Whole wheat Burger
Step 1 . Knead the dough using the post oil method until it reaches the expansion stage. Use a machine to knead the dough, and feel free to knead it by hand (if you knead it by hand, try to stretch the dough as much as possible and beat it)
Step 2 . Knead it like this, it's almost done
Step 3 . After kneading, perform basic fermentation to double the size
Step 4 . Divide the dough into 60g portions, roll it round and let it sit for about 15 minutes (or skip this step and place it on a plate directly)
Step 5 . Roll it round again, place it in the baking tray, and let it ferment again. Gently press the surface without shrinking, do not apply egg mixture at 180 degrees, middle layer, for 15 minutes. After coloring, cover with tin foil
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