How to make homemade basic hamburger embryos - Western food

1
Weigh all the ingredients: 240 grams of bread flour + 20 grams of milk powder, one (small) egg, 3 grams of high-sugar resistant yeast, 1 gram of salt, 130 ml of pure milk, 20 grams of sugar grams, 25 grams of butter is softened in advance.
2
Put all the ingredients except butter into the mixing bowl of the chef's machine. Note: Do not put out all the milk yet. Reserve 10-20 ml. Add or reduce according to the softness and hardness of the dough.
3
Put the mixer on low speed 1-2 and stir for 1-2 minutes. After the flour forms a ball, turn to level 3 and beat for 10 minutes.
4
As shown in the picture: Beat until a rough thick film is formed. Stop at this time and add the softened butter cubes.
5
After adding the butter, turn to low speed 1-2 and knead the butter evenly into the dough. Turn to 4 and beat for 10-15 minutes to form a smooth, delicate and very thin glove film.
6
. The kneaded dough has good ductility and can be pulled out into a nearly transparent glove film with a circular crack.
7
Arrange the dough and put it into a basin, cover it with a lid, and let it ferment in a warm place at room temperature until it doubles in size.
8
This is the first fermentation. It has doubled in size than before. Stick a little flour on it with your finger and poke a hole. It will not shrink back.
9
Take out the dough, deflate it and divide it into 7 small doughs. Each dough is about 68 grams. Cover with plastic wrap and let rest for 20 minutes.
10
After the dough has rested, deflate the dough and arrange it into shape, with the seam facing down. Place oiled paper on the baking sheet and place the hamburger embryo, leaving a gap in the middle.
11
The oven fermentation function is 35℃. Place the middle layer for fermentation for 40-50 minutes. Put a cup of warm water in the oven to increase the humidity.
12
After the secondary fermentation is completed, brush the surface with egg wash, sprinkle with white sesame seeds, and preheat the oven at 180°C for 10 minutes.
13
. After the preheating is completed, place the baking pan on the middle layer, bake the upper tube of the oven at 170°C, and the lower oven at 180°C for 20-23 minutes. After 10 minutes, the burger embryo is colored to satisfaction and cover it with tin foil. , to prevent over-coloring.
14
After taking it out of the oven, shake it to release the heat and quickly move it to the Internet to dissipate heat.
15
After the hamburger embryo is completely cooled, put it into a sealed bag. After 3 hours, the inside of the skin will become very soft and can be stored at room temperature for about 3 days.

Tips

1. Each brand of flour has a different water absorption rate. Generally, you need to reserve about 10-20 grams of water.
2. Don’t choose eggs that are too big.
3. It is hot in summer, so it is best to refrigerate milk, eggs, and flour for more than an hour in advance before use. The bucket and hook of the chef's machine can also be refrigerated in advance to lower the temperature of dough making.
4. The amount of sugar can be adjusted according to your own preferences. This recipe is used to make hamburger embryos, which are not very sweet. If you like it sweet, you can add the appropriate amount of sugar.
5. Different oven brands will have different baking temperatures and baking times. Please adjust the temperature and time appropriately based on the temperament of your own oven.
6. The yeast used for baking is resistant to high sugar and cannot be replaced by ordinary yeast. High-gluten flour is also called bread flour. The dumpling flour you usually eat is also high-gluten, but it is not suitable for making bread and is not easy to bake. If the temperature of the tendons is not enough, the membrane will easily rot.