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Details of ingredients
- sweet taste flavor
- roast workmanship
- Hours time consuming
- ordinary difficulty
Procedure of beef burger
290 grams of milk and 5 grams of yeast powder are poured into the chef's machine. Pour 400g bread flour, 100g low flour, one egg, 2g salt and 60g sugar into the chef's machine.
Then start the mixing program. Stir until both surfaces are smooth and elastic.
Add the butter and continue to stir for five minutes.
Stir until the dough can pull out the smooth facial mask.
Then knead the dough into smooth dough and put it into a stainless bowl.
At room temperature of 30 ℃ and humidity of 75%, cover with wet cloth and ferment for 50 minutes to form sweet dough.
Divide the dough into 60g/piece, roll it round, cover it with wet cloth and relax for 20 minutes.
Place in a baking tray lined with cake paper. Put in the baking tray in turn. Fermentation for 50 minutes at 30 ℃ and 75% humidity.
Stir the egg mixture well and set aside.
Spread a layer of egg liquid on the surface and sprinkle some white sesame seeds evenly.
Put the 42 liter Galanz oven into the oven, and bake it for 13 minutes at 200 ℃ above and 180 ℃ below. The brand size of each oven is different, and the set temperature and time are also different.
Fry the steak in butter.
Fry well and take it out.
The vegetables are washed and ready for use.
Finished product, steak burger is ready. For breakfast.
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