Exclusive Beef Burger

Pour 290g of milk and 5g of yeast into the stand mixer. Then add 400g of bread flour, 100g of low-gluten flour, one egg, 2g of salt, and 60g of sugar into the stand mixer.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter and continue stirring for five minutes.

Continue kneading until the dough can stretch to form a smooth film.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Place into a baking pan lined with cake paper. Put them into the baking pan one by one. Ferment at a temperature of 30°C and humidity of 75% for 50 minutes.

Beat the eggs evenly and set aside.

Spread a layer of beaten egg on the surface and evenly sprinkle some white sesame seeds.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The brand and size of each oven are different, so the set temperature and time may also vary.

Pan-fry the steak with butter.

Take it out once it's fried.

Wash the vegetables and set aside.

The finished product, the steak burger is ready. For breakfast.