Homemade Hamburger | 自家漢堡包


Homemade Hamburger 自家漢堡包 自家烘焙 食譜 home baking recipes

Ingredients | 材料 :
  • Yield: 8 numbers | 8個
(A)
225g  Bread flour | 高根麵粉
  25g  Cake flour | 低根麵粉
    4g  Yeast (red label) | 酵母 (紅依士)
160g  Warm water | 暖水
  40g  Dark sugar | 黑糖
    2g  Dark Malt powder | 黑麥芽粉
    3g  Salt | 鹽

(B)
 12g  Unsalted butter | 無鹽牛油 (室溫,後下)


Steps | 做法 :

Homemade Hamburger 自家漢堡包 自家烘焙 食譜 home baking recipes Homemade Hamburger 自家漢堡包 自家烘焙 食譜 home baking recipes
Homemade Hamburger 自家漢堡包 自家烘焙 食譜 home baking recipes Homemade Hamburger 自家漢堡包 自家烘焙 食譜 home baking recipes
Homemade Hamburger 自家漢堡包 自家烘焙 食譜 home baking recipes Homemade Hamburger 自家漢堡包 自家烘焙 食譜 home baking recipes
Homemade Hamburger 自家漢堡包 自家烘焙 食譜 home baking recipes Homemade Hamburger 自家漢堡包 自家烘焙 食譜 home baking recipes

  1. 依士放入溫水中拌勻。
  2. 糖,鹽和黑麥芽放入另一小碗加溫水拌勻。 
  3. 將其他(A)材料放入攪拌盆,加入依士水,加入拌勻的糖,鹽和黑麥芽水,用手攪勻,搓揉麵糰。加入(B)牛油,搓成軟滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵。待發酵約45分鐘,取出摺疊和拍打數下,作釋放麵糰的空氣,麵糰分成8個等份,切口往內包,輕輕滾圓,收口向下,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛15分鐘。
  4. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,切口往內包,用手拳心輕輕將麵糰滾成圓形。放在已塗油的焗盤,蓋上保鮮紙放溫暖地方,作最後發酵約40-45分鐘至1倍大。
  5. 包面撒上高根麵,放入已預熱至190°C的焗爐內,烘焗約12~15分鐘或包面呈焦色,取出放架上待涼。
  6. 麵包烘焗後放入喜歡的饀料做自家漢堡包。我喜歡放入芝士,生菜,煎洋蔥,香腸,黑胡椒,炒雞蛋。
  1. Dissolve yeast in warm water.
  2. Dissolve sugar, salt and dark malt in warm water in another small bowl, whisk well.
  3. Put other (A) ingredients in a bowl together with (1) and (2) above, and knead to a dough. Add (B) butter and continue kneading it to a soft, smooth and elastic dough. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for around 45 minutes below/around 30°C.  Divide the fermented dough into 8 portions, press the dough lightly with your hand to squeeze the air out. Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 15 minutes.
  4. Press the dough lightly with your hand to squeeze the air out. Fold it into the centre and shape it into a ball-like shape. Put on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 40-45 minutes in room temperature below/around 30°C until double its size.
  5. Sprinkle a little bread flour on top of each dough. Bake in 190°C preheated oven for about 12~15 minutes or until light brown. Remove from oven and cool on rack.
  6. Cut into the middle of the bun, put in any preferred fillings to make your own hamburger! For me, I put in cheese, lettuce, pan-fried sliced onion, sausage, ground pepper, scrambled egg.


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