Hamburger
Overview
This time, the burger embryos are smaller and are considered mini burgers. Children can eat two at a time. Small burgers like this are easy to put in a lunch box, and are also great for work lunches. The side dishes for hamburgers can be complex or simple. This time, I put ham and vegetables, plus cheese slices. The salty and sweet mixture is mixed in one bite. It is really good and delicious. If the ham is fried again, it will be more delicious when eaten hot.
Tags
Ingredients
Steps
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First prepare the required ingredients and weigh them accurately one by one.
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The butter needs to be softened at room temperature in advance. Just put the ingredients into the cooker and knead it until a large film can be pulled out. It is not necessary to remove the glove film. Perform the first fermentation until it doubles in size. Just poke a hole with your finger and it will not shrink or collapse.
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Divide the fermented dough into 9 equal parts.
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After deflating and rolling, let it rest for 10 minutes. When resting, cover it with plastic wrap or a clean cloth to prevent the surface of the dough from drying out.
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For secondary fermentation, this time I used the fermentation function of the oven and put a bowl of water in it to increase the humidity.
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Ferment until the dough doubles in size.
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Preheat the oven, set the upper and lower heat to 170 degrees for 20 minutes.
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After taking it out of the oven, place it on a drying rack to cool.
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Let’s make 3 hamburgers first. Prepare the required ingredients. Wash and slice the tomatoes, wash and drain the lettuce.
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Cut the burger embryo in half, add a piece of lettuce, and squeeze some salad dressing on it.
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Then put ham slices, cheese slices, tomato slices in sequence, and finally cover with bread, and a small hamburger is ready.
