Five cod burgers.
Bread embryo material:
Polish seed 12g, high-gluten flour 190g, fine sugar 30g, salt 4g, yeast powder 2g, egg liquid 18g, ice water 85g and butter 20g.
Ingredients: cod fillets, some lettuce and ketchup.
Steps:
1, prepare Polish seeds in advance, mix 60g of high-gluten flour, 60g of clear water and 1g of yeast powder evenly, cover with plastic wrap, and ferment in cold storage for 24 hours until the dough expands in volume and there are filled bubbles on the surface and inside.
2. Next, we began to knead dough. We need to use the chef's machine to add Polish seed powder, high-gluten flour, fine sugar, yeast powder, egg liquid and ice water into the mixing barrel of the chef's machine.
3. Different brands of chefs knead dough at different speeds. At the beginning, the dough can be mixed evenly at low speed, and the dry flour will not splash around when mixing at low speed. When flour and liquid are mixed, the speed will increase slightly.
4. When the dough begins to take shape and has certain toughness, add salt and butter and continue to choose medium speed kneading. My chef's machine is more suitable for three gears and four gears, and the dough is smooth and silent.
After about 20 minutes, the dough was kneaded very hard. If you pull a piece of dough by hand, you can pull out a thin layer of glove film, so that the dough will be kneaded, because we use ice water and the air conditioner is on at home, and the dough temperature is still very low at this time.
6. Take out the dough, arrange a smooth surface and put it in a warm place to ferment to twice its original size. I turned on the air conditioner and stayed for nearly 40 minutes.
7. Fermented dough needs to be vented. You can use hand-made dough or a rolling pin to get rid of the gas produced by fermentation. Then divide the dough into five equal parts, knead it into a circle and put it into a round non-stick hamburger mold.
8, about 35 degrees, humidity 80%, ferment the dough to twice its original size, and sprinkle a layer of white sesame seeds on it while the dough is still wet.
9. Preheat the oven in advance. Generally, I will adjust the preheating temperature to ten degrees higher than the baking temperature. After preheating, I will distribute hamburgers to the middle and lower floors of the oven.
10, fire to 175, fire to 165. Bake the bread embryo for about 28 minutes, and the baked hamburger will not crack or collapse.
1 1, the hamburger should be taken out immediately after baking and cooled at room temperature. I baked it all night in advance, and the color will be more beautiful the next day.
12, fry a fish steak in the morning, marinate cod fillets with Orlean I barbecue gravy and corn starch, then dip in a layer of egg liquid and a layer of golden bread crumbs, put in the oil pan, and fry the fish steak until both sides are golden.
13, the hamburger should be cut in the middle, and it can be cut closer to the bottom when cutting.
14, spread the freshly fried cod on the hamburger, squeeze in your favorite sauce, and then spread the lettuce. You can choose your favorite sauce. I only use ketchup, as well as salad dressing and cheese slices that fast food restaurants like. If the child doesn't like it, I will omit it.
As long as it is your favorite taste, you can mix it casually. The cod in the middle can be replaced with roast chicken legs, chicken chops, beef and so on.