Pork Burger
1.
High-gluten flour, low-gluten flour, yeast, sugar, milk into a pot
2.
Cut butter into small pieces and soften at room temperature
3.
After kneading the dough, cover it with plastic wrap, and then operate it after 20 minutes
4.
Place the dough on the table and knead it into a slightly smooth dough
5.
Put the softened butter on the dough and start kneading
6.
Manual kneading can be done by kneading, rubbing, throwing, shaking, etc. to make it come out of the film as soon as possible
7.
Just knead out a large piece of film
8.
Round the dough, place it on the table, buckle a pot outside for basic fermentation
9.
When the dough has doubled in size, dip your fingers in the dry powder and poke a hole in the middle of the top of the dough. If it does not shrink or collapse, the fermentation is successful.
10.
Weigh it with an electronic scale and divide it into four equal parts, round it and put it in a non-stick bakeware for secondary fermentation
11.
When the room temperature is low in winter, you can put the baking tray containing the dough in the oven for secondary fermentation. The temperature is set between 28-38 degrees. A bowl of water can be placed in the oven to increase the humidity.
12.
When it is doubled, take it out, brush the surface with egg wash, sprinkle with white sesame seeds, and the oven will start to preheat at 170 degrees
13.
The oven is 170 degrees, the middle level, the upper and lower fires, about 20 minutes, after the surface is colored, you can put tin foil on the surface to prevent the color from being too heavy (I forgot to put the tin foil, the color is a bit heavy, but fortunately there is no paste)
14.
Let cool on a drying rack before eating or reprocessing
15.
Pork stuffing, chopped green onion, oyster sauce, soy sauce, salt, black pepper, and dry starch into the basin
16.
Stir well, if it feels too dry, add a little water and stir until the meat is firm
17.
Use a spoon to scoop the minced meat into a frying pan, spread it into a meatloaf shape, put a little oil in the pan, and fry it over medium-low heat.
18.
The meatloaf is finished, and can be prepared the night before for breakfast. When making burgers the next day, it can be slightly heated in the microwave or in a pan.
19.
Take a small bread, divide it in half from the middle, and put a piece of meatloaf
20.
Spread a slice of cheese, then add thick slices of tomatoes
21.
Then cover the other half of the bread, if you like a richer taste, you can also put on salad dressing or kimchi
22.
Several other breads are also completed one by one, let’s start eating
Tips:
The dough does not have to be kneaded out of the glove film, it is enough to pull out a large slice; the dough can be kneaded after 20, which will make the film easier and faster; the ingredients in the burger can be adjusted and changed at will.
