Super Soft Hamburger Embryo-serve The Long-researched Hamburger Recipe with Both Hands
1.
Pour the flour, salt, and sugar in a clean container.
2.
Stir and mix well.
3.
Heat the milk to 28-30 degrees Celsius and add instant dry yeast.
4.
Mix and stir well.
5.
Pour the evenly mixed powder in step 2 on the table and dig a hole in the middle (for easy pouring of liquid).
6.
Pour into the milk + dry yeast mixture that is evenly stirred in step 4.
7.
Pour all the milk + yeast into the powder and start to expand outwards in a circular motion with your hands, and then gradually pour in the egg liquid (stir by hand while pouring) until the egg liquid is poured.
8.
You can use a scraper to help shape the dough.
9.
Start to knead the noodles (I prefer to use the way of shaking, you can knead as you like)
10.
Knead the dough until gluten is formed as shown in the picture, and then add the diced butter (please take the butter out of the refrigerator one hour in advance to let it soften)
11.
Add butter.
12.
Knead the butter and dough evenly.
13.
Continue to knead (spin) the surface until it becomes a film.
14.
In this state, you can stop kneading the dough.
15.
Reference temperature of kneaded dough: 26 degrees Celsius.
16.
Knead the dough into a ball.
17.
The kneaded dough is molded into a spherical shape and placed in a clean container, covered with plastic wrap for the first fermentation. (Reference room temperature 26 degrees Celsius, reference fermentation time: 1 hour and 10 minutes)
18.
When the dough becomes twice as long as the original dough (that is, the first fermentation is completed), you can draw a circle like me, and it will be easier to judge the size.
19.
After fermentation is complete, put the dough on the table.
20.
Press and exhaust with both hands (you will find a lot of gas in the dough, just squeeze it).
21.
Cut the dough into 6 equal pieces, each about 88 grams. Then start pre-shaping.
22.
Pick up one of them, press a few more times to vent, and glue the surrounding bag like a bun.
23.
Down the wrinkle mouth, knead the dough into a ball. (Remember to pinch the bottom seal tightly at the end)
24.
Then put it on the table, cover with plastic wrap and let it stand for 10 minutes.
25.
Flatten the dough that has just been pre-shaped again.
26.
Knead the dough into a ball like pre-shaping.
27.
Then put a baking sheet lined with parchment paper.
28.
Brush with egg wash. (It is recommended to mix the egg liquid evenly and then sieve it, so that the brushed egg liquid will be evenly colored and make the finished hamburger embryo look better) Then carry out the second fermentation. (Reference room temperature 26 degrees Celsius; reference fermentation time: 2 hours) Seeing that the hamburger embryo becomes twice as large as the original = the second fermentation is complete.
29.
The state on the picture is the size after the second fermentation is completed. Brush with egg wash again.
30.
After brushing the egg mixture, sprinkle white sesame seeds on top of the hamburger.
31.
Put it in the oven. Temperature: 180-185 degrees Celsius; time: 15-17 minutes (depending on the color of the bread you like)
32.
The freshly baked hamburger is ready!
33.
It’s a super soft hamburger
34.
Cut a knife in the middle to make a burger with fillings!
35.
Add your favorite stuffing to beat Burger King and McDonald's perfectly~
36.
Two more close-ups
37.
I hope everyone likes the recipe for hamburger embryos shared this time. If you have any questions, please feel free to leave a comment~ I will answer as soon as possible! Excuse everyone's time to watch my sharing.
38.
Finally, I will attach the flour content table I used (I'm really sorry, because there is no way to buy domestic flour overseas. The flour here only uses low-gluten flour, general-purpose flour and bread flour for classification), so the ingredient list is for everyone. Use it as a reference to choose flour. According to the information I found on the Internet, the all-purpose flour I use should be all-purpose flour)
Tips:
1. The amount of yeast in the formula will be a little more than the usual ratio, but it can shorten the fermentation time a lot, I would recommend it. (Friends who are patient can choose to reduce the amount of yeast; but I have tried 3.5 grams of yeast when debugging the formula. It took about 5 hours to add two fermentations at a time, but the fermentation effect is still not good; the reference room temperature is 25 -26 degrees Celsius. If the indoor temperature in the home is too high, it is recommended to reduce the amount of yeast. Because the room temperature will also affect the fermentation time of the dough.
2. There are two steps of pre-shaping and shaping respectively; they are: (pre-shaping-standing for ten minutes-shaping-brushing the egg liquid-finishing the second fermentation-brushing the egg liquid-entering the oven) if Everyone thinks that the two shaping is more troublesome, you can delete the pre-shaping and standing for ten minutes. From my own little experience, I feel that with pre-shaped dough, the baked bread will be rounder, so if you are not in a hurry, you can give it a try~
3. This hamburger embryo can also add a little soup to maintain humidity and extend storage time. But because for me, I prefer hamburgers that are cooked and eaten right now, so I omitted the soup type step~
4. In fact, temperature is a major factor affecting the fermentation of bread and the final product. So do not overheat the milk, 28-30 degrees Celsius is just right. Exceeding 50 degrees Celsius will greatly affect the effect of yeast. It is also not recommended that you use refrigerated milk and eggs to directly mix the noodles, because the yeast below 4 degrees is relatively inactive, which is not conducive to fermentation. Use the liquid at 28-30 degrees Celsius to knead the dough, plus the external force brought to the dough during the kneading to generate the temperature, so that the kneaded film dough is about 25-26 degrees Celsius, which will also be more conducive to the good fermentation of the dough.
5. The time to add butter should not be too early. Because the butter in this formula acts as a "massage" for the dough, it can make the dough smooth after kneading for a period of time. If the butter is added too early, not only will it not have a massage effect, but it will greatly affect the formation of gluten (which is also one of the reasons why the dough cannot form a film after kneading for a long time). Since the dough is kneaded by hand this time, it is recommended that you add butter after the dough has formed a fascia. Doing so will increase the chance of making super fluffy bread!
6. The amount of white sugar is not recommended to be added or subtracted at will. (Because when making desserts, I will slightly reduce the amount of sugar from time to time) But the sugar in the bread also plays a key role in the final product, it will provide nutrition to the yeast, just like the "food" of the yeast; too much or Too little sugar will develop yeast into malnutrition or big fat, which will affect the fermentation of dough.
I have written so much, I hope everyone will not dislike me hahaha! Finally, I wish everyone can make delicious hamburgers~
