Veggie Burger

Veggie Burger

1. Ingredients to prepare hamburger dough: 270g high-gluten flour, 160g milk, 27g cold pressed peanut oil, 30g egg liquid, 20g fine sugar, 3g yeast, 2g salt

2. Put the ingredients into the bread machine bucket in the order of liquid first, then solid: milk, egg liquid, peanut oil, fine sugar, salt, high-gluten flour, yeast

3. Start the program 15 iMIX of the PE8500W bread machine, knead the dough for 20 minutes

4. After the first program, start program 15 iMIX again, knead the dough for 10 minutes

5. Then take out the dough and beat it for about 20 minutes. The dough becomes more gluten the more beaten, and the smoother the beater

6. Beat until the film can be pulled out, this kind of bread is better

7. Round the dough slightly, take out the mixing knife of the bread machine, put in the dough, and start the bread machine program 19 Yogurt fermentation mode

8. After about 1.5 hours, the dough has been fermented to twice its size, take it out

9. After exhausting, knead into long strips, then cut into 7 equal parts (after weighing the total weight), knead into small balls, evenly place them on the baking tray, spray a little water, and cover with plastic wrap

10. Baicui PE5386 electronic oven was used for the second fermentation. Select the fermentation program, put the bread dough into the middle layer after a few minutes, and leave it for about 30 minutes

11. Take out, brush each bread dough with a thin layer of whole egg liquid, and sprinkle with white sesame seeds

12. Put it in the middle layer of the preheated oven, heat up to 200 degrees, lower the heat to 180 degrees, and bake for about 15 minutes

13. The fragrant hamburger blanks are out of the oven and transferred to the cooling rack for cooling

14. Then make "vegetarian meat" --- red velvet cake. Ingredients: 60g low-gluten flour, 40g milk, 4 eggs, 40g cold pressed peanut oil, 5g red yeast rice powder, 50g white sugar, 5 drops of lemon juice

15. After separating the egg whites and egg yolks, add 10 grams of white sugar to the egg yolk bowl, beat with a manual whisk until the sugar is melted, add warm milk, peanut oil (corn oil, blended oil can also be used) and stir until completely mixed

16. Then sift in the low-gluten flour and red yeast rice flour, mix into a uniform egg yolk paste without particles

17. Add 5 drops of lemon juice to the egg white, then beat until thick bubbles appear, add 40 grams of white sugar in portions, and beat until small straight points appear

18. Cut and mix the egg white paste and egg yolk paste

19. Pour into a 28*28cm square baking pan (the baking pan is covered with a silicone pad or greased paper), put it in the middle of the preheated oven, and bake at 160 degrees for 20 minutes, then take it out

20. After the cake is cooled, a round mold with the same diameter as the hamburger blank is used to print out round red velvet cake slices, a total of 10 slices, set aside

21. On the other hand, use an equalizer to cut from the bottom of the hamburger blank to a height of about 1 to 1.5 cm

22. Heat a little peanut oil in a non-stick pan

23. Then put in the hamburger dough, cut side down, fry for a while, about half a minute. Fry all the hamburgers and set aside

24. Prepare to start making veggie burgers, wash lettuce, prepare salad dressing, cheese slices

25. Take out a hamburger dough and squeeze salad dressing on both fried noodles

26. Then assemble the burger from the bottom up, the order is bread bottom, red velvet cake slice, cheese slice, red velvet cake slice, lettuce, bread noodles

27. Follow step 26 to complete the remaining burgers

28. Peel a pomegranate, prepare a small plate of large almond meat, heat a few cups of milk, and breakfast is ready. Looking at the favorite hamburger, Mr. Pig was so happy, he started immediately, ha ha

Tips:

The bread dough was made in the afternoon the previous day, and the red velvet cake was made the next morning, and then the burgers were assembled.