Tuna Salad Hamburger
1.
Put high-gluten flour, black tartary buckwheat flour, salt, sugar, egg liquid water and dry yeast powder together in the bucket of the bread machine, and stir to form a smooth dough
2.
Put the softened butter into the smooth dough, then use the bread machine to stir into a film-like dough, round the dough and place it in a container at room temperature for basic fermentation
3.
When the dough rises to 2.5 times the original, use your fingers to pinch a hole without shrinking, and complete the basic fermentation
4.
Divide the dough into 6 portions, round and relax for 20 minutes
5.
After relaxation, round the dough again, sweep a layer of clean water on the surface, stick the wheat germ, and put it on the bread tray for final fermentation
6.
When the dough rises to twice its original size, the final fermentation is completed.
7.
Put the bread in the middle of the oven and heat up and down at 180°C. Bake for 20 minutes. After the baked bread is out of the oven, let it cool and cut in half.
8.
When baking, you can make hamburger fillings. First cut carrots and celery, put a little oil in the wok, and fry the vegetables.
9.
Add the tuna and mix well
10.
Add black pepper and salad dressing, mix well
11.
Mixed hamburger fillings
12.
Cut the black tartary buckwheat bread into half, put salad dressing on half of the bread, spread cheese slices and tuna salad filling.
Put salad dressing on another slice of bread, cover it, and the tuna salad burger is ready
Tips:
1. I use golden bread flour. This kind of high-gluten flour is very absorbent. If it is other brands of high-gluten flour, the amount of liquid should be adjusted appropriately. You can leave 20 grams of liquid first, depending on the condition of the dough. Add to.
2. You can put your favorite ingredients in the hamburger fillings.
