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1
First prepare the required ingredients and weigh them accurately one by one. -
2
Butter needs to be softened at room temperature in advance. Put the ingredients into the cooker and knead until a large film can be pulled out. It is not necessary to remove the glove film. Perform the first fermentation and ferment until it reaches the original 2 Double the size, just poke a hole with your finger and it won't retract or collapse. -
3
Divide the fermented dough into 9 equal parts. -
4
After the dough is flattened and rounded, let it rest for 10 minutes. When resting, cover it with plastic wrap or a clean cloth to prevent the surface of the dough from drying out. -
5
Carry out secondary fermentation. This time I used the fermentation function of the oven and put a bowl of water in it to increase the humidity. -
6
Ferment until the dough doubles in size. -
7
Preheat the oven, set the upper and lower heat to 170 degrees for 20 minutes. -
8
After taking it out of the oven, place it on a drying net to cool. -
9
Let’s make three hamburgers first. Prepare the required ingredients. Wash and slice the tomatoes, wash and drain the lettuce. -
10
Cut the burger embryo in half, add a piece of lettuce, and squeeze some salad dressing on it. -
11
AgainPlace ham slices, cheese slices, tomato slices in sequence, and finally cover with bread, and a small hamburger is ready.
Tips
1. The dough for grilled hamburger embryos does not need to be kneaded with a beautiful hand, just knead until a large film can be pulled out.
2. The hamburger embryos made this time are relatively small. If normal-sized dough is required, the weight will be about 90 grams.
3. You can choose the ingredients in the middle of the hamburger according to your own preferences.