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1
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 for later use -
2
Put all the main dough ingredients except butter into the bread machine, including soup bread, start the kneading program for 20 minutes, knead for 10 minutes and then add butter (the total time I use 25 minutes) -
3
Check the dough and you can pull out a thin glove film that is not easy to break -
4
Take out the dough and shape it into a ball, put it back into the dough maker, close the lid and let it rise for the first time. It took me 50 minutes to make it in cold weather -
5
Dip your hands in flour and insert into the dough so that it does not shrink or collapse -
6
Gently press the dough to deflate and divide into 8 equal parts (one portion is about 78 grams), roll into balls, cover with plastic wrap and let rest for 20 minutes -
7
Roll it into a round shape again, brush the remaining egg wash on the surface, and sprinkle with white sesame seeds -
8
Start the fermentation function of the oven, set it to 35 degrees, and ferment for about 1 hour -
9
Take out the burger embryo and preheat the oven to 180 degrees -
10
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 steps)< /p> -
11
Has your appetite increased after it’s done? -
12
Would you like one? -
13
Finished product picture