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1
Mix 15 grams of flour and 75 grams of water for the soup ingredients, stir evenly, heat over medium-low heat, stir constantly while heating to avoid sticking to the bottom, heat until the batter becomes thick, stir while stirring When lines appear, cover with plastic wrap and cool to room temperature before use. -
2
Mix other ingredients except butter and put them all into the Dongling chef machine. -
3
Stir for 5 minutes on level 1 and 10 minutes on level 3. -
4
Add butter cut into small pieces. It is best to wrap the butter in the dough and mix for 2 minutes on level 1 and 7 minutes on level 4. The complete glove membrane has come out. -
5
Take out the dough, grease the plate with oil, cover it with plastic wrap and let it ferment at room temperature. Let it rise until it is two to three times the size. Dip your fingers into the flour and insert it into the dough. The small holes will not rebound or slightly rebound, and the dough will not collapse. -
6
Take out the dough, deflate it, roll it into a round shape, and divide it into 8 pieces of 57-gram dough and 16 pieces of 12-gram dough. Roll the large and small dough into a round shape, then roll out the small dough into a round shape and make a sharp corner. -
7
Put the large dough into the top of the mold and flatten it, then cut the top with scissorsMake a nest and insert the sharp corners of the small dough into the small nest to make frog eyes. -
8
Place the dough in a warm and humid place for fermentation. After fermentation is completed, brush the surface of the dough with egg wash. -
9
Preheat the oven to 180°C, put it in the middle rack of the oven, and heat up and down for 18 to 20 minutes. -
10
After the grilled burger has cooled, use a chocolate pen to draw eyes and nose. Then use a knife to cut across the middle and lower part of the burger without cutting it off. -
11
Put the lettuce, salad, cheese and ham into the bread. Take a bite happily
Tips
1. Reserve 10 grams of water for the bread. After all, the water absorption of each flour will be different.
2. The fermentation time should be appropriately extended in winter.
3. If the dough is kneaded by a chef's machine, pay close attention to the changes in the dough in the last 2 minutes. If batter begins to adhere to the walls of the originally clean kneading basin, you must shut down the machine immediately and stop kneading. It means that it has been kneaded too much
3. When making frog eyes, keep the two small pieces of dough as close as possible to help fix them.