Hamburger embryo is an essential part of hamburger. In hamburger, the worthy protagonist must be the thick and juicy hamburger in the middle. Without it, hamburger is not delicious. But in fact, every part of the hamburger is an indispensable part of the final delicious.
Step1:In the toaster, pour in pure milk, high gluten flour and whole wheat flour in the order of first liquid and then solid. Put sugar and salt in the opposite corners respectively. Dig a small pit on the top of flour. Put yeast in it. Avoid direct contact between yeast and sugar and sal
Step2:Knead and add butte
Step3:Knead until the dough can pull out a large elastic film. The toaster is about 40 minutes. Do not over knead the dough to avoid breaking the gluten
Step4:Cover with plastic wrap. Keep skin dry. Ferment to twice the siz
Step5:Take out the dough and press to exhaus
Step6:9 equal part
Step7:Put the bread germ into the baking tray. Add hot water into the baking tray at the bottom of the oven. Ferment to twice the siz
Step8:Take out the bread and sprinkle some white sesame seeds. Preheat the oven and put it in again. The middle and lower layers are 180 degrees. 20 minute
Step9:Finished product drawin
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:1. In step 1, use a scraper to scrape off the dry powder on the wall of the bread barrel during dough mixing, so that the dry powder can be agglomerated. 2. The water absorption of different flour is different. Therefore, the quantity of pure milk can be adjusted appropriately. The quantity of milk in the recipe is my actual usage. It is recommended not to add it all at once when making. Reserve 10g to observe the dough state for adjustment. It can keep the bread moist. 3. Bread and toast can be stored at normal temperature for 3-4 days in autumn and winter. Long term storage is recommended to refrigerate. When eating, thaw in microwave oven. Cold storage will make bread dry. There are skills in making delicious dishes.