Orleans Beef Burger
1.
First mix the noodles. Put the hamburger embryo ingredients: 25 grams of water, 90 grams of soup, 35 grams of whipped cream, 40 grams of sugar, 4 grams of salt, 10 grams of milk powder, 270 grams of high powder, and 4 grams of yeast. For 20 minutes, add 25 grams of butter and continue for 20 minutes.
Take it out and drop it for 5 minutes to release the film, cover it with a damp cloth and leave it in a warm place to ferment to 2 times its size
2.
Adjust the minced meat while it's baking time: first chop the green onion and ginger, add a small bowl of water to soak. Fry some pepper oil. Add a little salt to the beef filling first, add dark soy sauce, cooking wine, add pepper oil, stir, add Orleans barbecue material, increase or decrease according to your own taste.
Add a little bit of green onion and ginger water. Scallion and ginger are also put in. Add eggs, cornstarch. Stir, add carrots and minced onions at the end. Stir vigorously. Keep in the refrigerator for 1 hour. Refrigerate the delicious meat and take it out. Stir it well again. Press the patties one by one in a frying pan, and fry them on both sides over low heat.
3.
The fermented dough is vented, divided into 16 portions, and relax for 15 minutes. Rounded. Put on the baking tray. Put in the oven for secondary fermentation
4.
Ferment to double size, brush with egg wash, sprinkle with sesame seeds
5.
Preheated oven in advance, 180 ℃
Fire up and down for 15-20 minutes
6.
Let cool, cut in half and brush with salad dressing, or put a slice of beef patty with Thousand Island sauce and brush with sauce to order some lettuce leaves and cover with another slice
Tips:
The preparation of the soup: 25 grams of high powder and 125 grams of water, stir evenly, low heat, and stir while cooking until it becomes a paste. Turn off the heat at about 60 degrees.
Keep refrigerated for at least 1 hour. It is best to refrigerate overnight.
