[Steps of Super Soft Hamburger Embryo (Polish), How to Make Super Soft Hamburger Embryo (Polish) Good]

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Super soft hamburger embryo (Polish species)

It seems that there are no children who don't like hamburgers, and my family is no exception. During the epidemic, try to minimize going out, so do it yourself. No fresh yeast can be replaced by dry yeast, the ratio is 3:1, that is, fresh yeast is 3 grams, dry yeast is 1 gram.

Food Ingredients

Polish species

high gluten powder 50g

Water 50g

Fresh yeast (dry yeast) 1.5g (0.5g)

Main Dough

high gluten powder 200g

Water 60-70g

Eggs 1 (with shell 60g)

Sugar 20 grams

Fresh yeast (dry yeast) 6g (2g)

Salt 2.5g

Butter 20 grams

Surface decoration

White Sesame right amount

Step

High gluten powder, water and yeast are mixed into a mass, fermented at room temperature for half an hour, refrigerated in the refrigerator for about 12-17 hours, and sent to the highest point slightly back. I usually make Polish seed the day before and use it the next day. (low room temperature can use warm water)

Fermentation is good inside is like this.

Add the well-made Polish seed into the flour jar, add water and eggs, then add sugar and flour, and finally add yeast. The water can be reserved for 10-15g, because the water absorption rate of flour is different, and the temperature and humidity are different between the north and the south, so the liquid dosage will be different.

Mix at low speed first

After the dough is formed, the humidity of the dough is detected by hand. If it is hung on the hook, it will not fall off and stick to the hand slightly. The humidity is just right. If it is dry, the reserved liquid can be added at this time.

Turn to high-speed knead to 70% tendons, with the hand can support the hand cover film, but thick, holes will have serrated.

Add salt and softened butter, pull the dough with your hands and wrap the butter around it, so as to avoid throwing the oil on the dough jar when kneading, and lengthen the kneading time.

After the oil is fully blended with the dough, turn to high speed and knead until complete.

The smooth and thin glove film can be supported by hand. Even if it is broken, the edge of the hole is smooth. At this time, the dough is very tough. When the dough is kneaded, the bread is half successful.

The kneaded flour temperature is 25.5 ℃, and the dough temperature is controlled at about 26 ℃. If the temperature is too high, it will affect the organization of the bread, and the finished product is not delicate enough.

The bottom of the basin is smeared with a little thin oil, and the dough is put into the dough covered with plastic wrap for fermentation. It can be fermented at room temperature, or put in a fermentation box, or put in an oven, with a bowl of hot water under it, and the temperature is controlled at about 28 ℃.

It can be sent to twice the size.

Take the starting dough and pat it lightly to exhaust it, divide it into 6 small dough of about 75g, round it, cover it with plastic wrap and wake it up for 10-15 minutes. The specific time depends on the temperature. It is cold for about 15 minutes in winter and hot for 10 minutes in summer.

White sesame seeds are spread flat in the dish.

The dough is rounded again, sprayed with a little water on the surface, and sesame seeds are glued face down.

Sesame seeds should also be glued around, and the bottom should not be glued.

Press it gently with your hand to avoid falling off after fermentation.

Put in the paper holder, it is better to have hamburger mold. If there is none, it is also possible to put it directly on the baking tray.

After all is done, put the oven on the fermentation crotch and put a bowl of hot water under it to increase the humidity. I made double the amount, totaling 12.

Hair to 2-3 times, double the amount of two models, at this time 170 ℃ preheat the oven.

I use the air oven to bake at 165 ℃ for 17 minutes.

Bake in an ordinary oven at 170 ℃ or 180 ℃ for about 18-20 minutes.

Time and temperature are for reference only. Each oven has its own temper, which can be adjusted according to the time.

After baking, gently shake the baking tray, move the bread to a cool net, dissipate the heat and cool it to hand temperature, and pack it in a bag and seal it for preservation.

One by one, it's very cute.

Cut it from the middle and put your favorite vegetables, fried chicken legs and salad dressing on it. Eat it beautifully. The children say it is much better than KFC hamburgers.