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  1

  Let’s make a Polish starter first. Mix 50 grams of high-gluten flour, 50 grams of water, and 0.5 grams of yeast together until there is no dry powder. Ferment for 1 hour at room temperature of around 25°C, then transfer to the refrigerator for 1 night. The fermented Polish starter will expand to 3-4 times its size, there will be small bubbles on the surface, and there will be many mesh pores in the internal tissue. If it does not smell sour, it is ready.

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  2

  Put 200 grams of high-gluten flour, Polish starter, 20 grams of milk powder, 35 grams of white sugar, 3 grams of salt, 4 grams of yeast, 35 grams of egg liquid, 50 grams of light cream, Take 60 grams of milk and put it directly into the mixer and start stirring.

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  3

  Stir for about 10 minutes. After stirring to form a rough film, addAdd 25 grams of unsalted butter that has been softened evenly at room temperature and continue stirring.

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  4

  Stir for another 15 minutes or so, and you should be able to form a thin glove film.

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  5

  Take out the dough, roll it into a ball, wrap it in plastic wrap, and ferment at room temperature of about 25°C. Ferment for about 50-70 minutes until doubled in size.

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  6

  Take out the fermented dough and deflate it.

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  7

  Then divide evenly into 6 portions.

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  8

  Form all into a round shape, wrap in plastic wrap and let rest for 10 minutes.

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  9

  Take a piece of loose dough and press it to deflate it.

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  10

  Fold inwards.

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  11

  Then make a round shape.

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  12

  Brush with a layer of egg wash or milk.

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  13

  Covered with white sesame seeds.

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  14

  It is best to dip the white sesame seeds evenly to make them look better.

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  15

  The dough is all processed, arranged on a baking sheet, and placed in the oven for secondary fermentation.

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  16

  The oven temperature is 35℃, the humidity is 80℃, ferment until 1.5 times in size (note: put a bowl of hot water in the oven to help fermentation).

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  17

  First take out the fermented bread, preheat the oven to 180℃, then put the bread in and bake for about 15-20 minutes (pay attention to the surface coloring during baking and cover it with a piece of tin foil. Can prevent the surface from being too burnt).

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  18

  Soft burger embryo, completed O(∩_∩)O

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  19

  Full of milky flavor, soft and silky, and incredibly delicious.

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  20

  Soft and elastic, with a strong aroma of milk and sesame in the mouth.

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  21

  It can be eaten directly as a meal bag, with lettuce, tomato slices, poached eggs, fried brown and crispy bacon, and a meat patty or pan-fried beef strips. Pair it with a cup of coffee or a drink, and you have a burger set meal.

Tips

1. Each brand of flour has different water absorption. Flour and water can be added as appropriate according to the water absorption of the flour.
2. The baking time can be fine-tuned according to the temperament of your own oven.
3. After the baking surface is colored, cover it with a piece of tin foil to prevent the surface from being too burnt.
4. Store at room temperature for 2-3 days. It is best to seal it when frozen. It needs to be defrosted before eating. Preheat the oven to 170 degrees, spray a little water on the surface, and heat for about 3-5 minutes.