Hamburger

Hamburger

1. Put the middle kind of dough material in the bread machine and mix it into dough.

2. The kneaded dough is kept in the refrigerator and fermented for more than 17 hours, which is a medium type dough.

3. On the second day, the medium kind of dough was brought to room temperature to warm up for half an hour.

4. Tear the medium dough into small pieces, add all the ingredients of the main dough except butter and put it into the bread machine.

5. Add milk.

6. Knead into a smooth dough.

7. Add butter.

8. Knead the dough smoothly again.

9. Take out the dough and beat it with your hands.

10. Until the dough comes out of the glove film.

11. Put it in the bread machine again and start the yeast dough program.

12. The dough will rise to twice its size, and poke a hole with your hand without shrinking.

13. Take out the dough and exhaust.

14. Divide into 80 g each of uniform small doses.

15. Arrange it into a round shape and put it in an oven that cannot be opened. Put a bowl of hot water at 100 degrees in the lower layer of the oven, and (in order to maintain the temperature and humidity in the oven) the dough will rise again for an hour.

16. The fermented dough is brushed with egg liquid.

17. Sprinkle with white sesame seeds.

18. Put it in the oven, bake at 180 degrees for 25 minutes, and out of the oven.

19. All right.

20. 😀

21. 😀

22. With vegetables and other ingredients, it is a delicious burger.

Tips:

This time, only 60 grams of medium type dough is used, and the rest can be stored in the refrigerator for next use.