Step 1

Here let’s talk about natural fermentation first, this recipe can be changed to the medium planting method, that is, no natural fermentation is needed, only need to increase the high-gluten flour and water in the main dough by 25 grams each. First, mix all the ingredients in the medium dough and knead well, and let it rise at room temperature to two to three times its size. Then mix all the ingredients in the main dough except butter and salt with the fermented and shredded medium dough, put it in the chef machine and stir for 3 minutes on the first set, stir for 2 minutes on the second set, and then add salt. Then start the chef machine in 2 gear and stir for 3 minutes, and add the chopped and softened butter until the coarse film state appears in the picture.

Step 2

Start the cooker and stir for 2 minutes on 2nd gear, then turn to 3rd gear and stir for 5 minutes until it is fully expanded. As shown in the figure, the torn membrane is tough, and the surrounding area is very smooth and not broken. Note that the temperature of the beaten dough should be around 26-28.

Step 3

Grease the bottom of the fermentation box with a little oil, put the beaten dough into it and send it to the oven, set the fermentation temperature at 30 degrees and let it rise for 20 minutes.

Step 4

Divide the proofed dough into pieces of about 73 grams and roll them into a circle. Send to the oven and let rise at 30 degrees for 15 minutes.

Step 5

The dough that has been awakened for the second time is slightly deflated, rolled into a relatively strong circle again, put into the hamburger mold, and sent to the oven to ferment at 35 degrees for about 45-50 minutes.

Step 6

Spray water on the surface of the burger embryo and sprinkle with white sesame seeds. Preheat the oven to 180 degrees and bake for 15 minutes. Note that in order to avoid too dark coloring, you can cover the tin foil for about 12 minutes.

Step 7

Take out the baked hamburger embryos, cut them in the middle with a bread knife after cooling, and set aside. Take a bite of the pan, drizzle a little olive oil and fry the sliced chorizo until slightly browned on both sides.

Step 8

Slice the tomatoes on top of the burger embryo and spread some salad dressing.

Step 9

Cover with washed and drained bitter chrysanthemums and spread some salad dressing.

Step 10

Spread a piece of Spanish sausage on top of the bitter chrysanthemum, cover with another piece of hamburger embryo, and the burger is ready.

Step 11

Finished product drawing

Step 12

Finished product drawing