Baked classic item [whole wheat hamburger embryo]

high gluten flour:240g whole wheat flour:40g pure milk:210g sugar:30g salt:3g sugar tolerant yeast:3g butter:30g white sesame:a few the above ingredients can be used as 9 hamburger embryos:8 https://cp1.douguo.com/upload/caiku/3/4/e/yuan_3463e17c72ba89ac8c248113069b9cae.jpg

Baked classic item [whole wheat hamburger embryo]

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Baked classic item [whole wheat hamburger embryo]

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.

Cooking Steps

  1. 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

  2. Step2:Knead and add butte

  3. 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

  4. Step4:Cover with plastic wrap. Keep skin dry. Ferment to twice the siz

  5. Step5:Take out the dough and press to exhaus

  6. Step6:9 equal part

  7. 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

  8. 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

  9. Step9:Finished product drawin

  10. Step10:Finished product drawin

  11. 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.

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Baked classic item [whole wheat hamburger embryo] recipes

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