Tang Kind Whole Wheat Burger
by Jae917
Favorite
Difficulty
Easy
Time
30m
Serving
2
Tang Kind Whole Wheat Burger
1.
Make the soup in advance, mix the gouache, and heat it to 65 degrees. If there is no thermometer, just look at the texture of the batter. Cover the soup batter with plastic wrap and refrigerate overnight.
Put in the order of liquid first, powder, butter and salt, and put all the soup in.
2.
Knead until the film is formed, roll the plastic wrap around the lid, and perform a shot.
3.
Put your finger in the hole, and the hole does not retract or rebound, it means that the shot is ready.
4. Gently press the dough into the air, divide it equally into 5 portions, cover with plastic wrap, and relax for 15 minutes.
5. The loose dough is rounded again, sprayed with water on the surface, topped with white sesame seeds, dipped in white sesame seeds, placed in a paper tray, or directly on the baking tray. Perform a second serve and ferment to double the size.
6. Preheat the oven in advance, middle level, 180 degrees for 18-20 minutes.
