Hamburger Bread Dough
1.
The ingredients are all weighed and ready. The olive oil can be replaced with butter (just use up the butter at home). The milk is best to be heated, and it is enough to heat it until it is warm and not hot. It is also possible to use milk at room temperature.
2.
Add yeast to the milk, then add the egg liquid, mix well, it doesn’t matter if the yeast does not dissolve, it doesn’t matter that you need to knead the dough later (after the milk is warmed up, the yeast will be fermented faster)
3.
Pour the mixed milk liquid into the high-gluten flour, then add the fine sugar and salt
4.
Use a rubber spatula to mix into a dough, don’t knead the dough with your hands because it’s sticky
5.
After forming a ball, lift it to the table and grab one end to beat the dough. It is really sticky at first, and the dough is rough, it is easy to break when beaten, and the toughness is not enough. Fold in half and grab the half-folded end to continue Fall repeatedly
6.
After a few minutes, the dough is basically smoother, and the stickiness will improve a lot.
7.
Put the dough in the basin, add olive oil (you can use butter) and knead by hand until the oil is absorbed by the dough
8.
Then mention the countertop again to beat the dough
9.
The more you fall, the better the elasticity of the dough, and the feel is also very good, you can have a smooth film by pulling it for ten minutes after falling, if not, you need to continue to beat the dough until the film emerges. This is also delicious. One of the keys
10.
The broken dough is rounded, and a thin layer of oil is spread on the bottom of the basin and around, and the rounded dough is put in
11.
Cover with plastic wrap and leave it to ferment in a warm place. In summer, leave it at room temperature and leave it at room temperature for fermentation, or put it in an oven with fermentation function.
12.
Take out when fermented to 2-2.5 times larger
13.
Take the dough out and bring it to the countertop. Prepare a little powder on the countertop to prevent stickiness. In fact, the dough of this formula is basically not sticky, and very little hand powder is used. Then divide the dough into equal sizes, and divide the size into equal parts. It has to be weighed with an electronic scale, so that the bread will have the same size. I divided it into 7 portions here.
14.
Take out a single dough and find the smooth side of the dough like this. You can also use the cut surface as a smooth surface, pinch it all around, first pinch it down from left to right, and then pinch it back and forth. The surface is very shiny. of
15.
Look at the bottom, use the position of your hand to pinch the bottom
16.
Then turn it over again, spread a little powder on the countertop and slightly round the dough
17.
Place it in a baking tray lined with greased paper
18.
Cover with a damp cloth and ferment again
19.
Take out when fermented to double size, and brush a thin layer of egg liquid on top
20.
Sprinkle with white sesame seeds
21.
Put it in the middle of the preheated oven, heat up to 200 degrees and lower to 180 degrees and bake for 13 minutes.
