Double bacon and egg burger
Overview
The weather is getting warmer and the season for making bread is coming soon. The waiting time for fermentation is finally not so long. In fact, we can make quite a lot of hamburgers. I make the hamburger embryos at night and fry an egg in the morning and add bacon or pork chops, which is also rich. Thinking about it, it seems that I haven’t bought bread in a bakery for a long time since I made bread and cakes. Sometimes I feel very fragrant and sweet when I pass by a bakery. But on second thought, I still make it safely and healthily by myself. I made a double bacon burger. Well, actually, it’s to use up the bacon in the refrigerator. I added eggs. The uncle at the construction site gave me free-range eggs. I fried them until they taste runny. The yolk will taste like it will run out. Just make it if you want to eat it, haha. I used Hormel’s bacon. It has a rich taste and is highly recommended
Tags
Ingredients
Steps
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Mix the medium ingredients and knead well, then ferment in a warm place until three times in size. Tear the fermented Chinese dough into small pieces, mix with the main dough ingredients, and knead with oil until the dough can be pulled out into a thin film
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Fermentation in a warm place doubles in size
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Deflate the fermented dough, divide it evenly into six parts, and rest for 15 minutes
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Place in baking pan and ferment twice in size
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Brush the surface with egg wash, sprinkle with sesame seeds, place in a preheated oven at 180 degrees, and bake for 15-18 minutes
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Fry the bacon, slice the tomatoes, wash the lettuce and set aside
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Fry the eggs and set aside
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Cut the grilled burger embryo in the middle
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Place lettuce, bacon, tomatoes, eggs and bacon on the bottom slice of burger, squeeze ketchup in the middle, and finally cover it with another slice of bread
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Start eating, start eating
