1. Just mix 150g high flour, 3g yeast, and 90g milk to form a dough, put it in a refrigerator at 4°, and ferment overnight for no more than 17 hours. Take out the fermented dough the next day and tear it directly into small pieces. Block, no need to reheat.
2. Main dough: high flour 50g, low flour 55g, whole egg liquid 35g, water 40g, salt 3g, sugar 15g, add the medium type dough torn into small pieces. Put 18 grams of butter until the dough is smooth.
3. Cut a piece of dough with a knife. You can stretch out a thinner film. The edges of the film will be smooth and not jagged. The noodle temperature should not exceed 26 degrees.
4. The dough is doubled in size. Dip your fingers into the flour and poke the hole so that the hole does not collapse or retract.
5. The dough is divided into 8 pieces weighing 40g, and the rest can be divided into 3 burger pieces of about 48g or 8 mini garland burger pieces and placed in a 6-inch round mold. The plastic wrap of the spheronized surface blank cover is loose.
6. Use a rolling pin to roll out the bubbles in the dough.
7. Roll up, cover with plastic wrap and relax for 10 minutes.
8. Close up.
9. After all is done, brush the surface of the dough with egg white or water, and press it in the cooked sesame box to shape and make the sesame sticks firm.
10. Dip them all and arrange them at equal intervals. Arrange in an 8-inch non-stick baking pan.
11. Cover with plastic wrap and ferment. When it is cold, put a pot of warm water in the lower layer of the oven (sensing temperature is fine). Preheat the oven to 40°, and ferment the middle and lower layers to double their size.
12. Preheat the oven and bake the middle and lower layers at 170°C for 20 minutes. If the color is too fast in the middle, cover with tin foil.
13. Shake it out and demould it. Jin Cancan is so tempting! I can't bear to cut.
14. Cut each burger vertically with a knife. Don't cut it completely. Leave a little bit of skin to connect with each other, so that it won’t fall off easily when you eat and pick up vegetables. Put on salad dressing, place lettuce, ham, cheese slices, fried eggs, etc...Various ingredients Clip it as you like. Christmas wreath burgers are still very good as the staple food of the party!
Tips:Middle seeding method: also called secondary fermentation method, the dough is fermented in two parts, the dough mixed in the first stage is the "medium kind dough", and the dough mixed in the latter stage is the "main dough". The advantage is that the dough has large water absorption, good operability, soft bread, slow aging, and good overall flavor; the disadvantage is that the fermentation time is long and the process is complicated. When using the middle type method, the middle type dough does not need to be kneaded out of the film, and it can be kneaded into a dough. At this time, the dough looks rough, and you can knead it to the required stage when you add it to the main dough and knead it together. If it is a medium seed that uses refrigerated fermentation, it can be directly mixed with the main dough raw materials without the need for rewarming.
