The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth.

The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth.

Overview

Today I used the Polish method to make burger embryos. The finished product is soft and elastic, with a strong milky and sesame aroma in the mouth. It can be eaten directly as a meal bag, with lettuce, tomato slices, poached eggs, fried brown and crispy bacon, and a meat patty or pan-fried beef strips. Pair it with a cup of coffee or a drink, and you have a burger set meal.

Tags

Ingredients

Steps

  1. Let’s make a Polish starter first. Mix 50 grams of high-gluten flour, 50 grams of water, and 0.5 grams of yeast together until there is no dry powder. Ferment for 1 hour at room temperature of around 25°C, then transfer to the refrigerator for 1 night. The fermented Polish starter will swell to 3-4 times in size, there will be small bubbles on the surface, and there will be many mesh pores in the internal tissue. If it does not smell sour, it is ready.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 1

  2. Put 200 grams of high-gluten flour, Polish starter, 20 grams of milk powder, 35 grams of white sugar, 3 grams of salt, 4 grams of yeast, 35 grams of egg liquid, 50 grams of whipping cream, and 60 grams of milk. Put it directly on the chef's machine and start stirring.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 2

  3. Stir for about 10 minutes. After stirring to form a rough film, add 25 grams of unsalted butter that has been softened evenly at room temperature and continue stirring.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 3

  4. After stirring for about 15 minutes, you should be able to form a thin glove film.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 4

  5. Take out the dough, roll it into a ball, wrap it in plastic wrap, and ferment at room temperature of about 25°C. Ferment for about 50-70 minutes until doubled in size.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 5

  6. Take out the fermented dough and deflate it.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 6

  7. Then divide evenly into 6 portions.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 7

  8. Roll everything into a ball, wrap in plastic wrap and let rest for 10 minutes.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 8

  9. Take a piece of loose dough and press to deflate it.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 9

  10. Fold inward.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 10

  11. Then make it round.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 11

  12. Brush with a layer of egg wash or milk.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 12

  13. Covered with white sesame seeds.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 13

  14. It’s best to dip the white sesame seeds evenly to make them look better.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 14

  15. The dough is all processed, arranged on the baking sheet, and placed in the oven for secondary fermentation.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 15

  16. The oven temperature is 35℃, the humidity is 80℃, ferment until it is 1.5 times larger (note: put a bowl of hot water in the oven to help fermentation).

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 16

  17. First take out the fermented bread, preheat the oven to 180°C, then put the bread in and bake for about 15-20 minutes (pay attention to the surface during baking and cover it with a piece of tin foil to prevent the surface from being too burnt.).

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 17

  18. Soft burger embryo, completed O(∩_∩)O

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 18

  19. Full of milky flavor, soft and silky, and incredibly delicious.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 19

  20. Soft and elastic, with a strong aroma of milk and sesame in the mouth.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 20

  21. It can be eaten directly as a meal bag, with lettuce, tomato slices, poached eggs, fried brown and crispy bacon, and a meat patty or pan-fried beef strips. Pair it with a cup of coffee or a drink, and you have a burger set meal.

    The soft burger embryo is soft and elastic, with a rich milky and sesame flavor in the mouth. step 21