Hamburger is one of the most common fast food in our lives. Whether it is office workers or students, they all like this quick breakfast, which can be filled with eggs, ham slices, meat patties, tomatoes and other vegetables. You can add as much as you like, but the important thing is that you can pack it up and take it out with you at any time. I like to make hamburger embryos at home. The ingredients are simple and the taste is good. It’s not like the hamburgers you buy that are full of flavor and make you regret after one bite. Now that it’s hot, making it at home is simple, convenient and hassle-free. It’s very convenient to ferment it once. Many newbies start learning baking from meal buns. This basic hamburger bun is most suitable for novices. There are no too many steps and ingredients, and there is no need to knead the glove film. You only need to mix the dough and knead it into a smooth dough. There is no tedious process of making bread once and for all. It is no longer difficult to make bread. It is easier than steaming steamed buns. Newbies who like to eat burgers but are afraid of trouble must try this basic recipe. The baked hamburger embryos will It won't harden even if it's left at room temperature for two days, it's soft and delicious, and it tastes great.

Soft basic hamburger embryo

Ingredients: 300g high-gluten bread flour, 60g pure milk, 125g ice water, 30g egg white, 15g milk powder, 3g salt, fine 40 grams of sugar, 3 grams of yeast, 30 grams of butter

Surface decoration: appropriate amount of cooked white sesame seeds, appropriate amount of whole egg liquid

Preparation method:

1. Preparation Check the ingredients you are using and weigh them separately for later use.

2. Put all the ingredients except butter into the food processor cup, close the lid, install the food processor, and set the control panel to 1st level for dough kneading for about 6 minutes.

3. After 6 minutes, the dough has been kneaded evenly. Add the softened butter granules to the food processor and continue kneading the dough.

4. After about 4 minutes, open the food processor, cut off a piece of dough and check whether the dough is coming out of the dough. If you can pull out the mask, you can.

5. Take out the dough and divide it into eight equal parts with a dough cutter, each part is about 71 grams.

6. Use the palms of your hands to slowly roll the divided dough into a round dough, cover with plastic wrap and let it rest for 10 minutes.

7. Take a piece of dough after 10 minutes, and you can clearly see that there are many small bubbles on the surface.

8. Use a rolling pin to roll out the dough and pat away the small air bubbles on both sides.

9. Knead it into a round ball shape again. Some friends say they can’t make it round. Let me give you a demonstration as shown in the picture.

10. Knead all the dough in sequence, put it into the hamburger mold, and seal it for fermentation.

11. Let the original dough double in size for about 25 minutes. Brush the surface of the dough with egg wash, sprinkle with white sesame seeds, and preheat the oven to 180 degrees.

12. Place in the middle rack of the oven and bake at 180 degrees for 18 minutes until the surface turns golden brown.

13. After taking it out of the oven, remove it from the mold in time and place it on a cooling rack to cool.

14. It is usually made the night before and used to make burgers the next morning. Just add hamburger patties, eggs, lettuce, and cheese slices.

Tips:

1. The liquid in the ingredients depends on the water absorption of the flour. You can keep 10 grams when kneading the dough, and increase or decrease it appropriately according to the state of the dough.

2. Knead the dough until it is smooth. There is no need to insist on kneading out a facial mask.

3. Divide the burger dough. If you like it bigger, you can divide it into 6 equal parts to make big burgers.

4. If you don’t have a burger mold, you can bake it directly in the baking pan.