1. Mix bread flour, egg liquid, milk, sugar, salt and dry yeast powder into a smooth dough, add butter and knead until the transparent film can be pulled out, round into the container, cover with plastic wrap and leave to ferment in a warm place
2. The dough rises to 2.5 times its original size
3. After venting, separate 6 pieces of 50g dough, 12 pieces of 5g dough, left and right small dough
4. Round the big dough and flatten it, pin two holes on the round dough, insert the two small doughs into the small holes to make frog eyes
5. Put all the frog dough on the baking tray for final fermentation
6. When the dough is left at room temperature to ferment for 40 minutes, brush the egg liquid on the surface of the dough
7. Place the dough in the middle layer of the preheated oven at 170 degrees and bake for 15 minutes
8. Let the baked dough cool
9. Cut the bread horizontally with a knife, spread salad dressing on the bread dough, sandwich slices of ham, lettuce and cheese, and then use chocolate to draw the eyes and mouth of the frog
Tips:1 The amount of liquid added to the dough should be adjusted according to the absorbency of the flour. Generally, when making bread, the liquid amount is 60-70%, and the bread made with too little liquid is very hard;
2 The fermentation time should be determined according to the temperature and humidity at the time;
3 When shaping, the holes on the surface of the big dough should be deeper, and the two eyes of the frog should be closer;
4 The baking time and temperature should be adjusted according to the performance of the oven;
5 The ingredients in the hamburger can be placed according to taste.
