Bacon ham cheeseburger

Overview

The dough for this burger is made using the Chinese method, which makes it softer and delicious even if you eat the bun alone

Mix all the ingredients for the Chinese dough and the meat evenly into a plastic bag and refrigerate for 17 hours (or ferment at room temperature until doubled in size)
Take out the refrigerated Chinese seeds, tear them into pieces, and knead the main dough ingredients except butter until a film forms, then add butter and continue kneading until the complete stage (you can also knead to the expansion stage, but I am used to the glove film), then let it rise at room temperature until it doubles in size
Deflate the fermented dough, divide it into 70g pieces, roll it into a round shape and let it rest for 10 minutes. Round it up again and place it on the baking sheet
Put it in the oven and turn on the fermentation setting. Put a bowl of hot water under it and ferment until it doubles in size. Take it out and brush it with the whole egg wash and sprinkle with white sesame seeds
Bake in a preheated 180 degree oven for 15-20 minutes
While toasting the bread, we can prepare the burger fillings. Wash the lettuce with warm water, slice the ham, and fry the onions into cubes or shred them. Add black pepper and fry until the bacon is cooked
Cut the grilled hamburger in half, put a piece of lettuce and some onions on the bottom and top with salad dressing
Add ham and bacon and top with salad dressing
Onion cheese slices
Just cover it with the other half of the hamburger bun
Enjoy it slowly