Fried Egg and Cheese Big Burger

Prepare the bread ingredients: bread flour, dry yeast, granulated sugar, salt, butter, and whole milk.

Pour about 5 grams of milk into the yeast and stir with chopsticks to blend the yeast with the milk; set aside.

Pour granulated sugar, salt, and milk into the kneading bowl, and gently shake to dissolve.

Pour in the flour and stir with chopsticks until it forms a soft dough with no dry flour; the flour's water absorption and the milk's consistency vary, so adjust the amount of milk according to the actual situation; do not use it for now, cover it and let it rest for 15 minutes.

Knead the dough on the workbench for 5 minutes. It may be a little sticky at first, but after a few kneads it will no longer stick. When the dough becomes soft and slightly smooth, add the softened butter and the dissolved yeast mixture.

It is difficult to incorporate the melted butter and yeast mixture into the dough at first, but after kneading for 1 minute it becomes smooth; since this is for making small bread, forming a rough film is sufficient.

Shape the dough into a ball and place it in a large bowl. Cover it with plastic wrap and let it ferment in a warm and humid place. Now that the weather is hot, it can ferment at room temperature.

When the dough has doubled in size, dip your fingers in flour and poke a hole in the surface of the dough; it should not collapse or shrink back.

Weigh the dough and divide it into 2 equal parts.

Roll into balls separately and place them in a large hamburger mold. If you don't have a mold, just place them directly on a baking tray lined with oiled cloth or parchment paper; put them in a warm and humid place or in the oven for a second proofing.

When the dough has fermented to nearly twice its original size, brush the surface with pure milk and sprinkle a little black sesame; the oven can be preheated to 180-190 degrees.

Place the dough into the middle layer of the oven, bake at 180°C with both top and bottom heat for 15-20 minutes, and adjust according to the actual situation of the oven; my 6-liter oven is relatively small, and the top of the bread is very close to the heating element, so cover with aluminum foil after 5 minutes to prevent burning.

Remove the baked bread from the mold, let it cool on a rack, and then eat it or use it for making hamburgers.

Fry the eggs until cooked.

Cut the bread in half horizontally, and then layer slices of cheese and luncheon meat in order.

Then add lettuce leaves, tomato sauce, a slice of cheese, a fried egg, and finally cover with the top bun, and the big burger is ready.

Fried egg and cheese big burger, soft, nutritious, and delicious!