Hydrangea Burger
1.
First mash the red dragon fruit
2.
Put the dragon fruit puree and egg liquid in the bread bucket, add sugar in one corner and salt in one corner
3.
Add high powder and yeast
4.
Put the bread bucket into the machine, activate the IMIX button, and start kneading, the default is 20 minutes
5.
To prepare the butter, use Bravelle butter from Italy, which has a strong milk flavor.
6.
Add small pieces of butter to continue mixing
7.
I used a one-and-a-half program for 30 minutes. I took out the dough and left it at room temperature for basic fermentation.
8.
Prove the dough to double its size
9.
The dough is flattened and exhausted into 6 medium doughs, each medium dough is divided into 4 small doughs, a total of 24 small doughs
10.
Knead the small dough into long strips
11.
Take four of them and cross them together in a tic tac toe
12.
Two adjacent ones, put the lower one on the upper one, make a circle counterclockwise, and then make a circle clockwise (the detailed method of hydrangea is in the two-color toast in front)
13.
Repeat this way, until it can no longer be used, plug the connector into the bottom to make the shape of a hydrangea
14.
Then put the hydrangea into the paper film for secondary fermentation
15.
After fermentation, brush with egg liquid
16.
Preheat the oven at 180 degrees and bake for 20 minutes
17.
Cut the bread in the middle after it cools
18.
Put lettuce and beef patties
19.
Squeeze some salad dressing and cheese slices (the ingredients in the middle are not written in the table)
20.
Just put the other half on
Tips:
I made 6 hydrangea hamburger embryos in total!
Choose a larger egg, 2 egg mixtures are between 100-110 grams, and the rest will be used to brush the noodles!
I did not use water with the dough, because the puree is also thick and thin, so I adjust it according to the actual situation!
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