Black pepper pork hamburger - Foreign recipes with Chinese-style

Some Western recipes have been improved in China.
This has enabled foreign friends to come to China to adapt to the Chinese diet, and these recipes have been well received by foreign friends.

Black pepper pork hamburger


Main material
The main dough contains 400g high flour, 80g sugar, 5g salt, 24g milk powder, 2G yeast, 80g egg white, 100g water, 110g cream cheese, 40g butter, 100g Polish high flour, 100g water, 4G yeast.
practice
1. Polish seed materials into a pot, stir with chopsticks, cover the film room temperature fermentation for 1 hour, put in the refrigerator refrigeration for about 12 hours. In addition to the main butter, other ingredients of the dough are added to the Poland variety.
2. knead until smooth, then butter, knead until you can pull out the tough film.
3. dough was fermented at 28 degrees Celsius.
4. to 2 times larger. Dip the fingers into the flour and put a small hole in the dough. The hole will slowly retract and not collapse.
5. dough is divided into about 80-100 grams each, and the roll is relaxed for about 20 minutes.
6. gently round again, brush the egg on the surface, dip it in white sesame, and place it in the baking tray.
Fermentation at 7.35 to 2 times.
8. put in a preheated oven, set fire to 170 degrees, fire at 175 degrees and bake for 20 minutes.
9. a good black pepper filling.
10. mix well the black pepper meat (I use the pure meat, also chopped onion chopped to join) each 100 grams flat.
11. pour a small amount of oil into a saucepan, cook a small fire, and cook the meat pie on both sides.
12. prepare lettuce. Tomato slice, cheese slice, hamburger embryo, meat pie, salad dressing.
13. half hamburger embryo, fry in a pan.
14. Place a slice of cheese on the patty, put it in the oven, heat 200 degrees, lower 150 degrees, bake for 3-5 minutes until the cheese is half-melted.
15. lettuce, meat pie and tomato slices in the hamburger embryo.

主料
　　主面团高粉400g、糖80g、盐5g、奶粉24g、酵母2g、蛋清80g、水100g、奶油奶酪110g、黄油40g、波兰种高粉100g、水100g、酵母4g
　　做法
　　1.波兰种的材料放入盆里，用筷子搅匀，盖保鲜膜室温发酵1小时，放入冰箱冷藏12小时左右。除了主黄油以外，主面团的其他材料加入波兰种里。
　　2.揉至光滑后再放黄油，揉到可以拉住出坚韧的膜。
　　3.面团在28℃左右的环境中进行一次发酵。
　　4.发至2倍大，用手指蘸面粉在面团戳小洞，洞口缓慢回缩、不塌陷即可。
　　5.面团分割约80-100克每个，滚圆松弛约20分钟。
　　6.再轻轻滚圆，表面刷蛋液，蘸上白芝麻，摆放在烤盘里。
　　7.35℃发酵至2倍大。
　　8.放入预热好的烤箱，上火170℃，下火175℃，烘烤20分钟。
　　9.拌好的黑胡椒馅。
　　10.拌好的黑胡椒肉馅(我用的纯肉，也可以剁点洋葱碎加入)每个100克按扁。
　　11.平底锅里倒入适量的油，开小火，肉饼两面煎熟。
　　12.准备好生菜。西红柿片、芝士片、汉堡胚、肉饼、沙拉酱。
　　13.汉堡胚对半切开，放入平底锅煎一下。
　　14.肉饼上放一片芝士片，放入烤箱上火200度，下火150度，烤3-5分钟至芝士半融化。
　　15.汉堡胚里铺上生菜，肉饼，西红柿片，大口开吃吧!

9/03/2018 03:58:00 AM Tags : culture , food , life In China , Work in China

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