“Hamburg embryo, a round bun, how beautiful, even if you don’t eat hamburgers directly, it is also very good.”
|Strong flour||180 grams|
|Clean water||45 grams|
First pour milk and water into the bread machine, then pour egg juice, sugar and salt diagonally, then pour high-gluten flour, yeast in the middle, start and flour for 10 minutes, then add butter softened at room temperature, knead to the full expansion stage.
At room temperature of 24 degrees, cover the cover of the machine, ferment at room temperature, twice as big as before.
Take out the exhaust gas and divide it into 90 grams of a dough. Roll it round.
Put it in the hamburger and then in the oven for second fermentation. Put a bowl of hot water on the bottom of the oven. Put the dough in the middle. Close the oven door.
When the second fermentation is twice as large as the original, the surface can be brushed.
Preheat oven, lower layer, fire up and down, 180 degrees, bake for 20 minutes, cool off.
Works from Pomegranate Tree 2008