Sturgeon Cheeseburger

Sturgeon Cheeseburger

1. Pour the dough materials into the mixing tank of the bread machine first, and mix them evenly;

2. There is no need to develop tendons, just cover it with plastic wrap and ferment for 40 minutes, and the dough will swell obviously;

3. Tear the seed dough into small pieces, add all the ingredients of the main dough except butter, put it in the bread machine, knead it to the initial expansion stage, and begin to produce tendons;

4. Then add the softened butter and continue to stir to the complete stage;

5. Cover with plastic wrap and put it in the refrigerator to ferment. After one night of fermentation, the dough will expand 2-3 times;

6. Take it out and vent it, cover it with plastic wrap and let it rest for 5-10 minutes after spheronization;

7. Put it on the baking tray, put it in the oven, put a bowl of boiling water in the lower part of the oven, and carry out the final fermentation;

8. After fermenting, take out the surface and brush the egg liquid and sprinkle with sesame seeds;

9. Preheat the oven at 1800 degrees, and bake the middle and lower layers for 18 minutes; 10. The homemade hamburger is completed; 11. Prepare the fillings that need to be inserted: canned sturgeon, cheese slices and lettuce leaves; 12. Will do The good bread is cut in the middle;

10. In this way, the homemade hamburger blank is completed;

11. Prepare the fillings that need to be inserted: canned sturgeon, cheese slices and lettuce leaves;

12. Cut the finished bread into the middle; put lettuce leaves underneath, put cheese slices on top, and spread sturgeon pieces flat;

13. Add a little bit of soup in it; 13. Cover the bread on top;

14. The homemade sturgeon cheeseburger is complete.

Tips:

1. Pour all kinds of dough materials into the bread machine and mix them evenly, without the need for gluten. After 40 minutes, the dough is swelled obviously; the first fermentation time is controlled, 40 minutes at a temperature of 28-30 degrees, it does not need to be too long ；
2. Then tear the fermented seed dough into small pieces, and knead the dough to the fully expanded stage with the post-oil method;
3. Put the dough picture in the refrigerator to ferment under refrigeration, or ferment at room temperature, the dough will obviously become 2-3 times larger, and it is fine if the fingerprints do not return to the dough after pressing down;
4. Take it out, vent, round, and hair for 5-10 minutes; then move it to the oven, then put a bowl of boiling water in the oven, and let the dough undergo final fermentation in a warm and humid environment;
5. Brush the fermented dough with egg liquid, sprinkle with white sesame seeds, put it in the oven, bake at 180 degrees for 20 minutes, the homemade hamburger is complete;
6. Prepare the other ingredients, cut the hamburger and insert it; of course, you can also insert your favorite fillings.