Main Ingredients

Milk

260g

Sugar

46g

Milk Powder

20g

Salt

3g

High Gluten Flour

390g

Yeast

6g

Butter

30g

Side Ingredients

Orleans Grilled Chicken Thighs

Amount

Lettuce

Amount

Tomatoes

Amount

Salad Dressing

Amount

Steps

1. Put 260g of milk into the bucket of a bread machine and put the milk into the bucket of a bread machine. Bread machine bucket into the milk 260 grams, 46 grams of sugar, 20 grams of powdered milk, 3 grams of salt, 390 grams of high-gluten flour, 6 grams of yeast, please refer to the raisin Italian toast step by step, will not be here in detail

2. Start the bread machine and the dough program, the first and 12 minutes, into the expansion stage of the dough

3. In order to ensure that the dough is fluffy, I generally like to I generally like to use the post oil method, that is, first of all, the butter outside the material and form a ball, and then wrapped into the butter

4. wrapped into the butter, the dough into the bread machine barrel, start the Italian bread program, with its and the pasta program, and keep stirring until it enters the fermentation program

5. When the bread machine stops stirring to enter the fermentation program, you can turn off the Italian bread program, and in addition to the start of the fermentation program, with the bread machine The bread machine comes with a fermentation program for fermentation, until the fermentation to double the size of the removed

6. The dough out of the light kneading exhaust, divided into 80 grams of small dough, covered with film for 15 minutes to relax, this step is very important, that is, to let the dough short-term small hair a little bit, you can make the dough more fluffy.

9. Put a bowl of hot water in the bottom of the oven, put the mold into it, and use the fermentation program to make the dough ferment until it doubles in size

10. Smear a layer of egg wash on the fermented dough, sprinkle sesame seeds on it, and then smear it again, which prevents the sesame seeds from falling off

11. Pre-heat the oven, upper and lower tubes at 160 degrees Celsius, and put the baking sheet on the middle and lower tiers to bake it for about 10 minutes, and then pay attention to coloring, and adjust the temperature or cover the baking sheet with the lid to make it darker. deep to adjust the temperature or cover the baking paper

12. baked burger removed to cool, in fact, in my home, burgers are generally food bag sealed and stored until the next morning to do so, so that can be saved for two to three days, fluffy and no problem

13. the next morning, will be done the night before the burger embryo take out, can be put in the oven with 100 degrees hot, or in the microwave turn 10 degrees. Or in the microwave oven for 10 seconds, will be done before the Orleans grilled chicken thighs grilled hot, ready lettuce, tomato slices

14. burger embryo from the center of the split

15. plus lettuce, sprinkled with salsa

16. plus tomato slices

17. plus Orleans grilled legs, because of space constraints, the Orleans grilled chicken thighs on the practice will be The large Orleans Grilled Chicken Thigh Burger is ready to be served

18.