1. Except black sesame, the main ingredients are put into the bread barrel in the order of liquid first and powder later, yeast is put on the flour, butter is put aside, and the bread machine is started for 28 minutes.
2. After dough mixing, the smooth dough is slightly arranged, rounded, fermented for 30 minutes until the dough is twice as big, and fermented for 30 minutes until the dough is twice as big, exhausted, rounded in turn, covered with plastic wrap, and relaxed for 10 minute.
3. Roll out the dough, put it in a mold (directly put it on a baking tray covered with oil paper without a round mold), and put it in the oven for fermentation for 40 minutes.
4. After the dough is fermented, take it out and brush it with a thin layer of egg liquid, sprinkle black sesame seeds on the dough, sprinkle a little (if it is white sesame seeds, it is better), and preheat the oven 160 degrees.
5. Bake the middle layer of the oven at 160℃ for 20 minutes, cover it with tin foil in time after coloring, take out the hamburger embryo after baking, dry the water, wash the lettuce, remove the stems, and cut the tomato into discs to facilitate the slicing of lunch meat.
6. Cut the hamburger from the bottom 1.5CM (eat it now, don't cook it for too long). Squeeze tomato sauce on the hamburger, release vegetables and lunch meat, then squeeze salad sauce, put tomato slices, and finally cover the other half of the hamburger slices.