How to make hamburgers

Hamburgers are a kind of fast food that we often eat outside. The principle of making hamburgers is very simple, two slices of bread, lettuce, tomato salad and chicken legs are enough. But we are usually too lazy to make it at home, and we just want to be convenient, so we buy them outside. But it is actually very simple to make hamburgers at home. Here I will introduce to you the method of making hamburgers at home.

Hamburger Buns

Material

500g high-gluten flour, appropriate amount of butter, appropriate amount of sugar, white sesame seeds, 3-5g baking powder

practice

1. Mix high-gluten flour, baking powder and aluminum-free baking powder evenly.

2. Pour in about 200-300 ml of water and knead the mixed flour into dough.

3. After kneading the dough, wait for it to rise----(melt the butter for later use)

4. After kneading the dough, let it rise for 10-15 minutes. Use your hands to firmly grasp the butter and dough, and work the butter into the dough until the dough becomes gluten-like. (If you have a dough mixer, use it to knead the dough)

5. Cover the basin with a lid and wait for fermentation. After fermentation, pat the dough with your hands to exhaust the air.

6. After fermentation, knead the dough repeatedly, divide it into even sizes, and make it into prototypes.

7. Sugar dough, wait for the bread dough to ferment for the second time (that is, it rises again)

8. After fermentation, spray some water on the bread dough and then dip it in sesame seeds.

9. Preheat the oven for 5 minutes, bake at 230 degrees for 12-20 minutes.

10. When eating a hamburger, just cut it with a bread knife.

Tips

The dough needs to be fermented with sugar before it can be baked.

Of course, low-gluten flour can also be used to make bread, and the result is the same, because I have used low-gluten flour and the result is the same

Hamburger Buns

Serving size: 12

Material

1. 25g eggs, 60g fine sugar, 1 tsp salt, 15g dry yeast, 225g water,

2. 415 grams of high-gluten flour, 1 tablespoon of milk powder,

3. 50g butter

practice

1. Dissolve dry yeast in 5 times the amount of 30°C warm water (within the amount), and mix with other ingredients (1) until sugar is dissolved. Set aside.

2. Knead all ingredients (1) and (2) together into a dough. Once the dough is shiny, add butter and knead until it is smooth, not sticky, and soft.

3. Place the kneaded dough in an oiled container, cover with plastic wrap and allow to ferment for 1 hour.

4. After the basic fermentation is completed, divide the dough into 60 grams each, roll it into balls and let it rest for 10 minutes, then roll it into balls again and let it ferment for a final 30 minutes.

5. Brush the surface with egg liquid and sprinkle with white sesame seeds, then bake in the oven at 200℃ for upper heat and 160℃ for lower heat for about 10 minutes.

Dragon fruit bun hamburger bun

Material

Chinese seed~600g high gluten, 100g wheat flour, 80g milk, 360g dragon fruit puree, 7g yeast, 300g high gluten, 3 whole eggs, 280g milk, 100g sugar, 14g sea salt, 80g butter, all Chinese seeds

practice

Mix the ingredients evenly until there are no yeast particles. Leave it at room temperature for 40-60 minutes and freeze it for 1-2 hours until the dough is completely cold.

Add all the main dough ingredients except butter and mix well until the surface is smooth. (Milk plus or minus 20 because the consistency of fruit puree is different^_^)

Add the butter and stir until a film forms. Cover with a cloth and let it rest for 30 minutes.

Divide into 80g each.

Cover with bag to prevent the surface from drying out

Flattening lever open

Roll up

Wake up 15 minutes

The second flattening rod unwinds

Wake up 10 minutes

Pinch both sides

Let rise for 40-60 minutes until puffed up and sprinkle with sesame seeds.

Bake for 10 minutes at 200/190 and 8-10 minutes at 190/200. Turn once.

It's out