How to eat hamburgers for babies

Prepare ingredients:

Dough materials: 33g of high-gluten flour, 6g of low-gluten flour, 1g of freeze-dried black currant powder, 1 egg (5g after shelling), 26g of milk, 25g of salad oil, 45g of white sugar, 2g of salt and 4g

Stuffing materials: chicken. Right amount of freshly ground black pepper, a little olive oil, 3 eggs, 1 slice of lettuce and 1 tomato

Production method:

1. Put all the ingredients in the dough material into the chef's bucket in the order of liquid first and then powder, and finally put the yeast;

2. Turn on the power of the chef's machine. First, choose the first low-speed gear to stir the ingredients evenly, and then choose the fourth high-speed gear to knead the dough for about 15 minutes. Stop kneading the dough in the middle to observe the dryness and wetness of the dough and the kneading effect at any time. Wait until the dough is kneaded to the expansion stage to finish kneading. The dough for making small meal buns need not be kneaded to the complete stage;

3. After the dough is kneaded, it is rounded and placed in the chef's bucket, covered with plastic wrap and fermented at room temperature to twice the size. Dip a little dry flour with your fingers and poke a hole in the middle of the dough, which means that the fermentation is complete if the hole does not retract or collapse.

4. Take out the fermented dough, put it on a silica gel mat, gently press it to empty the air inside, then divide it into 16 small doughs on average, roll them round and cover them with plastic wrap to relax for about 1 minutes;

5. After the dough is relaxed, round it again, and then put it on a gold baking tray. When placing it, pay attention to the space reserved for fermentation;

6. Cover with plastic wrap and let it ferment at normal temperature for about half an hour, until it is about 1.5 times the size of the original dough blank.

7. Place a five-pointed biscuit mold on the fermented bread blank, and then use a flour sieve to screen a little dry flour for decoration;

8. Then put the baking tray with bread in the oven preheated in advance, put it in the middle layer, and bake it up and down for 25 minutes;

After 9 or 25 minutes, take out the baked bread, put it on the baking net to cool, wait until it is completely cooled, and put it in a fresh-keeping bag for sealed storage;

1. After the bread is baked, start to prepare stuffing materials, and first rinse the chicken breast with clear water;

11. Cut into chunks with a knife about .5cm thick, put them in a clean bowl, add oyster sauce, soy sauce, rice wine juice, salt and freshly ground black pepper, mix and marinate for about 15 minutes, and turn them with chopsticks several times in the middle to make the chicken more tasty;

12. Fire the gas stove. After the pan is heated, drop a few drops of cooking oil, then spread the marinated chicken breast flat in the pan, and slowly fry it on low heat.

13. If you want to fry the chicken breast more quickly, you can cover the pot and fry for about 1 minute.

14. Wait until one side is golden, then turn it over with chopsticks and continue frying the other side;

15. When both sides are fried until golden, turn off the fire and take out the pot for later use;

16. After the chicken breast is fried, scrub the pan, heat it, then directly knock in the eggs, and slowly fry it on low heat. You don't need a drop of oil to fry eggs in this pan;

17. Fry until the surface of the egg is slightly solidified, turn over and fry until the two sides are slightly yellow.

18. Take out the bread blank baked in advance from the fresh-keeping bag and cut it horizontally from the middle with a bread knife;

19. Spread washed and drained lettuce and washed sliced tomatoes in the middle of bread;

2. Spread fried eggs and chicken breast on the surface of tomatoes;

21. Cover the other half of the bread blank to make the simple hamburger;