How to Make Burger Embryo

Answer 1

**Hamburger Bun Recipe and Steps**

**Ingredients**:
- High - gluten flour (quantity varies in different recipes, for example, 250g or 500g)
- Sugar (such as 50g or 30g)
- Salt (about 3g or 6 - 7g)
- Dry yeast (4g or 20g fresh yeast)
- Milk powder (10g)
- Egg (1 cold or fresh egg)
- Milk (125g cold or warm milk)
- Butter (30g softened or melted butter)
- Sesame seeds (for topping, quantity as desired)

**Steps**:
1. For the dough, put all the ingredients except butter into a mixer. First, stir slowly until there is no dry powder left. Then, switch to fast stirring until the dough reaches the expansion stage.
2. Add the butter and stir slowly until the butter is fully incorporated into the dough. Check the dough state. If it can be stretched into a thin membrane like a glove, it is ready; if not, continue fast stirring for a while.
3. After the dough is well - mixed, divide it into equal portions. For example, each portion can be 80g. Then round the dough pieces and dip them in sesame seeds.
4. Place the buns on a baking tray and let them rise in an oven set at 35 degrees Celsius for about 2 hours.

Another method:
1. Mix warm water, warm milk, fresh yeast and sugar together and stir well (if the water and milk are cold, heat them slightly in the microwave). Let it stand for 10 - 15 minutes.
2. Cut cold butter into pieces and heat it in the microwave on the defrost setting until it is almost melted and warm.
3. When the yeast - sugar - water - milk mixture has froth on the surface, pour it into a basin.
4. Add flour, salt, egg and melted butter (add the butter last to avoid contact with the yeast as much as possible).
5. Use a mixer to knead the dough for about 8 minutes until the dough basically does not stick to the basin wall (the dough is soft and a little sticky).
6. Shape the dough into a ball with a silicone spatula.
7. Put it in an oven with the lid on, heat to 30℃ and ferment for about 1 hour until the volume triples.
8. Sprinkle flour on a silicone pad, take out the dough, deflate it, and then divide it evenly into ten parts (each part is about 92g).

One - time fermentation method:
1. Add ingredients in the order of liquid first and then powder. For example, add water (170ml), yeast (3g), sugar (20g), salt (2g), high - gluten flour (300g) in sequence.
2. Use a mixer to knead the dough. Knead at low speed until there is no dry powder, then change to high speed until the dough reaches the expansion stage. Add softened butter (20g), knead at medium speed until the butter is absorbed, and then change to high speed until a complete stage (a state where a glove - like membrane can be formed).
3. Place the dough in a warm place to ferment until it doubles in size.
4. After the dough has risen, poke a hole with your finger. If it does not shrink or collapse, it is ready. Take it out, deflate it to remove large air bubbles, divide it into equal - sized parts (such as four parts), round them and let them relax for 15 minutes.
5. Shape the dough again to make it rounder and place it in a hamburger mold for secondary fermentation in a warm and humid place.
6. After the secondary fermentation is completed, beat an egg and brush the egg liquid on the surface of the dough, and sprinkle sesame seeds if desired.
7. Preheat the oven to 180 degrees Celsius and bake in the middle layer for 15 minutes. Observe the color in the last few minutes. When it is golden, it can be taken out of the oven.
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