1. Put 268 grams of high-flour milk, 160 grams of eggs, half of sugar, 25 grams of salt, 2 grams of yeast, 3 grams of yeast, into the bread machine in the order of liquid→salt sugar→powder, put the salt and sugar diagonally, dig a hole in the top of the flour, and put it in Cover after yeast. Start a kneading program to smooth the dough.
2. Add the butter cut into small pieces and continue a kneading process until the dough reaches the expansion stage.
3. Prove the kneaded dough to about twice its size. Dip your fingers in flour and poke holes on the top so that the dough does not collapse and the hole does not shrink.
4. The fermented dough is vented and divided into eight portions, 45 grams each, and rounded. (The remaining dough can be grilled for regular burgers, or evenly divided into eight portions and made with larger molds)
5. Brush a layer of water on the surface of the dough, and glue with white sesame seeds.
6. Put the dough with sesame seeds into an 8-inch non-stick round mold.
7. Put the dough in a warm and humid place to ferment about 1.5-2 times, put it in a preheated oven at 180 degrees and bake for about 15 minutes.
8. After the grilled garland burgers are stripped out of the mold and allowed to cool, use a knife to cut a slit in the middle of each burger as shown in the figure.
9. Boil the shrimps in brine, peel them and set aside.
10. Beat the eggs in a bowl.
11. Add about three-quarters of the amount of milk and some salt to the eggs and beat them evenly.
12. Put a little oil in a pan, pour in the egg cream, make a scrambled egg with milk on a low heat, and sprinkle an appropriate amount of black pepper on the pan.
13. Slice the ham and set aside.
14. Slice tomatoes and avocado.
15. Clamp the stuffing ingredients into the hamburger.
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