Whole Wheat Burger Dough

Name: Whole Wheat Burger Dough
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 100g Whole wheat bread flour; 15g milk powder; 55g egg; 110g milk; 30g butter; 40g Sugar; 40g Cold water; a little Brush egg liquid on the surface; a little Sprinkle white sesame seeds on the surface; 3g yeast

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

To make hamburgers at home, you must first have a hamburger. This hamburger is actually a bun. So what kind of burger billet is completely up to you. I made a whole-wheat burger dough today. Although the taste is slightly rougher, the bran in whole-wheat wheat contains richer nutrients such as trace elements, minerals, vitamins, essential amino acids, etc., so it has a higher Health and nutrition function.
In addition, whole wheat flour is rich in fiber. Fiber can be dissolved in the digestive system, but not absorbed by the intestines and stomach, but it can assist gastrointestinal peristalsis, strengthen the absorption of nutrients in the stomach and intestines, and eliminate wastes in the body to achieve the effect of strengthening the stomach and clearing the bowels. Although we eat to satisfy our appetite, it would be great if we can pay more attention to nutrition.
As for the burger sandwich, you can use meat patties or eggs. The eggs, lettuce, and salad dressing I used were simple, but the taste was not bad, and the texture did not disappoint me. The burger was made every other night and the next morning, so the surface was wrinkled after being stored in the bag.

Whole Wheat Burger Dough

1. All the bread ingredients except butter are put into the bread bucket. The water absorption rate of flour is different, so you can reserve some liquid; in addition, if you don't have whole wheat or don't like the taste of whole wheat, you can replace it with the same amount of high-gluten flour;

2. Place the bread bucket in the Dongling 6D bread machine and start a kneading program for 20 minutes;

3. After 10 minutes, when the dough is formed and the thick film can be pulled out, pour the softened butter into the bread bucket, complete the remaining 10 minutes, and add another kneading program for 10-15 minutes;

4. When the dough can be gently pulled out of the elastic transparent film, the kneading is over;

5. Put the dough round and put it in the bread bucket, cover the surface with a wet cloth, and start a fermentation program for 60 minutes when it is cold. Now it is hot and it can be fermented naturally;

6. When the dough is twice the original size, dip your fingers in the flour and poke a hole on the surface of the dough without collapsing or shrinking, and fermentation is successful;

7. Take out the dough and place it on the kneading mat, knead it a few times to exhaust, weigh it into 6 equal parts, knead them separately, and place them in a large hamburger mold made by Fabake. The dough will be fermented in a warm and moist place for the second time; the surface of the dough is easy to dry. So it can be put in the oven, and the door is closed for natural fermentation;

8. When the dough is about twice the original size, take it out of the oven, brush the surface with a layer of egg liquid, and sprinkle a little white sesame seeds. At this time, the oven is preheated by 180 degrees; the dough is sent to the middle of the preheated oven, 180 degrees Fire up and down, 20 minutes, when the coloring is satisfactory, a layer of tin foil can be added;

9. After being out of the oven, it will be demoulded immediately, and sealed in a bag when it reaches the hand temperature; you can layer it according to your preference, and put in eggs, meatloaf and vegetables.

Tips:
1. The whole wheat bread flour in this recipe can be replaced with the same amount of high-gluten flour, or a small amount of rye flour and other multi-grain flours;
2. The big hamburger mold I used from Fabake. Without this mold, the dough can be directly divided and kneaded into a ball shape, but the shape of the finished product is not as high as that with a mold;
3. The amount of liquid is adjusted according to the water absorption of the flour used; the temperature and time of baking are adjusted according to the actual situation of the oven and the size of the hamburger.