The practice of Chinese hamburger

250g of high flour, 35g of sugar, salt 1 spoon, milk powder 15g, butter 35g, half an egg, 95g of water, 5g of dry yeast and 0/00g of old noodles.

Exercise:

Mix dough: take the dough out of the refrigerator in advance and thaw it. Tear it into small pieces and knead it with materials other than butter. Add butter and knead until thin.

1, the basic fermentation is 2-2.5 times larger, just stick a hole with your finger dipped in flour and don't retract and collapse immediately.

2. Vent the dough, divide it into 6 equal parts, round it, and ferment it in the middle 15 minutes.

3. Knead the dough, brush the egg yolk liquid and cover with white sesame seeds.

4. Spread in a baking tray and prepare for secondary fermentation to double the size.

5. 175 degrees for 20 minutes.

6, prepare a hamburger meal package, bacon, eggs, lettuce, cheese slices.

7. Cut the hamburger bread in half.

8. Fried eggs and bacon.

9. Put eggs, bacon, lettuce and cheese slices into the set meal.