Raw materials: bread powder and high sugar resistant yeast for making Chinese type dough.
Mix the yeast with water, then mix it with bread powder, mix it with chopsticks, and put it on the plastic wrap in the refrigerator for cold storage and fermentation.
This is the fermented Chinese type dough.
Main dough ingredients: bread powder, sugar, salt, eggs, butter, sesame seeds.
Mix the medium type dough with bread powder, sugar, salt and eggs, and start kneading the dough (add proper amount of water depending on the hardness of the dough).
Knead to the expansion stage, add butter, and continue kneading the dough.
When kneading to the complete stage (the complete stage may not be necessary, as long as the dough and butter are mixed evenly, and the dough is very elastic), cover it with plastic wrap to make it feel good in the natural environment.
When the dough is large, move the dough onto the panel and divide it into several pieces according to the weight of each dough. Rub the small dough until smooth, cover with plastic wrap, and let it stand.
Take out a small dough and exhaust the gas inside.
Rub the dough round again. When the surface is slightly sticky, put it into a small plate with sesame seeds, and gently press it, so that the sides of the dough are also stained with sesame seeds.
When sesame seeds are evenly dipped on the surface of bread, put them on the baking tray, press the surface of bread with your hand to flatten it. Because hamburger bread needs filling, the bread does not need to be very high, and it is convenient to eat.
Make the remaining small dough in turn. Put it in the oven and use the dough file for virtual distribution. When the clock arrives, you can press it gently again with your hand. When the bread is twice as big, take it out, preheat the oven, turn on the fire, turn down the fire, and after preheating, put the bread into the oven to bake for a clock. When the surface is yellow, take it out to cool, and then seal it for storage or consumption.
Then put lettuce and meat in it.