Hamburger

Hamburger

1. Put the ingredients into the bread bucket together, the water absorption of the flour is different, and the amount of liquid can also be adjusted appropriately.

2. Start the dough mixing program for 15 minutes

3. The power of the bread machine is different, and the time to knead it by hand is not the same. It is the same if there is no bread machine. The bread made by kneading the hand mask will taste better.

4. Shaping and fermentation at room temperature 25-28 degrees for about 25 minutes.

5. Fermented to 1.5 to 2 times the size of the hole does not shrink.

6. Take out the exhaust shaping.

7. 480g is divided into four equal parts, each 120g is put into the Xuechu golden 5-inch non-stick hamburger embryo mold embryonic plate, and the fermentation is continued at room temperature for about 25 minutes (can be covered with plastic wrap)

8. Fermented hamburger

9. Brush the surface with milk and sprinkle with sesame seeds. (It’s not the egg wash)

10. Put the middle and lower layer on the upper and lower heat at 170 degrees, bake for 30 minutes,

11. Pay attention to the state of coloring to cover the tin foil at an appropriate time to avoid over-coloring.

12. The baked hamburger embryo is soft and does not stick to the mold, and then you can create your own creative fillings.

13. I prepared these ready-made bacons. The bacon can be eaten after baking at 170 degrees for 10 minutes.

14. Finished picture

Tips:

For medium flour, the amount of liquid can be adjusted appropriately according to the water absorption of the flour. The power and performance of the bread maker are different, but the purpose is the same. Knead the hand mask to adjust the time by itself, and use a non-stick and easy-to-clean mold.