Chinese Food
Garland Burger
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It's a super satisfying garland burger. The burger embryo is also sweet and soft. Plus bacon cheese lettuce. That's the rhythm that can't stop at all. The square can be used as an 8-inch hollow mold and a 450 gram toast mold. For the convenience of inspection, I paste the material here - Dough material high gluten flour 175 g liquid seed dough 150 g fine sugar 25 g salt 5 g dry yeast 4 g water 70 g milk powder 8 g butter 25 g surface material egg liquid less white sesame proper amount sandwich material bacon, fried egg, lettuce, cheese, tomato, etc.
Cooking ingredients
Cooking Steps
Step1:Mix all dough materials except butter. Mix well. Knead until thick film can be pulled out. Add butter. Knead until complete.
Step2:Ferment the dough at room temperature for about 2 hours to twice its size. State of Fermentation - fingers dipped in flour into the dough. Small holes do not rebound or collapse.
Step3:Press the dough slightly to exhaust the air. Divide it into 6 small dough. Roll them respectively and let them rest for 15 minutes.
Step4:Round the dough again. Put it in the mould.
Step5:Put it into the oven. Ferment at 35 ℃ for about 50 minutes.
Step6:Brush the surface with egg liquid. Sprinkle with white sesame.
Step7:Put it into the preheated oven. Heat up and down the lower layer for about 160 ℃ for 30 minutes. After coloring, put tin paper on it in time. After baking, demould immediately. Cool.
Step8:It's just like this. It's also super delicious.
Step9:Finished produc
Step10:With cheese and egg bacon..... Would you like one?
Cooking tips:150g high gluten flour + 150g water + 0.5g dry yeast were used for liquid seed dough. After mixing, the dough was fermented at room temperature for 1h, and then refrigerated for more than 16h. There are skills in making delicious dishes.
