Healthy burger (vegan hamburger embryo + burger making)

Overview

How to cook Healthy burger (vegan hamburger embryo + burger making) at home

Prepare raw materials
Warm the milk by placing it in hot water. Mix the warm milk with yeast and set aside. Mix all the flour, salt, and sugar, then add the beaten eggs (leave a little for brushing the bread later). Add yeast milk water and knead into cotton wool as shown. Place in the refrigerator for 30 minutes.
Knead until it expands (a thin film appears) and add softened butter.
Put it into a water-free and oil-free basin, cover it with plastic wrap, seal it, and put it in the oven to ferment. The oven temperature adjustment is OFF. The function is fermentation and the time is 1 hour.
This is what it looked like 15 minutes later.
This is what it looks like after 1 hour of fermentation.
The fermented dough feels a little warm when you take it out. It has a fermented smell that is stronger than the dough before fermentation.
The fully fermented dough weighs 468g
Deflate the dough, divide it into 8 portions, each weighing 58-59g, and set aside for 10 minutes to rest.
It got bigger after the second fermentation.
After secondary fermentation for 40 minutes, take it out, coat with filtered whole egg liquid, and sprinkle with sesame seeds.
Heat up and down, middle layer, 180 degrees. After about 8-10 minutes, if the surface turns yellow, cover it with tin foil and bake for another 3-5 minutes to prevent the surface from burning.
After the bread has cooled, add cheese slices, green cabbage leaves, tomato sauce or salad dressing.