Mini Football Burger

Mini Football Burger

1. Weigh and prepare various materials, sieve the powder for later use, cut the butter into small pieces or slices, and soften it to the extent that your fingers can easily press it in at room temperature.

2. Pour milk, yeast powder, high-gluten powder, fine sugar, salt and eggs into the mixing tank of the ACA cook machine. Be careful not to contact the yeast and salt sugar directly.

3. Start the cook machine first and stir to form a dough at low speed 1.

4. Knead the dough evenly at medium speed 3.

5. Cutting a piece of dough can pull out a thick, rough and easy-to-break thick film to reach the initial expansion stage of gluten.

6. Put the dough back into the mixing bucket, continue to knead at level 3 until the surface is smooth, add softened unsalted butter, and knead at level 4-5 at medium and high speed.

7. Knead the dough for about 10 minutes. The butter is completely absorbed by the dough and the dough becomes smooth and soft. Cut a piece of dough to pull out a large area of thin and unbreakable glove film, and kneading is complete. Tips: The filming requirements for making hamburger embryos are not as high as for toast, so it's okay to not film.

8. Round the dough and put it in a deep basin or fermentation basket.

9. Cover with plastic wrap, put it in the oven, and ferment at 30 degrees for about 50 minutes.

10. The dough is fermented to about 2 times the size, and it will not shrink when you poke a hole in the middle with your fingers.

11. Take out the dough, ventilate and knead it, divide it into small pieces of 40 grams each, cover and proof for 10 minutes. Tips: I add cocoa powder to one of the doughs to make burgers with different flavors, or eat them as small meals.

12. Turn the proofed dough over, put it in the kitchen football mold with the bottom facing up, and compact it down.

13. Cover the surface with a layer of greased paper, then cover a baking tray, and put it in the oven for final fermentation. The fermentation temperature is 32 degrees and the duration is about 50 minutes. Tips: The top pressing pan is to make the bottom of the hamburger flat and not bulging. The weight of the bakeware is limited, which will not affect the fermentation expansion, but will only make the hamburger embryo tissue firmer and the pattern more obvious.

14. After the fermentation is complete, set the oven to 160 degrees and bake for about 20 minutes. 5 minutes before the end of baking, remove the baking tray and grease paper on the surface cover, and let the bottom of the hamburger base color.

15. Remove the baked hamburger from the mold immediately and place it on a drying net to cool.

16. Prepare the burger stuffing. Choose a cup with a mouth diameter similar to the size of the hamburger embryo, put the cheese slices and ham slices on the greased paper, and buckle out the round shape with the cup mouth. Mix boiled eggs or scrambled eggs with salad dressing. The hamburger embryo is cut in half horizontally.

17. Place the ham slices on the bottom hamburger, and stack the egg salad on the ham slices.

18. Cover the egg salad with a layer of cheese slices, then pile the egg salad, and cover with the hamburger top slices. A mini football burger is ready.