Hamburger bread belongs to the secondary processing of the bread, toasted bread and then once again processed into, the main varieties are: sandwiches, hamburgers, hot dogs and other three. The following is how to make hamburger bread!

Material

Golden like bread flour 200G, low flour 50g, sugar 38g, orange peel 1, egg 38g, milk 130G, dry yeast 3g, salt 3g, butter 20G

1. Use a cheese grater to grate the yellow part of the surface of the orange peel down to the white part.

2. Combine all the ingredients except the butter and knead for 20 minutes until the surface of the dough is almost smooth.

3. Add the butter and continue kneading for another 20 minutes, until the dough reaches the extended stage and does not touch your hands.

4. Let the dough rise to 2.5 times its original size.

5. Divide the dough into 60g portions, roll out and relax for 15 minutes.

6. Roll out the dough into an oval shape, turn it over, press the bottom to make it thinner, and roll it into an olive shape from the bottom up.

7. Arrange in a baking dish, put it in the middle layer, put hot water on the bottom layer, and let it ferment for 2 times.

8. The second fermentation will take about 40 minutes, and the dough should be about 2 times its size.

9. Cut a knife in the middle of the dough, squeeze softened butter, sprinkle sugar, and put it into the middle of the preheated oven at 180 degrees Celsius, top and bottom heat for 15 minutes.

Tips

Free JJ's original recipe had more water than mine. I reduced the amount of milk and butter. We've had a week of heavy rain here because of the typhoon, so the flour may have gotten a bit damp, so the first dough I kneaded was particularly sticky, and the back of the mold became unattractive. So I reduced the moisture in the second dough, but it was still sticky, but much better than the first one. I guess I really need to tan the flour. Strong> Directions

1. Knead 1/3 of the flour, yeast and water to form a rough dough, humidity 75%. Temperature 24-26% fermentation 150- 180 minutes;

2, add all the other ingredients, slow knead until gluten is fully extended, then divided into small balls, rounded and loosened for 20 minutes to start shaping, put into the pan, packaged surface sweep egg wash once, the second fermentation for 40 minutes, into the oven before sweeping the egg wash again;

3, preheat the oven, top and bottom 180 ° placed on the second layer, baking 25