1. To prepare the soup, put high powder and water in the milk pot, stir well, put it on a low heat on the kitchen stove and heat it up. Stir continuously until the batter has lines. It can also be measured with a thermometer, 65 degrees.
2. After the soup is ready, put a fresh-keeping film on the surface of the soup to avoid skin formation. After cooling, put it in the refrigerator overnight and use it up within 3 days. I refrigerated for a day.
3. For ingredients other than salt and butter, follow the order of liquid first and then powder. Don’t forget to put the soup. Stir it with chopsticks before kneading. Avoid flying powder. Add softened butter and salt when you knead until a thick film is formed. To the film.
4. Round the kneaded dough, cover it with plastic wrap, and ferment it in a warm place to 2 times its size.
5. Dip your fingers with flour and insert a hole to check the fermentation. If the hole does not retract or rebound, the fermentation is complete.
6. The fermented dough is vented, and then divided into 5 portions of dough. After rounding, cover with plastic wrap and relax for 15 minutes. Then gently press the dough again to exhaust, and then round it again, pinching it tightly.
7. Spray a layer of water on the surface of the dough, dip it with white sesame seeds, and place it on a paper support, or directly on the baking tray, then perform a second pass, and ferment to double its size. (You can also spray some water on the surface and sprinkle some white sesame seeds)
8.
Preheat the oven and fire up and down 180 degrees.
Lightly press the surface of the dough, and it can rebound slowly, which means that the second shot is good. After the oven is preheated, put the hamburger in the middle of the oven, bake for 18-20 minutes, and cover with tin foil in time. The temperature and time are adjusted according to your own oven.
9. After baking, put it on the net, and seal the hamburger when it cools to the warmth of your hand.
10. Clip whatever you like
Tips:The liquid is adjusted according to the water absorption of the flour
