1. Mix and knead the middle kind of ingredients until there is no dry powder, put them in a fresh-keeping box and keep them in the refrigerator for about 17-20 hours (if you need it in a hurry, you can keep it at room temperature for about 2 or 3 hours), mainly depending on the state of the dough. The honeycomb shape as shown in the figure is enough.
2. Cut the other ingredients of the main dough except butter and salt and the medium-type dough into small pieces and put them in the chef's machine to knead.
3. This kind of film can be pulled out in about 8 minutes.
4. At this time, you can add salt and softened butter, and continue to knead.
5. Until the hand mask is rubbed out.
6. Put the kneaded dough into the fresh-keeping box, and make a round at about 26 degrees (not more than 28 degrees).
7. About 50 minutes or so, stick a hole in the middle of the dough with your fingers, stick the flour, don't shrink, don't collapse, it will be ready (this time it's a bit fierce, haha).
8. If you make a normal round hamburger dough, it is 80 grams per piece, the flower-shaped one is to divide 80 grams into 6 portions (15 grams per portion), and the square is 7 pieces. I made four flower-shaped and 2 rounds. Shaped. After dividing, cover with plastic wrap and relax for 20 minutes.
9. Knead the dough into a circle again by hand and put it in the Yangchen burger mold.
10. The second engine temperature should not exceed 38 degrees. (I didn't put hot water in the oven this time. Now the weather is warm. The temperature is good enough.) About 50 minutes or so, gently press the dough with your fingers and slowly rebound it.
11. At this time, the oven is preheated at 180 degrees. Brush the surface of the dough with egg wash.
12. Sprinkle with sesame seeds. Put it into the preheated oven, and bake the lower and middle layer at 180 degrees for 25 minutes. Let the grilled hamburger embryo dry for a while and cut it open, then add chicken, vegetables and salad dressing.
Tips:1. The water absorption is different for different flour brands. It is best to reserve 10 grams of water in the main dough and add it according to the state of the dough.
2. Fresh yeast is used in the recipe, which is 3 grams when converted into dry yeast. Both low-gluten flour and whole-wheat flour can be replaced with high-gluten flour in equal amounts (pay attention to the adjustment of the amount of water).
3. The oven has different tempers, so the baking time and temperature are for reference only.
