Bacon Burger
Overview
Yesterday, the little girl said: "Mom! Your hamburger is better than the McDonald's next door to our house!" Okay! Even though he was trying to make me happy, he still had to do it. Girl! Breakfast is done!
Tags
Ingredients
Steps
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Put the soup ingredients into the pot, cook over medium-low heat until thickened, stir while cooking until texture appears, remove from the heat, cover with plastic wrap and let cool until set aside
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Put all the main dough ingredients except butter into the bread machine, including Tangzhong bread, start the kneading program for 20 minutes, knead for 10 minutes and then add butter (it took me 25 minutes in total)
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Check the dough to see if you can pull out a thin but not easily broken glove film
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Take out the dough and shape it into a ball, put it back into the dough maker, cover it and let it rise for a while. It took me 50 minutes to make it in cold weather
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Dip your hands in flour and insert into the dough so that it does not shrink or collapse
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Gently press the dough to deflate and divide into 8 equal portions (one portion is about 78 grams), roll into balls, cover with plastic wrap and let rest for 20 minutes
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Roll it into a round shape again, brush the remaining egg wash on the surface, and sprinkle with white sesame seeds
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Start the fermentation function of the oven, set it to 35 degrees, and ferment for about 1 hour
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Take out the burger embryo and preheat the oven to 180 degrees
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Wash and dry the lettuce, wash and slice the tomatoes, fry the bacon slices on the frying pan, and arrange the burgers according to your own habits (my daughter is urging me and I don’t have time to take pictures of the step-by-step pictures)
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Doesn’t your appetite increase after it’s done?
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Want one?
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Finished product pictures
