Double Patties Cheeseburger
1.
According to the general method of making bread, knead all ingredients except the milk and white sesame on the surface into a dough, knead the dough vigorously, and knead it to the expansion stage where the film can be pulled out; cover the kneaded dough with a damp cloth or plastic wrap, and proceed. Basic fermentation. For detailed manual kneading and fermentation steps, please click here; the dough is fermented to twice as large (fermentation time varies according to the room temperature, the higher the temperature, the faster the fermentation. Fermentation is about 50 minutes at 25°C room temperature), dip your fingers in flour After the dough, the punched hole does not shrink, which means that the fermentation is complete. Knead the fermented dough vigorously to make it smaller again. Divide the dough into 4 portions and round them. Cover with a damp cloth or plastic wrap, and allow for 15 minutes at room temperature; after the proofing is complete, squeeze it with the palm of your hand, and use a rolling pin to slightly roll out into a round cake; put the rolled dough into a 4-inch hamburger mold (hamburger mold) Spread a layer of butter on the inner wall to prevent sticking). 5. Carry out the final fermentation under the conditions of 75% humidity and 35°C (how to realize the temperature and humidity of bread fermentation? Click here); fermentation until the dough fills up the mold. Brush a layer of milk on the surface of the dough and sprinkle a little white sesame seeds. Put it in a preheated oven at 180℃, and bake for about 15 minutes, until the surface is golden and ready to be out of the oven; after cooling, it will be demoulded. This recipe can make 4 hamburger embryos, we only need 2 this time; cut the cooled hamburger embryos horizontally into 3 slices; then make fried patties. Prepare all the ingredients, shred carrots, chop onion, mince garlic, and mince ginger (in addition, shred the cleaned lettuce leaves for later use)
2.
Add green onion, ginger, cooking wine, olive oil, and salt to the meat filling, stir well, then add onion and carrot shreds, and stir evenly; divide the meat filling into 4 parts, take one part of the meat filling, wrap it in the plastic wrap and press it into the meat Pie-like (the patties will shrink when they are fried, so the pressed raw patties are a circle larger than the hamburger embryo); heat the pan, pour a little oil into it, add the patties, and fry on both sides of the medium heat. 2 minutes, until golden brown; then, put the slice of bread in the middle of the hamburger embryo in a hot pan, fry on both sides for about 2 minutes on low heat, and fry until golden and crisp (this step can be omitted); Put the bread slices at the bottom on the baking tray, and spread a slice of cheese on the bread slices; put the bread slices in a preheated 170℃ oven, bake for about 3 minutes, until the cheese slices are heated and soft; take out the bottom of the toasted bread, Put some lettuce leaves on the cheese slices, put a slice of meatloaf, squeeze an appropriate amount of salad dressing, cover the middle bread slice, spread a layer of pickled cucumber slices, put the second slice of meatloaf, squeeze an appropriate amount of salad dressing, put some lettuce, and cover The slice of bread on top, the savory burger is complete
Tips:
1. The meatloaf should be made with lean meat filling, which has a chewy texture, non-greasy and low calories. The pork filling can be replaced with beef filling, and the result is a beef patty burger;
2. Adding pickled cucumbers to the hamburger can make the taste richer. It can be regarded as the standard configuration of the meatloaf burger. If you don’t have pickles, please replace the salad dressing with Thousand Island dressing;
3. The meatloaf will shrink after being cooked, so the raw meatloaf should be pressed a circle larger than the hamburger embryo.
