast before eating. (The beef patties with the formula are thicker, if you don't like the thick version, you can reduce or increase the amount to make)
6. Put the cheese waterfall juice into the pot and add until it is smooth, and pour it on the burger.
7. You can also skip the cheese sauce
Tips:1. The Polish seeds should be fermented to a honeycomb shape, and can also be made the night before. As for the refrigerator, it is practical the next day. 2. The beef patties are super thick and can be adjusted according to your own preferences.
