I use "Polish seeds" to make hamburger embryos. Actually, I learned this method from my mother. Every time my mother fried deep-fried dough sticks, she would mix flour, water and yeast powder into thick batter one night in advance, let it ferment for one night, and then mix it with flour and water to make dough the next day. You can fry fritters directly after waking up. The fried dough sticks made by this method are super fluffy and very soft. We always called this method "pocket batter" until we learned about the types of leaven, and found that "Doubatter" is also a leaven, which originated from "Poland". This "Polish seed" is powerful, which saves a lot of time in making bread, and the bread made is still very soft after two or three days.
Hamburg is a kind of food, which is convenient to eat, delicious, comprehensive in nutrition, with meat and vegetables, and is deeply loved by everyone. Today, we make chicken hamburgers together, and our favorite mothers make them for the baby!
Yeast head (Polish seed): 50g high-gluten flour, 50g water, yeast powder1g.
Dough: 230g of high-gluten flour, 30g of sugar, egg/kloc-0 (about 50g), 75g of pure milk, 3g of yeast powder, 3g of salt and 20g of butter.
Decoration: egg water, white sesame seeds
Ingredients: chicken breast (two slices), lettuce, tomato, cheese slices for hamburger, tomato sauce and salad dressing.
Seasoning for braised chicken: 4g of salt, one spoonful of light soy sauce, one spoonful of oil consumption, half a onion, a little Jiang Mo, one spoonful of cooking wine and a proper amount of pepper.
1, put the high flour and yeast into a bowl, add water, stir into a thick batter, cover with plastic wrap, and put it in the refrigerator for fermentation overnight.
2. The fermented Polish seeds have small bubbles on the surface and beehives inside.
3. Pour all the dough materials (except butter) into the mixing barrel and the seed powder. Stir evenly at low speed, then stir at high speed until a rough film can be pulled out, coat with butter, continue to stir at low speed until the butter and dough blend, and then stir at high speed until a glove film can be pulled out.
4. Take down the dough with both hands, harvest a round dough, put it in a small pot, cover it with plastic wrap, and ferment it to twice its size.
5. Drag the dough onto the kneading mat, knead the dough and exhaust it, and divide it into 8 equal parts. After kneading, cover with plastic wrap and relax for 20 minutes.
6. After relaxation, knead the dough round and tight. Put in a round paper plate, cover with plastic wrap for secondary fermentation. It can also be fermented directly in the oven. In summer, the room temperature is relatively high, so there is no need to turn on the oven, and the secondary fermentation is carried out at room temperature, without the promotion of temperature and humidity. After baking, the bread embryo fermented at its own temperature is fuller and does not collapse. Fermented to twice the size.
7. Mix egg water, one yolk and half egg white to form egg water, let it stand for 1-2 minutes, then gently brush the hamburger embryo with a brush and sprinkle with white sesame seeds.
8. Preheat the oven at 190 degrees in advance, put the hamburger embryo into the oven at 170 fire and 180 fire, and bake the middle and lower layers for about 18-20 minutes.
9. Bake until the surface is golden yellow, and then take it out of the oven. Put it on a cooling net and cool it at room temperature.
10 Next, let's deal with the chicken. Cut the fascia of chicken breast, dice it and chop it into minced meat. Dice the onion and chop it for a while to make sure the onion is broken enough. Put chopped green onion and minced meat into a small pot, then add salt, soy sauce, oil, cooking wine, Jiang Mo and pepper. Stir in one direction with chopsticks until the chicken sticks together and is not loose, then divide it into 8 parts and put it on a plate for later use.
1 1, put salad oil in the pot, pat the chicken flat into patties, and fry it in the pot until both sides are golden.
12, at this time, the Hamburg embryo has also cooled. You can see that the hamburger embryos are full and straight, they don't collapse at all, and they are still soft.
13, let's start the combination. The hamburger embryo is sawed from the middle, and the upper and lower sections are coated with tomato sauce. The bottom layer can be covered with patties, cheese slices, lettuce leaves, salad dressing, 1-2 tomato slices and the top layer.
14, the cheese slices began to melt when they met the hot patty, and the cheese blended into the patty, and the thick fragrance began to spread. Forget it, I'll eat one first.
1, just put it into the baking tray without a paper tray, and leave enough space. Prevent adhesion.
2. Let the prepared egg liquid stand for 1-2 minutes to make the egg liquid more uniform.
Adding onion to chicken can make the meat juicy and the taste more tender.
4. The materials in the middle of the hamburger can be changed at will according to your own taste.
If you can't finish eating the hamburger embryo, you can put it in a fresh-keeping bag. When eating, put it in the oven, heat it up and down at 120 degrees, and add 10 minutes, as soft as freshly baked.