How to make Big Mac whole wheat hamburger - Western food

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Mix all the ingredients in the Zhongzhong dough together, cover it with plastic wrap and place it in a wet towel and refrigerate it for 17 hours.
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In addition to [yeast, salt, butter], the main dough (hydrated) is also mixed together, then covered with plastic wrap and a wet towel and placed in the refrigerator to rest for 17 hours.
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The medium-sized dough that has been refrigerated and fermented for 17 hours has fermentation pores on the surface and a fine honeycomb structure inside, with no obvious sour taste.
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Main dough (hydrated) + fermented seed noodles + (1 gram of yeast is hydrated with a spoonful of water). Place the dough in the dough vat at low speed and turn to high speed.
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[When making noodles in summer, you must pay attention to controlling the temperature rise of the noodles. It is best not to exceed 24°. I tied two ice belts to the noodle tank and the dough hook has been frozen in advance]
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This recipe contains a lot of water, and whole-wheat bread is relatively slow to release the dough, so we knead the dough until it is relatively smooth, and then we can add butter and salt until it is thick enough to be stretched by hand. .
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After adding the butter and salt, continue kneading until readyPull out the thin but flexible glove film. If the edges of the film's holes are jagged, there is no need to rub them.
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Brush a thin layer of cooking oil into a large bowl, gather the dough into a round shape, cover with plastic wrap and a wet towel for primary fermentation. The temperature for the first fermentation is 28° and the humidity is 75%. If it is room temperature fermentation and it is hot, you need to sit in a bowl of cold water for the first fermentation.
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Turn the dough over once when the dough is fermented to 2~2.5 times in size [It is recommended to turn over once if it contains whole wheat]
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#turn over# Turn the dough upside down on the chopping board, pat it flat with your hands, and make three folds.
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#turnover# After folding the dough twice, the smooth side faces up, and then put it back into the large bowl to ferment until it is 3-3.5 times its original size.
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After fermenting the dough, stick a little dry flour with your fingers and poke a small hole in the middle of the dough. If the edge of the small hole does not collapse or rebound, it means it is fermented. If the small hole rebounds and closes quickly, It means it is not fully fermented. On the contrary, if the edge of the small hole collapses, it means it is over-fermented, so you should always pay attention to the fermentation status of the dough.
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Fold the fermented dough upside down on the chopping board and weigh the total amount.
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Divide the weighed dough into six equal parts, roll it into a round shape and rest for 20 minutes. In winter, it can rest for 30 minutes.
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#hamburger embryo shaping# After resting, take a piece of dough and flatten it with your hands or a rolling pin, and tap the surrounding large bubbles with your hands to deflate it. After flattening, turn the dough side up and right side down.
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Fold the dough in half once.
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Then fold it in half again. After folding it in half, grab the dough with one hand, pull it in with your thumb, and pinch it tightly with the other hand like a bun. Finally, shape the dough into a round shape.
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After all shaping is completed, place it in a baking pan and send it to the oven for final fermentation. The final fermentation temperature is 38° and the humidity is more than 85%. If it is hot, put it directly in the oven, and then put it in the oven Put a bowl of hot water for fermentation. There is no need to adjust the fermentation temperature when it is hot.
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Ferment the hamburger embryo until it doubles in size, take it out, spray water on the surface and sprinkle it with a little white sesame seeds, or sift dry flour. At the same time, preheat the oven at 180 degrees for 10 minutes.
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My oven has a strong lower heat, so when I officially bake, my lower heat is 150°, upper heat is 180°, middle level, and the time is 20 minutes. Everyone sets it according to their own oven temperament. temperature difference. After the bread is baked, take it out on the rack and let it cool immediately. This bread is made of black whole wheat, so you don’t need to brush butter, honey or water on the surface after it’s baked. It’s very beautiful and very simple.
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Each burger here is 95 grams of dough. The burger embryo after being baked is very large, big, soft, and super soft.
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The volume is enlarged and the thickness is also huge. When the bread is cool enough to be warm to your hands, you can put it in a bag. Do not prick it first. Let it cool completely before pricking it. Also cool the slices completely before cutting.
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As long as there is no business trip during the whole process, the finished product of the bread will be very soft, and even softer and wrinkled on the second and third days at room temperature.
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My personal habit is that every time the bread comes out of the oven and is placed on the drying rack to cool, I will cover the bread with a piece of clean cotton cloth. The pure cotton cloth is breathable, absorbs water and is windproof. Let it dry like this Cold bread will be softer than bread that is directly exposed to coolness, because direct exposure to cooling will catch wind, causing excessive moisture loss on the surface of the bread and worsening the taste.