Fun Classic Breakfast-gorgeous [cheese Egg Burger]
1.
Hamburg billet practice:
After the dough has become gluten out, add butter and knead it until it expands and becomes a film.
2.
As shown in Figure 2, the surface of the dough is smooth and very hand-feel. It can be fermented at room temperature for 1 hour in the current weather.
3.
After 1 hour, the dough has risen to more than double its size.
4.
Make a hole with your fingers, and the dough will ferment without shrinking.
5.
Divide the dough into seven equal parts and knead until it is smooth and leave for 15 minutes at room temperature.
6.
Put the divided dough into the baking tray, put it in the oven, select the fermentation function, add a baking tray with hot water into the bottom layer, and ferment at 35 degrees for about 40 minutes.
7.
Figure 7 shows the completion of fermentation in the oven.
8.
Take the fermented dough and brush the surface with egg liquid.
9.
Each dough brushed with egg wash is covered with sesame seeds.
10.
Put it in the oven at 180 degrees and bake for 15 minutes, as shown in Figure 10.
11.
Cheese egg burger practice:
Place the round frying pan in the pan and pour a small amount of oil in the middle.
12.
Pour the whole egg into an egg omelette and fry until it is formed. Sprinkle a little salt on the egg.
13.
Remove the omelet after the egg is formed.
14.
Fry on one side and then turn over and cook on the other side.
15.
Cut the red pepper into circles and tear the lettuce into small pieces.
16.
Split the hamburger from the middle.
17.
Put the ingredients you want to add to the order of height.