Medium Burger
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Middle-type dough: 200g high-gluten flour, 120g water, 1.5g high-sugar-tolerant yeast. Just make a ball, no need to knead out the film. Put it in a fresh-keeping bag and put it in the refrigerator for 17 hours.
2. Main dough: 50g low powder, 30g protein or water, 2g high-sugar-tolerant yeast, 25g sugar, 1 salt, 15g milk powder. First put the main dough material into the dough mixer, and tear the middle dough into small pieces. Flour or a slightly smooth dough, add 25g of butter cut into small pieces.
3. The dough can pull out a thinner film.
4. The dough is fermented to 1.5 to twice as large, and the fingers stick powder to poke holes in the dough, so that the hole does not collapse or shrink.
5. Take out the dough and vent it gently, and divide it into six dough pieces of uniform size.
6. Knead it into a ball with your hands and press it flat.
7. Brush the surface with egg wash.
8. Press the noodles in a bowl of cooked sesame seeds, or sprinkle sesame seeds on the surface, tap and compact the sesame seeds.
9. Preheat the oven to 38 degrees and place a tray of water at the bottom of the oven. Put the dough on the grill to ferment.
10. Preheat the oven, and bake the upper and lower tubes at 170° for 23 minutes.
11. The tempting golden burger is out.
